Après-ski party checklist for 50 staff members
Use this checklist to organise an après-ski party for 50 staff members without leaving the practical details until the last minute. Start with the venue, invitations and dietary requirements, then confirm food quantities, deliveries and equipment. On the day, allow time to chill drinks, prepare hot and cold snacks, arrange the buffet and test the music and lighting before guests arrive. The checklist keeps the work in a sensible order, from first decisions to clearing the room.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Reserve venue
Draft invitations
Send invitations
Process registrations
Collect dietary requirements
Confirm registrations
Determine menu and quantities
2 people
Make a shopping list
2 people
Put together the music
Confirm deliveries
Check decorations
Do non-perishable shopping
2 people
Buy fresh groceries
2 people
Chill drinks
2 people
Collect materials
2 people
Open venue
2 people
Clean the room
3 people
Set up tables and chairs
4 people
Set up the buffet
3 people
Set up the cloakroom
2 people
Hang decorations
3 people
Hang lighting
2 people
Connect the music
2 people
Prepare cold appetizers
3 people
Prepare hot snacks
3 people
Prepare coffee and tea
2 people
Check the buffet and bar
2 people
Event
Welcome guests
3 people
Serve welcome drinks
2 people
Serve snacks
3 people
Refill drinks
2 people
Restock the buffet
2 people
Serve hot dishes
3 people
Serve dietary meals separately
Collect used dishes
2 people
Refill coffee and tea
Remove waste regularly
Announce the final round
See off guests
2 people
Aftercare
Chill leftovers safely
2 people
Turn off drinks and equipment
2 people
Remove decorations
3 people
Clear tables and chairs
4 people
Wash dishes
3 people
Clean the kitchen
2 people
Vacuum and mop the room
3 people
Take out the trash
2 people
Check materials
2 people
Return borrowed materials
2 people
Distribute or discard leftovers
2 people
Lock up the venue
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 8
- Chairsqty 55
- Buffet tablesqty 2
- Coat racksqty 2
- Coat racksqty 60
Tableware
- Beer glassesqty 70
- Wine glassesqty 60
- Highball glassesqty 70
- Coffee cupsqty 60
- Platesqty 70
- Cutlery setsqty 70
- Serving plattersqty 10
- Soup serving bowlsqty 4
- Serving spoonsqty 8
- Serving traysqty 8
Decorations
- Snowflake garlandsqty 10
- Après-ski signsqty 6
- Skis as decorationqty 4
- Artificial snowqty 4
- Tableclothsqty 8
- Photo booth propsqty 20
Equipment
- Portable speakersqty 2
- Extension cordsqty 4
- Power stripsqty 4
- Coolersqty 4
- Food warmersqty 4
- Hot platesqty 4
- Kettlesqty 2
Lighting
- String lightsqty 6
- LED lanternsqty 6
Kitchen
- Cutting boardsqty 4
- Kitchen knivesqty 4
- Kitchen tongsqty 6
- Cooking potsqty 3
- Thermos flasksqty 4
- Measuring cupsqty 2
Cleaning
- Waste binsqty 6
- Broom and dustpanqty 2
- Mop headsqty 2
- Bucketsqty 2
- Washing-up bowlsqty 2
Catering
- Groceries
Tips
- Send invitations early enough to collect registrations and dietary requirements before you finalise the menu. Confirm the final guest count several days before the party so food and drinks can be adjusted for 50 people.
- Plan the venue setup as a separate block of work. Tables, chairs, buffet tables and coat racks need to be in place before decorations, food and drinks start competing for space.
- Chill drinks before guests arrive, not during setup. Use coolers for overflow and check that beer glasses, wine glasses and highball glasses are available where drinks will be served.
- Test portable speakers, extension cords, power strips, string lights and LED lanterns while the room is still empty. This gives you time to change the layout if a cable cannot safely reach the equipment.
- Prepare the buffet in two stages: cold appetizers first, then hot snacks close to serving time. Food warmers, hot plates, serving trays and serving spoons should be ready before the first dish leaves the kitchen.
Frequently asked questions
- How early should I start planning an après-ski party for 50 staff?
- Start at least 4 weeks before the party. Reserve the venue first, send invitations soon after, and set a deadline for registrations and dietary requirements about 10 days before the event.
- How much food do I need for an après-ski party for 50 people?
- Base the final quantities on confirmed registrations, then plan a filling buffet with both cold appetizers and hot snacks. Finalise the menu and shopping list 7 to 10 days ahead, with fresh groceries bought as close to the event as practical.
- When should I set up the venue for an après-ski party?
- Open the venue at least 3 hours before guests arrive. Use the first hour for cleaning and furniture, the second for decorations, lighting, music and the buffet, and the final hour for food preparation and drink checks.
- What do people often forget for a staff après-ski party?
- Coat racks, serving equipment, power strips and enough glassware are frequent omissions. Check these items at least 2 days before the event, and confirm deliveries before buying non-perishable and fresh supplies.
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