How to organise a coffee morning
Start by fixing the date, location and reservation before inviting anyone. Once registrations come in, record dietary requirements and use the final guest list to check seating, cups, plates and serving equipment. The day before, buy the food, prepare non-perishable supplies and make sure chilled items have somewhere cold to stay. On the morning, allow time to ventilate the room, set the tables and test the coffee equipment before guests arrive.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
- 1
Confirm date and location
- 2
Send invitations
- 3
Process registrations
- 4
Collect dietary requirements
- 5
Confirm reservation
- 6
Create final guest list
- 7
Check the shopping list
- 8
Do the shopping
2 people
- 9
Set up non-perishable supplies
- 10
Keep chilled products cool
- 11
Check the coffee equipment
- 12
Open venue
2 people
- 13
Ventilate room
- 14
Set up tables
2 people
- 15
Set up chairs
2 people
- 16
Set the tables
2 people
- 17
Prepare coffee and tea
2 people
- 18
Set out bread and toppings
2 people
- 19
Present pastries and fruit
- 20
Label dietary options separately
- 21
Set up the reception table
- 22
Place waste bins
Event
- 23
Welcome guests
2 people
- 24
Serve coffee and tea
2 people
- 25
Restock the buffet
2 people
- 26
Refill drinks
- 27
Collect used dishes
- 28
See off guests
2 people
Aftercare
- 29
Clear away food and drinks
2 people
- 30
Wash dishes
2 people
- 31
Clear tables and chairs
2 people
- 32
Collect and take away waste
- 33
Clean the room
2 people
- 34
Clean coffee equipment
- 35
Return materials
- 36
Handle lost and found
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 4
- Chairsqty 30
- Tableclothsqty 4
- Coat rack
Tableware
- Coffee cupsqty 36
- Tea glassesqty 36
- Platesqty 36
- Cake platesqty 36
- Coffee spoonsqty 36
- Forksqty 36
- Knivesqty 36
- Serving plattersqty 6
- Serving tongsqty 4
- Milk jugsqty 3
- Sugar bowlsqty 3
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Thermos flasksqty 4
- Extension cordsqty 2
Kitchen
- Cutting boardsqty 2
- Bread knivesqty 2
- Butter knivesqty 4
- Measuring cupsqty 2
- Labelsqty 40
- Napkin holdersqty 4
Decorations
- Flower arrangementsqty 3
- Menusqty 4
Cleaning
- Waste binsqty 3
Catering
- Water jugsqty 3
- Drink dispensersqty 2
- Coolersqty 2
- Groceries
Tips
- Set a registration deadline at least 5 days before the coffee morning, then use the final guest list to confirm numbers, dietary requirements and seating.
- Check every coffee machine, kettle, extension cord and thermos flask the day before. A working outlet is not enough if the equipment has not been tested with water.
- Keep chilled products cold from shopping until serving. Put them away before setting the buffet so milk and other refrigerated items do not sit at room temperature.
- Set up separate labels for dietary options before guests arrive, and place the matching food on its own serving platter to prevent accidental mixing.
- Prepare a refill plan for the first hour: check the coffee, tea, milk, cups and buffet every 15 minutes instead of waiting for guests to ask.
Frequently asked questions
- How far in advance should I organise a coffee morning?
- Confirm the date and location at least 3 weeks ahead, then send invitations. Close registrations about 5 days before the event so you have time to confirm food, seating and dietary requirements.
- How much coffee do I need for a coffee morning?
- Plan around 2 cups per guest for a 2-hour coffee morning, then add 10% extra. For 20 guests, that means preparing for about 44 cups, with tea available as an alternative.
- When should I set up for a coffee morning?
- Open the venue at least 90 minutes before guests arrive. Use the first 30 minutes to ventilate and arrange tables and chairs, then allow 30 minutes for table setting and 30 minutes to prepare and test coffee and tea.
- How do I handle dietary requirements at a coffee morning?
- Collect dietary information when people register and check it again against the final guest list 5 days before the event. Label separate options clearly and keep their serving utensils apart from the general buffet.
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