Catering Quote Request template

A catering quote form built around the four variables that set the price: headcount, service style, menu scope, and what the venue's kitchen can actually do. It captures dietary requirements as a checklist rather than a free-text afterthought, asks the per-guest budget directly, and skips the service-staff question entirely when someone picks drop-off.

Use this template Start free — no card

13 questions · works on the free plan (500 responses/month) · fully customizable

1 built-in logic rule

What’s inside

The questions this template ships with — rename, reorder, or delete any of them in the builder.

01Who's organizing the event?Contact info

02What's the occasion?Multiple choice

03What's the event date?Date

04How many guests are you expecting?Number

05How should the food be served?Multiple choice

06How much service staff do you need on site?Multiple choice

07What should the menu cover?Checkboxes

08Any dietary requirements in the group?Checkboxes

09Where is the event being held?Address

10What are the kitchen facilities like on site?Multiple choice

11What are you budgeting per guest?Multiple choice

When to use this template

A catering company handling weddings and corporate lunches through one intake, where service style separates the two immediately
Event caterers who need the venue's kitchen situation before quoting, because cooking on site and finishing in transit are different prices
Corporate catering with recurring lunch orders, using the occasion and headcount questions to size standing accounts
Any caterer who has been surprised on the day by a dietary requirement nobody wrote down

Tips to get more from it

The kitchen-facilities question is the one caterers most often forget to ask and most often regret. A field with nothing on it but grass changes the equipment list and the quote.
Service staff is skipped for drop-off orders — a skip rule on the service-style question, editable in the Logic tab.
Dietary requirements are a checkbox list with Other enabled, so allergies arrive structured and countable instead of buried in a paragraph.
The per-guest budget question includes an "I'd rather hear your recommendation" option, which is often chosen by the clients with the largest budgets.

Questions people ask

What information do caterers need to give a quote?

Guest count, date, service style, menu scope, dietary requirements, venue and its kitchen facilities, and per-guest budget. This template collects all of them in thirteen steps.

How should dietary requirements be collected?

As a structured checklist, as this template does, rather than an open note. Checkbox answers export as columns you can count, which is what the kitchen needs a week out.

Can I take a deposit through this form?

This template deliberately doesn't charge anything — you're quoting, not selling. Once the menu is agreed, a separate Zunoform form with a payment field can take the deposit through your own Stripe or PayPal account on the Pro plan.