How to organise an Easter brunch without last-minute stress

Start your Easter brunch plan with the guest list, invitations and dietary requirements, then build the menu around what can be prepared ahead. Work backwards from serving time so shopping, baking, egg boiling and salad preparation do not compete for the same hour. Tables, chairs, tableware and cold storage need checking before food arrives. On the day, set up the room first, keep drinks chilled and leave only final assembly for the last 30 minutes.

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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
Create menu
2 people
6
Create a shopping list
7
Reserve tables and chairs
8
Check tableware
9
Clear the cold storage area
10
Check decorations
11
Wash table linens
12
Do the shopping
2 people
13
Chill drinks
14
Boil eggs
15
Wash vegetables
16
Bake cakes and muffins
2 people
17
Slice bread
18
Prepare salads
2 people
19
Preparing dips and sauces
20
Prepare table linen
21
Thoroughly clean the space
2 people
22
Ventilate the venue
23
Set up tables
3 people
24
Set out chairs
2 people
25
Lay table linen
2 people
26
Hang Easter decorations
2 people
27
Set up the buffet
3 people
28
Set out crockery and cutlery
2 people
29
Prepare coffee and tea
2 people
30
Set out cold drinks

Event

31
Welcome guests
2 people
32
Open the brunch buffet
2 people
33
Serving food
3 people
34
Refill drinks
2 people
35
Keep the buffet tidy
2 people
36
Collect used dishes
2 people
37
Serve dessert
2 people
38
Refill coffee and tea
39
Empty trash bins
40
See off guests
2 people

Aftercare

41
Clear the buffet
3 people
42
Store food safely
2 people
43
Wash dishes
3 people
44
Clear tables and chairs
3 people
45
Remove decorations
2 people
46
Clean the room
3 people
47
Take out the trash
2 people
48
Return borrowed items
2 people
49
Clean coolers
50
Wash table linens

What to bring

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

Furniture

Tablesqty 5
Chairsqty 32
Buffet tablesqty 2
Service table

Tableware

Platesqty 40
Deep platesqty 35
Dessert platesqty 40
Coffee cupsqty 35
Water glassesqty 40
Wine glassesqty 35
Coffee spoonsqty 35
Forksqty 40
Knivesqty 40
Serving spoonsqty 10
Serving plattersqty 10
Salad serving bowlsqty 4

Kitchen

Cutting boardsqty 4
Chef’s knives and bread knivesqty 4
Mixing bowlsqty 5
Measuring cupsqty 2
Baking traysqty 4
Cake standsqty 3
Egg cupsqty 3
Bread basketsqty 4

Equipment

Coffee makerqty 2
Kettleqty 2
Coolersqty 3
Thermos flasksqty 4
Extension cordsqty 2

Decorations

Easter branchesqty 3
Easter ornamentsqty 24
Tableclothsqty 5
Napkin ringsqty 32
Vasesqty 5
Tealight holdersqty 10
Easter eggsqty 30

Lighting

LED light stringsqty 3

Cleaning

Waste binsqty 3
Trash bag holder
Cleaning bucketqty 2
Mopqty 2
Broom
Dustpan and brushqty 2

Catering

Groceries

Tips

Set the guest deadline before you finalise the menu. Process registrations and collect dietary requirements at least 7 days before brunch, so you can adjust salads, dips, bread and desserts before shopping.
Plan the food in two preparation waves. Bake cakes and muffins, boil eggs and wash vegetables the day before; slice bread and assemble salads closer to serving so they stay fresh.
Clear the cold storage area before shopping. Reserve one shelf or cooler for drinks and prepared food, then chill drinks for at least 4 hours rather than discovering there is no space on the morning.
Check the room and tableware 2 days ahead. Count plates, deep plates, dessert plates, cups, glasses, cutlery and serving pieces against the guest list, and wash table linens before setting them out.
Work backwards from the meal time on the event day. Finish cleaning and ventilation before setting up tables and chairs, lay the table linen next, and keep the final 30 minutes for coffee, hot drinks and buffet placement.

Frequently asked questions

How far in advance should I send Easter brunch invitations?: Send invitations 3 to 4 weeks before the brunch and set an RSVP deadline 7 days before it. That gives you time to process registrations, confirm dietary requirements and create an accurate shopping list.
What can I prepare the day before an Easter brunch?: Boil the eggs, bake cakes and muffins, wash vegetables, prepare dips and sauces, and clear space in the cold storage area the day before. Keep bread slicing, salad assembly and final table placement for the event day.
How long before Easter brunch should I start setting up the room?: Allow 2 to 3 hours for the room setup, including cleaning, ventilation, tables, chairs and table linen. Complete this before food preparation becomes urgent, then reserve the final 30 minutes for buffet and drink placement.
How do I plan the tableware for an Easter brunch?: Count each item against the confirmed guest list at least 2 days beforehand. Provide one plate, one set of cutlery, one water glass and one coffee cup per guest, plus serving spoons, platters and bowls for every dish.

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.