Tasting Walk Shopping List

A tasting walk needs more than food and drinks. You also need enough reusable tableware for every stop, coolers for refrigerated products, clear route signs and a practical registration point. Plan quantities around your participant count and the number of tasting locations, then add a small buffer for breakage, spills and dietary alternatives. This list helps you gather everything before setup day instead of discovering missing supplies when guests arrive.

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What to bring

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

Furniture

Foldable tablesqty 8
Folding chairsqty 24
High tablesqty 6
Tableclothsqty 10

Tableware

Reusable platesqty 80
Reusable bowlsqty 80
Reusable cupsqty 120
Wine glassesqty 70
Cutlery setsqty 80
Serving plattersqty 24
Serving tongsqty 12

Kitchen

Cutting boardsqty 6
Chef's knivesqty 4
Measuring cupsqty 4
Thermos flasksqty 6
Coolersqty 8

Equipment

Coffee machinesqty 2
Kettlesqty 2
Extension cordsqty 4
Power stripsqty 4
Walkie-talkiesqty 8
Megaphone

Lighting

LED lampsqty 8
String lightsqty 4

Decorations

Route arrowsqty 30
Welcome sign
Tasting stop signsqty 6
Wristbandsqty 80
Name stickersqty 80

Cleaning

Waste binsqty 8
Washing-up tubsqty 4
Cleaning clothsqty 20
Hand sanitizer holdersqty 6
Toilet bucketsqty 2

Catering

Groceries
- Baguettes - 12 pieces
- Whole wheat loaves - 6 pieces
- Rye bread - 4 packs
- Butter - 1 kilo
- Cream cheese - 2 kilo
- Hummus - 2 kilos
- Aged cheese - 3 kilos
- Brie - 2 kilos
- Goat cheese - 1,5 kilo
- Smoked chicken breast - 2 kilo
- Smoked salmon - 1.5 kilos
- Vegetarian tapenade - 1 kilo
- Olives - 2 kilos
- Sun-dried tomatoes - 1 kilo
- Grapes - 5 kilos
- Apples - 5 kilo
- Pears - 4 kg
- Cherry tomatoes - 3 kilos
- Cucumbers - 3 kilos
- Bell peppers - 3 kilos
- Carrots - 3 kilos
- Mixed nuts - 2 kilos
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Crackers - 10 packs
- Olive oil - 3 liters
- Balsamic vinegar - 1 liter
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Mustard - 2 jars
- Pesto - 6 jars
- Salt - 1 pack
- Black pepper - 1 jar
- Fresh basil - 8 bunches
- Fresh parsley - 6 bunches
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Sparkling water - 12 bottles
- Still water - 24 bottles
- Apple juice - 8 cartons
- Orange juice - 8 packs
- Alcohol-free beer - 48 bottles
- White wine - 12 bottles
- Red wine - 12 bottles
- Beer - 72 bottles
- Coffee - 3 kilos
- Tea - 120 bags
- Sugar - 2 kilos
- Honey - 2 jars
- Milk - 8 liters
- Oat milk - 6 liters
- Lemons - 3 kilos
- Ice cubes - 15 kilos
- Paper napkins - 300 pieces
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Aluminum foil - 4 rolls
- Plastic wrap - 4 rolls
- Baking paper - 2 rolls
- Diet-friendly crackers - 4 packs
- Gluten-free sandwiches - 12 pieces

Tips

Count one reusable plate, bowl, cup and cutlery set per participant at each stop if items will not be washed or collected during the walk. For wine service, provide one wine glass per participant per tasting point or plan a clear return-and-rinse system.
Allow at least one cooler for each refrigerated product group or tasting stop, and chill drinks before participants arrive. Pack dietary alternatives separately and label them clearly so they are not mixed with standard servings.
Bring one foldable table for registration and at least one additional table for each busy tasting stop. Add tablecloths, serving platters and tongs before packing food, because these are easy to overlook when the focus is on ingredients.
Prepare route arrows, a welcome sign and tasting stop signs in advance, with enough arrows to mark every turn between stops. Pack spare wristbands and name stickers rather than ordering exactly for the registration list.
Check power needs for coffee machines, kettles, LED lamps and string lights before loading the equipment. Carry extension cords and power strips, and bring walkie-talkies or a megaphone if guides and volunteers will be spread across the route.

Frequently asked questions

How many cups and plates do I need for a tasting walk?: Start with one cup, plate, bowl and cutlery set per participant for every stop where items are not collected and reused. For 40 participants visiting four stops, that means up to 160 of each item; reduce this only if you have a reliable washing or collection system.
How much food and drink should I buy for a tasting walk?: Use the confirmed registration list and add about 10% extra servings for spills, late additions and sampling differences. For drinks served during the first hour, allow roughly two to three drinks per person, then adjust for the remaining route and the tasting menu at each stop.
What do I need to keep tasting food cold?: Bring coolers with enough space for all refrigerated products, plus ice or cold packs, and keep them closed between servings. Pack food by tasting stop and label dietary alternatives separately at least one day before the walk.
When should I buy supplies for a tasting walk?: Buy non-perishable servingware, signs, labels and equipment several days beforehand. Purchase refrigerated products as close to the event as practical—usually the day before or on the day itself—and chill drinks before participants arrive.

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