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Leaflets by tradeCaterers
Catering menu brochures, buffet price lists, wedding packages and event table menus
A caterer's main leaflet is a menu brochure: an A4 sheet folded to A5 or DL on 170gsm silk with buffet options and prices per head, backed by a booklet for weddings and short flyers for office lunches and venues. This page shows what to print, today's prices, sample layouts, wording, when to send it and the allergen points for catered food.
Caterers sell to people planning an event weeks or months ahead: office managers, couples, families arranging a wake, venue coordinators. Print has to give them enough to compare and decide.
Every option you offer, with prices per head, minimum numbers, what is included (staff, crockery, linen, delivery) and how much notice you need. Folded A4 is the usual format: it posts in a DL envelope and fits a venue's leaflet rack.
Couples compare caterers carefully and share brochures with family. A booklet with sample menus, package tiers, drinks service, staffing, tastings and terms answers the questions before the first meeting.
A short flyer for offices within your delivery area: sandwich platters, hot lunches, breakfast meetings and finger buffets, prices per head and the order cut-off.
Families arranging a wake need clear options quickly and without pressure. A plain card with buffet choices, prices per head and a phone number, left with funeral directors and venues who agree, is often how this work arrives.
Village halls, function rooms, marquee companies and wedding venues hand out caterers' details. A stack of cards or brochures in their office keeps you on their list.
For weddings, dinners and awards nights, printed menus on the tables show the courses and dietary choices. Caterers who supply these look organised and save the client a job.
Christmas party buffets, summer hog roasts and barbecue packages. A dated flyer to past clients and local businesses two to three months ahead fills the calendar.
What we would print for a caterer. The 'from' price is today's live price for the lowest-cost options; the example line is a configuration caterers often order.
A4 folded to A5 or DL, 170gsm silk, both sides
A half fold to A5 gives four pages for buffets, hot food, desserts and terms; a roll fold to DL gives six panels and fits a DL envelope. Silk reads well and shows food photographs without glare.
from £39.847 working days on Saver
500 A4 brochures folded to A5, 170gsm silk: £102.28
Choose size and paperA5, 8 to 16 pages, 170gsm silk, card cover
A short stapled booklet of menus, packages and photographs of your set-ups. The card cover with matt lamination survives wedding fairs and family discussions.
from £58.207 working days on Saver
100 A5 12-page booklets, card cover: £158.34
Choose size and paperDL, 170gsm silk, both sides
A DL flyer for office receptions and kitchens with platter options, prices per head and the order cut-off. Silk can be written on when someone ticks a group order.
from £24.905 working days on Saver
1,000 DL flyers, 170gsm silk: £58.22
Choose size and paperDL or A5 card, 300gsm to 350gsm
Printed menus for weddings, dinners and awards nights, one per place or two per table. DL card stands against a glass or sits on a napkin.
from £28.206 working days on Saver
100 DL table menus, 300gsm smooth white: £53.24
Choose size and paperA6 card, 350gsm silk
A simple card that venues, halls and funeral directors can hand out: your name, what you do, prices from and how to reach you.
from £28.206 working days on Saver
250 A6 cards, 350gsm silk: £50.98
Choose size and paperThree packs for the three kinds of catering work that need print: office lunches and corporate accounts, wedding season and table menus at events. The totals are the lines at live prices.
Package 1
For winning office and meeting work: folded menu brochures for decision-makers and DL flyers for office kitchens and receptions.
| Item | Qty | Price |
|---|---|---|
| Menu brochuresA4 folded to A5, 170gsm silk | 500 | £102.28 |
| Office lunch flyersDL, 170gsm silk, both sides | 1,000 | £58.22 |
| Print total | £160.50 | |
| UK delivery | Free | |
Deliver the brochures by hand to office managers and facilities teams; the flyers go in staff kitchens and with every delivery.
Package 2
For wedding fairs and venue show rounds: booklets for couples and cards for venues to hand out.
| Item | Qty | Price |
|---|---|---|
| Wedding bookletsA5, 12 pages, 170gsm silk, card cover, matt | 100 | £158.34 |
| Venue cardsA6, 350gsm silk card, both sides | 250 | £50.98 |
| Print total | £209.32 | |
| UK delivery | Free | |
Give the booklet to couples who sit down with you, and leave cards with every venue that lists you.
Package 3
For a wedding or dinner you are catering: printed table menus for 100 guests.
| Item | Qty | Price |
|---|---|---|
| Table menusDL, 300gsm smooth white, one side | 100 | £53.24 |
| Print total | £53.24 | |
| UK delivery | £7.95 | |
One product only. Print the dietary choices (V, VG, GF) next to each course so staff serving the room can check quickly.
Layouts we drew for invented caterers. Each shows prices per head, minimum numbers and what is included, because those are what clients compare.
These are sample designs we made to show layout and wording. The business names, numbers and addresses are invented.
