What to buy for a spring lunch

A spring lunch needs more than fresh food. You also need enough plates, glasses, serving pieces and equipment to keep the buffet running smoothly. Plan quantities from your final guest list, then separate non-perishable items from groceries that should be bought shortly before the lunch. This checklist covers the practical supplies behind the meal, including coffee service, chilled drinks, hot dishes and a table-ready buffet.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 55
Buffet tablesqty 3
Clothing rack

Tableware

Dinner platesqty 60
Dessert platesqty 60
Soup bowlsqty 60
Coffee cupsqty 60
Water glassesqty 70
Wine glassesqty 60
Cutlery setsqty 65
Serving plattersqty 12
Serving boardsqty 6
Serving spoonsqty 12
Pliersqty 8

Decorations

Tableclothsqty 8
Vasesqty 8
Flower arrangementsqty 8
Buntingqty 6
Menusqty 10
Name badgesqty 55

Lighting

String lightsqty 4
Table lanternsqty 8

Equipment

Coffee machinesqty 2
Kettlesqty 2
Food warmersqty 4
Coolersqty 4
Thermos flasksqty 6

Kitchen

Chef's knivesqty 4
Cutting boardsqty 6
Mixing bowlsqty 6
Measuring cupsqty 3
Kitchen tongsqty 4
Bottle openersqty 3

Cleaning

Bucketsqty 2
Broom and dustpanqty 2
Mop setsqty 2

Catering

Groceries
- Whole grain bread - 8 loaves
- White rolls - 60 pieces
- Croissants - 30 pieces
- Butter - 1.5 kilos
- Young cheese - 2.5 kilos
- Brie - 1.5 kilos
- Goat cheese - 1 kilo
- Smoked salmon - 1.5 kilos
- Back ham - 1.5 kilos
- Hummus - 1.5 kilos
- Cream cheese - 1 kilo
- Eggs - 60 pieces
- Mixed lettuce - 3 kilos
- Cucumbers - 10 pieces
- Cherry tomatoes - 3 kilos
- Bell peppers - 15 pieces
- Red onions - 2 kilos
- Carrots - 3 kilos
- Radishes - 6 bunches
- Avocados - 12 pieces
- Potatoes - 8 kilos
- Vegetable stock - 10 liters
- Chickpeas - 12 cans
- Lentils - 2 kilo
- Quinoa - 2 kilo
- Pasta - 3 kilos
- Olive oil - 2 liters
- Balsamic vinegar - 1 bottle
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Pesto - 4 jars
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Fresh parsley - 4 bunches
- Fresh basil - 4 pots
- Strawberries - 4 kilos
- Grapes - 3 kilos
- Apples - 30 pieces
- Lemons - 15 pieces
- Whipped cream - 3 liters
- Yogurt - 5 liters
- Granola - 2 kilos
- Lemon tart - 4 pieces
- Chocolate cookies - 100 pieces
- Coffee - 1.5 kilos
- Tea - 100 bags
- Milk - 8 liters
- Oat milk - 4 liters
- Sugar - 1 kilo
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 8 liters
- Orange juice - 8 liters
- White wine - 12 bottles
- Rosé - 8 bottles
- Non-alcoholic beer - 24 bottles
- Ice cubes - 10 kilos
- Paper napkins - 200 pieces
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- Cleaning sponges - 6 pieces
- Toilet paper - 24 rolls

Tips

Buy non-perishable food, drinks and serving supplies at least 3–5 days ahead. Keep fresh vegetables, bread and other short-life groceries for the final 24–48 hours.
For drinks, allow 2–3 drinks per guest during the first hour, then about 1 drink per person per hour. Chill bottled and canned drinks overnight rather than relying on a last-minute ice run.
Count tableware against your final guest list and add 10% spare pieces. For a 30-person lunch, that means roughly 33 dinner plates, dessert plates, glasses and cutlery sets where practical.
A buffet needs more serving equipment than one plated meal. Prepare at least one serving platter or board per main dish, plus one serving spoon or pair of tongs for each dish that guests serve themselves.
Do not leave coffee and hot food equipment until the event day. Check the coffee machines, kettles, food warmers, coolers and thermos flasks 24 hours beforehand, including power access and fuel or water needs.

Frequently asked questions

How much food should I buy for a spring lunch?: For a buffet, plan about 500–700 g of food per adult across savoury dishes, bread, salads and dessert. Add 10% extra when guests have not confirmed their attendance or when you expect second helpings.
How many plates and glasses do I need for a spring lunch?: Allow one dinner plate, one dessert plate, one water glass, one wine glass and one cutlery set per guest, plus 10% spares. For 20 guests, prepare about 22 of each frequently used item.
When should I buy fresh groceries for a spring lunch?: Buy vegetables, herbs, bread and other fresh ingredients 1–2 days before the lunch. Prepare salads and cut vegetables on the day itself, while desserts and some hot dishes can usually be prepared the day before.
How much coffee and tea do I need for a spring lunch?: Plan 1–2 cups of coffee or tea per guest, then add 10% extra for a longer lunch. Check the coffee machines and kettles at least 24 hours before guests arrive so you can replace missing equipment in time.

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