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Food Tour Shopping List

A food tour needs more than food at each stop. You also need practical supplies for tasting, carrying, serving, and guiding the group between locations. Plan reusable plates, bowls, glasses, cutlery, serving tools, coolers, ice packs, and thermos flasks around the number of participants. Route cards, name stickers, charged power banks, and clear signs are easy to overlook but make the day run smoothly.

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What to bring

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

Furniture

  • Foldable tablesqty 4
  • Folding chairsqty 40
  • Buffet tableqty 2
  • Tableclothsqty 6

Tableware

  • Reusable platesqty 50
  • Reusable bowlsqty 50
  • Reusable glassesqty 80
  • Coffee cupsqty 40
  • Cutlery setsqty 50
  • Serving plattersqty 12
  • Serving plattersqty 12

Kitchen

  • Cutting boardsqty 4
  • Chef's knifeqty 4
  • Serving tongsqty 8
  • Serving spoonsqty 6
  • Measuring cupsqty 2
  • Coolersqty 6
  • Ice packsqty 24
  • Thermos flasksqty 4
  • Corkscrewqty 3
  • Bottle openersqty 3

Equipment

  • Extension cordsqty 3
  • Power stripsqty 3
  • Power banksqty 4
  • Walkie-talkiesqty 4

Lighting

  • LED lampsqty 6

Decorations

  • Route arrowsqty 10
  • Table décorqty 6
  • Name card holdersqty 6

Organization

  • Clipboardsqty 4
  • Ballpoint pensqty 20
  • Route mapsqty 50
  • Name stickersqty 50
  • Wristbandsqty 50

Cleaning

  • Waste binsqty 4
  • Handwashing sink

Catering

  • Groceries
    • Whole wheat baguettes - 8 pieces
    • White baguettes - 8 pieces
    • Tortilla wraps - 40 pieces
    • Mini hamburger buns - 50 pieces
    • Hummus - 2 kilos
    • Cream cheese - 1 kilo
    • Young cheese - 2 kilos
    • Aged cheese - 2 kilo
    • Brie - 1.5 kilos
    • Parma ham - 1.5 kilos
    • Salami - 1.5 kilos
    • Falafel - 3 kilos
    • Mini hamburgers - 50 pieces
    • Chicken skewers - 50 pieces
    • Vegetarian skewers - 30 pieces
    • Smoked salmon - 1 kilo
    • Shrimp - 1 kilo
    • Chickpeas - 6 cans
    • Arugula - 1 kilo
    • Mixed salad - 2 kilos
    • Cherry tomatoes - 2 kilos
    • Cucumbers - 10 pieces
    • Bell peppers - 12 pieces
    • Red onions - 2 kilos
    • Avocados - 15 pieces
    • Lemons - 15 pieces
    • Apples - 40 pieces
    • Grapes - 4 kilos
    • Strawberries - 3 kilos
    • Brownies - 50 pieces
    • Mini cream puffs - 50 pieces
    • Olive oil - 2 bottles
    • Balsamic vinegar - 1 bottle
    • Mayonnaise - 2 jars
    • Ketchup - 2 bottles
    • Mustard - 2 jars
    • Garlic sauce - 2 bottles
    • Pesto sauce - 2 jars
    • Salt - 1 pack
    • Black pepper - 1 jar
    • Paprika powder - 1 jar
    • Italian herbs - 1 jar
    • Fresh basil - 6 bunches
    • Fresh mint - 4 bunches
    • Cola - 8 bottles
    • Cola Zero - 6 bottles
    • Orange soda - 6 bottles
    • Sparkling water - 8 bottles
    • Still water - 12 bottles
    • Tonic - 4 bottles
    • Non-alcoholic beer - 24 bottles
    • Craft beer - 48 bottles
    • White wine - 8 bottles
    • Red wine - 6 bottles
    • Prosecco - 4 bottles
    • Coffee - 4 packs
    • Tea - 2 boxes
    • Milk - 6 liters
    • Oat milk - 4 liters
    • Sugar - 1 kilo
    • Ice cubes - 20 kilo
    • Paper napkins - 200 pieces
    • Bamboo skewers - 200 pieces
    • Cocktail picks - 200 pieces
    • Aluminum foil - 2 rolls
    • Cling film - 2 rolls
    • Baking paper - 2 rolls
    • Paper towels - 6 rolls
    • Trash bags - 40 pieces
    • Dish soap - 2 bottles
    • Cleaning sponges - 6 pieces
    • Hand soap - 3 bottles
    • Hand sanitizer - 4 bottles
    • Toilet paper - 24 rolls

Tips

  • Prepare at least one reusable plate, bowl, glass, and cutlery set per participant, plus 10% extra for replacements or delays.
  • Pack one serving utensil for every dish or tasting item, and bring cutting boards and a chef’s knife if food needs to be portioned during the tour.
  • Use enough cooler space for fresh groceries and drinks, with ice packs added before departure. Fill thermos flasks shortly before the group arrives so drinks stay hot.
  • Print one route card and address sheet per participant or pair, then keep a spare copy on a clipboard for the organiser. Name stickers and holders prevent confusion at the start.
  • Charge phones, power banks, LED lamps, and walkie-talkies the day before. Pack extension cords and power strips only if the starting location has a safe place to use them.

Frequently asked questions

What do I need for a food tour tasting table?
Plan reusable plates, bowls, glasses, coffee cups, cutlery, serving platters, serving tongs, and serving spoons. Bring at least 10% more tableware than the confirmed participant count, especially if washing facilities are limited.
How much food and drink should I buy for a food tour?
Base quantities on the number of registered participants and the tasting portions agreed with each food stop. For drinks served during the first hour, allow two to three drinks per person, then adjust for the rest of the route and include water.
What should I pack to keep food cold during a food tour?
Use coolers with ice packs for fresh groceries and chilled drinks. Load them shortly before departure and keep them closed between stops; prepare the coolers at least 30 minutes before participants arrive.
How many route cards and name stickers do I need?
Prepare one route card and one name sticker per participant, plus at least 10% extra. Print the route and addresses no later than the day before, and keep one organiser copy on a clipboard.

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