How to organise a Mother’s Day brunch

A successful Mother’s Day brunch depends on getting the timing right, especially when baked goods, salads, hot dishes and coffee all need attention at once. Start with the guest list and dietary requirements, then fix the menu and quantities before ordering from the bakery. On the day, prepare cold food and desserts ahead, leave hot dishes until the end, and set up a separate buffet area so guests can serve themselves without crowding the dining tables.

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 menu and quantities
2 people
6
Place the bakery order
7
Confirm the final guest list
8
Arrange the table layout
9
Check the shopping list
10
Do the shopping
2 people
11
Check dishes and glassware
12
Clear the cold storage area
13
Pick up bakery order
14
Wash fruits and vegetables
2 people
15
Boil eggs
16
Prepare savory pies
2 people
17
Prepare salads
2 people
18
Prepare desserts
2 people
19
Prepare decorations
20
Clean the venue
2 people
21
Set up tables and chairs
3 people
22
Set the tables
2 people
23
Hang decorations
2 people
24
Set out cold dishes
2 people
25
Finish hot dishes
2 people
26
Chill drinks
27
Set up the coffee and tea station

Event

28
Guest reception
2 people
29
Serve the aperitif and drinks
2 people
30
Open the brunch buffet
2 people
31
Refill Dishes
2 people
32
Refill drinks
33
Serve coffee and tea
34
Serve the dessert buffet
2 people
35
Clear tables during the event
2 people
36
Handle the final round of drinks

Aftercare

37
Clear buffet and tables
3 people
38
Pack leftovers
2 people
39
Wash dishes and glassware
2 people
40
Collect waste
41
Clean the venue
2 people
42
Put furniture back
3 people
43
Remove decorations
2 people
44
Return borrowed items

What to bring

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

Furniture

Dining tablesqty 5
Buffet tableqty 2
Chairsqty 32
Tableclothqty 7

Tableware

Platesqty 40
Dessert platesqty 40
Coffee cupsqty 32
Water glassesqty 40
Wine glassesqty 32
Knivesqty 40
Forksqty 40
Spoonsqty 40
Coffee spoonsqty 32
Serving spoonsqty 12
Cake serversqty 2

Kitchen

Serving plattersqty 12
Serving trays with lidsqty 4
Bread basketsqty 3
Butter dishesqty 3
Carafesqty 6
Milk jugsqty 3
Sugar bowlsqty 2
Cutting boardsqty 3
Chef's knifeqty 2
Measuring cupsqty 2
Mixing bowlsqty 4

Equipment

Coffee makerqty 2
Kettleqty 2
Coolersqty 3
Hot traysqty 4

Decorations

Flower bouquetsqty 5
Vasesqty 5
Festive napkinsqty 40
Menusqty 6
Name badgesqty 32
Table décorqty 5

Lighting

String lightsqty 3
LED candlesqty 12

Cleaning

Waste binsqty 3
Dishpanqty 2
Microfiber clothsqty 6
Broom and dustpan
Mop and bucket

Catering

Groceries

Tips

Confirm the final guest count and dietary requirements at least 5 days before brunch. Use that number to adjust bakery orders, eggs, salads, desserts and drinks rather than estimating at the last minute.
Order bakery items at least 3 to 5 days ahead, then arrange pickup early enough to check the order before guests arrive. Keep serving platters, bread baskets and trays with lids ready for transport and presentation.
Prepare salads, desserts, boiled eggs and decorations the day before where possible. Wash fruit and vegetables in advance, but keep cut produce chilled and covered so it is ready to serve without taking over the brunch morning.
Set up the tables, chairs and buffet area at least 2 hours before arrival. Count plates, dessert plates, cups, glasses, cutlery and serving utensils by place, then add a small spare stack instead of discovering shortages during service.
Clear space in cold storage before shopping and reserve room for prepared dishes. Put cold food out shortly before serving, while hot trays and the coffee maker or kettle are dealt with last so food stays at the right temperature.

Frequently asked questions

How far in advance should I plan a Mother’s Day brunch?: Start the guest list and invitations 2 to 3 weeks ahead. Finalise numbers and dietary requirements 5 to 7 days before the brunch, then use the confirmed count for shopping and food quantities.
How much food should I prepare for a Mother’s Day brunch?: Plan one main portion per guest, with at least 2 to 3 savoury options and 2 sweet options for a varied buffet. Add about 10% extra portions for second helpings, children’s preferences or unexpected guests.
What can I prepare the day before a brunch?: Prepare salads, desserts, boiled eggs, washed produce and decorations the day before. Leave hot dishes and final coffee preparation until the last 30 to 45 minutes so they are fresh when guests sit down.
When should I set up the table for Mother’s Day brunch?: Arrange tables, chairs, tablecloths and place settings about 2 hours before guests arrive. Set out cold dishes 15 to 30 minutes before serving, while hot dishes should be finished as close to mealtime as possible.

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.