Buffet dinner shopping list

A buffet dinner needs more than ingredients. Plan for plates, glasses, serving utensils, labels, chilled drinks and a safe place to keep hot and cold food. Buy non-perishable items first, then collect fresh ingredients close to the dinner. Use your final guest count to adjust quantities, and keep dietary meals separate from the main buffet so they are easy to identify and serve safely.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 55
Buffet tablesqty 4
Coat racksqty 2
Coat hangersqty 60

Tableware

Dinner platesqty 60
Dessert platesqty 60
Soup bowlsqty 60
Water glassesqty 70
Wine glassesqty 70
Coffee cupsqty 60
Forksqty 70
Knivesqty 70
Spoonsqty 70
Serving spoonsqty 12
Serving utensilsqty 12

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Mixing bowlsqty 8
Serving plattersqty 12
Serving trays with lidsqty 8
Food warmersqty 8
Storage binsqty 12
Aluminum foilqty 4
Cling filmqty 4

Equipment

Coffee machinesqty 2
Kettlesqty 2
Refrigeratorsqty 2
Coolersqty 4
Power stripsqty 6
Extension cordsqty 6

Decorations

Table runnersqty 8
Cloth napkinsqty 60
Table decorationsqty 8
Buffet labelsqty 20
Name badgesqty 55

Lighting

String lightsqty 4
LED lanternsqty 6

Cleaning

Waste binsqty 4

Catering

Groceries
- Chicken breast - 7 kilograms
- Ground beef - 5 kilogram
- Vegetarian burgers - 20 pieces
- Salmon fillet - 4 kilograms
- Potatoes - 12 kilogram
- Rice - 5 kilograms
- Pasta - 4 kilograms
- Lasagne sheets - 2 kilogram
- Diced tomatoes - 12 cans
- Tomato paste - 6 cans
- Coconut milk - 8 cans
- Cooking cream - 6 liters
- Crème fraîche - 2 kilograms
- Grated cheese - 3 kilogram
- Feta - 1,5 kilogram
- Parmesan cheese - 1 kilogram
- Eggs - 60 pieces
- Butter - 2 kilograms
- Olive oil - 3 liters
- Onions - 5 kilograms
- Garlic - 8 bulbs
- Carrots - 4 kilograms
- Bell peppers - 4 kilograms
- Zucchini - 4 kilogram
- Mushrooms - 3 kilogram
- Broccoli - 4 kilograms
- Green beans - 4 kilograms
- Cucumbers - 3 kilograms
- Tomatoes - 5 kilograms
- Mixed salad - 3 kilograms
- Arugula - 1 kilogram
- Avocados - 20 pieces
- Lemons - 20 pieces
- Fresh basil - 8 bunches
- Fresh parsley - 8 bunches
- Rosemary - 4 bunches
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Italian herbs - 250 grams
- Cumin - 150 gram
- Chili powder - 100 gram
- Mayonnaise - 3 liters
- Ketchup - 2 liters
- Mustard - 1 liter
- Garlic sauce - 2 liters
- Balsamic vinegar - 1 liter
- Yogurt - 4 kilogram
- Bread - 12 loaves
- Herb butter - 2 kilograms
- Baguettes - 12 pieces
- Mixed nuts - 2 kilograms
- Plain crisps - 2 kilograms
- Paprika chips - 2 kilograms
- Olives - 2 kilograms
- Grapes - 4 kilograms
- Apples - 30 pieces
- Strawberries - 3 kilograms
- Whipped cream - 3 liters
- Vanilla ice cream - 8 liters
- Brownies - 60
- Chocolate sauce - 2 liters
- Coffee - 2 kilograms
- Tea - 120 bags
- Sugar - 2 kilograms
- Milk - 8 liters
- Oat milk - 4 liters
- Spa blauw - 48 bottles
- Sparkling water - 24 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Bitter lemon - 6 bottles
- Apple juice - 8 liters
- Orange juice - 8 liters
- Non-alcoholic beer - 24 bottles
- Beer - 120 bottles
- White wine - 12 bottles
- Red wine - 12 bottles
- Rosé - 6 bottles
- Prosecco - 6 bottles
- Ice cubes - 15 kilograms
- Trash bags - 40 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Glass cleaner - 2 bottles
- Sponges - 12 pieces
- Microfiber cloths - 12 pieces
- Paper towels - 8 rolls

Tips

Plan at least one dinner plate and one dessert plate per guest, plus a 10% spare margin. Add soup bowls only if soup is on the menu, rather than buying them automatically.
Allow two to three drinks per person for the first hour, then roughly one drink per person for each additional hour. Chill drinks before guests arrive and keep extra stock in a cooler or refrigerator.
Provide one serving spoon or utensil for every buffet dish, including salads, hot dishes and desserts. Shared utensils are easy to mix up and make allergen control harder.
Buy foil, cling film and storage bins before preparing the food. You will need them to cover dishes, separate diet meals and store leftovers after the buffet.
Check power and cold storage at least one day beforehand if you rely on food warmers, coffee machines, kettles or refrigerators. Count outlets and bring power strips only where they are safe and suitable for the venue.

Frequently asked questions

How many plates and glasses do I need for a buffet dinner?: Buy one dinner plate and one dessert plate per guest, plus about 10% extra. For glasses, plan at least two per guest if you serve both water and wine; add more if guests will use the same glasses for several drinks.
How much food should I buy for a buffet dinner?: As a starting point, allow 500 to 700 grams of savoury food per adult across the full buffet, including salads and side dishes. Increase the amount of popular main dishes when the guest count includes many hungry adults, and confirm dietary portions separately.
When should I buy ingredients for a buffet dinner?: Buy non-perishable goods, drinks and disposable supplies 2 to 3 days before the dinner. Pick up fresh vegetables, salads and other short-life ingredients on the day before or the morning of the event, depending on how well they keep.
How many serving utensils are needed for a buffet?: Plan at least one serving utensil for every dish, so a buffet with 10 dishes needs at least 10 utensils. Keep separate utensils for allergen-free or dietary meals and label those dishes before guests arrive.

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