What to buy for a Pentecost brunch
A Pentecost brunch needs more than food: you also need enough tableware, serving equipment, coffee supplies and chilled drinks for the whole group. Plan one dinner plate and one dessert plate per guest, plus a small buffer for breakages or second servings. Count coffee cups, water glasses and cutlery separately, and check dietary requirements before buying ingredients. This list also covers the practical items people often remember too late, such as coolers, ice containers, buffet tables and labels for special diets.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 6
- Chairsqty 50
- Buffet tablesqty 3
- Coat racksqty 2
Tableware
- Dinner platesqty 55
- Dessert platesqty 55
- Bowlsqty 55
- Coffee cupsqty 50
- Water glassesqty 60
- Wine glassesqty 50
- Cutlery setsqty 60
- Serving plattersqty 12
- Serving plattersqty 10
- Serving spoonsqty 8
Kitchen
- Cutting boardsqty 4
- Chef's knivesqty 4
- Bread knivesqty 3
- Serving tongsqty 6
- Measuring cupsqty 3
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Hot traysqty 4
- Coolersqty 3
- Ice containersqty 2
- Bluetooth speaker
Decorations
- Tableclothsqty 6
- Napkin holdersqty 8
- Flower arrangementsqty 6
- Pentecost decorations
Lighting
- String lightsqty 4
- LED lampsqty 6
Cleaning
- Waste binsqty 4
- Bucketsqty 3
- Cleaning clothsqty 12
- Litter pickersqty 2
Catering
- Groceries
- Croissants - 50 pieces
- Mini sandwiches - 60 pieces
- Whole grain bread - 4 loaves
- Baguettes - 6 pieces
- Butter - 1.5 kilos
- Strawberry jam - 3 jars
- Apricot jam - 2 jars
- Honey - 2 jars
- Chocolate spread - 2 jars
- Young cheese - 2 kilos
- Brie - 1.5 kilos
- Goat cheese - 1 kilo
- Cream cheese - 1 kilo
- Boiled ham - 1.5 kilos
- Smoked chicken breast - 1 kilo
- Smoked salmon - 1 kilo
- Eggs - 60 pieces
- Chicken eggs for omelet - 30 pieces
- Milk - 8 liters
- Yogurt - 5 kilos
- Granola - 2 kilos
- Oatmeal - 1 kilo
- Strawberries - 3 kilos
- Grapes - 3 kilos
- Apples - 3 kilos
- Bananas - 2 kilos
- Melons - 3 pieces
- Cucumbers - 6 pieces
- Cherry tomatoes - 2 kilos
- Arugula - 500 grams
- Mixed salad - 1.5 kilos
- Bell peppers - 10 pieces
- Red onions - 6 pieces
- Mushrooms - 1.5 kilos
- Spinach - 1 kilo
- Avocados - 8 pieces
- Hummus - 1.5 kilos
- Mayonnaise - 1 bottle
- Mustard - 2 jars
- Balsamic vinegar - 1 bottle
- Olive oil - 1 liter
- Salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 1 jar
- Fresh chives - 4 bunches
- Fresh parsley - 4 bunches
- Quiches - 8 pieces
- Pancakes - 60 pieces
- Mini muffins - 60 pieces
- Fruit tart - 4 pieces
- Whipped cream - 2 liters
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 1 kilo
- Mints - 1 box
- Orange juice - 10 liters
- Apple juice - 6 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Lemonade syrup - 2 bottles
- Rosé wine - 8 bottles
- White wine - 8 bottles
- Alcohol-free beer - 2 crates
- Beer - 2 crates
- Ice cubes - 10 kilos
- Paper napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Parchment paper - 1 roll
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 3 bottles
Tips
- Buy tableware for every guest plus 10% extra; for 20 guests, that means 22 dinner plates, dessert plates and cutlery sets. Add at least 2 serving platters per buffet section so food does not have to share plates.
- Plan coffee and hot drinks for the final guest count: allow 1 coffee cup per person in use and enough capacity to serve the group without a long queue. Check coffee machines, kettles and hot trays before shopping.
- Chill drinks several hours before guests arrive, not just when setup starts. Use coolers and ice containers with enough space for the bottles and cans you expect to serve during the first two hours.
- Buy or set aside separate bowls, tongs and serving spoons for dishes with allergens or dietary labels. Prepare the labels before the brunch so guests can identify suitable food without asking at the buffet.
- Check the venue equipment at least 2 days before Pentecost brunch. Tables, chairs, buffet tables, coat racks, tablecloths, napkin holders and decorations are easy to overlook when the food is the focus.
Frequently asked questions
- How many plates and glasses do I need for a Pentecost brunch?
- Count one dinner plate and one dessert plate per guest, then add 10% extra. For 20 guests, prepare 22 of each, plus at least one water glass per person and extra glasses if you are serving wine.
- How much cutlery should I buy for brunch?
- Plan one complete cutlery set per guest and add 10% for replacements or second servings. For 20 guests, 22 sets is a practical minimum; add separate serving spoons and tongs for each buffet dish.
- When should I buy and chill drinks for a Pentecost brunch?
- Buy non-perishable drinks and supplies 2 to 3 days ahead. Chill the drinks at least 4 hours before guests arrive, and put ice into the coolers shortly before serving so it does not melt too early.
- What equipment do I need for coffee at a brunch?
- Provide one coffee cup per guest in circulation and check that the coffee machines or kettles can serve the final guest count. For 20 guests, have at least 22 cups available and prepare a second batch plan before the first one runs out.
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