Bakery open house checklist

A bakery open house needs more than fresh bread and a clean counter. You need a clear program, a reliable visitor list, safe demonstrations, tasting portions, allergen information, and a sales area that can handle queues. Start with the date and opening hours, then work toward the event day in stages. This checklist helps you keep registrations, baking preparation, room setup, refreshments, and customer payments on schedule.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Set the date and program
2 people
Communicate opening hours
Send invitations
2 people
Process registrations
Collect dietary requirements
Update visitor list
Assign tours
Plan demonstrations
2 people
Count stock of sale items
2 people
Do the shopping
2 people
Prepare promotional materials
Print allergen information
Prepare sample products
3 people
Prepare dough for the demonstration
2 people
Pack pastries and bread
3 people
Thoroughly clean the venue
3 people
Securely cordon off work areas
2 people
Set up tables and chairs
4 people
Build party tents
4 people
Hang up decorations
2 people
Place information signs
2 people
Set up the sales counter
3 people
Set up tasting buffet
3 people
Set up the coffee and tea station
2 people
Chill drinks
2 people
Set up the register and change
2 people
Brief staff

Event

Staff the reception desk
2 people
Register visitors
2 people
Guide tours
3 people
Conduct baking demos
3 people
Serve tasting products
3 people
Serve coffee and tea
2 people
Refill drinks
2 people
Staff the sales counter
3 people
Clear tables during the event
2 people
Empty trash bins
See off the last visitors
2 people

Aftercare

Store sales stock safely
2 people
Close the register
2 people
Wash dishes
3 people
Clear tables and chairs
4 people
Take down party tents
4 people
Clean the venue
3 people
Clean equipment
2 people
Check leftover products
2 people
Return materials
2 people
Dispose of waste
2 people

What to bring

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

Furniture

Party tentsqty 2
Tablesqty 8
Folding chairsqty 60
Buffet tablesqty 3
High tablesqty 4
Stoolsqty 12

Tableware

Coffee cupsqty 80
Glassesqty 100
Platesqty 120
Cutlery setsqty 100
Serving plattersqty 12
Serving tongsqty 8

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 4
Extension cordsqty 6
Power stripsqty 6
Cash register
Payment terminal

Kitchen

Baking traysqty 4
Mixing bowlsqty 6
Measuring cupsqty 4
Dough scrapersqty 6
Rolling pinsqty 4
Kitchen knivesqty 6
Cutting boardsqty 6
Oven mittsqty 6

Decorations

Buntingqty 6
Tableclothsqty 10
Menu boardsqty 6
Information boardsqty 8
Directional signsqty 10

Lighting

String lightsqty 4
LED lampsqty 6

Cleaning

Waste binsqty 8
Broom setsqty 2
Mopsqty 3
Bucketsqty 3
Cleaning clothsqty 20

Catering

Groceries

Tips

Set the opening hours and program before sending invitations, then close registrations early enough to update the visitor list and assign tours. This gives you a realistic headcount for seating, tastings, and coffee.
Collect dietary requirements during registration and print allergen information before the event. Keep those details beside the tasting buffet and label sample products clearly rather than answering every question from memory.
Prepare the demonstration dough and sample products in separate stages. Have baking trays, mixing bowls, measuring cups, dough scrapers, rolling pins, knives, cutting boards, and oven mitts ready before visitors arrive.
Plan the visitor route before setting up tables and chairs. Keep work areas securely cordoned off, place information signs where people make decisions, and leave enough space around the sales counter for queues.
Test the payment terminal, cash register, coffee machines, kettles, extension cords, and power strips before opening. Chill drinks in advance and count sale items after packing pastries and bread so stock and payments can be checked later.

Frequently asked questions

How far in advance should I plan a bakery open house?: Set the date and opening hours at least 4 to 6 weeks ahead. Send invitations as soon as the program is clear, and close registrations early enough to prepare food, staffing, tours, and seating.
How many samples should I prepare for a bakery open house?: Use the final registration count and prepare at least 1 tasting portion per registered visitor, plus about 10% extra for walk-ins or spills. Count sale items separately so tasting stock does not reduce what is available to buy.
When should I print allergen information for a bakery open house?: Finalize and print the allergen information 2 to 3 days before the event, after the sample products and recipes are fixed. Place copies at the tasting buffet, demonstration area, and sales counter.
How early should the bakery open house setup start?: Start physical setup at least 3 hours before opening. Put up tents, tables, signs, buffet and coffee stations first, then finish with chilled drinks, sample products, payment equipment, and a final safety check.

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