Butcher shop open day checklist
A butcher shop open day combines customer registration, product tastings, demonstrations and retail information, so the order of preparation matters. Set the date and programme first, then allow time for registrations, dietary requirements, permits, deliveries and stock checks. On the final day, focus on the cold chain, tasting stations, payment point and clear signs. Use the task and equipment lists below to work through the setup without leaving chilled products or guest information until the last minute.
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
Send invitations
2 people
Process registrations
Collect dietary requirements
Confirm deliveries and reservations
Check permits and notifications
Create map and route
2 people
Create price lists and information signs
2 people
Make name badges and registration forms
Check stock and shelf life
2 people
Do the shopping
2 people
Pick up meat and chilled products
2 people
Chill drinks
2 people
Prepare snacks
3 people
Prepare sauces and side dishes
2 people
Set up cold chain and storage
2 people
Set out materials
3 people
Set up tables and chairs
4 people
Set up party tents and windbreaks
4 people
Set up the grill and demo area
3 people
Set up the buffet and tasting stands
3 people
Lay out crockery and cutlery
2 people
Hang decorations and information signs
2 people
Test sound system and lighting
2 people
Set up the registration desk
2 people
Carry out hygiene inspection
2 people
Brief the team on food safety
3 people
Event
Welcome and register visitors
3 people
Give tours of the butcher shop
2 people
Carry out meat demonstrations
2 people
Prepare and serve tastings
4 people
Refill drinks
2 people
Refill the buffet and tables
2 people
Dispose of waste and used trays
2 people
Manage the cash register and orders
2 people
See off the last visitors
2 people
Aftercare
Cool or dispose of food safely
3 people
Wash dishes and kitchen utensils
3 people
Clear tables and chairs
4 people
Take down party tents and decorations
4 people
Thoroughly clean the venue
3 people
Clean and store equipment
2 people
Separate and dispose of waste
2 people
Return borrowed materials
2 people
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Party tentsqty 2
- Tablesqty 8
- High tablesqty 4
- Chairsqty 50
- Windbreaksqty 4
- Tableclothsqty 8
Tableware
- Platesqty 80
- Dessert platesqty 80
- Cutlery setsqty 80
- Drinking glassesqty 80
- Coffee cupsqty 50
- Serving plattersqty 12
- Serving plattersqty 12
Kitchen
- Cutting boardsqty 6
- Chef's knifeqty 6
- Meat Tongsqty 6
- Serving spoonsqty 6
- Measuring cupsqty 3
- Mixing bowlsqty 6
Equipment
- Gas barbecuesqty 2
- Food warmersqty 4
- Coolersqty 4
- Coffee machinesqty 2
- Kettlesqty 2
- Payment terminal
- Extension cordsqty 4
- Power stripsqty 4
- Wireless microphone
- Speakersqty 2
Lighting
- LED light stringsqty 4
- Work lightsqty 2
Decorations
- Buntingqty 4
- Balloonsqty 100
- Flower arrangementsqty 4
- Information boardsqty 8
- Price sign holdersqty 12
Catering
- Drink dispensersqty 3
- Thermos flasksqty 4
- Coolersqty 3
- Herb containersqty 8
- Groceries
Cleaning
- Handwashing stationsqty 2
- Soap dispensersqty 4
- Waste binsqty 8
- Bucketsqty 4
- Mopsqty 4
- Cleaning glovesqty 6
- Fire extinguisherqty 2
Tips
- Close registrations at least 3–5 days before the open day so you can confirm attendance, dietary requirements, name badges and tasting quantities. Keep the registration desk ready with forms and a payment terminal.
- Check permits, notifications, deliveries and reservations at least 2 weeks ahead. Confirm the arrival time for meat and chilled products, because a late delivery affects storage, preparation and the tasting schedule.
- Start chilling drinks and preparing sauces, side dishes and snacks on the day before. Pick up meat and other chilled products as late as practical, then place them immediately in coolers or the prepared cold-storage area.
- Allow at least 2 hours before opening for tables, chairs, tents, windbreaks, buffet stands and the registration desk. Set up the grill and demonstration area separately from the tasting flow, with cutting boards, knives and meat tongs within reach.
- Test the sound system, microphone, lighting, coffee machines and power connections before guests arrive. Keep extension cords and power strips out of walkways, and check that information signs and price lists can be read from the queue.
Frequently asked questions
- How far in advance should I plan a butcher shop open day?
- Set the date and programme at least 4 weeks ahead. Check permits, deliveries and reservations around 2 weeks before the event, then close registrations 3–5 days before opening.
- How long does it take to set up a butcher shop open day?
- Allow at least 2 hours for the main setup, including tents, tables, buffet stands, the grill demonstration area and registration desk. Add another 30 minutes for testing sound, lighting, payment and food-storage arrangements.
- When should I collect dietary requirements for a butcher shop open day?
- Ask for dietary requirements during registration and finalise the list 3–5 days before the event. Use it when confirming snacks, sauces, side dishes and tasting portions.
- How do I keep meat and chilled products safe during the open day?
- Prepare the cold chain before collecting the products and transfer them into coolers or chilled storage immediately. Check stock and shelf life on arrival, and keep only the quantities needed at each tasting stand outside the main storage.
Start this plan in Lizzt
Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.
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