Mediterranean Market Shopping List

A Mediterranean market needs more than fresh produce and serving dishes. Plan for each stall, the shared eating area, chilled storage, hot food service and customer payments. This list covers the practical supplies behind the market, including reusable tableware, coffee equipment, power connections, signage and decorations. Buy or hire food and disposable stock only after exhibitors confirm their menus, guest numbers and dietary requirements.

Organize this event for free with Lizzt

What to bring

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

Furniture

Market stallsqty 12
Party tentsqty 4
Tablesqty 18
Chairsqty 80
Bar stoolsqty 12
Foldable tablesqty 4

Tableware

Reusable platesqty 150
Reusable bowlsqty 100
Reusable glassesqty 180
Coffee cupsqty 80
Cutlery setsqty 150
Serving plattersqty 30
Serving tongsqty 20

Kitchen

Cutting boardsqty 8
Paring knivesqty 8
Mixing bowlsqty 10
Storage binsqty 20
Food warmersqty 8
Thermos flasksqty 6
Water jugsqty 8
Ice cube traysqty 8

Equipment

Coolersqty 8
Coffee machinesqty 3
Kettlesqty 3
Induction hobsqty 4
Extension cordsqty 8
Power stripsqty 10
Mobile payment terminalsqty 6
Portable speakerqty 2
Microphone

Decorations

Mediterranean buntingqty 12
Tableclothsqty 18
Booth signsqty 12
Menu boardsqty 12
Route arrowsqty 15
Plantersqty 12

Lighting

String lightsqty 8
LED lanternsqty 12
Batteriesqty 24

Cleaning

Waste binsqty 10
Hand broomsqty 4
Dustpansqty 4
Mopsqty 4
Bucketsqty 4
Hand soap dispensersqty 6
Hand sanitizer pumpsqty 8
Toilet brushesqty 4

Catering

Groceries
- Ciabatta - 30 pieces
- Pita bread - 80 pieces
- Focaccia - 12 pieces
- Baguettes - 20 pieces
- Puff pastry - 12 packs
- Pizza dough - 20 balls
- Chickpeas - 10 cans
- Lentils - 6 cans
- White beans - 6 cans
- Diced tomatoes - 20 cans
- Passata - 8 bottles
- Red peppers - 40 pieces
- Zucchini - 25 pieces
- Eggplants - 20 pieces
- Cucumbers - 25 pieces
- Cherry tomatoes - 12 tubs
- Red onions - 20 pieces
- Garlic - 15 bulbs
- Lemons - 35 pieces
- Limes - 20 pieces
- Arugula - 12 bags
- Spinach - 8 bags
- Parsley - 12 bunches
- Mint - 12 bunches
- Basil - 10 bunches
- Oregano - 6 pots
- Rosemary - 6 bunches
- Grapes - 12 kilos
- Watermelons - 8 pieces
- Oranges - 15 kilos
- Apples - 12 kilos
- Green olives - 8 jars
- Black olives - 8 jars
- Sun-dried tomatoes - 6 jars
- Artichoke hearts - 6 jars
- Capers - 4 jars
- Feta - 8 kilos
- Halloumi - 6 kilo
- Mozzarella - 6 kilos
- Parmesan cheese - 3 kilos
- Greek yogurt - 12 kilos
- Cream cheese - 4 kilo
- Chicken breast - 15 kilo
- Lamb mince - 12 kilos
- Shrimp - 8 kilos
- Anchovies - 12 cans
- Hummus - 10 kilos
- Tahini - 4 jars
- Tzatziki - 8 kilos
- Aioli - 6 jars
- Pesto - 6 jars
- Harissa - 4 jars
- Mayonnaise - 4 jars
- Ketchup - 4 bottles
- Olive oil - 10 liters
- Sunflower oil - 5 liter
- Red wine vinegar - 3 bottles
- Balsamic vinegar - 3 bottles
- Honey - 3 kilo
- Salt - 3 kilos
- Black pepper - 1 kilo
- Cumin - 500 grams
- Paprika powder - 500 grams
- Cinnamon - 250 gram
- Chili flakes - 250 gram
- Sugar - 5 kilo
- Baking flour - 5 kilos
- Almonds - 4 kilos
- Pistachios - 3 kilos
- Walnuts - 3 kilo
- Dried apricots - 3 kilos
- Dates - 4 kilos
- Filo pastry - 10 packs
- Baklava - 10 trays
- Cookies - 12 packs
- Ice - 20 liters
- Cola - 20 bottles
- Cola Zero - 15 bottles
- Lemonade - 15 bottles
- Sparkling mineral water - 30 bottles
- Still mineral water - 40 bottles
- Orange juice - 15 cartons
- Apple juice - 10 packs
- Beer - 12 crates
- Alcohol-free beer - 4 crates
- White wine - 18 bottles
- Rosé - 18 bottles
- Red wine - 12 bottles
- Coffee - 4 packs
- Tea - 3 boxes
- Milk - 8 liters
- Oat milk - 6 liters
- Coffee cream - 4 bottles
- Lemon tea - 2 boxes
- Ice cubes - 40 kilos
- Wooden skewers - 500 pieces
- Napkins - 1000 pieces
- Paper cups - 500 pieces
- Paper plates - 500 pieces
- Aluminum foil - 6 rolls
- Cling film - 6 rolls
- Baking paper - 6 rolls
- Plastic storage containers - 30 pieces
- Disposable gloves - 10 boxes
- Paper towels - 12 rolls
- Dishwasher tablets - 2 boxes
- Dish soap - 6 bottles
- All-purpose cleaner - 6 bottles
- Disinfectant spray - 4 bottles
- Microfiber cloths - 30 pieces
- Trash bags - 100 pieces
- Toilet paper - 48 rolls
- Paper towels - 12 packs

Tips

Plan tableware by expected visitors, not by the number of stalls. For a market serving 100 people at once, start with at least 120 plates, bowls and glasses, plus 120 cutlery sets so breakage and extra servings do not stop service.
Check chilled capacity 48 hours before shopping. Count coolers and storage space for fresh produce, dairy, prepared food and drinks separately; move chilled products into cold storage as soon as they arrive.
Test every coffee machine, kettle, induction hob and food warmer with the planned power connections at least one day before the market. Add extension cords and power strips only where they are safe and suitable for the load.
Prepare one complete sign set for every stall at least 24 hours ahead. Include booth signs, menu boards and route arrows, and keep spare printed signs available in case weather or setup changes damage the originals.
Group non-perishable stock by stall before opening, then label fresh produce and prepared food with the delivery or preparation time. This prevents exhibitors from searching through shared storage during the busiest first hour.

Frequently asked questions

How much tableware do I need for a Mediterranean market?: For 100 expected visitors at one time, prepare at least 120 reusable plates, bowls, glasses and cutlery sets. Add 10% more if the market runs longer than three hours or visitors are likely to return for another serving.
When should I buy fresh produce for a Mediterranean market?: Buy fresh produce as close to the market as practical, usually within 24 hours of opening. Check quantities against the exhibitors’ confirmed menus first, then store chilled products immediately after delivery.
How many market stalls and tables do I need?: Start with one market stall and one main working table per exhibitor, then add shared tables for service or sampling. Confirm the final exhibitor count at least 7 days before the market so the layout, furniture and power connections can be adjusted.
When should I prepare signs and menu boards?: Finish booth signs, menu boards and route arrows at least 24 hours before opening. Keep one spare copy of each important sign and place route arrows during setup, before visitors arrive.

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.