Street Food Workshop Checklist

A street food workshop runs smoothly when every recipe, ingredient and workstation is ready before participants arrive. Use this checklist to plan the menu, reserve the space, manage registrations and prepare cooking stations in the right order. It also covers details that are easy to overlook, such as dietary requirements, chilled ingredients, recipe cards, name badges and the hygiene briefing. Work through the planning tasks first, then use the final setup steps on the day itself.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Record the menu and recipes
2 people
Reserve workshop space
Send invitations
Process registrations
Collect dietary requirements
Update participant list
Order ingredients
Check equipment and tableware
2 people
Set up workstations
2 people
Print recipe cards
Prepare name badges
Pick up groceries
2 people
Check ingredients
2 people
Prepare sauces and marinades
3 people
Wash and cut vegetables
3 people
Chill perishable items

Event

Open and ventilate the room
2 people
Set up tables and chairs
4 people
Set up cooking stations
4 people
Prepare ingredients per station
4 people
Chill drinks
2 people
Set up the reception desk
2 people
Receive participants
3 people
Explain hygiene and safety
2 people
Explain the recipes and stations
2 people
Prepare vegetables and toppings
6 people
Prepare meat and vegetarian filling
6 people
Assemble street food dishes
6 people
Serve first course
4 people
Clean workstations
4 people
Prepare second course
6 people
Serve the second course
4 people
Serve dessert and coffee
3 people
Refill drinks
2 people
Remove waste regularly
2 people

Aftercare

Wash dishes and utensils
4 people
Clean work area
4 people
Put furniture back
3 people
Check stock and leftovers
2 people
Dispose of waste
2 people
Return borrowed materials
2 people

What to bring

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

Furniture

Work tablesqty 8
Dining tablesqty 6
Chairsqty 36
Buffet tableqty 2

Tableware

Platesqty 40
Bowlsqty 40
Drinking glassesqty 40
Coffee cupsqty 36
Cutlery setsqty 40
Serving bowlsqty 12
Serving spoonsqty 12

Kitchen

Cutting boardsqty 12
Chef's knifeqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen tongsqty 8
Spatulasqty 8
Ladlesqty 6
Colandersqty 6

Equipment

Induction hobsqty 6
Coolersqty 4
Kettlesqty 2
Food warmersqty 4
Pansqty 8
Baking dishesqty 6
Kitchen scalesqty 4

Decorations

Menu boardsqty 3
Name badgesqty 36
Table runnersqty 8

Lighting

String lightsqty 4

Cleaning

Waste binsqty 6
Washing-up bowlsqty 4
Cleaning clothsqty 12
Hand soap dispensersqty 4

Catering

Groceries

Tips

Confirm dietary requirements when registrations open, then update the participant list before ordering ingredients. This gives you a reliable headcount and enough time to adjust recipes or separate ingredients.
Prepare recipe cards and name badges before the workshop day. Print at least one recipe card per participant and label each cooking station so people can start without crowding the reception desk.
Set up one complete workstation per group, including a cutting board, chef’s knife, mixing bowls, measuring tools, utensils and the required cooking equipment. Check every station against the recipe before participants arrive.
Chill perishable ingredients and drinks in advance, and keep ingredients for each recipe together by station. Do the final ingredient check after collecting the groceries, not only when placing the order.
Open and ventilate the room before setup, then explain hygiene, safety, recipes and stations before cooking begins. Allow roughly 10 minutes for the briefing so the first preparation step is clear to everyone.

Frequently asked questions

How far in advance should I plan a street food workshop?: Reserve the workshop space and record the menu at least 4 weeks ahead. Send invitations early enough to close registrations and collect dietary requirements before ordering ingredients.
When should I buy ingredients for a street food workshop?: Order non-perishable ingredients after registrations close and collect fresh groceries on the day before or the morning of the workshop. Chill perishable items immediately and check quantities before preparing stations.
How long before the workshop should setup start?: Start room setup at least 2 hours before participants arrive. This allows time to ventilate the room, arrange tables and chairs, prepare cooking stations, place ingredients and set up reception.
What should I prepare for each street food workshop station?: Prepare the ingredients, recipe card and cooking tools needed for one recipe or group at each station. Check cutting boards, knives, bowls, measuring tools, pans and utensils at least 30 minutes before the briefing.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.