Shopping list for a grill workshop with 30 participants

For a grill workshop with 30 participants, shop for ingredients, drinks and enough equipment for several people to cook at once. The list should cover meat, vegetables, vegetarian options, sauces and sides, plus serving platters, plates, glasses and cutlery. Do not leave cooling, fuel, fire safety or food thermometers until the last day. Confirm the final attendance and dietary requirements before buying perishable food, ideally 3 to 5 days before the workshop.

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What to bring

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

Furniture

Foldable tablesqty 6
Chairsqty 32
Serving buffetqty 2
Waste binsqty 4

Equipment

Barbecue grillsqty 4
Gas cylindersqty 4
Coolersqty 4
Meat thermometersqty 4
Kitchen timersqty 4
Fire extinguishersqty 2
Extension cordsqty 3

Lighting

String lightsqty 4
Battery lampsqty 6

Kitchen

Cutting boardsqty 8
Chef's knivesqty 8
Grill tongsqty 8
Grill spatulasqty 4
Mixing bowlsqty 8
Measuring cupsqty 4
Brushesqty 4
Serving plattersqty 10
Aluminum grill traysqty 12
Wooden satay skewersqty 100
Apronsqty 12
Heat-resistant glovesqty 4

Tableware

Platesqty 36
Bowlsqty 36
Glassesqty 40
Coffee cupsqty 36
Cutlery setsqty 40
Serving spoonsqty 8

Decorations

Name badgesqty 32
Tableclothsqty 6
Menusqty 6

Cleaning

Bucketsqty 3
Dish brushesqty 4
Reusable clothsqty 12

Catering

Groceries
- Beef burgers - 36 pieces
- Chicken thigh fillet - 4 kilograms
- Pork spareribs - 4 kilograms
- Steak - 3 kilogram
- Vegetarian burgers - 8 pieces
- Vegetarian skewers - 16 pieces
- Hamburger buns - 40 pieces
- Baguettes - 6 pieces
- Corn cobs - 30 pieces
- Bell peppers - 12 pieces
- Zucchini - 8 pieces
- Mushrooms - 2 kilogram
- Red onions - 2 kilograms
- Cherry tomatoes - 2 kilograms
- Mixed salad - 2 kilogram
- Cucumbers - 6 pieces
- Potatoes - 5 kilograms
- Feta - 500 grams
- Garlic - 6 bulbs
- Lemons - 12 pieces
- Fresh parsley - 4 bunches
- Fresh rosemary - 4 bunches
- Olive oil - 2 liters
- Butter - 500 grams
- Salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Garlic powder - 250 grams
- Chili flakes - 100 grams
- Barbecue sauce - 3 bottles
- Ketchup - 2 bottles
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Garlic sauce - 2 bottles
- Chili sauce - 2 bottles
- Vanilla ice cream - 4 liters
- Fresh fruit - 3 kilogram
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Sugar - 1 kilogram
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Iced tea - 4 bottles
- Sparkling water - 6 bottles
- Still water - 8 bottles
- Non-alcoholic beer - 24 bottles
- Beer - 72 bottles
- Red wine - 6 bottles
- White wine - 6 bottles
- Ice cubes - 12 kilograms
- Charcoal - 20 kilograms
- Firelighters - 2 packs
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 2 bottles
- Aluminum foil - 2 rolls
- Cling film - 2 rolls

Tips

Plan food for 30 participants, then add about 10% extra for trimming, spills and second portions. Buy separate vegetarian ingredients after collecting dietary requirements rather than assuming one option will suit everyone.
Allow 2 to 3 drinks per person for the first hour, then about 1 drink per hour afterward. Chill drinks and ingredients several hours before participants arrive, using coolers with enough ice or cold packs.
Provide one well-equipped workstation for every 6 to 8 participants. That means checking that you have enough cutting boards, chef’s knives, mixing bowls, grill tongs and spatulas before the shopping trip.
Buy or reserve at least one meat thermometer per grill station and several kitchen timers. Check gas cylinders and grills at least 2 days before the workshop, not when setup is already underway.
Prepare 30 place settings plus a small spare supply: plates, bowls, glasses, coffee cups and cutlery. Also count aprons, heat-resistant gloves, aluminum grill trays and wooden skewers, since these are easy to overlook when food is the focus.

Frequently asked questions

How much food do I need for a grill workshop for 30 people?: Use the final menu and dietary requirements to calculate portions, then add about 10% extra for waste and second servings. For a hands-on workshop, plan enough vegetables and vegetarian ingredients separately rather than treating them as side dishes.
How many grills do I need for 30 participants?: Plan one grill station for roughly 6 to 8 participants, so 4 to 5 grills will usually keep a group of 30 active. Confirm the number of grills, gas cylinders and safe placement at least 2 days before the workshop.
How many drinks should I buy for 30 people?: For the first hour, allow 2 to 3 drinks per person, or about 60 to 90 drinks for 30 participants. Add roughly 30 drinks for each additional hour and include non-alcoholic choices.
When should I do the shopping for a grill workshop?: Buy dry goods, disposable supplies and drinks 2 to 3 days ahead. Purchase meat, vegetables and other perishable ingredients the day before, then chill them several hours before the workshop starts.

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