What to Buy for a Flavor Route

A Flavor Route needs more than food at each stop. You will also need a way to serve tasting portions, keep drinks chilled, guide participants and handle dietary requirements without confusion. Check quantities against your confirmed guest list and the number of food stations. Small items such as name badges, printed route maps and serving utensils are easy to overlook, especially when several vendors are involved. Use this list alongside your route plan before you shop.

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What to bring

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

Furniture

Foldable tablesqty 8
High tablesqty 6
Chairsqty 36
Buffet tablesqty 6
Tableclothsqty 10
Stoolsqty 12

Tableware

Platesqty 100
Dessert platesqty 100
Glassesqty 120
Coffee cupsqty 60
Knivesqty 100
Forksqty 100
Spoonsqty 100
Serving spoonsqty 12
Serving plattersqty 18
Serving tongsqty 12
Serving traysqty 8
Carafesqty 10
Thermos flasksqty 4

Equipment

Coolersqty 6
Food warmersqty 6
Coffee machinesqty 2
Kettlesqty 2
Extension cordsqty 6
Power stripsqty 6
Thermometersqty 4

Kitchen

Cutting boardsqty 8
Chef's knivesqty 6
Measuring cupsqty 4
Mixing bowlsqty 8
Ice packsqty 24
Aluminum foilqty 4
Food storage containersqty 20

Decorations

Directional signsqty 12
Information boardsqty 8
Menu card holdersqty 12
Buntingqty 12
Table décorqty 12
Name badgesqty 80
Badge holdersqty 80
Chalkboardsqty 8

Lighting

String lightsqty 6
LED lampsqty 12

Cleaning

Waste binsqty 8
Waste sorting binsqty 4
Bucketsqty 4
Cleaning clothsqty 20
Dish brushesqty 4
Hand soap dispensersqty 4

Catering

Groceries
- Coffee - 3 packs
- Tea - 4 boxes
- Sugar - 2 kilos
- Milk - 8 liters
- Oat milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Iced tea - 4 bottles
- Apple juice - 4 packs
- Alcohol-free beer - 3 cases
- Lager - 5 crates
- White wine - 12 bottles
- Red wine - 8 bottles
- Rosé - 6 bottles
- Lemons - 3 kilos
- Limes - 2 kilos
- Fresh mint - 6 bunches
- Ice cubes - 15 kilos
- Baguettes - 12 pieces
- Mini bake-at-home rolls - 80 pieces
- Butter - 1 kilo
- Hummus - 2 kilos
- Cream cheese - 1 kilo
- Young cheese - 2 kilos
- Brie - 1.5 kilos
- Parmesan cheese - 750 grams
- Serano ham - 1 kilo
- Smoked salmon - 1 kilo
- Chicken breast - 3 kilo
- Ground beef - 3 kilos
- Falafel - 2 kilos
- Eggs - 60 pieces
- Chickpeas - 8 cans
- Kidney beans - 6 cans
- Pasta - 4 kilo
- Rice - 4 kilos
- Couscous - 2 kilos
- Tortilla wraps - 80 pieces
- Mini burger buns - 80 pieces
- Pizza bases - 20 pieces
- Tomatoes - 5 kilos
- Cucumbers - 3 kilos
- Bell peppers - 3 kilos
- Zucchini - 3 kilo
- Mushrooms - 2 kilos
- Arugula - 1 kilo
- Mixed salad - 2 kilos
- Red onions - 1 kilo
- Garlic - 500 grams
- Potatoes - 5 kilos
- Sweet potatoes - 3 kilos
- Avocados - 20 pieces
- Corn - 6 cans
- Olives - 2 kilos
- Grapes - 3 kilos
- Apples - 4 kilos
- Strawberries - 3 kilos
- Melons - 4 pieces
- Lemon tart - 4 pieces
- Brownies - 80 pieces
- Mini muffins - 80 pieces
- Vanilla ice cream - 4 liters
- Whipped cream - 2 liters
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Pesto sauce - 1 liter
- Tomato sauce - 3 liter
- Chili sauce - 1 liter
- Soy sauce - 1 liter
- Olive oil - 2 liters
- Balsamic vinegar - 1 liter
- Salt - 1 kilo
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Italian herbs - 200 grams
- Cumin - 200 grams
- Curry powder - 200 grams
- Cinnamon - 150 grams
- Nut mix - 2 kilo
- Paprika chips - 2 kilos
- Plain chips - 2 kilos
- Salty crackers - 8 packs
- Paper napkins - 400 pieces
- Bamboo skewers - 500 pieces
- Tasting cups - 400 pieces
- Coffee filters - 2 packs
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 50 pieces
- Dish soap - 4 bottles
- All-purpose cleaner - 4 bottles
- Disinfectant wipes - 6 packs
- Hand soap - 4 bottles
- Hand sanitizer - 6 bottles

Tips

Plan one tasting glass and one plate per participant at each active tasting point, unless you have enough time and staff to wash and reuse them. Add a small reserve for breakage and unexpected guests.
Bring at least one printed route map per participant, plus 5 to 10 spare copies for lost maps, last-minute sign-ups and vendors. Keep the final route and start and finish points identical on every copy.
Use coolers for drinks that must stay cold during the walk, and chill them before participants arrive. Pack separate containers for dietary-specific items so they are not mixed with standard portions.
Count serving spoons, tongs and trays by food station rather than buying only one set for the whole route. A station serving several tasting portions may need its own utensils to avoid delays and cross-contact.
Check power needs before loading coffee machines, kettles or food warmers. Pack the required extension cords and power strips, and test the equipment at least one day before the route.

Frequently asked questions

What do I need to buy for a Flavor Route?: You need tasting tableware, serving utensils, drink containers, coolers, route maps, name badges and any equipment required at the food stations. Final quantities depend on the confirmed participant count and the number of stops.
How many tasting glasses do I need per person?: Plan one tasting glass per participant for each tasting point if glasses will not be washed during the route. Add roughly 10% extra to cover breakage, dropped glasses and late additions.
How many printed route maps should I prepare?: Print one map per confirmed participant, then add 5 to 10 spare copies. Prepare them at least one day before the event so route changes can be made without rushing.
When should I buy and chill drinks for a Flavor Route?: Buy drinks after the participant list and route stops are confirmed, ideally 2 to 3 days beforehand. Chill them in the coolers on the day of the route, early enough to reach serving temperature before the first stop.

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