What you need for a walking dinner

A walking dinner needs more than ingredients: guests move between courses, so serving equipment, plates and chilled drinks must be ready at each stage. Use the plan below to organise food, tableware and kitchen supplies without last-minute trips to the shop. Count reusable items per guest, then add spares for breakage and second servings. Check fridge, cooler and warming capacity before buying fresh ingredients or prepared dishes.

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What to bring

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

Furniture

Dining tablesqty 10
High tablesqty 6
Chairsqty 60
Buffet tablesqty 4
Clothes racksqty 2

Tableware

Dinner platesqty 180
Deep platesqty 90
Dessert platesqty 90
Coffee cupsqty 70
Water glassesqty 120
Wine glassesqty 120
Coffee spoonsqty 70
Dinner cutlery setsqty 100
Serving spoonsqty 20

Kitchen

Cutting boardsqty 6
Chef's knifeqty 6
Mixing bowlsqty 10
Lidded containersqty 20
Serving plattersqty 20
Serving tongsqty 12
Measuring cupsqty 4
Aluminum foilqty 4
Cling filmqty 4

Equipment

Refrigeratorsqty 2
Coolersqty 4
Food warmersqty 6
Induction hobsqty 4
Coffee machinesqty 2
Kettlesqty 2
Portable speakersqty 2
Extension cordsqty 6
Power stripsqty 4

Decorations

Table runnersqty 10
Vasesqty 12
Artificial flowersqty 24
Menusqty 60
Allergen cardsqty 30

Lighting

Atmosphere lightsqty 12
LED string lightsqty 4

Cleaning

Waste binsqty 6
Mopsqty 3
Bucketsqty 3
Cleaning clothsqty 20
Dish brushesqty 4
Glovesqty 12

Catering

Groceries
- Ciabatta - 12 pieces
- Butter - 1 kilogram
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Salt - 500 grams
- Black pepper - 250 grams
- Paprika powder - 100 grams
- Dried oregano - 50 grams
- Fresh basil - 8 bunches
- Fresh parsley - 6 bunches
- Garlic - 6 bulbs
- Onions - 4 kilograms
- Red onions - 2 kilograms
- Leek - 3 kilograms
- Carrots - 4 kilograms
- Celery - 2 kilograms
- Zucchini - 4 kilogram
- Peppers - 3 kilograms
- Mushrooms - 3 kilogram
- Cherry tomatoes - 3 kilograms
- Mixed salad - 3 kilograms
- Cucumbers - 2 kilograms
- Potatoes - 8 kilograms
- Risotto rice - 4 kilogram
- Pasta - 4 kilograms
- Vegetable broth - 12 liters
- Chicken broth - 8 liters
- Chicken breast - 7 kilograms
- Salmon fillet - 7 kilogram
- Ground beef - 5 kilogram
- Chickpeas - 3 kilograms
- Eggs - 60 pieces
- Cooking cream - 6 liters
- Whipping cream - 4 liters
- Parmesan cheese - 2 kilograms
- Feta - 2 kilograms
- Mozzarella - 2 kilograms
- Grated cheese - 2 kilogram
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Pesto - 1,5 kilogram
- Tomato sauce - 6 liters
- Mustard - 1 liter
- Soy sauce - 1 liter
- Honey - 1 kilogram
- Lemons - 4 kilograms
- Limes - 2 kilograms
- Apples - 5 kilograms
- Grapes - 4 kilograms
- Strawberries - 4 kilogram
- Dark chocolate - 2 kilograms
- Sponge cake bases - 12 pieces
- Vanilla ice cream - 8 liters
- Coffee beans - 2 kilograms
- Tea - 120 bags
- Sugar - 2 kilograms
- Milk - 8 liters
- Oat milk - 4 liters
- Still water - 60 bottles
- Sparkling water - 60 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange juice - 10 liters
- Apple juice - 8 liters
- Alcohol-free beer - 48 bottles
- Pilsener - 120 bottles
- White wine - 18 bottles
- Red wine - 18 bottles
- Rosé - 12 bottles
- Prosecco - 10 bottles
- Ice cubes - 20 kilograms
- Cocktail picks - 200 pieces
- Paper napkins - 300 pieces
- Paper towels - 12 rolls
- Toilet paper - 48 rolls
- Trash bags - 40 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Glass cleaner - 2 bottles
- Paper towel rolls - 8 rolls
- Aluminum trays - 60 pieces
- Food containers - 40 pieces

Tips

Plan one dinner plate, one deep plate and one dessert plate per guest, plus at least 10% extra. Add coffee cups and spoons only if coffee is served after dessert.
Allow one water glass and one wine glass per guest for a smooth service, with 10% extra. If glasses are reused between courses, arrange a washing point or a clearly marked collection area.
Buy serving spoons, tongs and platters for every course rather than sharing one set between dishes. Keep separate utensils available for alternative dishes and allergen-free food.
Shop for fresh ingredients close to the event: ideally the day before, or on the same day for highly perishable items. Check refrigerator space first and use coolers for drinks that do not fit.
Prepare foil, cling film and lidded containers before cooking starts. They are needed to cover prepared dishes, store cut ingredients and protect portions while guests move between courses.

Frequently asked questions

How many plates and glasses do I need for a walking dinner?: Count one dinner plate, one deep plate and one dessert plate per guest, then add 10% spare. Plan one water glass and one wine glass per guest, with extra glasses if you cannot wash them during the event.
When should I buy food for a walking dinner?: Buy shelf-stable items and drinks up to one week ahead. Buy fresh ingredients the day before, and pick up highly perishable ingredients on the event day whenever possible.
How much fridge space do I need for a walking dinner?: Reserve enough space for all prepared cold dishes, cut ingredients and desserts at least 12 hours before serving. Keep drinks in coolers if the refrigerator cannot hold both food and beverages safely.
What serving equipment is needed for a walking dinner?: Prepare at least one serving spoon or pair of tongs for each dish, plus one serving platter or bowl per course. Keep separate utensils and clearly labelled containers for alternative dishes and allergens.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.