Your garden brunch task planner
Your garden brunch task planner
Use this checklist with the menu you have chosen. Assign one person to each row and keep recipe-specific cooking and storage instructions beside the kitchen schedule.
Add names and tick off completed tasks. Your entries stay in this browser. On a small screen, scroll the table sideways.
0 of 20 tasks complete
| Done | When | Task | Owner | Finished when |
|---|---|---|---|---|
| 1 week before | G01Confirm the number of guests, including every host eating brunch. | The working head count is recorded. | ||
| 1 week before | G02Ask about food preferences and access requirements. | Specific arrangements are agreed. | ||
| 1 week before | G03Choose one menu and record each dish yield. | Main portions cover the guest count. | ||
| 1 week before | G04Measure the dining and serving areas, indoors and outdoors. | Both arrangements fit the required seats. | ||
| 1 week before | G05Check fridge shelves, oven space and serving equipment. | The menu fits the equipment available. | ||
| 3 days before | G06Combine recipe ingredients and purchased dishes into one shopping list. | Shared ingredients are totalled once. | ||
| 3 days before | G07Confirm chairs, plates, glasses and borrowed pieces. | Missing pieces have an owner and collection time. | ||
| 2 days before | G08Shop for shelf-stable items and confirm fresh-food pickup. | Orders, quantities and collection times are checked. | ||
| 2 days before | G09Write a cooking order using the actual recipes. | Oven temperatures and active jobs do not clash. | ||
| The day before | G10Make the weather decision and tell helpers which layout to use. | One arrangement is confirmed. | ||
| The day before | G11Wash and dry tableware, serving utensils and food containers. | Each serving dish has a matching utensil. | ||
| The day before | G12Prepare name cards, the menu and any optional activity. | Names and printed quantities are correct. | ||
| The day before | G13Complete recipe-approved preparation and label refrigerated items. | Food is stored according to its instructions. | ||
| Before cooking starts | G14Clear worktops and arrange ingredients in cooking order. | The first task can begin without searching for equipment. | ||
| Before guests arrive | G15Set seats, shade, drinks and the indoor backup. | Paths remain clear with chairs pulled out. | ||
| Before guests arrive | G16Put labels and serving utensils beside their assigned dishes. | Guests can identify food and serve it easily. | ||
| At serving time | G17Bring out suitable first portions and keep refills stored correctly. | Each perishable dish has a serving-time plan. | ||
| During brunch | G18Refill water and clear used items without rushing guests. | The host has time to sit down. | ||
| After serving | G19Store suitable leftovers promptly and separate waste. | Food handling follows the chosen storage guidance. | ||
| After the gathering | G20Wash borrowed pieces and arrange their return. | The return list is complete. |