What you need for a taste market

A taste market needs more than food and vendor tables. You will need a clear setup for stalls, serving, payments, information and safe food handling, plus enough seating and signs to keep visitors moving. Use this shopping list alongside the plan to check quantities before vendors arrive. Pay particular attention to items that are often left until the last day: table coverings, printed menus and price lists, cash, payment equipment and hot-drink supplies.

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What to bring

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

Furniture

Market stallsqty 12
Party tentsqty 4
Foldable tablesqty 18
Beer tablesqty 6
Folding chairsqty 60
Bar stoolsqty 12
Cash desk table
Information desk
High tablesqty 8
Tableclothqty 24

Tableware

Glassesqty 180
Coffee cupsqty 80
Platesqty 180
Bowlsqty 80
Forksqty 180
Knivesqty 120
Spoonsqty 120
Serving spoonsqty 24
Serving plattersqty 30
Serving traysqty 12

Kitchen

Cutting boardsqty 8
Chef's knivesqty 6
Kitchen tongsqty 8
Measuring cupsqty 4
Mixing bowlsqty 8
Storage binsqty 20
Thermos flasksqty 6
Coffee machinesqty 3
Kettlesqty 3
Food warmersqty 4

Equipment

Coolersqty 6
Refrigeratorsqty 2
Payment terminalsqty 2
Extension cordsqty 8
Power stripsqty 8
Cable reelsqty 4
Portable speaker
Microphone
Flashlightsqty 6
Rechargeable batteriesqty 24

Lighting

String lightsqty 8
LED lampsqty 12
Lanternsqty 8

Decorations

Buntingqty 8
Welcome sign
Route signsqty 8
Name badgesqty 20
Menu boardsqty 12
Chalk markersqty 12
Flower arrangementsqty 8

Cleaning

Waste binsqty 12
Bucketsqty 6
Mopsqty 4
Broomqty 4
Dustpan and brushqty 4
Cleaning spongesqty 12
Hand soap dispensersqty 6
Towel dispensersqty 6

Catering

Groceries
- Coffee - 3 packs
- Decaf coffee - 1 pack
- Black tea - 2 boxes
- Herbal tea - 1 box
- Sugar - 2 kilos
- Sweetener - 1 box
- Semi-skimmed milk - 8 liters
- Oat milk - 4 liters
- Lemons - 2 kilos
- Still water - 60 bottles
- Sparkling water - 48 bottles
- Cola - 24 bottles
- Coke Zero - 24 bottles
- Sinas - 18 bottles
- Iced tea - 18 bottles
- Apple juice - 12 liters
- Orange juice - 12 liters
- Alcohol-free beer - 48 bottles
- Pilsner - 96 bottles
- White wine - 12 bottles
- Red wine - 8 bottles
- Rosé - 8 bottles
- Ice cubes - 20 kilo
- Baguettes - 20 pieces
- Bake-off rolls - 40 pieces
- Unsalted butter - 2 kilos
- Olive oil - 3 liters
- Sunflower oil - 2 liters
- Balsamic vinegar - 1 bottle
- Red wine vinegar - 1 bottle
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Garlic sauce - 2 bottles
- Chili sauce - 2 bottles
- Hummus - 2 kilos
- Green pesto - 4 jars
- Red pesto - 4 jars
- Peanut butter - 2 jars
- Strawberry jam - 2 jars
- Young cheese - 3 kilos
- Brie - 2 kilos
- Goat cheese - 1,5 kilo
- Cream cheese - 1 kilo
- Grapes - 5 kilos
- Apples - 5 kilo
- Pears - 4 kg
- Cucumbers - 3 kilos
- Cherry tomatoes - 3 kilos
- Bell peppers - 3 kilos
- Carrots - 3 kilos
- Arugula - 1 kilo
- Mixed salad - 2 kilos
- Fresh basil - 10 bunches
- Fresh mint - 6 bunches
- Garlic - 1 kilo
- Onions - 3 kilos
- Potatoes - 8 kilos
- Eggs - 60 pieces
- Chickpeas - 12 cans
- Lentils - 8 cans
- Diced tomatoes - 12 cans
- Coconut milk - 8 cans
- Rice - 5 kilo
- Pasta - 5 kilos
- Flour - 3 kilos
- Granulated sugar - 2 kilos
- Baking powder - 4 sachets
- Salt - 1 kilo
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Cumin - 200 grams
- Italian herbs - 200 grams
- Chili powder - 100 gram
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Mixed nuts - 3 kilo
- Olives - 3 kg
- Pickles - 2 jars
- Bitterballen - 400 pieces
- Mini spring rolls - 300 pieces
- Falafel - 250 pieces
- Apple pie slices - 100 pieces
- Brownies - 100 pieces
- Whipped cream - 12 aerosol cans
- Honey - 2 jars
- Napkins - 1000 pieces
- Paper cups - 300 pieces
- Paper straws - 300 pieces
- Baking paper - 4 rolls
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Tray liner film - 2 rolls
- Paper towels - 12 rolls
- Toilet paper - 48 rolls
- Trash bags - 100 pieces
- Compostable bags - 50 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant - 2 bottles
- Hand soap - 6 bottles
- Hand sanitizer - 6 bottles
- Paper towels - 12 packs
- Rubber gloves - 4 boxes
- Freezer bags - 2 boxes
- Labels - 500 pieces
- Markers - 20 pieces
Water dispensersqty 3
Drink dispensersqty 4
Ice tongsqty 4
Serving jugsqty 8
Sugar bowlsqty 6
Milk jugsqty 6
Napkin dispensersqty 8
Cooling platesqty 12
Tongs binsqty 8
Hot platesqty 4
Thermo boxesqty 4

Safety

First aid kit
Fire extinguishersqty 4
Non-slip matsqty 8
Barrier tapeqty 4
Work glovesqty 12

Tips

Allow one market stall or clearly defined table space per vendor, then add at least one separate information desk and one cash desk table. Confirm the layout before ordering furniture so walkways and power access are not blocked.
For serving, count plates, bowls, glasses, coffee cups, forks, knives and spoons against your expected visitor numbers, then add a 10–15% buffer for breakage, spills and visitors returning for another sample.
If hot food or drinks are served, arrange food warmers, kettles, coffee machines and thermos flasks before the event day. Check every appliance and extension point at least 24 hours beforehand rather than discovering a power problem during setup.
Prepare one set of printed menus and price lists for every stall, plus spare copies for the information desk. Keep route signs, name badges and the table plan together in a labelled storage bin so they are not packed with kitchen equipment.
Set aside cash for change and test the payment terminal before vendors arrive. Do this at least one day in advance, and keep the cash desk away from the main serving area so queues do not obstruct the market route.

Frequently asked questions

What equipment do I need for a taste market?: Plan for one stall or table area per vendor, plus an information desk and cash desk. You will also need servingware, food-preparation tools, storage bins, signage, payment supplies and weather protection such as party tents if the market is outdoors.
How many plates, cups and cutlery do I need for a taste market?: Start with one complete serving set per expected visitor and add 10–15% extra. For 100 visitors, that means roughly 110–115 plates, cups or glasses, and matching forks, knives and spoons.
When should I prepare menus and price lists for a taste market?: Finalise and print them at least 2–3 days before the market, after vendor details and prices are confirmed. Print spare copies for each stall and keep one master set at the information desk.
How early should I check payment equipment for a taste market?: Test the payment terminal and prepare change at least 24 hours before opening. Test it again during setup, and keep a backup payment or cash procedure ready in case the connection fails.

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