Restaurant Receipt Template
Free restaurant receipt template for meals, drinks and takeaway - 20 free and 20 premium receipt designs
100% free. Runs entirely in your browser - your files and data never leave your device and nothing is uploaded to any server.
From
Your Business
#0001
| Description | Qty | Price | Amount |
|---|---|---|---|
| 1 | $0.00 | $0.00 |
Thank you for dining with us - we hope to see you again soon. Service charge, where shown, goes to the team.
Next step - carries the parties, lines and references across
Need the bill first? Open the Invoice Generator - or press Convert to start an invoice from this receipt.
Page
“Fit to content” ends the page where your receipt ends, with no blank paper underneath, and lets you set the margins below. Switch to A4 or US Letter when you need a standard sheet for printing or filing.
Your business
Received from
Details
Table columns (drag to reorder, rename, or add your own - up to 8)
Items
Font
Each template ships with its own typography. Pick a font here to override it everywhere on the page.
Page margins (in points; 48 is about 12.7 mm)
Restaurant and café receipts that work for expense claims
A restaurant bill is read twice: once at the table, and again weeks later by an accounts team checking an expense claim. This template gives you a clean restaurant or café receipt with the venue name, table and covers, each dish and drink, service charge, tax and tip on separate lines - the details that make a meal claimable rather than a scribbled total on the back of a card slip. The sample is a short cafe order, so the layout of drinks, food, service and tip is clear before you enter your own menu items.
How to use this tool
- Pick a bill layoutNarrow till-roll designs suit a table bill; wider designs suit a receipt sent to a diner who needs it for expenses.
- Enter the orderAdd each dish and drink with its price, the number of covers or the table number, then service charge and tax.
- Add the tip and hand it overRecord any tip and the payment method, then print it for the table or send the PDF to the guest.
Service charge, tips and tax
Keep the service charge, the tip and tax as three separate lines. A service charge is added by the restaurant; a tip is chosen by the guest; tax is set by law. Mixing them confuses both the guest and anyone auditing the claim later, and in many places service charges and tips are treated differently for tax and staff pay.
Receipts for business meals
Employers and tax authorities usually want an itemised receipt for a business meal, not just the card terminal slip, because it shows the date, venue, what was ordered and the total. In the United States, for example, business meals are generally only 50% deductible and need records of the amount, date, place and business purpose. A receipt with the number of covers and the itemised order makes that record easy.
- Venue name, address and tax number.
- Date, time, table number and number of guests.
- Every dish and drink with price - alcohol listed separately helps, since many expense policies exclude it.
- Service charge, tip and tax as their own lines, then the total and payment method.
Key features
- Service charge, tax and tip on their own lines - what expense teams check first.
- Table and covers fields for dine-in, and a clean layout for takeaway and delivery.
- A receipt diners can claim, instead of a scribbled total on a card slip.
Common uses
- Cafés and food trucks without a till printer emailing a receipt to a customer.
- Caterers confirming a private dining or event menu was paid.
- Diners who need a replacement itemised receipt for an expense claim.
- Takeaways listing order numbers and delivery charges for online orders.
Tips for better results
- Print the number of covers - expense teams use it to check per-head limits.
- List alcohol on separate lines so the guest can claim the food only.
- Include the table or order number to match the receipt to the kitchen ticket.
Mistakes to avoid
- Folding the tip into the food total, which makes the receipt fail most expense policies.
- Issuing only the card terminal slip, which shows a total but no items.
- Calling a mandatory service charge a "tip" on the receipt.
Frequently asked questions
The restaurant name and address, date, number of guests, each item ordered with prices, tax, any service charge or tip, the total and how it was paid.
No. A service charge is added by the restaurant; a tip is optional and set by the guest. Showing them on separate lines keeps both the bill and your records clear.
Yes. List the menu items or per-head price, delivery and staffing as lines, add any deposit already paid, and mark the balance paid.
You can recreate it from your order record with the original date and receipt number, so it matches your books.