What you need for an anniversary dance night

This shopping list covers the practical supplies for an anniversary dance night, from tables and tableware to drinks service, catering equipment and music gear. Check quantities against your guest list before you shop: plan one dinner plate, dessert plate, water glass and chair per guest. For drinks, allow two to three servings per person in the first hour, then one serving per hour after that. Buy or reserve equipment at least one week ahead, especially speakers, a mixer, coolers and extra tables.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Beer tablesqty 6
Round tablesqty 6
Chairsqty 70
Buffet tablesqty 3
Coat racksqty 2
Stoolsqty 8

Tableware

Dinner platesqty 80
Dessert platesqty 80
Coffee cupsqty 60
Water glassesqty 90
Wine glassesqty 80
Champagne glassesqty 70
Coffee spoonsqty 70
Table knivesqty 80
Table forksqty 80
Serving spoonsqty 12

Kitchen

Serving traysqty 10
Small bowlsqty 20
Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Measuring cupsqty 3
Food warmersqty 4
Thermos flasksqty 4
Corkscrewsqty 3
Bottle openersqty 3
Coolersqty 4

Equipment

Laptops
Speakersqty 2
Mixer
Microphonesqty 2
Microphone standsqty 2
Extension cordsqty 6
Power stripsqty 6
Charging stationsqty 2

Lighting

LED string lightsqty 6
LED spotlightsqty 4
Table lampsqty 8

Decorations

Balloonsqty 150
Balloon ribbonqty 3
Balloon pumpqty 2
Buntingqty 12
Tableclothsqty 12
Napkin holdersqty 12
Vasesqty 12
Artificial flower bouquetsqty 12
Photo backdrop
Photo propsqty 20
Table numbersqty 12
Name badgesqty 80

Catering

Groceries
- Coffee - 2 packs
- Decaf coffee - 1 pack
- Black tea - 2 boxes
- Herbal tea - 1 box
- Sugar - 1 kilo
- Milk - 6 liters
- Oat milk - 3 liters
- Cola - 8 bottles
- Cola Zero - 8 bottles
- Sinas - 5 bottles
- Bitter lemon - 4 bottles
- Tonic - 4 bottles
- Apple juice - 5 cartons
- Orange juice - 5 cartons
- Spa Blauw - 12 bottles
- Spa Rood - 6 bottles
- Beer - 6 crates
- Alcohol-free beer - 2 crates
- White wine - 10 bottles
- Red wine - 6 bottles
- Rosé - 5 bottles
- Prosecco - 8 bottles
- Bitterballen - 240 pieces
- Mini cheese soufflés - 120 pieces
- Mini spring rolls - 120 pieces
- Vegetarian bites - 120 pieces
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Tortilla chips - 4 bags
- Salted peanuts - 3 bags
- Snack nuts - 3 bags
- Olives - 4 jars
- Pickles - 3 jars
- Cheese cubes - 3 kilo
- Sliced sausage - 2 kilo
- Grapes - 4 kilos
- Apples - 4 kilos
- Mandarins - 3 kilo
- Cucumbers - 6 pieces
- Cherry tomatoes - 3 kilos
- Carrots - 2 kilo
- Bell peppers - 12 pieces
- Baguettes - 12 pieces
- Bread rolls - 80 pieces
- Toast rounds - 8 packs
- Crackers - 6 packs
- Cream cheese - 2 kilo
- Hummus - 2 kilos
- Herb butter - 2 kilo
- Brie - 1 kilo
- Young cheese - 2 kilos
- Ham - 1 kilo
- Smoked chicken - 1 kilo
- Mayonnaise - 2 bottles
- Ketchup - 2 bottles
- Mustard - 2 jars
- Garlic sauce - 2 bottles
- Satay sauce - 2 jars
- Mini quiches - 120 pieces
- Wraps - 60 pieces
- Chicken breast - 2 kilos
- Feta cheese - 1 kilo
- Lettuce - 6 heads
- Tomatoes - 3 kilos
- Corn - 6 cans
- Yogurt dressing - 3 bottles
- Brownies - 80 pieces
- Mini pastries - 80 pieces
- Fruit pies - 3 pieces
- Whipped cream - 6 cans
- Ice cubes - 12 bags
- Cocktail picks - 4 boxes
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Napkins - 200 pieces
- Paper straws - 100 pieces
- Trash bags - 3 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Toilet cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces
- Microfiber cloths - 12 pieces
Drink dispensersqty 3
Buffet platesqty 8
Coffee filtersqty 100
Teaspoonsqty 70

Cleaning

Bucketsqty 3
Mopsqty 3
Broomqty 2
Dustpan and brushqty 2
Trash binsqty 6
Waste sorting binsqty 3
Rubber glovesqty 6

Tips

Count place settings from the confirmed registrations, not the original guest list. Add 10% extra dinner plates, dessert plates, forks and knives so a dropped or delayed item does not interrupt service.
Plan cooling capacity before buying drinks. Use at least one cooler for each main drinks station, and chill drinks several hours before guests arrive rather than relying on ice at the last minute.
Keep serving equipment separate from cooking equipment. Prepare enough serving spoons, trays and small bowls for each buffet section, and label food warmers so hot dishes can be replenished without searching.
Check the music setup before the event day. Charge the laptop, test the music files through the mixer and speakers, and keep the connection cables and power supplies together in one clearly marked bag.
Do not leave dessert and coffee supplies until the final shop. Count one dessert plate, coffee cup and teaspoon per guest, then add 10% extra; fill thermos flasks shortly before serving to keep coffee hot.

Frequently asked questions

How many plates and glasses do I need for an anniversary dance night?: Start with one dinner plate, dessert plate, water glass, wine glass and chair per confirmed guest. Add 10% extra plates and everyday glasses; for 50 guests, that means 55 of each. Champagne glasses can be counted separately if you are serving a toast.
How much beer and wine should I buy for an anniversary dance night?: Allow two to three drinks per person for the first hour, then one drink per person for each additional hour. For 50 guests over four hours, plan roughly 250 to 300 servings in total, adjusting for non-drinkers and the balance between beer, wine and soft drinks.
When should I reserve tables, chairs and sound equipment?: Reserve rental furniture and sound equipment at least one week before the dance night, and earlier if the date is busy. Confirm the final quantities after registrations close so the table layout, dance floor and buffet area fit the actual guest count.
When should I chill the drinks and prepare the food?: Chill drinks several hours before guests arrive, with a backup cooler or cold-storage plan for unopened stock. Prepare snacks and desserts close enough to serving time for quality, while completing cutting, plating and buffet setup before the venue opens.

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