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Restaurant Bill Generator – Create an Itemised Bill Free
Generate a restaurant bill or invoice online: dishes, covers, service charge and tax, calculated as you type and downloaded as a PDF. Free, no signup, no per-bill charge.
- Dishes, drinks and covers itemised
- Service charge and tax on their own lines
- Every currency, your logo
- Instant PDF or print, no account
Online Restaurant Bill Generator
Fill in the bill below — dishes and drinks with quantities, then service charge and tax — and download the PDF or print it. Your restaurant details are remembered in this browser for the next one. Nothing you type is sent to us.
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Invoice settings
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Invoices, receipts, quotations and waybills on your phone.
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- No signup or login
- Instant PDF download
- Processed in your browser
- Free, with no invoice limit
A restaurant bill is a short document that gets read more carefully than almost anything else a small business issues. The customer checks it at the table, in a hurry, often after a drink, and any line they cannot account for turns into a conversation with a member of staff who did not write it.
That is the whole design brief. Itemise honestly, show service charge and tax as their own figures, number the bill, and the conversation does not happen.
Line by line
What goes on a restaurant bill
Nine things. The order matters less than the separation.
| Part | What it says | Why |
|---|---|---|
| Restaurant details | Name, address, phone, tax number | A bill without them is not usable for an expense claim |
| Bill number | A unique sequence | How you find the sale again when a customer rings the next day |
| Date and time | Both, not just the date | Separates lunch and dinner service on the same day for reconciliation |
| Table / order reference | Table number, or order number for takeaway | Ties the bill to the kitchen ticket |
| Covers | Number of diners | Drives any per-head cover charge and is your real revenue-per-head figure |
| Itemised lines | Each dish and drink, quantity, unit price, amount | What the customer checks; the whole point of the document |
| Service charge | Its own line, with the percentage | Taxed differently from a tip and frequently queried |
| Tax | Its own line, with the rate named | Required almost everywhere once you are registered |
| Total | Made visually obvious | It is what they are looking for |
The one that causes arguments
Service charge, tips and tax
These are three different things and they are routinely written as one.
- Service charge is added by the restaurant at a stated percentage. It is part of the bill, it is usually taxable as part of your sale, and the customer has to be told about it before they order — on the menu, not for the first time on the bill.
- A tip is decided by the customer after the fact. It is not part of the bill total you calculate, and in most tax systems it is treated differently from your sales revenue.
- Tax is levied on the sale, and in most systems on the service charge as well. Show the rate and the amount.
The practical rule: if a figure was added by you, it belongs on the bill as a named line. If it was decided by the customer, leave a space for it rather than printing a number. A bill that prints a suggested tip inside the total is the fastest way to have a table ask for the manager.
Practical
Things that matter at service, not on paper
- Number every bill, including voided ones. A gap in the sequence is the first thing an auditor asks about, and “we reprinted it” is a weak answer without the voided copy.
- Print the time. Two bills for table 6 on a Saturday are indistinguishable without it.
- Split before you print, not after. One bill per payer, each numbered. Annotating a single bill with pen destroys it as a record.
- List rounds at the bar. Eleven separate drink lines are harder to check than three rounds; the customer who cannot check it assumes it is wrong.
- Name the tax rate. “Tax 1,240” tells the customer nothing. “VAT at 7.5% 1,240” ends the question.
- Keep the bill and the receipt separate for expense customers. Business diners need proof of payment, not just proof of what was ordered. Issue a receipt after payment.
Bills from a phone at the table
Invoice & Quotation Generator produces the same itemised bill on Android, so a small restaurant, cafe or food truck can issue and share a proper bill without a till system.
- Itemised lines with service charge and tax
- Your restaurant details saved for every bill
- Works with no data connection
- Share the PDF by WhatsApp or print it
- Free, with no per-bill charge
Questions
Restaurant bill FAQ
How do I generate a restaurant bill online?
Fill in the bill above: your restaurant name and address, the table or order number, each dish and drink with its quantity and price, then the service charge and tax. The totals calculate as you type and you download it as a PDF or print it. No account and no per-bill charge.
What must a restaurant bill show?
The restaurant’s name and address, a bill number, the date and time, the table or order reference, every item with quantity and price, the subtotal, service charge shown separately, tax shown separately with its rate, and the total. Where you are registered for VAT or GST, the registration number goes on it too.
Should service charge be a separate line?
Yes, always. Service charge and a voluntary tip are treated differently for tax in most countries, and a customer who wants to query or decline a service charge needs to see it as its own figure. Folding it into the dish prices is the single most common cause of a disputed restaurant bill.
Can I split a restaurant bill between customers?
Produce one bill per payer rather than annotating a single document. Put the covers or the seat numbers on each so the kitchen record still reconciles, and give each one its own bill number. A bill with handwriting on it is not evidence of anything.
Is a restaurant bill the same as a receipt?
No. The bill asks for payment; the receipt confirms it was made. In practice many restaurants hand over one document that does both, which is fine, but if a customer needs proof of payment for an expense claim, issue a proper receipt after they pay.
Can I use this for a cafe, bar or food truck?
Yes. The structure is the same: itemised lines, service charge if you levy one, tax, total. Change the heading and the item wording. For a bar, listing rounds rather than individual drinks keeps the bill short and is easier for the customer to check.
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