What to Buy for a Corporate Dinner

A corporate dinner needs more than food and drinks. You also need enough tableware for each course, serving pieces, chilled drink storage, coffee equipment and clear labels for dietary meals. Use the guest count as your starting point, then add a small buffer for breakages, spills and unexpected attendees. This list supports a seated dinner with a buffet and drinks station, plus a reception table for check-in and name badges.

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What to bring

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

Furniture

Dining tablesqty 6
Chairsqty 36
Buffet tablesqty 2
Welcome table
Table linenqty 8

Tableware

Dinner platesqty 40
Deep platesqty 40
Dessert platesqty 40
Coffee cupsqty 40
Water glassesqty 40
Wine glassesqty 40
Coffee spoonsqty 40
Dinner cutlery setsqty 40
Serving spoonsqty 8
Serving plattersqty 8
Serving tongsqty 4
Carafesqty 6

Decorations

Name badgesqty 36
Table decorationsqty 6
Menusqty 36
Candlesqty 24
Candle holdersqty 12

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3
Hot traysqty 6
Extension cordsqty 3
Power stripsqty 3
Bluetooth speaker

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 4
Measuring cupsqty 2
Serving plattersqty 8

Cleaning

Waste binsqty 4
Cleaning bucketsqty 2
Mopsqty 2
Trash bag holdersqty 2

Catering

Groceries
- Mini quiches - 72 pieces
- Olives - 2 kilograms
- Mixed nuts - 1.5 kilograms
- Baguettes - 8 pieces
- Butter - 500 grams
- Mixed salad - 3 kilograms
- Cherry tomatoes - 2 kilograms
- Cucumbers - 8 pieces
- Red onions - 1 kilogram
- Feta - 1,5 kilogram
- Balsamic vinegar - 2 bottles
- Olive oil - 2 bottles
- Salt - 1 pack
- Black pepper - 1 jar
- Chicken breast - 5 kilograms
- Vegetarian schnitzels - 8 pieces
- Potatoes - 7 kilograms
- Green beans - 4 kilograms
- Carrots - 3 kilogram
- Mushrooms - 2 kilogram
- Cooking cream - 3 liters
- Chicken stock - 4 liters
- Vegetable broth - 2 liters
- Garlic - 6 bulbs
- Onions - 2 kilograms
- Fresh rosemary - 4 bunches
- Fresh thyme - 4 bunches
- Paprika powder - 1 jar
- Dressing - 2 liter
- Mayonnaise - 1 liter
- Ketchup - 1 bottle
- Apple pies - 4 pieces
- Vanilla ice cream - 5 liters
- Whipped cream - 2 liters
- Coffee - 2 kilograms
- Tea - 2 boxes
- Sugar - 1 kilogram
- Milk - 6 liters
- Spa Blauw - 12 bottles
- Spa Rood - 6 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Beer - 48 bottles
- Alcohol-free wine - 4 bottles
- Red wine - 8 bottles
- White wine - 8 bottles
- Rosé - 4 bottles
- Ice cubes - 10 kilograms
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Paper napkins - 100 pieces

Tips

Plan one dinner plate, one deep plate, one dessert plate and one complete cutlery set per guest, then add at least 10% extra. Include coffee cups and spoons separately if coffee is served after dinner.
Allow two to three drinks per person for the first hour, then about one drink per person for each additional hour. Chill drinks before guests arrive and provide carafes and water glasses at the tables.
Count wine glasses and water glasses by place setting rather than by bottle. Buying or renting 10% more glasses prevents a shortage when some remain at the drinks station or need replacing.
Keep dietary meals clearly identifiable before service starts. Prepare printed menus or meal labels early, and bring enough name badges for every registered guest plus 10 spare badges.
Check equipment that is easy to overlook at least one day before the dinner: coffee machines, kettles, coolers, hot trays, extension cords, power strips and a Bluetooth speaker. Test the available sockets before arranging tables.

Frequently asked questions

How much tableware do I need for a corporate dinner?: Start with one place setting per confirmed guest: dinner plate, deep plate, dessert plate, cutlery set, water glass and wine glass. Add at least 10% extra, so a dinner for 50 people requires about 55 of each frequently used item.
How many drinks should I buy for a corporate dinner?: Allow two to three drinks per guest for the first hour and one additional drink per guest for every hour after that. For 50 guests over three hours, plan roughly 200 to 250 drinks, including non-alcoholic options and water.
When should I buy supplies for a corporate dinner?: Buy non-perishable tableware, decorations and equipment at least one week ahead. Purchase fresh food and chilled drinks one to two days before the dinner, then check dietary labels and quantities again after the final guest count.
How many name badges and menus do I need?: Prepare one name badge and one menu per confirmed guest, plus at least 10 spare name badges and 5 extra menus. Print the final versions only after registrations and dietary requirements have been checked.

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