What to Bring for a Boat Tour

A boat tour needs more than food and drinks. You also need a practical way to keep everything cold, serve guests at the departure point and manage music, seating and check-in. Plan quantities around your guest count, then add enough ice packs, serving utensils and reusable tableware for the full trip. Pack catering in separate coolers and label anything needed before boarding so setup does not delay departure.

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What to bring

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

Furniture

Foldable tablesqty 3
Buffet tablesqty 2
Folding chairsqty 8

Tableware

Reusable platesqty 60
Reusable bowlsqty 60
Reusable drinking glassesqty 100
Coffee cupsqty 60
Knivesqty 60
Forksqty 60
Spoonsqty 60
Serving spoonsqty 8
Serving plattersqty 10
Serving tongsqty 6

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Coolersqty 6
Ice packsqty 24
Thermos flasksqty 4
Coffee machinesqty 2
Kettlesqty 2

Equipment

Portable speakersqty 2
Microphone
Power stripsqty 3
Extension cordsqty 3
Charging cablesqty 4

Decorations

Tableclothsqty 5
Balloonsqty 50
Buntingqty 6
Name badgesqty 60
Table decorationsqty 8

Lighting

LED light stringsqty 4

Cleaning

Waste binsqty 6
Reusable cleaning clothsqty 12
Washing-up bowlsqty 3
Hand soap dispensersqty 3

Catering

Groceries
- Coffee - 2 packs
- Tea - 4 boxes
- Sugar - 2 packs
- Milk - 8 liters
- Oat milk - 4 liters
- Still mineral water - 8 bottles
- Sparkling mineral water - 8 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Tonic - 4 bottles
- Ginger ale - 4 bottles
- Alcohol-free beer - 48 bottles
- Beer - 72 bottles
- White wine - 8 bottles
- Rosé - 6 bottles
- Red wine - 4 bottles
- Sparkling wine - 4 bottles
- Ice cubes - 12 bags
- Baguettes - 12 pieces
- Mini sandwiches - 80 pieces
- Wholemeal bread - 6 loaves
- Cream cheese - 2 kilo
- Young cheese - 3 kilos
- Brie - 2 kilos
- Back ham - 2 kilos
- Smoked chicken breast - 2 kilo
- Hummus - 2 kilos
- Pesto - 4 jars
- Herb butter - 2 kilo
- Cucumbers - 8 pieces
- Tomatoes - 4 kilos
- Arugula - 1 kilo
- Bell peppers - 2 kilos
- Grapes - 4 kilos
- Apples - 50 pieces
- Bananas - 40 pieces
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Nut mix - 3 kilo
- Olives - 2 kilos
- Snacks - 6 bags
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Napkins - 200 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand sanitizer - 4 bottles

Tips

Plan two to three drinks per person for the first hour, then add one drink per person for each additional hour. Include water separately, especially if guests will be outside in the sun.
Pack at least one reusable plate, bowl, drinking glass, knife, fork and spoon per guest, plus 10% extra. Serving spoons, tongs and platters are easy to overlook and are needed before guests can eat.
Use separate coolers for drinks and fresh food. Chill drinks before loading, and pack enough ice packs to keep perishable food cold from leaving home until the end of the tour.
Bring power strips, extension cords and charging cables together in one clearly marked equipment bag. Test the portable speaker and microphone before departure, because a boat may have limited power access.
Prepare a boarding-point kit with the guest list, name badges, welcome drinks and dietary information. Keep it separate from the main catering so check-in can start as soon as guests arrive.

Frequently asked questions

How many drinks do I need for a boat tour?: Plan for two to three drinks per person during the first hour, followed by one drink per person for every additional hour. Add water for the entire group and keep a separate supply for the crew if required.
How much extra tableware should I bring?: Bring one complete place setting per guest and add 10% extra. For 30 guests, that means at least 33 plates, bowls, glasses, knives, forks and spoons, plus enough serving utensils for the buffet.
When should I chill drinks for a boat tour?: Chill drinks at least 12 hours beforehand when possible. Load them into coolers with ice packs shortly before leaving, and keep fresh food in a separate cooler until it is served.
What should I pack for boarding and guest check-in?: Prepare the check-in kit at least 1 hour before guests arrive. Include the guest list, name badges, welcome drinks and any dietary notes, and keep it at the boarding point rather than inside a catering cooler.

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