Walking dinner shopping list

A walking dinner needs more than ingredients for several courses. You also need enough tableware at each location, reliable equipment for serving hot food, and a way to keep chilled products cold while guests move between stops. Match quantities to your final guest list, then add a small buffer for breakage and spills. Check dietary requirements before buying ingredients, printing menus or packing each course.

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What to bring

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

Furniture

Tablesqty 9
High tablesqty 6
Chairsqty 30
Coat racksqty 2

Tableware

Dinner platesqty 75
Dessert platesqty 75
Soup bowlsqty 75
Coffee cupsqty 70
Water glassesqty 90
Wine glassesqty 75
Coffee spoonsqty 70
Knivesqty 90
Forksqty 90
Spoonsqty 75
Serving utensilsqty 18

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Mixing bowlsqty 8
Pansqty 6
Serving spoonsqty 12
Measuring cupsqty 3
Aluminum foilqty 4
Food storage containersqty 20

Equipment

Hot traysqty 6
Induction platesqty 4
Kettlesqty 3
Coffee machinesqty 2
Coolersqty 6
Extension cordsqty 6
Power stripsqty 6

Decorations

Tableclothsqty 9
Napkin holdersqty 9
Flower arrangementsqty 9
Menusqty 70
Name badgesqty 70
Route signsqty 8
Table numbersqty 12

Lighting

String lightsqty 6
LED lanternsqty 10

Cleaning

Waste binsqty 6
Bucketsqty 4
Cleaning clothsqty 12
Dish brushesqty 4
Hand soap dispensersqty 4

Catering

Groceries
- Baguettes - 12 pieces
- Wholemeal bread - 6 loaves
- Butter - 1 kilogram
- Herb butter - 1 kilogram
- Hummus - 1.5 kilograms
- Cream cheese - 1 kilogram
- Olive oil - 2 liters
- Balsamic vinegar - 1 bottle
- Onions - 4 kilograms
- Garlic - 6 bulbs
- Carrots - 4 kilograms
- Leek - 3 kilograms
- Celery - 2 kilograms
- Potatoes - 10 kilograms
- Tomatoes - 5 kilograms
- Cucumbers - 4 pieces
- Peppers - 3 kilograms
- Mixed salad - 3 kilograms
- Arugula - 1 kilogram
- Cherry tomatoes - 2 kilograms
- Cucumber - 2 kilograms
- Red onion - 1 kilogram
- Feta cheese - 1.5 kilograms
- Parmesan cheese - 750 grams
- Chickpeas - 12 cans
- Lentils - 2 kilograms
- Vegetable broth - 12 liters
- Diced tomatoes - 12 cans
- Coconut milk - 6 cans
- Cooking cream - 4 liters
- Plain cream cheese - 1 kilogram
- Ground beef - 5 kilogram
- Chicken breast - 5 kilograms
- Salmon fillet - 4 kilograms
- Vegetarian burgers - 15 pieces
- Rice - 5 kilograms
- Pasta - 4 kilograms
- Vegetable mix - 5 kilograms
- Green beans - 3 kilograms
- Mushrooms - 2 kilogram
- Parsley - 6 bunches
- Basil - 6 pots
- Thyme - 4 bunches
- Rosemary - 4 bunches
- Chives - 4 bunches
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Curry powder - 250 grams
- Cumin - 150 gram
- Chili flakes - 100 grams
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Pesto sauce - 1,5 kilogram
- Tomato sauce - 4 liters
- Soy sauce - 1 liter
- Lemons - 3 kilogram
- Limes - 2 kilograms
- Apples - 5 kilograms
- Bananas - 4 kilogram
- Grapes - 4 kilograms
- Mixed berries - 2 kilograms
- Vanilla ice cream - 6 liters
- Whipped cream - 3 liters
- Chocolate sauce - 2 bottles
- Brownies - 70 pieces
- Cookies - 4 packs
- Sugar - 2 kilograms
- Coffee - 3 kilograms
- Tea - 6 boxes
- Milk - 8 liters
- Oat milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 18 bottles
- Cola - 8 bottles
- Cola Zero - 8 bottles
- Sinas - 6 bottles
- Tonic - 4 bottles
- Apple juice - 6 liters
- Orange juice - 6 liters
- Alcohol-free wine - 8 bottles
- Red wine - 12 bottles
- White wine - 12 bottles
- Rosé - 6 bottles
- Beer - 60 bottles
- Coffee milk - 2 bottles
- Teaspoons - 2 packs
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Liquid dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Glass cleaner - 2 bottles
- Sponges - 12 pieces
- Rubber gloves - 6 pairs
- Trash bags - 60 pieces
- Freezer bags - 2 boxes
- Cling film - 3 rolls
- Baking paper - 3 rolls

Tips

Count one dinner plate, dessert plate and water glass per guest, then keep at least 10% extra available for breakage or a late addition. If soup is on the menu, count one soup bowl per guest as well.
Plan two to three wine glasses per guest if glasses are not collected between courses; otherwise guests may carry the wrong glass to the next location. Buy or borrow enough coffee cups and spoons for the final service.
Keep chilled ingredients in coolers from grocery pickup until they are used. Prepare vegetables and dessert no more than 24 hours ahead unless the recipe allows longer storage, and label each container by course.
Allow one serving utensil for every dish and one extra set for shared sauces or toppings. Pack knives, cutting boards, mixing bowls and measuring cups with the course that needs them instead of leaving them at the first stop.
Check power before bringing hot trays, induction plates, kettles or coffee machines. Use extension cords and power strips only after confirming the route and socket locations, and keep a separate cooler available for food that must stay cold.

Frequently asked questions

How many plates and glasses do I need for a walking dinner?: Start with one dinner plate, dessert plate and water glass per guest, plus one soup bowl if soup is served. Add 10% extra for breakage or unexpected guests. For wine, allow two to three glasses per guest when glasses stay at each course.
How much food should I buy for a walking dinner?: Use the final confirmed guest list as your base and calculate each course separately. Buy enough for every registered guest plus about 10% extra, especially for bread, garnishes and shared sides. Confirm allergies and dietary requirements before placing the order.
When should I buy groceries for a walking dinner?: Buy non-perishable groceries several days ahead and collect fresh or chilled products on the day before or the day of the dinner. Keep chilled food in coolers immediately after pickup. Prepare cut vegetables and dessert within 24 hours unless the recipe gives a longer safe storage time.
What equipment do I need for a walking dinner?: For each serving point, check whether you need tables, chairs, tableware, serving utensils, hot trays or induction plates. Add kettles or a coffee machine for the final course, coolers for chilled food, and enough extension cords and power strips for the planned setup. Test the equipment at least one day before the event.

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