Fondue evening checklist for 30 people

Organising fondue for 30 people takes more than buying cheese and bread. You need enough pots, burners, forks and table space, plus a safe way to handle fuel, cables and hot equipment. This checklist takes you from venue and invitations to dietary requirements, shopping, preparation and guest arrival. Use it to confirm quantities early, label allergen-free portions and avoid last-minute work when the first guests arrive.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Reserve venue
Send invitations
Process registrations
Collect dietary requirements
Confirm registrations
Arrange the table layout
Plan diet-free portions
Check fondue pots
Do the shopping
2 people
Chill drinks
Wash vegetables
2 people
Slice bread
Portion the sauces
Prepare dessert
2 people
Make allergen labels
Clean the venue
2 people
Set up tables
3 people
Set up chairs
2 people
Set tables
3 people
Set out fondue pots
2 people
Check power and fire safety
2 people
Set up the buffet table
2 people
Set up the arrival cloakroom

Event

Welcome guests
2 people
Serve aperitifs
2 people
Give fondue instructions
Bring cheese fondue up to temperature
3 people
Serve bread and vegetables
3 people
Serve sauces and side dishes
2 people
Refill drinks
2 people
Check fondue fuel
2 people
Serve dessert
2 people
Serve coffee and tea
2 people
See off guests
2 people

Aftercare

Cool food safely
2 people
Clear tables and chairs
3 people
Wash dishes
3 people
Clean fondue pots
2 people
Collect waste
2 people
Clean the venue
3 people
Return materials

What to bring

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

Furniture

Tablesqty 6
Chairsqty 32
Buffet table
Coat rack

Tableware

Fondue forksqty 36
Dinner platesqty 36
Dessert platesqty 36
Cutlery setsqty 36
Wine glassesqty 36
Water glassesqty 36
Coffee cupsqty 36

Equipment

Fondue potsqty 6
Fondue burnersqty 6
Fuel containersqty 6
Kettlesqty 2
Extension cordsqty 3
Power stripsqty 3
Coolersqty 3

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Serving tongsqty 8
Serving spoonsqty 8
Measuring jugsqty 3

Decorations

Tableclothsqty 6
Napkin holdersqty 6
Table signsqty 6
Name badgesqty 36

Lighting

String lightsqty 3
LED lampsqty 6

Cleaning

Bucketsqty 2
Cleaning clothsqty 12
Dish brushesqty 3
Floor squeegeesqty 2

Catering

Groceries

Tips

Confirm registrations and dietary requirements at least 7 days before the evening. Use the final headcount to plan separate diet-free portions and prepare clear allergen labels.
Plan for one fondue fork per guest plus a few spares, and check every fondue pot, burner and fuel container before setting the tables. Do not discover a missing burner during the aperitifs.
Set up tables, chairs and the buffet table before preparing food. For 30 people, leave enough space between pots for guests to reach them without leaning across hot equipment.
Prepare the vegetables, bread, sauces and dessert on the day, but chill drinks at least 4 hours beforehand. Portion sauces and cover prepared food so the serving area stays orderly.
Complete the power and fire-safety check before guests arrive. Keep buckets available for cleaning and make the arrival cloakroom ready before welcoming people and serving aperitifs.

Frequently asked questions

How much fondue do I need for 30 people?: Plan around 200–250 g of fondue per person for a main meal, so roughly 6–7.5 kg for 30 guests. Adjust the amount if you are serving a substantial dessert or several filling side dishes.
How many fondue pots do I need for 30 guests?: Allow one fondue pot for about 4–6 people, which means 5–8 pots for 30 guests. The exact number depends on the pot size and whether everyone will eat the same type of fondue.
When should I collect dietary requirements for a fondue evening?: Ask for dietary requirements when invitations go out and set a final deadline at least 7 days before the event. Confirm the information again with registrations before shopping and preparing separate portions.
How early should I start setting up a fondue evening?: Start venue setup at least 3 hours before guests arrive. Set out furniture and tableware first, then check burners and safety, prepare the buffet table, chill or arrange drinks and finish the food setup.

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