What you need for a salsa workshop

A salsa workshop needs more than music and an open floor. Plan drinks, catering, serving items and registration supplies alongside the dance setup. Guests will need a clear place to check in, leave coats and take breaks between sessions. This shopping list also covers the equipment that is easy to overlook, such as microphone support, charging cables, extension cords and mirrors. Check quantities against your final guest list before shopping.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 36
Coat racksqty 2
Buffet tablesqty 2
Registration desk

Equipment

Wireless speakersqty 2
Laptop
Microphone
Microphone stand
Extension cordsqty 4
Power stripsqty 4
Charging cablesqty 4
Mirrorsqty 3

Decorations

Buntingqty 6
Balloonsqty 40
Tableclothsqty 6
Photo backdrop

Tableware

Reusable platesqty 40
Reusable bowlsqty 40
Reusable glassesqty 50
Coffee cupsqty 40
Cutlery setsqty 40

Kitchen

Coolersqty 3
Serving plattersqty 8
Serving spoonsqty 8
Coffee maker
Kettlesqty 2

Lighting

String lightsqty 4
LED lampsqty 6

Cleaning

Waste binsqty 4
Broom and dustpanqty 2
Mop set
Cleaning glovesqty 4

Catering

Groceries
- Spa Blue - 48 bottles
- Spa Rood - 24 small bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Tonic - 4 bottles
- Ginger beer - 4 bottles
- Lemons - 12 pieces
- Limes - 18 pieces
- Mint - 4 Bunches
- Coffee - 3 packs
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilo
- Honey - 1 jar
- Tortilla wraps - 60 pieces
- Chicken breast - 3 kilo
- Kidney beans - 12 cans
- Corn - 8 cans
- Red peppers - 12 pieces
- Cucumbers - 8 pieces
- Tomatoes - 3 kilos
- Red onions - 1 kilo
- Avocados - 18 pieces
- Romaine lettuce - 8 heads
- Grated cheese - 2 kilos
- Sour cream - 2 kilos
- Mild salsa - 4 jars
- Salsa, hot - 3 jars
- Guacamole - 2 kilo
- Tortilla chips - 2 kilos
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Grapes - 3 kilos
- Pineapple - 3 pieces
- Brownies - 40 pieces
- Napkins - 200 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces

Tips

Allow about 500–750 ml of water per person for the workshop, plus extra drinks for breaks. Chill drinks before guests arrive and keep a cooler near, but not inside, the dance area.
Provide one reusable glass, plate and cutlery set per guest, plus at least 10% extra for replacements. Add serving platters and serving spoons so the buffet does not depend on personal tableware.
Reserve a registration desk, attendance list and pens before setup. Put a coat rack or reception cloakroom close to the entrance so bags and jackets do not end up beside the dance floor.
Test the wireless speakers, laptop and microphone at least 60 minutes before the first class. Bring extension cords, power strips and charging cables; a missing adapter can delay the entire workshop.
Keep the dance area free of tables and chairs, and use mirrors only where they cannot be struck by dancers. Ventilate the room before the workshop and prepare waste bins near the buffet and drinks station.

Frequently asked questions

What drinks do I need for a salsa workshop?: Plan 500–750 ml of water per person for the class, then add roughly two drinks per person for the first hour if you are serving other beverages. Buy or prepare at least 10% extra for late arrivals and refills.
How much tableware do I need for a salsa workshop?: Prepare one reusable plate, bowl, glass, coffee cup and cutlery set per guest, plus 10% extra. For 30 guests, that means 33 of each item where practical, especially glasses and cups.
What sound equipment is needed for a salsa workshop?: Use wireless speakers, a laptop with the playlist, a microphone and a microphone stand. Test the complete setup 60 minutes before the workshop and pack extension cords, power strips and charging cables as backups.
When should I buy supplies for a salsa workshop?: Buy non-perishable supplies such as tableware, decorations, cables and lighting at least 3–5 days beforehand. Purchase chilled drinks and fresh catering 1 day before, then check quantities against the final guest list on the day.

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