Eventpersonale København · Free planning tools
From the menu to the final plate.
A free menu and service guide with six recipes, quantities, shopping, a run sheet and practical hosting advice.
Free · no signup · 2026-09-05-v1
Menu inspiration for hosts, not a catering offer. Recipes are original editorial suggestions and have not been kitchen-tested. Make a trial batch before your event. Photographs show generated staff scenes, not the completed dishes.
Quantities without guesswork
Every recipe serves 10 in its stated role as a main, side or dessert. For 20 portions multiply each ingredient by 2; for 30 by 3; for 50 by 5. Formula: recipe quantity × desired portions ÷ 10.
Use the stated net weight: drained beans, prepared vegetables and dry grain. Purchasing weight may be higher because of peel, liquid and packaging. Check actual product yields before ordering.
Scaling does not make the oven bigger. Split larger batches into the same shallow layers as the base recipe; do not just extend cooking time. Adjust salt, acid and seasoning gradually. Agree any spare portions from confirmed attendance, not a fixed waste percentage.
Six dishes for your seasonal menu
01 · Warm, substantial salad · 10 buffet portions
Roasted squash with lentils and lemon
About 50 minutes
- 1800 g squash, prepared
- 500 g dry green lentils
- 80 ml olive oil
- 2 stk / pcs lemons
- 30 g parsley
- 8 g salt, adjust to taste
- Cut squash into even 2 cm pieces. Toss with 50 ml oil and half the salt. Spread in one layer on two trays.
- Roast at 200 °C conventional heat for roughly 30–40 minutes until tender, turning once. Ovens and piece size affect timing.
- Rinse lentils and cook in plenty of water following the packet, typically 20–30 minutes. Drain.
- Toss lentils with remaining oil, lemon juice and finely grated zest, and chopped parsley. Fold in squash and season. Serve promptly or follow the cooling plan.
Allergens: None of the 14 declarable allergens is intended in the base recipe. Check every label and cross-contact.
Alternative: Already vegan. Swap lentils for drained chickpeas at the same cooked weight.
02 · Cold salad · 10 side portions
Beetroot, apple and crisp cabbage
About 25 minutes using cooked beetroot
- 700 g cooked beetroot, chilled
- 700 g white cabbage
- 400 g cored apples
- 60 ml rapeseed oil
- 60 ml lemon juice
- 20 g sugar
- 6 g salt
- Use ready-to-eat chilled beetroot. Wash cabbage and apples; use a clean board and knife.
- Finely shred cabbage, dice beetroot and thinly slice apples.
- Whisk oil, lemon, sugar and salt. Dress cabbage and apple first, then fold in beetroot.
- Taste and refrigerate at no more than 5 °C until service. Put out small bowls at a time and keep the reserve chilled.
Allergens: No intended declarable allergens; check any purchased marinated beetroot.
Alternative: Vegan. Pear can replace apple; add just before service.
03 · Hot side dish · 10 portions
Potato and leek bake with thyme
About 85 minutes
- 2000 g peeled potatoes
- 600 g trimmed leeks
- 600 ml milk
- 300 ml cream
- 20 g butter
- 10 g salt
- 5 g fresh thyme
- Slice potatoes about 3 mm thick. Wash leeks thoroughly and slice finely. Butter two shallow ovenproof dishes.
- Layer potatoes and leeks. Mix milk, cream, thyme and salt; pour over, leaving room below the rim.
- Cover and bake at 190 °C conventional heat for about 45 minutes. Uncover and bake another 20–30 minutes until tender and golden.
- Check heating with a clean probe: use 75 °C as this guide’s straightforward check. Rest briefly before portioning; follow the temperature plan during service.
Allergens: Milk. Plant-based substitutes may contain soy, oats or nuts; check the label.
Alternative: Vegan: use unsweetened plant drink, cooking cream substitute and oil in equivalent amounts. Texture and allergens change.
04 · Hot plant-based main · 10 portions
White beans with tomato and rosemary
About 45 minutes
- 2000 g cooked white beans, drained
- 1600 g canned chopped tomatoes
- 500 g peeled onions
- 30 g garlic
- 60 ml olive oil
- 8 g fresh rosemary
- 10 g salt, adjust to taste
- Use fully cooked beans; this recipe does not explain how to prepare raw dried beans. Rinse and drain.
- Chop onion and garlic. Soften onions in oil over medium heat for about 8 minutes. Add garlic and finely chopped rosemary for 1 minute.
- Add tomatoes and simmer for 15 minutes. Fold in beans and heat thoroughly, about 10–15 minutes; check 75 °C.
- Season and serve with salad and a little bread or potato bake. Keep reserve portions under temperature control.
Allergens: No intended declarable allergens in the dish. Accompanying bread may contain gluten and sesame.
Alternative: Already vegan. Replace a quarter of the beans with roasted squash for a softer texture.
