What to Buy for a Student Brunch

A student brunch needs more than bread, coffee and a few toppings. Plan for a buffet that can handle guests arriving at different times, with chilled drinks, fresh fruit, salads and at least one hot dish. Use your final guest list and dietary requirements to set quantities before shopping. Check the refrigerators, coffee equipment and serving ware first; replacing missing cups, platters or coolers on the morning itself is difficult.

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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
Coat rack
Folding stoolsqty 4

Tableware

Platesqty 60
Bowlsqty 60
Coffee cupsqty 50
Drinking glassesqty 70
Knivesqty 60
Forksqty 60
Spoonsqty 60
Serving spoonsqty 12

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Serving plattersqty 12
Serving tongsqty 8
Coffee machinesqty 2
Kettlesqty 2
Hot traysqty 4
Thermos flasksqty 6
Coolersqty 4
Bread cutting boardsqty 3

Equipment

Bluetooth speakersqty 2
Extension cordsqty 4
Power stripsqty 4

Decorations

Tableclothsqty 8
Buntingqty 4
Balloonsqty 40
Flower arrangementsqty 6
Buffet labelsqty 20
Markersqty 6
Name stickersqty 60
Tapeqty 4

Lighting

LED light stringsqty 4

Cleaning

Waste binsqty 4
Vacuum cleaner
Mop set
Bucketsqty 2

Catering

Groceries
- Mini croissants - 60 pieces
- Mini chocolate buns - 40 pieces
- Wholemeal bread - 6 loaves
- White rolls - 40 pieces
- Wholemeal rolls - 40 pieces
- Wraps - 30 pieces
- Butter - 500 grams
- Strawberry jam - 2 jars
- Peanut butter - 2 jars
- Hazelnut spread - 2 jars
- Hummus - 1.5 kilos
- Cream cheese - 1 kilo
- Young cheese - 2 kilos
- Brie - 1 kilo
- Goat cheese - 750 grams
- Chicken breast slices - 1.5 kilos
- Smoked salmon - 1 kilo
- Vegetarian Spread - 1 kilo
- Eggs - 60 pieces
- Bacon strips - 1.5 kilos
- Vegetarian bacon strips - 750 grams
- Potatoes - 5 kilos
- Spinach - 1,5 kilo
- Mushrooms - 1.5 kilos
- Tomatoes - 2 kilos
- Cucumbers - 6 pieces
- Bell peppers - 10 pieces
- Red onions - 6 pieces
- Arugula - 500 grams
- Mixed lettuce - 1 kilo
- Avocados - 10 pieces
- Grapes - 3 kilos
- Apples - 30 pieces
- Bananas - 30 pieces
- Oranges - 20 pieces
- Strawberries - 2 kilos
- Blueberries - 1 kilo
- Melons - 3 pieces
- Greek yogurt - 5 kilos
- Oatmeal - 2 kilos
- Granola - 2 kilos
- Chia seeds - 500 grams
- Honey - 2 bottles
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Garlic powder - 1 jar
- Coffee - 4 packs
- Tea - 2 boxes
- Sugar - 1 kilo
- Milk - 6 liters
- Oat milk - 4 liters
- Orange juice - 12 liters
- Apple juice - 6 liters
- Spa Blauw - 12 bottles
- Spa Rood - 6 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Iced tea - 6 bottles
- Ice cubes - 10 kilos
- Paper napkins - 200 pieces
- Paper towels - 6 rolls
- Garbage bags - 30 pieces
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces
- Cleaning cloths - 10 pieces
- Toilet paper - 24 rolls
- Hand soap - 4 bottles

Tips

Allow about 1.5 to 2 bread rolls or slices per guest, plus extra for anyone having a second serving. Buy bread close to the event and collect fresh produce separately so it stays fresh.
Plan two to three drinks per person for the first hour, including coffee, tea and non-alcoholic options. Chill bottled drinks the day before and keep a cooler available if the refrigerators cannot hold everything.
Prepare at least one salad or fruit option that covers the dietary requirements you collected. Put an allergen card beside each dish rather than relying on guests to ask at the buffet.
Count tableware against the final guest list: one plate, bowl, coffee cup, drinking glass, knife, fork and spoon per guest, plus at least 10% extra. Serving spoons and tongs are needed for every shared dish.
Check power needs before bringing out coffee machines, kettles and hot trays. Use extension cords and power strips only after confirming the venue’s available sockets, and set up the coffee and tea station before guests arrive.

Frequently asked questions

How much food do I need for a student brunch?: Plan roughly 1.5 to 2 bread portions per guest, one serving of salad or fruit, and one hot-dish portion per person. Add around 10% extra for a self-service buffet and late arrivals.
How many drinks should I buy for a brunch?: Allow two to three drinks per person during the first hour, then about one drink per person for each additional hour. Include coffee, tea and non-alcoholic drinks rather than counting only chilled bottles.
When should I do the shopping for a student brunch?: Buy drinks, dry goods and decorations 1 to 2 days beforehand. Collect fruit, vegetables and bread on the day itself or no more than 24 hours before, then chill drinks before guests arrive.
How many plates and cups do I need for a brunch?: Start with one of each item per guest and add at least 10% extra. For 30 guests, that means at least 33 plates, bowls, coffee cups and drinking glasses, plus matching cutlery.

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