What you need for a cabaret dinner for 50 guests

For a cabaret dinner for 50 guests, plan the shopping around three areas: serving the meal, keeping food and drinks at the right temperature, and supporting the performance. You will need more than dinner plates and ingredients: soup bowls, dessert plates, coffee cups, glasses and serving utensils are easy to overlook. Check what the venue already supplies before buying or hiring anything. Finalise dietary requirements and the seating plan before placing the food order, ideally at least one week ahead.

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What to bring

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

Furniture

Tablesqty 7
Chairsqty 55
Buffet tablesqty 3
Stoolsqty 2
Clothes racksqty 2

Tableware

Dinner platesqty 60
Dessert platesqty 60
Soup bowlsqty 60
Coffee cupsqty 60
Water glassesqty 70
Wine glassesqty 60
Cutlery setsqty 60
Serving spoonsqty 12
Serving plattersqty 12

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Cooking potsqty 4
Frying pansqty 2
Measuring cupsqty 3
Mixing bowlsqty 5
Serving tongsqty 8
Food warmersqty 6
Ladlesqty 6

Equipment

Coolersqty 4
Coffee machinesqty 2
Kettlesqty 2
Active speakersqty 2
Wireless microphonesqty 2
Microphone standsqty 2
Extension cordsqty 4
Power stripsqty 4

Decorations

Tableclothsqty 7
Napkin holdersqty 12
Menu Card Holdersqty 12
Name badgesqty 55
Buntingqty 8
Table decorationsqty 8

Lighting

LED string lightsqty 4
Stage spotlightsqty 2

Cleaning

Waste binsqty 4
Bucketsqty 3
Spongesqty 6
Microfiber clothsqty 10
Dish brushesqty 3

Catering

Groceries
- White baguettes - 8 pieces
- Whole wheat baguettes - 4 pieces
- Butter - 500 grams
- Hummus - 1.5 kilograms
- Mixed olives - 1 kilogram
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Cucumbers - 8 pieces
- Carrots - 2 kilogram
- Cherry tomatoes - 2 kilograms
- Mixed salad - 2 kilogram
- Tomato soup - 12 liters
- Vegetable broth - 12 liters
- Onions - 3 kilograms
- Garlic - 6 bulbs
- Winter carrots - 3 kilograms
- Celery - 1 kilogram
- Peppers - 3 kilograms
- Courgettes - 3 kilograms
- Mushrooms - 2 kilogram
- Chicken breast - 6 kilograms
- Chickpeas - 3 kilograms
- Penne - 6 kilogram
- Diced tomatoes - 12 cans
- Passata - 6 liters
- Coconut milk - 6 liter
- Vegetable bouillon cubes - 2 boxes
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Red wine vinegar - 500 milliliters
- Curry powder - 250 grams
- Paprika powder - 250 gram
- Italian herbs - 150 grams
- Cumin powder - 100 grams
- Salt - 500 grams
- Black pepper - 250 grams
- Parmesan cheese - 1.5 kilograms
- Grated cheese - 2 kilogram
- Crème fraîche - 2 kilograms
- Mixed dessert fruit - 6 kilogram
- Vanilla ice cream - 6 liters
- Whipped cream - 3 liters
- Coffee - 2 kilograms
- Tea - 100 bags
- Sugar - 1 kilogram
- Milk - 8 liters
- Oat milk - 4 liters
- Still mineral water - 30 liters
- Sparkling mineral water - 20 liters
- Cola - 12 liters
- Cola Zero - 12 liters
- Orange soda - 8 liters
- Apple juice - 6 liters
- Non-alcoholic beer - 24 bottles
- Beer - 48 bottles
- White wine - 8 bottles
- Red wine - 8 bottles
- Prosecco - 6 bottles
- Lemons - 12 pieces
- Ice cubes - 10 kilograms
- Coffee filters - 2 packs
- Stirrers - 100 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 30 pieces

Tips

Allow at least 50 dinner plates, soup bowls, and dessert plates, plus 5–10 spare pieces of each. Breakage and last-minute guests are much easier to handle with a small buffer.
Count tableware by course rather than assuming one set per guest: 55 dinner plates, 55 soup bowls, and 55 dessert plates gives you five spares for each of the 50 diners.
Plan drinks separately from the meal. For the first hour, allow roughly 2–3 drinks per person, then add water for the whole evening; chill bottles in coolers before guests arrive.
Check coffee service before shopping: 55 coffee cups, enough teaspoons, and working coffee machines or kettles are needed after dessert. Coffee is often forgotten until the performance has ended.
Test the technical equipment before doors open. Have the active speakers, wireless microphones, microphone stands, and extension cords in place and tested at least 60 minutes before the cabaret starts.

Frequently asked questions

What tableware do I need for a cabaret dinner for 50 people?: Plan for at least 50 dinner plates, soup bowls, dessert plates, coffee cups, water glasses, wine glasses, and cutlery sets. Hiring or buying 55 of each main item gives you five spares for breakage and unexpected changes.
How many glasses do I need for 50 dinner guests?: Use at least 55 water glasses and 55 wine glasses if guests are seated throughout dinner. If you cannot wash or replace glasses during the event, increase the total to around 75 of each type.
When should I buy food and chill the drinks for the dinner?: Buy fresh ingredients one to two days before the event, unless a supplier requires earlier ordering. Chill drinks for at least 4 hours before guests arrive, using coolers if the venue has limited refrigerator space.
How early should I set up the cabaret sound equipment?: Set up and test speakers, microphones, stands, and extension cords at least 60 minutes before the audience enters. Allow another 30 minutes if the venue layout or stage position is unfamiliar.

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