05 · Warm side dish · 10 portions
Pearl barley with mushrooms and parsley
About 45 minutes
- 600 g dry pearl barley
- 1200 g cultivated mushrooms
- 300 g onions
- 70 ml olive oil
- 30 g parsley
- 60 ml lemon juice
- 8 g salt, adjust to taste
- Cook barley in plenty of water according to the packet; drain excess water. Use only familiar cultivated mushrooms.
- Clean and slice mushrooms. Chop onions. Fry mushrooms in small batches with half the oil so they brown rather than steam.
- Soften onions in remaining oil and combine with hot barley and mushrooms. Heat the mixture through to 75 °C.
- Add lemon and parsley and season. Serve promptly; cooked grains need the same cooling and hot-holding controls as other prepared dishes.
Allergens: Gluten (barley).
Alternative: Vegan. Use labelled gluten-free buckwheat instead of barley if needed; follow its packet and control cross-contact.
06 · Dessert · 10 portions
Apple crumble with oats and cinnamon
About 55 minutes
- 1500 g cored apples
- 150 g rolled oats
- 150 g wheat flour
- 150 g butter
- 180 g sugar
- 5 g ground cinnamon
- 30 ml lemon juice
- Cut apples into 1–2 cm pieces. Toss with lemon, cinnamon and 60 g sugar. Divide between two shallow dishes.
- Rub cold butter into flour, oats and remaining sugar. Scatter over apples without compressing.
- Bake at 190 °C conventional heat for about 30–40 minutes until apples are tender and topping golden. Timing depends on apple variety and dish.
- Portion with a dedicated utensil. Serve optional cream or vanilla topping separately, chilled and with its own allergen information.
Allergens: Gluten (wheat, oats) and milk. Assess toppings separately.
Alternative: Vegan: use plant-based baking fat. For gluten-free: use certified gluten-free oats and a gluten-free flour blend; check texture in a small batch first.
Shopping quantities for 20, 30 and 50 portions
Net quantities calculated from the 10-portion recipes. Adjust salt, acidity and spices to taste; cooking time does not scale linearly.
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| squash, prepared | 3,600 g | 5,400 g | 9,000 g |
| dry green lentils | 1,000 g | 1,500 g | 2,500 g |
| olive oil | 160 ml | 240 ml | 400 ml |
| lemons | 4 stk / pcs | 6 stk / pcs | 10 stk / pcs |
| parsley | 60 g | 90 g | 150 g |
| salt, adjust to taste | 16 g | 24 g | 40 g |
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| cooked beetroot, chilled | 1,400 g | 2,100 g | 3,500 g |
| white cabbage | 1,400 g | 2,100 g | 3,500 g |
| cored apples | 800 g | 1,200 g | 2,000 g |
| rapeseed oil | 120 ml | 180 ml | 300 ml |
| lemon juice | 120 ml | 180 ml | 300 ml |
| sugar | 40 g | 60 g | 100 g |
| salt | 12 g | 18 g | 30 g |
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| peeled potatoes | 4,000 g | 6,000 g | 10,000 g |
| trimmed leeks | 1,200 g | 1,800 g | 3,000 g |
| milk | 1,200 ml | 1,800 ml | 3,000 ml |
| cream | 600 ml | 900 ml | 1,500 ml |
| butter | 40 g | 60 g | 100 g |
| salt | 20 g | 30 g | 50 g |
| fresh thyme | 10 g | 15 g | 25 g |
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| cooked white beans, drained | 4,000 g | 6,000 g | 10,000 g |
| canned chopped tomatoes | 3,200 g | 4,800 g | 8,000 g |
| peeled onions | 1,000 g | 1,500 g | 2,500 g |
| garlic | 60 g | 90 g | 150 g |
| olive oil | 120 ml | 180 ml | 300 ml |
| fresh rosemary | 16 g | 24 g | 40 g |
| salt, adjust to taste | 20 g | 30 g | 50 g |
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| dry pearl barley | 1,200 g | 1,800 g | 3,000 g |
| cultivated mushrooms | 2,400 g | 3,600 g | 6,000 g |
| onions | 600 g | 900 g | 1,500 g |
| olive oil | 140 ml | 210 ml | 350 ml |
| parsley | 60 g | 90 g | 150 g |
| lemon juice | 120 ml | 180 ml | 300 ml |
| salt, adjust to taste | 16 g | 24 g | 40 g |
| Ingredient | 20 | 30 | 50 |
|---|---|---|---|
| cored apples | 3,000 g | 4,500 g | 7,500 g |
| rolled oats | 300 g | 450 g | 750 g |
| wheat flour | 300 g | 450 g | 750 g |
| butter | 300 g | 450 g | 750 g |
| sugar | 360 g | 540 g | 900 g |
| ground cinnamon | 10 g | 15 g | 25 g |
| lemon juice | 60 ml | 90 ml | 150 ml |
Shopping for a menu for 20
Example menu: tomato beans, potato bake, cabbage salad and crumble. Buy 4 kg drained cooked beans; 3.2 kg chopped tomatoes; 1 kg peeled onions; 60 g garlic; 16 g rosemary; 4 kg peeled potatoes; 1.2 kg trimmed leeks; 10 g thyme.
