Party food planner

Print this about a week before the party. Tick things off as you go and stick it on the fridge.

A week out

• The guest count is settled. Plan for one or two extra.
• You know about every allergy and special diet. Ask each guest. Don’t guess.
• The menu is set. Mix dishes you can make ahead with a few things cooked on the day.
• The amounts are worked out per guest. Our food per guest guide does the math for you.
• You have a serving dish and a spoon for every dish on the menu.
• There is room in the fridge or a cooler for everything that has to stay cold.

Two or three days out

• The shopping is done except fresh bread and herbs.
• Make ahead dishes are cooked and cooled fast and in the fridge. Most cooked food keeps 3 to 4 days at 40°F or below.
• Frozen food is thawing in the fridge. Not on the counter.

On the day

• A food thermometer is out where you can grab it.
• Hot food stays at 140°F or warmer. Chafing dishes and slow cookers and a warm oven all help.
• Cold food stays at 40°F or colder. Set the bowls over ice.
• Each dish has its own serving spoon.
• Dishes with common allergens have a small label.
• Small platters go out and get swapped for fresh ones. Don’t top up a dish that has been sitting out.

After the party

• Nothing perishable sits out more than 2 hours. Make that 1 hour on a day above 90°F.
• Leftovers go into shallow containers and straight into the fridge.
• Leftovers get eaten within 3 to 4 days or go in the freezer.