Good to know
Sample design: invented business.
Buffet menus
Meetings, parties and family occasions
Cold buffets
Finger buffet: sandwiches, quiche, sausage rolls, chicken skewers, falafel, crudités, cakes and fruit.
Hot buffets
Vegetarian, vegan and gluten-free options with every buffet
Every dish is labelled with its allergens on the day.
A4 folded to A5, 4 pages, 170gsm silk
Sam and Alex, 12 June
Catered by Willow and Ash. Sample design: invented business and couple.
DL card, front only, 300gsm smooth white
Order by 2pm the working day before
Lunch for the team, delivered by 12
Every box labelled with allergens
Sample design: invented business.
DL flyer, both sides, 170gsm silk
Wording for catering brochures and flyers. Use your own menus, prices and service area.
Catering is booked weeks or months ahead, so print has to be in front of the people who plan events before they start ringing round.
Wedding fair season (January to March), summer events, September for office catering after the holidays and November for Christmas parties.
Wedding booklets before the January fairs. Corporate brochures in early September, when offices restart meetings and plan Christmas. Hog roast and barbecue flyers in March and April for summer bookings.
A few hundred menu brochures lasts most caterers a season; wedding booklets are best in runs of 50 to 100 so you can update packages each year. Office flyers: 1,000 covers several business parks or a town centre.
Office managers and facilities teams (hand-delivered), wedding fairs and venues, village halls and function rooms that let you leave cards, funeral directors who are happy to keep your details, and with every delivery you make.
Brochures handed to venues and past clients bring enquiries steadily; cold office flyers usually bring a few enquiries per few hundred delivered, but a single office can order every week for years. Ask every new client where they found you.
Catering print is read carefully and kept for comparison, so it should feel substantial and photograph food well.
| Job | Size | Paper | Finish | Why |
|---|---|---|---|---|
| Menu brochure | A4 folded to A5 or DL | 170gsm silk | Half or roll fold | Reads well, shows food naturally, posts in a DL envelope. |
| Wedding booklet | A5, 8 to 16 pages | 170gsm silk, 350gsm cover | Matt cover lamination | Feels like a portfolio; survives fairs. |
| Office lunch flyer | DL | 170gsm silk | None | Writable for group orders, sturdy on a kitchen noticeboard. |
| Table menu | DL | 300gsm smooth white card | None | Stands against a glass; clean white suits any table setting. |
| Venue and wake card | A6 | 350gsm silk card | None | Simple, sturdy, easy for a venue to hand out. |
For table menus on coloured table linen, plain white or ivory card with dark text reads best in candlelight. Avoid gold text on cream.
Caterers serve food away from their kitchen and often to groups with mixed dietary needs. These are the allergen and advertising points to check.
You must be able to give accurate information on the 14 regulated allergens in the food you serve. For orders taken by phone or online, it must be available before the order is completed and when the food is delivered. Many caterers label each dish at the buffet.
FSA allergen guidanceIf you deliver individually wrapped sandwiches or lunch boxes, check whether they count as prepacked or prepacked for direct sale, which need full ingredient and allergen labels.
FSA PPDS guidanceAdvertised prices should make clear the minimum numbers, what is included and any compulsory charges such as delivery or staffing, so the client can see the real cost.
CAP CodeVegan, halal, kosher and gluten-free must be true for the dishes they describe. Gluten-free means 20 parts per million or less; if your kitchen cannot guarantee that, describe what you do instead.
This is a printer's checklist, not legal advice. Check the current guidance with the Food Standards Agency and your local authority food team before you print.
Each menu or buffet option with prices per head, minimum numbers, what is included (delivery, set-up, crockery, staff), how much notice you need, how to book and your service area. Add a line about how you handle allergens and dietary needs.
An A4 sheet folded to A5 (four pages) or to DL (six panels) suits most caterers. It posts in a DL envelope, fits a venue's leaflet rack and has room for several menus. Wedding caterers often add a short A5 booklet.
Yes. Our event menus come in DL or A5 on a choice of cards, including smooth white, natural and textured uncoated and kraft, printed one or both sides. DL on 300gsm smooth white card is a popular choice for weddings and dinners.
Hand-deliver a DL flyer and a menu brochure to office managers and facilities teams within your delivery area, with prices per head and the order cut-off. Leave a flyer with every delivery: the next order often comes from someone else in the same office.
You must be able to give accurate allergen information for every dish, including for orders placed by phone or online. Labelling each dish on the buffet and printing a line about allergens in the brochure is a common approach.
Before the wedding fair season, which runs mostly from January to March. Short runs of 50 to 100 let you update packages and prices each year.
Yes. Send your menus, photographs and logo through our Artwork and Design Service. Every upload is checked automatically for size, bleed and resolution; add File check (£4.99) if you want a person to look over the file.
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