What to buy for a tasting market

A tasting market needs more than samples and market stalls. You need enough reusable glasses, small plates and cutlery for the expected crowd, plus coolers and food warmers to keep products safe during service. Plan table coverings, serving tools, signs and payment equipment before exhibitors arrive. This shopping list also helps you spot the items people often leave until the last day, especially extension cords, chilled storage and containers for leftover food.

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What to bring

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

Furniture

Party tentsqty 4
Market stallsqty 8
Tablesqty 12
High tablesqty 6
Chairsqty 60
Bar stoolsqty 12
Tableclothsqty 16
Clothes racksqty 4

Tableware

Reusable tasting glassesqty 180
Coffee cupsqty 80
Dessert platesqty 180
Reusable forksqty 180
Reusable knivesqty 120
Reusable spoonsqty 120
Serving plattersqty 24
Serving plattersqty 24
Pitchersqty 8
Pliersqty 16

Kitchen

Cutting boardsqty 8
Paring knivesqty 8
Measuring cupsqty 4
Mixing bowlsqty 8
Aluminum foilqty 4
Food storage containersqty 20

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 8
Food warmersqty 4
Payment terminalsqty 4
Extension cordsqty 8
Power stripsqty 8
Cable matsqty 12

Lighting

String lightsqty 8
LED work lightsqty 4

Decorations

Buntingqty 8
Welcome sign
Information boardsqty 8
Price tagsqty 40
Table décorqty 16
Chalkboardsqty 8
Directional signsqty 8

Cleaning

Waste binsqty 10
Trash grabbersqty 4
Cleaning bucketsqty 4
Floor squeegeesqty 2
Broom setsqty 4
Cleaning clothsqty 30
Hand soap dispensersqty 6
Water jerry cansqty 6

Catering

Tasting portion containersqty 250
Wooden skewersqty 500
Napkin holdersqty 12
Drink dispensersqty 4
Groceries
- White baguettes - 12 pieces
- Multigrain Baguettes - 12 pieces
- Ciabatta - 8 pieces
- Toast - 12 packs
- Crackers - 10 packs
- Gluten-free crackers - 4 packs
- Cream cheese - 3 kilograms
- Brie - 3 kilograms
- Mature cheese - 4 kilogram
- Goat cheese - 2 kilogram
- Blue cheese - 1 kilogram
- Hummus - 3 kilograms
- Tzatziki - 2 kilogram
- Tapenade - 1,5 kilogram
- Guacamole - 2 kilograms
- Olives - 3 kilograms
- Sun-dried tomatoes - 1 kilogram
- Pickles - 2 jars
- Grapes - 6 kilograms
- Apples - 6 kilogram
- Pears - 4 kilograms
- Mixed berries - 2 kilograms
- Cherry tomatoes - 4 kilograms
- Cucumbers - 12 pieces
- Mixed peppers - 4 kilograms
- Carrots - 3 kilogram
- Celery - 2 kilograms
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Tortilla chips - 6 bags
- Salted nuts - 3 kilogram
- Unsalted nuts - 2 kilogram
- Raisins - 1 kilogram
- Dried apricots - 1 kilogram
- Mini quiches - 120 pieces
- Mini vegetable pies - 120 pieces
- Mini meatballs - 150 pieces
- Falafel balls - 150 pieces
- Mini sausages - 120 pieces
- Herb butter - 1.5 kilograms
- Mayonnaise - 2 bottles
- Ketchup - 2 bottles
- Mustard - 2 jars
- Sweet chili sauce - 2 bottles
- Balsamic vinegar - 2 bottles
- Olive oil - 3 liters
- Sea salt - 2 packs
- Black pepper - 2 jars
- Paprika powder - 2 jars
- Garlic powder - 2 jars
- Fresh basil - 10 bunches
- Fresh parsley - 8 bunches
- Lemons - 5 kilograms
- Mini brownies - 150 pieces
- Mini muffins - 150 pieces
- Butter cookies - 8 packs
- Dark chocolate - 2 kilograms
- Milk chocolate - 2 kilogram
- Coffee beans - 3 kilograms
- Tea bags - 200 pieces
- Herbal tea - 80 bags
- Sugar - 3 kilograms
- Milk - 12 liters
- Oat milk - 6 liters
- Spa Blauw - 120 bottles
- Spa Red - 60 bottles
- Cola - 24 bottles
- Coke Zero - 24 bottles
- Sinas - 18 bottles
- Bitter lemon - 12 bottles
- Apple juice - 12 liters
- Orange juice - 12 liters
- Ginger beer - 12 bottles
- Ice cubes - 30 kilograms
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Hand soap - 6 bottles
- Hand sanitizer - 6 bottles
- Dish soap - 4 bottles
- Dishwasher tablets - 60 pieces
- Sponges - 12 pieces
- Trash bags - 80 pcs
- Freezer bags - 4 boxes
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls

Tips

Plan at least one tasting glass per visitor per round, with an extra 10–15% available for breakage, delayed washing or guests carrying several samples. Use separate coffee cups, dessert plates and reusable cutlery where exhibitors serve more than bite-sized portions.
Allow roughly two to three serving platters per stand: one for display, one for active service and one spare for replenishing. Add tongs, cutting boards and paring knives so exhibitors are not forced to share a single preparation point.
Check chilled capacity against the delivery schedule, not just the guest count. Pick up chilled products as late as practical, store them in coolers or refrigerators immediately, and keep food storage containers ready for opened or leftover products.
Count power-dependent equipment before layout day. Coffee machines, kettles, food warmers and payment terminals may require separate extension cords and accessible outlets; test every connection before exhibitors unload.
Prepare payment and signage supplies at least one day before the market. Charge and test payment terminals, prepare cash if needed, and keep menus, price tags and route signs in clearly labelled folders so setup does not stall.

Frequently asked questions

How many tasting glasses do I need for a tasting market?: Start with one reusable tasting glass per expected visitor per tasting round, then add 10–15% spare capacity. If visitors may attend several rounds without washing between them, plan two to three glasses per person or provide a clearly managed collection and washing point.
How much serving equipment does each tasting stand need?: Allow two to three serving platters per stand, plus at least one pair of tongs or another serving tool. Add a cutting board and paring knife when a stand serves food that must be portioned on site.
When should I buy or collect chilled products for a tasting market?: Collect chilled products as close to the market as the delivery schedule allows, preferably on the same day or within 24 hours of service. Move them into coolers or refrigerated storage immediately and check the temperature and packaging before setup.
How many extension cords are needed for a tasting market?: Count one suitable extension cord for each piece of equipment that cannot reach an outlet directly, then keep at least two spare cords available. Test the full layout before opening, especially around coffee machines, kettles, food warmers and payment terminals.

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