What to Buy for an Intro Camp

Planning an intro camp means preparing for meals, sleeping areas, group activities and a busy reception desk. This shopping list covers the practical items that are easy to overlook, from reusable tableware and coolers to extension cords and storage crates. Check quantities against your final participant count, then separate chilled food, activity materials and equipment before departure. Arrange gas cylinders, transport and venue access early, especially if cooking and sleeping areas share limited space.

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What to bring

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

Furniture

Foldable tablesqty 12
Folding chairsqty 80
Beer tablesqty 8
Party tentsqty 3
Coat racksqty 4
Storage cratesqty 12
Sleeping matsqty 100
Blanketsqty 100
Cushionsqty 100
Clothes racksqty 6

Tableware

Reusable platesqty 100
Reusable bowlsqty 100
Reusable cupsqty 150
Coffee cupsqty 80
Knivesqty 100
Forksqty 100
Spoonsqty 100
Serving spoonsqty 12

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Measuring cupsqty 4
Mixing bowlsqty 8
Thermos flasksqty 8
Food warmersqty 6
Coolersqty 8
Kettlesqty 4
Portable cooktopsqty 4
Gas cylindersqty 4

Equipment

Bluetooth speakersqty 4
Microphoneqty 2
Extension cordsqty 6
Power stripsqty 6
Charging cablesqty 10
Whiteboardsqty 4
Markersqty 20
Power banksqty 6
Flashlightsqty 20
Megaphone
First aid kitsqty 2
Walkie-talkiesqty 8
Markersqty 12
Notepadsqty 100
Ballpoint pensqty 120
Name stickersqty 120

Lighting

String lightsqty 6
Battery lanternsqty 12

Decorations

Buntingqty 10
Balloonsqty 150
Tableclothsqty 12
Name badgesqty 100
Directional signsqty 12
Tapeqty 8
Scissorsqty 8
Ropeqty 4

Sports equipment

Footballsqty 4
Volleyball net
Volleyballsqty 4
Tug of war rope
Conesqty 30
Hoopsqty 10
Blindfoldsqty 20
Water gunsqty 20

Catering

Groceries
- Coffee - 2 kg
- Tea - 200 bags
- Cocoa powder - 500 g
- Sugar - 2 kg
- Oat milk - 8 liters
- Semi-skimmed milk - 12 liters
- Still water - 100 liters
- Carbonated water - 30 liters
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Sinas - 6 bottles
- Iced tea - 8 bottles
- Apple juice - 8 liters
- Orange juice - 8 liters
- Lemonade syrup - 4 bottles
- Bread - 40 loaves
- Whole wheat bread - 20 loaves
- Bread rolls - 100 pieces
- Croissants - 100 pieces
- Currant buns - 60 pieces
- Butter - 2 kg
- Margarine - 2 kg
- Young cheese - 5 kg
- Aged cheese - 3 kg
- Ham - 3 kg
- Chicken breast topping - 3 kg
- Vegetarian spreads - 30 tubs
- Peanut butter - 6 jars
- Jam - 6 jars
- Chocolate sprinkles - 4 packs
- Eggs - 150 pieces
- Yogurt - 20 liters
- Muesli - 8 kg
- Bananas - 12 kg
- Apples - 12 kg
- Grapes - 8 kg
- Cucumbers - 12 pieces
- Tomatoes - 10 kg
- Carrots - 8 kg
- Lettuce - 12 heads
- Bell peppers - 30 pieces
- Onions - 5 kg
- Potatoes - 25 kg
- Rice - 12 kg
- Pasta - 12 kg
- Tomato sauce - 12 jars
- Coconut milk - 12 cans
- Chickpeas - 12 cans
- Beans - 12 cans
- Corn - 10 cans
- Chicken breast - 15 kg
- Vegetarian burgers - 60 pieces
- Vegetarian pieces - 8 kg
- Burger buns - 100 pieces
- Hamburgers - 100 pieces
- Mayonnaise - 4 bottles
- Ketchup - 4 bottles
- Mustard - 3 bottles
- Garlic sauce - 3 bottles
- Olive oil - 3 liters
- Sunflower oil - 3 liters
- Salt - 1 kg
- Pepper - 500 g
- Paprika powder - 250 g
- Italian herbs - 250 g
- Curry powder - 250 g
- Vegetable stock - 2 packs
- Plain chips - 12 bags
- Paprika chips - 12 bags
- Salted peanuts - 6 bags
- Popcorn - 6 bags
- Cookies - 12 packs
- Muesli bars - 150 pieces
- Ice lollies - 150 pieces
- Lemons - 3 kg
- Ice cubes - 30 kg
- Napkins - 1000 pieces
- Aluminum foil - 6 rolls
- Cling film - 6 rolls
- Baking paper - 4 rolls
- Paper towels - 12 rolls
- Toilet paper - 48 rolls
- Trash bags - 100 pieces
- Dish soap - 4 bottles
- Sponges - 20 pieces
- All-purpose cleaner - 4 bottles
- Disinfectant wipes - 6 packs
Reusable water bottlesqty 100
Thermos cupsqty 40
Lunch boxesqty 100
Serving plattersqty 20
Serving utensilsqty 20
Ice packsqty 40
Pitchersqty 20

Cleaning

Bucketsqty 6
Mopsqty 6
Broom setsqty 4
Rubber glovesqty 12

Tips

Plan tableware for your maximum attendance, not your average estimate. Count one plate, bowl, cup, knife, fork and spoon per participant, then add at least 10% spare items for breakage, loss or late additions.
Keep chilled food in coolers until it can go into a refrigerator or food warmer. Prepare the cold-storage setup before shopping day so perishable food is not left unrefrigerated during transport or check-in.
Match every portable cooktop with the correct gas cylinder and check fuel before departure. Bring measuring cups, cutting boards, chef’s knives and serving spoons together in one clearly labelled crate.
Count power points at the venue before packing equipment. Extension cords and power strips are easy to forget, and charging cables should be grouped with the Bluetooth speaker, microphone and string lights rather than packed separately.
Buy or collect storage crates before the camp starts, not after setup. Use separate labelled crates for kitchen equipment, tableware, activity materials and reception supplies so volunteers can find items without opening every box.

Frequently asked questions

How much tableware do I need for an intro camp?: Start with one reusable plate, bowl, cup, knife, fork and spoon per participant. Add at least 10% spare pieces; for 40 participants, that means preparing about 44 of each frequently used item.
When should I buy food for an intro camp?: Buy dry goods and non-perishables several days before the camp. Purchase chilled and fresh food as close to departure as practical—usually within 24 hours—and keep it in coolers during transport.
How many chairs and tables are needed for an intro camp?: Plan one chair per seated participant, plus a few extras for organisers and the reception desk. Measure the venue before setup; leave clear access routes and allow enough table space for the full group rather than relying on standing room.
What do I need for cooking at an intro camp?: Pack portable cooktops, matching gas cylinders, kettles, thermos flasks, food warmers, coolers, cutting boards, chef’s knives, measuring cups, mixing bowls and serving spoons. Check the cooking area and fuel supply at least one week before the camp.

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