What you need for a Mother’s Day brunch
A Mother’s Day brunch needs more than food on a buffet table. Plan for the final guest count, dietary requirements, chilled ingredients, hot dishes, coffee and tea, and enough plates and glasses for the whole service. This shopping list also covers the items people often remember too late, such as serving utensils, cake servers, bread baskets and a second way to keep food warm. Check quantities after registrations are complete, then shop for fresh produce close to the brunch.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 6
- Chairsqty 32
- Buffet tableqty 2
- Stoolsqty 4
Tableware
- Dinner platesqty 36
- Breakfast platesqty 36
- Coffee cupsqty 36
- Water glassesqty 40
- Wine glassesqty 36
- Knivesqty 36
- Forksqty 36
- Spoonsqty 36
- Cake serversqty 2
- Serving spoonsqty 8
- Bread basketsqty 4
- Serving plattersqty 10
- Serving trays with lidsqty 4
- Carafesqty 6
Kitchen
- Cutting boardsqty 4
- Chef’s knives and bread knivesqty 6
- Mixing bowlsqty 6
- Measuring cupsqty 2
- Serving tongsqty 6
- Aluminum foilqty 2
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Coolersqty 3
- Food warmersqty 4
- Bluetooth speaker
Decorations
- Tableclothsqty 6
- Napkinsqty 60
- Flower arrangementsqty 6
- Buntingqty 2
- Tealight holdersqty 12
Lighting
- String lightsqty 3
Cleaning
- Waste binsqty 3
- Bucketsqty 2
- Spongesqty 6
- Microfiber clothsqty 10
Catering
- Groceries
- Whole grain bread - 4 loaves
- White rolls - 30 pieces
- Croissants - 30 pieces
- Mini currant buns - 20 pieces
- Unsalted butter - 750 grams
- Plain cream cheese - 600 grams
- Young cheese - 1,5 kilogram
- Brie - 600 gram
- Back ham - 750 grams
- Smoked salmon - 600 grams
- Hummus - 600 grams
- Strawberry jam - 2 jars
- Honey - 1 jar
- Eggs - 48 pieces
- Bacon strips - 1,5 kilogram
- Spinach - 600 grams
- Mushrooms - 1 kilogram
- Cherry tomatoes - 1 kilogram
- Cucumbers - 4 pieces
- Bell peppers - 6 pieces
- Arugula - 300 gram
- Avocados - 6 pieces
- Red onions - 4 pieces
- Potatoes - 3 kg
- Feta - 400 grams
- Pasta - 1 kilogram
- Mayonnaise - 1 jar
- Mustard - 1 jar
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Fresh chives - 2 tubs
- Fresh parsley - 2 bunches
- Fresh basil - 2 bunches
- Yogurt - 3 liters
- Muesli - 1 kilogram
- Oatmeal - 500 grams
- Honey - 1 jar
- Bananas - 2 kilograms
- Apples - 2 kilograms
- Grapes - 2 kilogram
- Strawberries - 2 kilograms
- Blueberries - 750 grams
- Oranges - 2 kilogram
- Apple juice - 6 liters
- Orange juice - 8 liters
- Sparkling water - 8 bottles
- Still water - 8 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Iced tea - 4 liters
- Coffee - 3 packs
- Black tea - 1 box
- Herbal tea - 1 box
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Lemons - 8 pieces
- Whipped cream - 4 aerosol cans
- Vanilla cake - 3 pieces
- Chocolate cake - 2 pieces
- Mini muffins - 40 pieces
- Cinnamon - 1 jar
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Trash bags - 2 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
Tips
- Confirm the final number of guests and dietary requirements before placing a catering order or buying ingredients. Add separate options for allergies and special diets rather than relying on guests to bring something themselves.
- Plan two to three drinks per person for the first hour, including water, coffee, tea and any chilled drinks. Chill bottles and carafes in advance, and use coolers if the refrigerator cannot hold everything.
- Allow one dinner plate and one breakfast plate per guest, plus at least one spare of each for breakage or second servings. Count coffee cups, water glasses and wine glasses separately instead of assuming one glass can cover every drink.
- Buy or borrow enough serving spoons, tongs, platters and trays with lids for every buffet dish. Without them, guests end up using table cutlery or uncovered dishes sit out while food is carried from the kitchen.
- Collect fresh fruit and vegetables shortly before the brunch, then wash and prepare them only when storage space is ready. Keep chilled products in the fridge and use food warmers for savory dishes that should not cool before guests arrive.
Frequently asked questions
- How much food do I need for a Mother’s Day brunch?
- Plan one main savory portion and one sweet portion per guest, then add around 10% for seconds. For 10 guests, that means preparing about 11 portions of each main category, adjusted for children and the length of the brunch.
- How many plates and glasses do I need for brunch?
- For each guest, allow one dinner plate, one breakfast plate, one coffee cup and one water glass. Add at least 10% spare tableware; for 10 guests, prepare 11 of each basic item before adding wine glasses or extra serving pieces.
- When should I buy food for a Mother’s Day brunch?
- Buy pantry items, drinks and tableware several days ahead. Collect fresh produce one day before or on the morning of the brunch, and refrigerate chilled products as soon as you get home.
- How much coffee and tea should I plan for brunch?
- Allow about two cups of coffee or tea per guest for a two-hour brunch. For 10 guests, prepare enough for at least 20 servings and keep a kettle or coffee machine available for refills.
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