What you need for a Sunday brunch
A Sunday brunch needs more than eggs, bread and coffee. Plan the food, drinks, serving equipment and tableware around your final guest count, including dietary requirements collected during registration. This checklist covers the items that are easy to overlook, such as breakfast plates, teaspoons, serving platters, coolers and hot trays. Buy fresh fruit, bread and chilled drinks close to the brunch, and check quantities before setting up the buffet.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 6
- Chairsqty 24
- Buffet tablesqty 2
- Tableclothsqty 6
Tableware
- Dinner platesqty 30
- Breakfast platesqty 30
- Coffee cupsqty 30
- Glassesqty 36
- Wine glassesqty 24
- Knivesqty 30
- Forksqty 30
- Spoonsqty 30
- Teaspoonsqty 30
Kitchen
- Serving utensilsqty 12
- Serving plattersqty 10
- Serving plattersqty 6
- Bread basketsqty 3
- Butterfly netsqty 3
- Coffee machinesqty 2
- Kettlesqty 2
- Cutting boardsqty 4
- Chef’s knives and bread knivesqty 6
- Coolersqty 3
- Hot traysqty 4
- Pitchersqty 6
- Milk and sugar potsqty 6
Decorations
- Flower vasesqty 4
- Table décorqty 6
Lighting
- Mood lightingqty 4
Equipment
- Bluetooth speaker
Cleaning
- Waste binsqty 3
Catering
- Groceries
- White and brown bread - 8 loaves
- Mini croissants - 36 pieces
- Mini Sandwiches - 36 Pieces
- Butter - 1 kilogram
- Strawberry jam - 2 jars
- Apricot jam - 1 jar
- Honey - 1 jar
- Peanut butter - 1 jar
- Nutella - 1 jar
- Young cheese - 1,5 kilogram
- Brie - 600 gram
- Cream cheese - 600 grams
- Ham - 1 kilogram
- Smoked salmon - 800 grams
- Hummus - 600 grams
- Eggs - 48 pieces
- Bacon - 1.5 kilograms
- Mini sausages - 3 jars
- Potatoes - 3 kg
- Spinach - 1 kilogram
- Mushrooms - 1 kilogram
- Cherry tomatoes - 1 kilogram
- Cucumbers - 4 pieces
- Bell peppers - 6 pieces
- Arugula - 400 grams
- Avocados - 8 pieces
- Feta cheese - 500 gram
- Olives - 2 jars
- Grapes - 2 kilogram
- Strawberries - 2 kilograms
- Blueberries - 1 kilogram
- Bananas - 2 kilograms
- Apples - 2 kilograms
- Melons - 2 pieces
- Yogurt - 4 liters
- Granola - 1.5 kilogram
- Whipped cream - 4 cans
- Mini muffins - 36 pieces
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Orange juice - 8 liters
- Apple juice - 4 liter
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Tonic - 2 bottles
- White wine - 6 bottles
- Prosecco - 6 bottles
- Lemons - 12 pieces
- Olive oil - 2 bottles
- Balsamic vinegar - 1 bottle
- Mayonnaise - 1 jar
- Ketchup - 1 bottle
- Mustard - 1 jar
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Garlic - 3 bulbs
- Fresh parsley - 3 bunches
- Fresh chives - 3 bunches
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper napkins - 3 packs
- Paper towels - 4 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces
- Microfiber cloths - 6 pieces
- Toilet paper - 12 rolls
- Hand soap - 2 bottles
Tips
- Plan two to three drinks per guest for the first hour, then add one drink per person for each additional hour. Chill drinks at least 4 hours before guests arrive, using coolers if the refrigerator is full.
- Allow one breakfast plate and one dinner plate per guest, plus at least 10% extra. Count coffee cups, glasses, forks, knives, spoons and teaspoons separately; teaspoons are often the first item to run short.
- Provide one serving utensil for every dish on the buffet. Use separate serving platters and utensils for salads, bread, fruit, eggs and hot dishes so guests do not need to improvise.
- Buy enough bread and toppings for the full guest count, then add 10% for second servings. Wash and cut fruit on the morning of the brunch so it stays fresh without making the preparation rush longer than necessary.
- Check dietary requirements before shopping and label dishes with allergens before the buffet opens. Keep milk, sugar, coffee and tea together with the coffee machines and kettles, and have hot trays ready for eggs and other hot dishes.
Frequently asked questions
- How much food do I need for a Sunday brunch?
- Plan approximately 300 to 400 grams of food per adult across bread, toppings, salads, fruit, eggs and hot dishes. Add 10% extra if guests can serve themselves or if the brunch lasts longer than 2 hours.
- How many plates and glasses do I need for brunch?
- Provide one breakfast plate and one dinner plate per guest, plus 10% spare. For glasses, plan at least 2 per guest for a 2-hour brunch, with separate wine glasses if wine is being served.
- How early should I buy food for a Sunday brunch?
- Buy drinks, shelf-stable items and table supplies 2 to 3 days ahead. Buy bread, fruit, salads and other fresh ingredients the day before, then prepare cut fruit and hot dishes on the morning itself.
- What do people usually forget for a brunch buffet?
- The commonly missed items are teaspoons, serving utensils, bread baskets, pitchers, milk and sugar pots, allergen labels and enough coolers. Check these at least 1 day before the brunch, not while guests are arriving.
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