How to organise a choir festival without losing track

Start by fixing the date, programme and venue before inviting choirs. Once performances are confirmed, open registrations and collect the information you need for the schedule, directions, dietary requirements and booklet. Sound, staging, changing areas and volunteer cover need booking earlier than most organisers expect. In the final week, confirm every choir, place the catering order, check equipment and prepare the site so the event day is about running the programme, not solving preventable gaps.

The plan, step by step

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

Preparations

  • 1

    Set the date and program

    3 people

  • 2

    Contact choirs

    2 people

  • 3

    Confirm performances

    2 people

  • 4

    Reserve venue

  • 5

    Check permits

  • 6

    Send invitations

    3 people

  • 7

    Open registrations

  • 8

    Recruit volunteers

    2 people

  • 9

    Book catering

    2 people

  • 10

    Reserve sound equipment

  • 11

    Hang up promotion

    3 people

  • 12

    Process registrations

    2 people

  • 13

    Collect dietary requirements

    2 people

  • 14

    Gather choir information

    2 people

  • 15

    Publish the performance schedule

  • 16

    Make program booklets

    2 people

  • 17

    Send directions

  • 18

    Create volunteer schedule

    2 people

  • 19

    Place catering order

    2 people

  • 20

    Check the shopping list

    2 people

  • 21

    Do the shopping

    3 people

  • 22

    Collect equipment

    2 people

  • 23

    Sort program booklets

    2 people

  • 24

    Stock the refrigerators

    2 people

  • 25

    Confirm choir attendance

Event

  • 26

    Open venue

    2 people

  • 27

    Clear the loading and unloading area

    2 people

  • 28

    Clear the stage area

    3 people

  • 29

    Set up tables

    4 people

  • 30

    Set up chairs

    5 people

  • 31

    Set up the stage

    4 people

  • 32

    Set up the sound system

    3 people

  • 33

    Connect microphones

    2 people

  • 34

    Conduct sound check

    3 people

  • 35

    Hang decorations

    3 people

  • 36

    Set up the information desk

    2 people

  • 37

    Set up the catering area

    3 people

  • 38

    Prepare coffee and tea

    3 people

  • 39

    Set out snacks

    4 people

  • 40

    Welcome choirs

    3 people

  • 41

    Register choirs

    2 people

  • 42

    Assign changing rooms

    2 people

  • 43

    Carry out the final stage check

    2 people

  • 44

    Open the public entrance

    3 people

  • 45

    Distribute program

    3 people

  • 46

    Welcome visitors

    4 people

  • 47

    Support first performances

    3 people

  • 48

    Serve break drinks

    4 people

  • 49

    Refill drinks

    3 people

  • 50

    Serve snacks

    4 people

  • 51

    Clear away dishes

    3 people

  • 52

    Announce performances

  • 53

    Escort the choir to the stage

    2 people

  • 54

    Swap microphones

    2 people

  • 55

    Answer audience questions

    2 people

  • 56

    Check toilets

    2 people

  • 57

    Empty trash bins

    2 people

  • 58

    Provide choirs with water

    2 people

  • 59

    Lead the final

    4 people

  • 60

    See the audience out

    4 people

  • 61

    Turn off the sound equipment

    2 people

  • 62

    Close catering

    3 people

  • 63

    Chill leftovers

    2 people

Aftercare

  • 64

    Stack chairs

    4 people

  • 65

    Fold up the tables

    3 people

  • 66

    Dismantle the stage

    4 people

  • 67

    Pack up sound equipment

    3 people

  • 68

    Collect waste

    4 people

  • 69

    Wash dishes

    4 people

  • 70

    Clean the catering area

    3 people

  • 71

    Clean the restrooms

    2 people

  • 72

    Sweep the venue

    3 people

  • 73

    Collect lost and found items

  • 74

    Return equipment

    2 people

  • 75

    Return furniture

    2 people

  • 76

    Store leftover groceries

    2 people

  • 77

    Hand over the venue

    2 people

  • 78

    Thank the choir

    2 people

  • 79

    Share photos

  • 80

    Send thank-you message

What to bring

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

Furniture

  • Stage sectionsqty 6
  • Stage stepsqty 2
  • Tablesqty 12
  • Chairsqty 280
  • Dressing room racksqty 4
  • Clothes hangersqty 80
  • Party tentsqty 3
  • Folding counter
  • Changing room screensqty 4

