What to buy for a butcher shop open day

A butcher shop open day needs more than meat and a grill. You will need a reliable cold chain, separate serving equipment, tasting supplies, drinks service and clear signs for prices, registration and dietary information. Buy or collect chilled products as late as possible, and check that every table has the tools visitors will actually use. This list helps you prepare the shopping and equipment without overlooking the items that are often arranged too late.

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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
- Beef tips - 8 kilograms
- Mini hamburgers - 6 kilograms
- Fresh bratwurst - 6 kilograms
- Chicken skewers - 5 kilograms
- Pulled pork - 4 kilograms
- Smoked ham - 3 kilogram
- Beef smoked meat - 2 kilograms
- Liver sausage - 2 kilogram
- Belly pork slices - 4 kilograms
- Vegetarian burgers - 2 kilograms
- Hamburger buns - 80 pieces
- Baguettes - 12 pieces
- Mini wraps - 80 pieces
- Potato salad - 5 kilograms
- Raw vegetable salad - 4 kilogram
- Mixed green salad - 3 kilograms
- Tomatoes - 4 kilogram
- Cucumbers - 3 kilograms
- Red onions - 2 kilograms
- Pickles - 3 jars
- Herb butter - 2 kilograms
- Mayonnaise - 3 liters
- Ketchup - 3 liters
- Garlic sauce - 2 liters
- Barbecue sauce - 3 liters
- Mustard - 2 liters
- Satay sauce - 2 liters
- Olive oil - 2 liters
- Salt - 1 kilogram
- Black pepper - 500 grams
- Paprika powder - 250 gram
- Garlic powder - 250 grams
- Fresh parsley - 6 bunches
- Lemons - 3 kilogram
- Coffee - 2 kilograms
- Tea - 150 bags
- Milk - 8 liters
- Sugar - 2 kilograms
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange soda - 8 bottles
- Iced tea - 8 bottles
- Spa Blauw - 48 bottles
- Spa Red - 24 bottles
- Apple juice - 6 liters
- Orange juice - 6 liters
- Ice cubes - 15 kilograms
- Paper napkins - 500 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Liquid dish soap - 3 liters
- All-purpose cleaner - 3 liters
- Disinfectant - 3 liters
- Sponges - 12 pieces
- Microfiber cloths - 24 pieces
- Trash bags - 80 pcs
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Baking paper - 3 rolls
- Nitrile gloves - 10 boxes
- Wooden skewers - 500 pieces
- Cocktail picks - 500 pieces
- Paper bags - 300 pieces
- Labels - 300 pieces
- Markers - 12 pieces

Cleaning

Handwashing stationsqty 2
Soap dispensersqty 4
Waste binsqty 8
Bucketsqty 4
Mopsqty 4
Cleaning glovesqty 6
Fire extinguisherqty 2

Tips

Collect meat and other chilled products on the day of the event or no more than 24 hours beforehand. Prepare enough cooler space for the full delivery, with room to keep raw products separate from ready-to-eat snacks and sauces.
Plan two to three drinks per visitor for the first hour, then about one drink per hour after that. Chill drinks before guests arrive and keep a separate supply of glasses, coffee cups, kettles and a coffee machine ready for the registration and tasting areas.
Use separate cutting boards, serving platters, knives and tongs for raw meat, cooked samples and side dishes. Label the equipment before setup so it does not get mixed during the demonstrations or buffet service.
Allow one table for registration and information, one or more tasting stands, and a dedicated grill demonstration area. Put price lists, dietary information and name badges where guests can see them before they start tasting.
Check power requirements at least one week before the open day. Count the gas barbecues, coffee machines, kettles, lights, speakers and payment terminal, then match them with extension cords, power strips and safe cable routes.

Frequently asked questions

What do I need to buy for a butcher shop open day?: Plan for chilled meat and other cold products, drinks, snacks, sauces and side dishes, plus plates, cutlery, glasses and serving platters. You also need cutting boards, knives, tongs, coolers, gas barbecues, food warmers, signs and registration materials.
How much food and drink should I buy per guest?: Use the confirmed registration count as your base and add around 10% for walk-ins and unexpected demand. For drinks, allow two to three per person during the first hour and about one per hour afterwards; buy extra ice or cooling capacity rather than relying on last-minute supplies.
When should I buy meat for a butcher shop open day?: Pick up fresh meat and chilled products on the event day whenever possible. If that is not practical, collect them no more than 24 hours in advance and keep them continuously chilled in coolers or refrigerated storage.
How early should I arrange equipment and power?: Confirm tables, tents, windbreaks, barbecues, coolers, food warmers and tableware at least one week before the event. Check the power plan at the same time, including extension cords, power strips, lighting, speakers and the payment terminal.

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