Restaurant Week shopping list

A Restaurant Week service needs more than ingredients. You also need enough tableware for the full booking capacity, backup pieces for quick table turns, and kitchen equipment for prep, cooking and plating. Check drink stock before ordering, then match quantities to your reservations and menu format. Count plates, glasses and cutlery by course, not just by seat, and leave time to replace missing or damaged items before the first service.

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What to bring

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

Furniture

Restaurant tablesqty 20
Restaurant chairsqty 80
Buffet tablesqty 3
Hostess desk
Clothes hangersqty 40

Tableware

Dinner platesqty 100
Deep platesqty 100
Dessert platesqty 100
Coffee cupsqty 80
Water glassesqty 120
Wine glassesqty 120
Champagne glassesqty 60
Coffee spoonsqty 80
Table knivesqty 100
Table forksqty 100
Table spoonsqty 100
Dessert spoonsqty 100
Serving spoonsqty 12

Kitchen

Cutting boardsqty 8
Chef's knifeqty 8
Mixing bowlsqty 12
Measuring cupsqty 4
Kitchen tweezersqty 6
Whiskqty 4
Cooking potsqty 8
Roasting pansqty 6
Baking dishesqty 8
Baking traysqty 8
Storage binsqty 30
Cling filmqty 6
Aluminum foilqty 4
Piping bagsqty 50
Kitchen towelsqty 20

Equipment

Refrigeratorsqty 3
Freezer
Food warmersqty 6
Coffee makerqty 2
Kettlesqty 2
Immersion blendersqty 2
Kitchen scalesqty 3
Thermometersqty 4
Coolersqty 4
Payment terminalsqty 4
Charging cablesqty 8
Walkie-talkiesqty 4

Decorations

Table runnersqty 20
Candle holdersqty 30
LED candlesqty 40
Flower arrangementsqty 20
Menu standsqty 25
Table numbersqty 20
Window stickersqty 6