Equipment

  • Speakersqty 2
  • Mixer
  • Wireless microphonesqty 4
  • Microphone standsqty 4
  • DI boxesqty 2
  • Extension cordsqty 8
  • Power stripsqty 8
  • Cable reelsqty 3
  • Laptop
  • Presentation screen
  • Walkie-talkiesqty 6
  • Charging stationsqty 2
  • Handheld megaphone

Tableware

  • Coffee cupsqty 120
  • Glassesqty 300
  • Platesqty 300
  • Forksqty 300
  • Knivesqty 300
  • Spoonsqty 200
  • Serving plattersqty 20
  • Serving traysqty 8
  • Coffee potsqty 6
  • Teapotsqty 4
  • Water jugsqty 10

Kitchen

  • Cutting boardsqty 4
  • Chef’s knivesqty 4
  • Bread knivesqty 4
  • Measuring cupsqty 2
  • Storage binsqty 12
  • Coolersqty 6
  • Ice packsqty 24
  • Thermos flasksqty 8
  • Serving traysqty 8

Decorations

  • Buntingqty 10
  • Balloonsqty 100
  • Balloon pumpsqty 2
  • Tableclothsqty 12
  • Stage backdrop
  • Name badgesqty 120
  • Tapeqty 6
  • Cable tiesqty 100
  • Chalkboardsqty 4
  • Chalk markersqty 8

Lighting

  • LED lampsqty 8
  • String lightsqty 6
  • Batteriesqty 24

Cleaning

  • Broomqty 3
  • Dustpan and brushqty 3
  • Mop setsqty 2
  • Bucketsqty 4
  • Cleaning clothsqty 24
  • Waste binsqty 10
  • Hand soap dispensersqty 6
  • Hand sanitizer pumpsqty 6

Catering

  • Groceries

Tips

  • Set the programme before contacting choirs, including performance lengths, changeover time and a clear arrival window. Ask each choir to confirm its attendance before you publish the schedule.
  • Reserve the venue and check permits early, then walk through the room layout. Mark space for stage sections, stage steps, chairs, tables, dressing rooms and any party tents before ordering or collecting equipment.
  • Open registrations only after you know what information you need. Collect choir size, contact details, performance requirements and dietary requirements in one form so you are not chasing missing answers by email.
  • Treat sound and volunteer planning as separate workstreams. Confirm speakers, mixer, microphones, stands, DI boxes, cables and power access, then create a volunteer schedule with named cover for arrivals, backstage changes, catering and directions.
  • Use the final week for confirmations rather than new decisions. Send directions, sort the programme booklets, stock refrigerators, check the shopping list and verify that walkie-talkies, charging stations and presentation equipment are ready.

Frequently asked questions

How far in advance should I organise a choir festival?
Start planning at least 6 months ahead if several choirs, a venue and sound equipment are involved. Aim to confirm the date and venue first, contact choirs within the next 2 weeks, and finish the performance schedule several weeks before the festival.
When should I open choir registrations?
Open registrations once the date, venue and basic programme are fixed, usually 3 to 4 months before the event. Set a closing date at least 6 weeks before the festival so you have time to process registrations and publish the schedule.
How many volunteers do I need for a choir festival?
Plan at least 1 volunteer for every 25 to 30 attendees, plus separate cover for choir check-in, backstage changes, catering and sound support. For a festival with 100 attendees, start with 4 to 6 volunteers and add more if choirs perform simultaneously.
When should I order catering for a choir festival?
Collect dietary requirements when registrations close and place the catering order about 2 weeks before the festival. Reconfirm the headcount and special diets 3 to 5 days beforehand, then prepare serving platters, trays, cups, glasses, plates and cutlery for the expected number of people.

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