What to Buy for a Tasting Event

A tasting needs more than the products people came to sample. You also need enough tasting glasses, water, small plates, serving tools, cooling space, and clear product information for each station. Plan tableware for every guest plus a small reserve, and check chilled deliveries as soon as they arrive. Labels and allergen information should be ready before anything is portioned or served. This list helps you shop for the practical items that are easy to overlook.

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What to bring

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

Furniture

Tablesqty 8
Chairsqty 60
Buffet tablesqty 4
High tablesqty 4
Table skirtsqty 8

Tableware

Tasting glassesqty 80
Water glassesqty 60
Coffee cupsqty 40
Small platesqty 80
Dessert platesqty 60
Cutlery setsqty 60
Serving spoonsqty 12
Cutting boardsqty 6

Kitchen

Sharp knivesqty 8
Serving plattersqty 24
Serving trays with lidsqty 8
Pouring jugsqty 6
Measuring cupsqty 3

Equipment

Coolersqty 6
Coffee machinesqty 2
Kettlesqty 2
Extension cordsqty 4
Power stripsqty 4

Decorations

Table runnersqty 8
Tasting station signsqty 8
Product card holdersqty 24
Name badgesqty 60
Flower arrangementsqty 6

Lighting

LED string lightsqty 4
LED table lampsqty 8

Cleaning

Waste binsqty 6
Mop setsqty 2
Cleaning bucketsqty 2
Hand soap dispensersqty 3

Catering

Groceries
- Young Gouda cheese - 2 kg
- Aged Gouda cheese - 2 kg
- Brie - 1.5 kg
- Blue cheese - 1 kg
- Goat cheese - 1 kg
- Parma ham - 1 kg
- Chorizo - 1 kg
- Fuet - 800 g
- Smoked chicken breast - 1 kg
- Hummus - 1,5 kg
- Tapenade - 1 kg
- Cream cheese - 1 kg
- Olive tapenade - 500 g
- Baguettes - 15 pieces
- Whole wheat loaves - 6 pieces
- Ciabatta - 8 pieces
- Water crackers - 12 packs
- Raisin bread - 4 pieces
- Unsalted butter - 500 g
- Grapes - 5 kg
- Apples - 4 kg
- Pears - 3 kg
- Figs - 2 kg
- Cherry tomatoes - 2 kg
- Cucumbers - 8 pieces
- Pickles - 4 jars
- Green olives - 3 jars
- Black olives - 3 jars
- Sun-dried tomatoes - 3 jars
- Walnuts - 1.5 kg
- Almonds - 1,5 kg
- Cashews - 1,5 kg
- Honey - 4 jars
- Fig jam - 4 jars
- Mustard - 4 jars
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Balsamic vinegar - 2 bottles
- Olive oil - 3 bottles
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Snack mix - 6 bags
- Dark chocolate - 1.5 kg
- Milk chocolate - 1,5 kg
- Butter cookies - 8 packs
- Coffee - 4 packs
- Tea assortment - 4 boxes
- Sugar - 2 kg
- Milk - 8 liters
- Oat milk - 4 liters
- Still water - 12 bottles
- Sparkling water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Orange juice - 8 liters
- Apple juice - 8 liters
- Non-alcoholic beer - 24 bottles
- White beer - 24 bottles
- Light beer - 24 bottles
- Dry white wine - 12 bottles
- Rosé wine - 8 bottles
- Red wine - 8 bottles
- Lemons - 3 kg
- Ice cubes - 20 kg
- Paper napkins - 500 pieces
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 50 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Rinse aid - 2 bottles
- Hand soap - 3 refills

Tips

Allow at least one tasting glass per guest at each point where products are served, or prepare a washing and replacement system before guests arrive. Keep separate water glasses available so tasting glasses do not become the only drinking glasses.
Plan two small plates per guest if visitors will taste both savoury and sweet products. Add serving platters, trays with lids, serving spoons, and cutting boards so portions can be replenished without using guest tableware.
Keep chilled products cold from pickup until serving. Have coolers ready before the delivery arrives, and check that every refrigerated item is present and at the correct temperature before sorting it.
Prepare one product card holder, station sign, and allergen label for every tasting station. Print the visitor list, tasting cards, and name badges before setup day so missing registrations do not delay the event.
Check power needs for coffee machines, kettles, LED lights, and other equipment before arranging the tables. Take extension cords and power strips, and keep cables away from walkways and serving areas.

Frequently asked questions

How many tasting glasses do I need per person?: Plan on one glass per person per tasting station, with at least 10% extra for breakage or replacements. If guests move between several stations, provide a clear glass-return point or enough glasses for the planned tasting order.
How many plates should I buy for a tasting event?: Allow two small plates per guest when the tasting includes different food types, such as savoury and sweet items. Add 10% spare plates so a dropped or heavily used plate does not interrupt service.
When should I buy or collect chilled tasting products?: Collect or receive chilled products on the day of the tasting whenever possible, ideally within 2 to 4 hours before setup. Put them into coolers immediately and keep them chilled until portioning begins.
When should tasting labels and allergen cards be ready?: Prepare and check all labels at least one day before the tasting. Place the final allergen information at each station before products are portioned, so guests can read it before sampling.

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