Catering

Groceries
- Chicken breast - 18 kilograms
- Beef loin - 18 kilograms
- Salmon fillet - 12 kilograms
- Vegetarian burgers - 80 pieces
- Chickpeas - 8 kilograms
- Potatoes - 35 kilograms
- Sweet potatoes - 15 kilograms
- Risotto rice - 8 kilograms
- Pasta - 10 kilogram
- Quinoa - 5 kilograms
- Sandwiches - 120 pieces
- Sourdough loaves - 20 pieces
- Puff pastry - 10 kilograms
- Eggs - 240 pieces
- Unsalted butter - 8 kilograms
- Cooking cream - 12 liters
- Whipped cream - 8 liters
- Milk - 20 liters
- Oat milk - 8 liters
- Parmesan cheese - 4 kilograms
- Goat cheese - 3 kilograms
- Mozzarella - 4 kilograms
- Cream cheese - 3 kilograms
- Feta - 3 kilograms
- Tomatoes - 18 kilogram
- Cherry tomatoes - 8 kilograms
- Cucumbers - 8 kilograms
- Bell peppers - 8 kilogram
- Zucchini - 10 kilogram
- Eggplants - 8 kilogram
- Carrots - 10 kilograms
- Leeks - 6 kilograms
- Onions - 12 kilograms
- Red onions - 5 kilogram
- Garlic - 2 kilograms
- Spinach - 8 kilograms
- Arugula - 4 kilograms
- Mixed lettuce - 8 kilograms
- Mushrooms - 8 kilograms
- Broccoli - 8 kilograms
- Cauliflower - 8 kilograms
- Green asparagus - 6 kilogram
- Lemons - 8 kilograms
- Limes - 5 kilograms
- Apples - 12 kilograms
- Pears - 10 kilograms
- Berries - 6 kilograms
- Strawberries - 8 kilograms
- Avocados - 40 pieces
- Fresh basil - 30 bunches
- Fresh parsley - 20 bunches
- Fresh mint - 15 bunches
- Fresh thyme - 15 bunches
- Fresh rosemary - 15 bunches
- Beef broth - 10 liters
- Vegetable broth - 15 liters
- Chicken broth - 12 liters
- Tomato passata - 15 liters
- Coconut milk - 8 liters
- Olive oil - 10 liters
- Sunflower oil - 10 liters
- Balsamic Vinegar - 4 Liters
- White wine vinegar - 4 liter
- Soy sauce - 4 liters
- Mayonnaise - 6 liters
- Mustard - 4 liters
- Ketchup - 4 liters
- Honey - 3 kilograms
- Balsamic cream - 2 liter
- Pesto - 4 kilograms
- Tomato paste - 4 kilogram
- Flour - 12 kilograms
- Granulated sugar - 10 kilogram
- Powdered sugar - 4 kilogram
- Gelatin - 500 grams
- Dark chocolate - 6 kilograms
- Vanilla extract - 1 liter
- Almonds - 4 kilogram
- Walnuts - 4 kilograms
- Pine nuts - 2 kilogram
- Salt - 5 kilograms
- Black pepper - 1 kilogram
- Paprika powder - 1 kilogram
- Curry powder - 1 kilogram
- Cumin - 500 grams
- Chili flakes - 500 grams
- Dried oregano - 500 grams
- Coffee beans - 8 kilos
- Black tea - 400 bags
- Herbal tea - 300 bags
- Sparkling water - 120 bottles
- Still water - 120 bottles
- Cola - 60 bottles
- Cola Zero - 60 bottles
- Ginger ale - 36 bottles
- Tonic - 36 bottles
- Apple juice - 24 liters
- Orange juice - 24 liters
- White wine - 48 bottles
- Red wine - 48 bottles
- Rosé - 24 bottles
- Prosecco - 24 bottles
- Beer - 240 bottles
- Non-alcoholic beer - 72 bottles
- Ice cubes - 40 kilogram
- Napkins - 1500 pieces
- Paper towels - 24 rolls
- Toilet paper - 48 rolls
- Garbage bags - 120 pieces
- Dish soap - 10 liters
- Dishwasher tablets - 500 pieces
- All-purpose cleaner - 10 liters
- Glass cleaner - 5 liters
- Disinfectant - 5 liters
- Hand soap - 10 bottles
- Hand sanitizer - 8 bottles
- Rubber gloves - 20 pairs

Tips

Count one dinner plate, deep plate and dessert plate per guest for each planned table turn, then add at least 10% spare pieces for breakage and unexpected bookings.
Plan two to three drinks per guest for the first hour, including water and wine service, and check that you have matching water, wine and champagne glasses before ordering more.
Allow one complete cutlery setting per guest per course. Keep extra serving spoons, coffee spoons and dessert spoons ready so staff are not forced to wash items during service.
For prep, check that the kitchen has enough mixing bowls, measuring cups, cooking pots, roasting pans, baking dishes and baking trays for the menu. Do this before supplier orders are placed, not on the first cooking day.
Buy or restock storage bins and cling film early so prepared ingredients can be labelled, covered and stored safely. Keep cutting boards, a chef's knife, a whisk and kitchen tweezers available for prep and plating.

Frequently asked questions

What do I need for a Restaurant Week dinner service?: Plan tableware for every course, including dinner, deep and dessert plates, forks, knives and spoons. Add water and wine glasses, coffee cups, serving spoons, kitchen prep equipment and at least 10% spare tableware.
How many plates and glasses do I need per Restaurant Week guest?: Start with one plate type and one glass of each required type per guest per table turn. Add 10% spare pieces, and add another full set if your booking schedule includes a second turn before washing is complete.
How much drinks stock should I buy for Restaurant Week?: For the first hour, budget two to three drinks per guest, counting water, wine and other planned beverages. Check reservations and existing stock 7 days before service so supplier orders can be adjusted.
When should I do the Restaurant Week shopping?: Check equipment and storage supplies at least 7 days before the first service. Place food and beverage orders after confirming reservations and dietary requirements, then do a final stock check 1 to 2 days beforehand.

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