Also: 1.4 kg cooked beetroot; 1.4 kg white cabbage; 3.8 kg cored apples; 1.2 litres milk; 600 ml cream; 340 g butter; 300 g oats; 300 g wheat flour; 400 g sugar; 10 g cinnamon; 120 ml olive oil; 120 ml rapeseed oil; 180 ml lemon juice; about 52 g salt before adjusting seasoning.
This list doubles the recipes’ net quantities and excludes bread, drinks and dessert toppings. Compare with existing stock, pack sizes and dietary needs. Flag chilled goods and assign one person to receiving and refrigerator space.
Equipment and capacity
Reserve shallow ovenproof dishes, trays, large pans, a colander, knives, separate boards, scales and measuring jugs. Have clean probes, chilled storage containers, labels and handwashing available.
Make an oven plan showing tray capacity and time slots. Confirm refrigerator space for cold salad and toppings before shopping. For larger events, the venue or kitchen lead must confirm capacity and power for hot holding.
Allow serving dishes and at least one dedicated utensil per dish. Separate clean plates from clearing. Have bin bags, cleaning supplies, towels and a clear return route so staff do not cross the guest queue.
Before the guests arrive
One week before: confirm attendance, dietary requirements, menu, deliveries, equipment and responsibility. Three days before: review shopping, table plan, arrival time and close-down with each lead.
The day before: prepare labels and the service plan, check refrigerator space and set tables. Cook ahead only when rapid cooling and chilled storage can be safely managed; otherwise plan to cook on the day.
On the day: start with the longest oven jobs. Set a shared briefing time before arrival. Cover temperature checks, the allergen list, service order, restocking and who can approve changes.
A buffet with a calm flow
Place plates first, followed by mains and sides. Move drinks and cutlery away from the narrowest part of the queue. Allow access from more than one side where the room and dishes permit.
Use smaller dishes and replenish by swapping in a fresh dish with its own utensil. Do not top up old leftovers with new food. Keep reserves hot or chilled according to the plan and label the time of display.
Assign buffet supervision, separate portions and table clearing. A label helps but does not replace a person who can obtain an accurate answer from the kitchen.
Allergens: no guessing at the table
Ask guests for relevant dietary needs and share only with people who need the information. Keep an ingredient list and labels for every product used. If an ingredient or supplier changes, update the allergen list.
The 14 groups are cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphur dioxide/sulphites above the relevant threshold, lupin and molluscs. Consult the authority source for exact definitions and exceptions.
Recipe allergen notes describe base ingredients, not a guarantee of absence. Substitutes and cross-contact can change the assessment. Use separate utensils and surfaces; do not promise allergen-free food unless the kitchen can ensure it.
Temperature and food safety
Keep the refrigerator at no more than 5 °C and follow stricter product instructions. Use a clean probe, not colour or steam, to check temperature. Separate raw ingredients from ready-to-eat food, wash hands and clean work surfaces.
This guide uses heating through to 75 °C as a straightforward check. Current Danish guidance specifies at least 56 °C for constant hot holding and recommends cooling from 56 to 10 °C within no more than four hours. Cool in small, shallow portions, then refrigerate. A large hot pan must not overload the refrigerator.
Time and temperature control need a responsible person and suitable equipment. Commercial service must follow the kitchen’s food-safety procedures and current authority guidance. Uncertain temperature history or possible contamination must be assessed by the kitchen lead; smell alone does not establish safety.
Who does what during service?
An illustrative role split for a 40-guest event: one contact coordinates changes, one person covers the buffet and replenishment, and two handle welcome, drinks and clearing. This is a planning example, not a universal ratio or automatic recommendation.
Simultaneous arrivals, cocktails, stairs or many separate tables need dedicated attention at each station. Record tasks, start time and closing responsibility for each role. Kitchen management and cooking must not be assumed to be included in a waiter booking.
Use the staffing calculator for your chosen team and the workbook for shifts. Budget at least four billable hours per person per shift; briefing, setup and closing also take time.
Close-down, leftovers and next steps
Agree before the event who decides how leftovers are handled, who packs equipment and when the venue must be handed back. Separate food exposed on the guest buffet from untouched reserves and follow the kitchen’s assessment of temperature and hygiene.
Photograph borrowed equipment on return where useful, note missing items and finish with a short handover. Delete guests’ dietary notes when no longer needed and do not share guest lists through open links.
Continue with the free staffing calculator and event workbook. When booking, provide dates, address, roles and hours. Editorially prepared by Eventpersonale København; recipes have not been kitchen-tested. Sources checked 5 September 2026.
Sources and editorial
Eventpersonale København · Owner factual approval before release. Sources checked 5 September 2026.