How to organise a Mother’s Day brunch

A Mother’s Day brunch works best when you lock in the guest count before planning the menu or shopping. Start with invitations and dietary requirements, then organise food into items prepared the day before and dishes cooked on the morning. Leave time for chilled drinks, hot dishes, coffee, tea and a properly set table. The details people often forget are enough chairs, serving utensils, clean cold storage and a calm setup before guests arrive.

Organize this event for free with Lizzt

The plan, step by step

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

Preparations

1
Compile guest list
2
Send invitations
3
Process registrations
4
Collect dietary requirements
5
Determine the final number
6
Create menu
2 people
7
Determine alternatives for dietary requirements
8
Check the shopping list
9
Do the shopping
2 people
10
Store non-perishable groceries
11
Check fresh produce
12
Check dishes and glassware
13
Prepare table decorations
2 people
14
Put together the music
15
Write Mother's Day cards
2 people
16
Clean up the venue
2 people
17
Clean the restroom and entrance
18
Clear the cold storage area
19
Prepare bread and pastries
2 people
20
Prepare salads and fruit
2 people
21
Prepare hot dishes
2 people
22
Chill drinks
23
Set up the coffee and tea station
24
Set up tables
3 people
25
Set up chairs
2 people
26
Set the tables
3 people
27
Hang decorations
2 people
28
Set up the buffet
3 people
29
Set out name badges
30
Set up the cloakroom and entrance
31
Prepare allergen information
32
Carry out the final temperature check

Event

33
Welcome guests
2 people
34
Open the brunch buffet
2 people
35
Refill Dishes
2 people
36
Refill drinks
37
Serve coffee and tea
2 people
38
Serve pastries and dessert
2 people
39
Arrange a gesture for mothers
2 people
40
Collect used dishes
2 people
41
Chill leftovers safely
2 people
42
See off guests
2 people

Aftercare

43
Take down the buffet
2 people
44
Sort and remove waste
2 people
45
Wash dishes
3 people
46
Clean the kitchen
2 people
47
Clear tables and chairs
3 people
48
Clean the venue
2 people
49
Remove decorations
2 people
50
Sort and store leftovers
2 people
51
Return materials
2 people
52
Carry out the final cleaning round

What to bring

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

Furniture

Tablesqty 6
Chairsqty 36
Coat rack

Tableware

Dinner platesqty 40
Dessert platesqty 40
Coffee cupsqty 40
Water glassesqty 40
Wine glassesqty 40
Knivesqty 40
Forksqty 40
Spoonsqty 40
Serving spoonsqty 10
Serving tongsqty 8

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Serving plattersqty 12
Serving trays with lidsqty 6
Coffee potqty 3
Teapotqty 3
Water jugsqty 4

Equipment

Coffee makerqty 2
Kettleqty 2
Coolersqty 3
Hot traysqty 6
Kitchen thermometerqty 2

Decorations

Tableclothsqty 6
Napkinsqty 80
Flower arrangementsqty 6
Mother's Day cardsqty 20
Name badgesqty 40
Buntingqty 4
Tealight holdersqty 12

Lighting

LED light stringsqty 4

Cleaning

Waste binsqty 4
Washing-up tubsqty 2
Bucketsqty 2
Mopsqty 2
Broom and dustpan
Cleaning glovesqty 4

Catering

Groceries

Tips

Set a final guest count before shopping. Use it to scale the menu, check the number of plates and glasses, and confirm that every guest has a chair.
Collect dietary requirements when guests register, then decide on alternatives before writing the shopping list. Do not wait until the brunch morning to discover that a main dish cannot be served to someone.
Prepare bread, pastries, salads and fruit ahead of time where possible, but leave hot dishes for the final cooking window. Keep cold food chilled and use hot trays only when the food is ready to serve.
Set up the coffee and tea station separately from the food table. Check the coffee maker, kettle, coffee pot, teapot, cups, spoons, milk and sugar before guests arrive so the queue does not block the buffet.
Do a final room check at least 60 minutes before arrival. Clean the restroom and entrance, clear space in cold storage, chill drinks, place Mother’s Day cards and verify that serving spoons and tongs are available.

Frequently asked questions

How far in advance should I send Mother’s Day brunch invitations?: Send invitations at least 3 to 4 weeks before the brunch. Ask guests to register and provide dietary requirements by a fixed date, then confirm the final number about 7 days before the event.
When should I prepare food for a Mother’s Day brunch?: Prepare salads, fruit, bread and pastries the day before when they keep well. Cook hot dishes on the morning of the brunch, allowing at least 60 to 90 minutes for cooking, holding and final table setup.
How many plates and glasses do I need for a brunch?: Plan one dinner plate, one dessert plate, one water glass and one coffee cup per guest, plus at least 10 percent extra. Add wine glasses only if wine is being served, and check serving platters and utensils separately.
What time should I start setting up a Mother’s Day brunch?: Start the main setup 2 to 3 hours before guests arrive. Finish cleaning, table and chair placement, decorations and the coffee station at least 60 minutes beforehand, leaving the final hour for food and drinks.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.