What to buy for a National Picnic

A National Picnic needs more than sandwiches and a blanket. Plan food and drinks around your confirmed guest count, then cover serving, chilling, preparation and transport. Reusable plates, bowls, cups and cutlery prevent last-minute shortages, while coolers and ice packs keep salads, fruit and desserts safe outdoors. Fresh produce also needs time for washing and preparation, so finish the shop early enough to portion food and load refrigerated items without rushing.

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What to bring

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

Furniture

Party tentsqty 3
Foldable tablesqty 10
Chairsqty 100
Picnic tablesqty 8
Picnic blanketsqty 30
Buffet tablesqty 4
Tableclothsqty 14
Transport cratesqty 20

Tableware

Reusable platesqty 120
Reusable bowlsqty 100
Reusable cupsqty 180
Wine glassesqty 80
Knivesqty 120
Forksqty 120
Spoonsqty 120
Serving spoonsqty 20
Serving plattersqty 20
Serving tongsqty 12

Kitchen

Coolersqty 8
Ice packsqty 30
Cutting boardsqty 6
Chef's knivesqty 6
Mixing bowlsqty 8
Measuring cupsqty 4
Thermos flasksqty 6
Water jugsqty 8
Ice spoonsqty 4

Equipment

Coffee machinesqty 2
Kettlesqty 2
Portable speakersqty 2
Microphone
Extension cordsqty 4
Power stripsqty 4

Lighting

String lightsqty 8
Battery lanternsqty 10

Decorations

Buntingqty 10
Table décorqty 14
Information boardsqty 4
Directional signsqty 12

Sports equipment

Frisbeesqty 10
Badminton setsqty 4
Footballsqty 3
Volleyballqty 2
Skipping ropesqty 8
Kubb setqty 2
Game cardsqty 6

Cleaning

Waste binsqty 12
Trash grabbersqty 6
Litter pickersqty 4
Cleaning bucketsqty 4
Cleaning brushesqty 6
Broomqty 4
Dustpan and brushqty 4
Washing-up basinsqty 8
Hand soap dispensersqty 6
Towel rollsqty 12
Groceries
- Still water - 80 bottles
- Sparkling water - 40 bottles
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Orange soda - 8 bottles
- Lemonade - 8 bottles
- Apple juice - 8 cartons
- Orange juice - 8 packs
- Iced tea - 8 bottles
- Alcohol-free beer - 48 cans
- Beer - 96 cans
- Rosé - 12 bottles
- White wine - 8 bottles
- Red wine - 6 bottles
- Coffee - 4 packs
- Tea - 3 boxes
- Sugar - 2 packs
- Milk - 8 liters
- Oat milk - 6 liters
- Lemons - 3 kilogram
- Ice cubes - 20 kilograms
- Baguettes - 25 pieces
- Multigrain loaves - 12 pieces
- Mini pistolets - 100 pieces
- Unsalted butter - 2 kilograms
- Mild cheese - 3 kilograms
- Brie - 2 kilograms
- Hummus - 2 kilograms
- Chicken breast slices - 2 kilograms
- Ham - 2 kilograms
- Egg salad - 2 kilograms
- Peanut butter - 3 jars
- Strawberry jam - 3 jars
- Mayonnaise - 3 jars
- Mustard - 2 jars
- Ketchup - 3 bottles
- Mixed lettuce - 8 kilograms
- Cucumbers - 20 pieces
- Tomatoes - 8 kilograms
- Bell peppers - 5 kilograms
- Red onions - 2 kilograms
- Corn - 12 cans
- Chickpeas - 12 cans
- Feta cheese - 2 kilograms
- Pasta salad - 10 kilogram
- Potato salad - 8 kilograms
- Quinoa salad - 6 kilograms
- Olives - 3 kilograms
- Pickles - 3 jars
- Chives - 10 bunches
- Parsley - 10 bunches
- Basil - 8 bunches
- Olive oil - 4 liters
- Balsamic vinegar - 2 bottles
- Salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Garlic - 20 bulbs
- Watermelons - 8 pieces
- Apples - 15 kilogram
- Bananas - 12 kilograms
- Grapes - 10 kilograms
- Strawberries - 8 kilograms
- Peaches - 8 kilogram
- Cherries - 5 kilogram
- Plain chips - 20 bags
- Paprika chips - 20 bags
- Tortilla chips - 20 bags
- Salsa - 12 jars
- Mixed nuts - 5 kilograms
- Pretzels - 8 bags
- Cookies - 10 packs
- Brownies - 120 pieces
- Muffins - 100 pieces
- Ice lollies - 120 pieces
- Herb butter - 12 tubs
- Paper napkins - 500 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 100 pieces
- Dish soap - 4 bottles
- All-purpose cleaner - 4 bottles
- Disinfectant wipes - 6 packs
- Aluminum foil - 6 rolls
- Cling film - 6 rolls
- Baking paper - 4 rolls
- Storage containers - 60 units
- Reusable straws - 120 pieces
- Wooden skewers - 300 pieces
- Toothpicks - 300 pieces

Tips

Count reusable plates, bowls, cups and sets of cutlery for every attendee, then add at least 10% extra for dropped or misplaced items. Include serving spoons, tongs and platters separately; guests should not have to use their own forks to serve food.
Plan two to three drinks per person for the first hour, then one drink per person for each additional hour. Keep water in jugs and reserve enough cooler space for chilled drinks, salads and other perishable food.
Buy fresh fruit and vegetables no later than the day before the picnic. Wash them before packing, but keep prepared salads and desserts chilled until they are placed on the buffet.
Match the number of coolers and ice packs to the travel time and weather, not just the guest count. Pack refrigerated food in transport crates and load it last so it spends as little time as possible outside refrigeration.
Do not leave serving and setup equipment until shopping day: check tables, picnic blankets, tablecloths, thermos flasks, coffee machines and kettles several days ahead. Outdoor events often run short on serving spoons, water jugs and extra cups rather than on main dishes.

Frequently asked questions

How much food should I buy for a National Picnic?: Use the confirmed participant count as your base and plan roughly 500–750 grams of food per adult when the picnic includes salads, bread, mains and dessert. Add 10% extra for an open buffet, and adjust the total after checking dietary requirements.
How many drinks do I need for a National Picnic?: Allow two to three drinks per person for the first hour and one additional drink per person for every hour after that. Include water separately and keep at least one chilled water jug available at the serving area.
How many plates, cups and cutlery sets should I buy?: Prepare one reusable plate, bowl, cup, knife, fork and spoon per attendee, plus at least 10% extra. For 50 people, that means 55 of each basic item, along with enough serving spoons, tongs and platters for every dish.
When should I do the National Picnic shopping?: Buy shelf-stable items and check equipment three to five days before the picnic. Buy fresh produce one day before, then wash and prepare it in advance while keeping salads, desserts and other chilled food refrigerated until departure.

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