How to organise a Christmas market in Kas
A Christmas market in Kas needs more than decorated stalls and hot drinks. Start by confirming the greenhouse and grounds, then build the plan around vendors, visitor routes, power and weather protection. Food, drinks and payments need their own preparation timeline, especially when you are serving soup, pastries and mulled wine. Use a printed floor plan so every stand, table, tent and emergency exit is clear before setup begins.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
- 1
Confirm greenhouse and grounds
- 2
Invite vendors
2 people
- 3
Process registrations
- 4
Collect dietary requirements
- 5
Reserve party tents
- 6
Arrange stands
2 people
- 7
Assign vendors
- 8
Schedule volunteers
- 9
Send vendor information
- 10
Check power outlets
2 people
- 11
Plan walking routes
2 people
- 12
Clear emergency exits
2 people
- 13
Design price tags
- 14
Print floor plan
- 15
Print price cards
- 16
Create signage
2 people
- 17
Check Christmas decorations
2 people
- 18
Repair Christmas decorations
2 people
- 19
Do the shopping
3 people
- 20
Get cash float
- 21
Charge payment terminals
- 22
Set out coffee and tea
2 people
- 23
Prepare soup
3 people
- 24
Portion cookies and pastries
2 people
- 25
Prepare mulled wine
2 people
- 26
Sort tableware and glassware
2 people
- 27
Pack materials per booth
3 people
- 28
Load transport
4 people
- 29
Ventilate greenhouse
2 people
- 30
Set up tables and chairs
5 people
- 31
Build party tents
4 people
- 32
Provide tables for booths
4 people
- 33
Place tablecloths
3 people
- 34
Put up Christmas trees
3 people
- 35
Hang decorations
4 people
- 36
Hang lighting
4 people
- 37
Securely finish cables
2 people
- 38
Test lighting and power
2 people
- 39
Set up signage
2 people
- 40
Set up the cash registers
3 people
- 41
Chill drinks
3 people
- 42
Set up the buffets
4 people
- 43
Make coffee and tea
2 people
- 44
Bring soup to temperature
2 people
- 45
Heat the mulled wine
2 people
- 46
Receive vendors
3 people
- 47
Guide vendors to booths
3 people
- 48
Brief the opening team
2 people
Event
- 49
Staff the entrance
2 people
- 50
Staff the cash registers
3 people
- 51
Serve snacks
3 people
- 52
Serve hot drinks
3 people
- 53
Serve mulled wine
2 people
- 54
Refill drinks
2 people
- 55
Refill buffet
3 people
- 56
Empty trash bins
2 people
- 57
Keep tables clean
2 people
- 58
Check toilets
- 59
Restock supplies
2 people
- 60
Announce final sales
Aftercare
- 61
Let vendors unload
3 people
- 62
Collect tableware
3 people
- 63
Pack leftovers safely
2 people
- 64
Sort waste
3 people
- 65
Close out the registers
2 people
- 66
Turn off lights
2 people
- 67
Take down decorations
4 people
- 68
Take down tents
4 people
- 69
Put furniture back
5 people
- 70
Sweep and mop the greenhouse
4 people
- 71
Clean the restrooms
2 people
- 72
Load materials
4 people
- 73
Return borrowed items
2 people
- 74
Wash dishes
3 people
- 75
Empty coolers
2 people
- 76
Store leftover stock
2 people
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Market tablesqty 12
- Beer tablesqty 6
- Chairsqty 80
- Checkout tablesqty 2
- Coat racksqty 2
- Waste binsqty 8
- Bollardsqty 12
- Party tentsqty 2
Tableware
- Reusable cupsqty 300
- Coffee mugsqty 100
- Wine glassesqty 150
- Platesqty 250
- Cutlery setsqty 250
- Serving plattersqty 20
- Serving spoonsqty 10
- Serving tongsqty 10
Decorations
- Christmas treesqty 2
- Christmas wreathsqty 6
- Christmas garlandsqty 12
- Christmas baublesqty 200
- Tableclothsqty 20
- Christmas figuresqty 20
- Prize card holdersqty 100
- Name badgesqty 50
- Christmas tree standsqty 2
Lighting
- LED light stringsqty 20
- LED lanternsqty 12
- LED candlesqty 30
- Work lightsqty 6
Equipment
- Cash boxesqty 3
- Payment terminalsqty 3
- Charging cablesqty 6
- Extension cordsqty 8
- Power stripsqty 12
- Cable matsqty 20
- High tablesqty 6
Kitchen
- Coffee machinesqty 2
- Hot water urnsqty 3
- Induction platesqty 3
- Soup kettlesqty 3
- Cooking potsqty 4
- Thermos flasksqty 8
- Coolersqty 6
- Cutting boardsqty 6
- Kitchen knivesqty 6
- Measuring jugsqty 4
- Kitchen thermometersqty 3
Cleaning
- Broom setsqty 3
- Dustpansqty 3
- Mopsqty 4
- Bucketsqty 4
- Cleaning clothsqty 20
- First aid kit
Catering
- Groceries
Tips
- Confirm the greenhouse, grounds and party tents before inviting vendors. This gives you a fixed layout and lets you assign stands without moving people later.
- Process registrations early and collect dietary requirements at the same time. Send vendors their arrival details, stand assignment, power information and setup deadline at least 7 days before the market.
- Walk the site before decorating and mark emergency exits, power outlets and visitor routes on the floor plan. Check that cables, bollards, tables and waste bins do not narrow the main walking route.
- Prepare printed price cards, price tags and signage before the event day. Put price card holders and name badges with each vendor’s materials so nobody is still writing labels during opening time.
- Finish food, drink and payment checks before visitors arrive. Charge payment terminals, prepare the cash float, set out coffee and tea, portion cookies and pastries, and prepare mulled wine in separate work areas.
Frequently asked questions
- How far in advance should I organise a Christmas market in Kas?
- Start planning at least 6 to 8 weeks ahead. Confirm the venue and grounds first, then invite vendors, process registrations and order or reserve tents, furniture and lighting.
- How do I plan the layout for a Christmas market?
- Create a floor plan at least 2 weeks before the event and include vendor stands, checkout tables, food service, waste bins, power outlets and emergency exits. Walk the finished layout once before opening.
- When should I send information to Christmas market vendors?
- Send the vendor information at least 7 days before the market. Include the stand assignment, arrival time, setup deadline, available power, route to the site and any rules for food or payments.
- How much food and drink should I prepare for the market?
- Use confirmed registrations and expected attendance to calculate quantities, then add a small buffer of about 10 percent. Prepare hot drinks and mulled wine in batches so they stay fresh rather than making everything several hours in advance.
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