Pop-Up Dinner Shopping List

A pop-up dinner needs more than ingredients and plates. You also need a reliable way to keep food chilled, prepare dishes on site and serve each course without running short. Plan tableware for every guest plus a small buffer, and check the venue’s furniture, power supply and cooling capacity before you shop. Use the list below to organise groceries, kitchen equipment and serving items, then separate chilled stock from dry goods on delivery day.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 48
Buffet tableqty 2
Clothes hangersqty 20

Tableware

Dinner platesqty 50
Dessert platesqty 50
Soup bowlsqty 50
Water glassesqty 60
Wine glassesqty 60
Coffee cupsqty 50
Knivesqty 60
Forksqty 60
Spoonsqty 60
Coffee spoonsqty 50
Serving plattersqty 12
Serving spoonsqty 12

Textiles

Tableclothsqty 6
Napkinsqty 60

Equipment

Coolersqty 4
Coffee machinesqty 2
Kettlesqty 2
Food warmersqty 4
Induction hobsqty 2
Extension cordsqty 4
Bluetooth speaker

Kitchen

Cutting boardsqty 6
Chef's knifeqty 4
Mixing bowlsqty 6
Baking traysqty 6
Baking dishesqty 6
Measuring cupsqty 3
Kitchen tongsqty 6
Kitchen scale
Aluminum foilqty 2
Food storage containersqty 12

Decorations

Table décorqty 12
Menusqty 50
Name badgesqty 50

Lighting

String lightsqty 4
LED candlesqty 24

Cleaning

Waste binsqty 4
Broom and dustpanqty 2
Mop setqty 2
Spongesqty 6

Catering

Groceries
- Baguettes - 10 pieces
- Ciabatta - 8 pieces
- Cherry tomatoes - 4 kg
- Roma tomatoes - 3 kg
- Cucumbers - 8 pieces
- Red onions - 2 kg
- Yellow onions - 2 kg
- Garlic - 8 bulbs
- Arugula - 1.5 kg
- Mixed salad - 2 kg
- Bell peppers - 20 pieces
- Zucchini - 12 pieces
- Eggplants - 8 pieces
- Carrots - 4 kg
- Celery - 3 stalks
- Mushrooms - 3 kg
- Potatoes - 8 kg
- Lemons - 20 pieces
- Fresh basil - 10 bunches
- Fresh parsley - 8 bunches
- Fresh thyme - 5 bunches
- Chicken breast - 7 kg
- Lentils - 2 kg
- Chickpeas - 12 cans
- Eggs - 30 pieces
- Parmesan cheese - 1.5 kg
- Mozzarella - 2 kg
- Feta - 1.5 kg
- Unsalted butter - 1 kg
- Cooking cream - 4 liters
- Milk - 6 liters
- Mascarpone - 3 kg
- Whipped cream - 3 liters
- Yogurt - 2 liters
- Grated cheese - 2 kg
- Diced tomatoes - 16 cans
- Tomato paste - 8 cans
- Vegetable stock - 10 liters
- Chicken broth - 5 liters
- Balsamic vinegar - 2 bottles
- Olive oil - 5 liters
- Sunflower oil - 2 liters
- Red wine vinegar - 1 liter
- Mayonnaise - 2 liter
- Mustard - 1 liter
- Honey - 1 kg
- Dried oregano - 2 jars
- Dried basil - 2 jars
- Paprika powder - 2 jars
- Cumin - 1 jar
- Chili flakes - 1 jar
- Black pepper - 1 jar
- Salt - 2 kg
- Lasagne sheets - 2 kg
- Tiramisu ladyfingers - 4 packs
- Espresso - 1 kg
- Cocoa powder - 500 gram
- Granulated sugar - 2 kg
- Powdered sugar - 500 grams
- Strawberries - 4 kg
- Grapes - 3 kg
- Coffee - 2 packs
- Tea - 2 boxes
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Beer - 6 crates
- White wine - 12 bottles
- Red wine - 12 bottles
- Alcohol-free wine - 6 bottles
- Lemon juice - 2 liters
- Ice cubes - 10 kg
- Coffee milk - 4 liters
- Sugar cubes - 1 kg
- Trash bags - 2 rolls
- Dishwashing liquid - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant - 2 bottles
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Hand soap - 4 bottles
- Nitrile gloves - 4 boxes
- Cling film - 3 rolls
- Baking paper - 4 rolls

Tips

Count one dinner plate, dessert plate, soup bowl and full cutlery setting per guest, then add 10% extra. Include separate coffee cups and teaspoons if coffee is part of the menu.
Plan two water glasses and one wine glass per guest when you do not want to wash glasses during dinner. Add extra glasses for anyone who may switch between drinks.
Order chilled ingredients no earlier than 24 hours before the dinner unless you have confirmed enough cooler space. Store meat, dairy and prepared sauces separately and keep them cold until needed.
Check power before bringing coffee machines, kettles, induction hobs and food warmers. Count sockets and bring extension cords only after confirming the venue’s permitted setup and cable routes.
Reserve serving platters and serving spoons for each course before shopping. A plated menu still needs space for sauces, bread, dessert and any shared components, so do not rely on the cooking dishes alone.

Frequently asked questions

How much tableware do I need for a pop-up dinner?: Start with one place setting per confirmed guest and add 10% extra. For 30 guests, that means 33 dinner plates, dessert plates, soup bowls and each cutlery type used on the menu.
How many glasses do I need per guest for a pop-up dinner?: Allow two water glasses and one wine glass per guest if glasses will not be washed during the event. For 30 guests, prepare at least 60 water glasses and 30 wine glasses, plus a small reserve.
When should I buy groceries for a pop-up dinner?: Buy dry goods and drinks up to 3–7 days ahead, depending on storage space. Purchase meat, dairy, herbs and other fragile ingredients within 24 hours of the dinner, then chill them immediately.
How much extra food should I buy for a pop-up dinner?: Buy about 10% extra for planned portions when the guest list is firm. For 30 guests, plan food for 33 portions, while allowing more only for dishes that are difficult to replenish during service.

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