How to organise an eating contest

An eating contest needs more planning than putting food on a table and starting a timer. Set the menu and rules first, then confirm the venue, registrations, judges and food requirements. On the day, the critical work is portion control, food temperature, timing and a layout that lets judges see every competitor. This guide gives you the practical order of work, including details people often leave until the last minute.

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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
Set the match menu
2 people
2
Write out the competition rules
2 people
3
Reserve venue
4
Check venue requirements
5
Send invitations
2 people
6
Process registrations
7
Collect dietary requirements
8
Confirm participants
9
Assign judges
10
Confirm reservations
11
Order prizes and cups
12
Check the shopping list
2 people
13
Print competition forms
14
Print participant list
15
Work out table layout
2 people
16
Make race numbers
17
Make signs and route arrows
2 people
18
Do the shopping
3 people
19
Store fresh food refrigerated
2 people
20
Collect materials
3 people
21
Test equipment
2 people
22
Prepare the competition tables
3 people
23
Label portions and alternatives
3 people
24
Fill sauce bottles
2 people
25
Chill drinks
2 people
26
Prepare hot dogs
5 people

Event

27
Open venue
2 people
28
Build party tents
4 people
29
Set up tables and chairs
5 people
30
Mark off the competition area
2 people
31
Set up judges' table
2 people
32
Test sound system
2 people
33
Set up registration desk
2 people
34
Receive participants
3 people
35
Check participants
2 people
36
Explain the competition rules
37
Guide the first competition round
5 people
38
Lead the second round of the competition
5 people
39
Lead the final
5 people
40
Record portions and scores
2 people
41
Refill drinks
2 people
42
Keep the dining area clean
2 people
43
Inform the audience
44
Announce the winners
2 people
45
Present prizes
2 people
46
Pack leftovers safely
3 people

Aftercare

47
Collect waste
3 people
48
Take down tables and chairs
5 people
49
Take down party tents
4 people
50
Clean tableware and supplies
4 people
51
Clean the venue
4 people
52
Inventory materials
2 people
53
Return borrowed items
2 people
54
Share results and photos

What to bring

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

Furniture

Party tentsqty 2
Tablesqty 10
Chairsqty 80
Bar stoolsqty 6
Bollardsqty 12
Barrier tapeqty 3

Tableware

Reusable platesqty 100
Reusable bowlsqty 40
Reusable forksqty 100
Reusable knivesqty 80
Reusable cupsqty 120
Serving plattersqty 20

Kitchen

Serving tongsqty 12
Cutting boardsqty 6
Kitchen knivesqty 6
Measuring cupsqty 4

Equipment

Hot dog warmersqty 4
Coolersqty 6
Digital timersqty 6
Kitchen scalesqty 4
Wireless microphonesqty 2
Portable speaker
Extension cordsqty 4
Power stripsqty 4
Thermometersqty 4

Decorations

Race numbersqty 50
Table numbersqty 12
Competition banner
Direction signsqty 8
Markersqty 12
Adhesive tapeqty 6

Catering

Groceries

Cleaning

Waste binsqty 8
Cleaning bucketsqty 4
Cleaning brushesqty 6
Floor squeegeesqty 2
Reusable cleaning clothsqty 20
Crates for waste separationqty 4

Lighting

String lightsqty 4
Battery lampsqty 6
Spare batteriesqty 24

Sports equipment

Starting bell
Stop signqty 2
Scoreboardsqty 6
Jury clipboardsqty 6
Pensqty 30
Trophiesqty 3
Medal ribbonsqty 3

Safety

First aid kit
Nitrile glovesqty 2
Fire extinguisher

Tips

Set the menu and rules before inviting anyone. Specify the portion size, time limit, winner criteria, permitted drinks and what happens if someone stops or becomes unwell; print the final rules for judges and participants.
Close registrations with enough time to buy and prepare the food. Confirm every participant, record dietary requirements, and label alternative portions separately so they are not mixed up during the contest.
Prepare the competition tables before guests arrive. Give each place a race number, keep portions and serving utensils consistent, and leave enough room for judges, timers and participant forms.
Check food safety by storing fresh ingredients refrigerated, using thermometers where needed, and keeping hot food hot in warmers. Chill drinks in advance rather than filling coolers when the contest is about to start.
Run an equipment test at least one hour before the first heat. Check digital timers, microphones, the speaker, extension cords and power strips, then place signs and route arrows so participants do not block the serving area.

Frequently asked questions

How many judges do I need for an eating contest?: Use at least two judges for up to 10 participants, and add one judge for every additional 10 competitors. They should have a clear view of the portions and record results independently on printed forms.
How far in advance should I send eating contest invitations?: Send invitations at least three weeks before the event and close registrations about seven days before it. That gives you time to confirm numbers, collect dietary requirements and order prizes or cups.
How much food should I prepare for an eating contest?: Prepare one clearly measured competition portion per participant for each round, plus at least 10% extra for damaged portions, spills or late changes. Weigh or measure sample portions before the event so every competitor starts equally.
When should I set up the eating contest venue?: Set up tables, chairs, barriers, signs and equipment at least two hours before the start. Finish portioning and labelling close enough to the contest to protect freshness, while still leaving at least 30 minutes for a full equipment and rules check.

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.