Attendance is not consumption
One visitor may buy several drinks while some cups return quickly.
GUIDES
How many reusable cups do you need for an event?
The common rule of three cups per visitor is only a rough starting point, never a universal answer.
REUZO
What this solves
Begin with the maximum number of people on site at one time and hourly drink sales. Add cup types, return speed, service-point reserve and the time used cups need to become available again. Without washing during the event, opening stock needs to cover the whole programme plus a sensible reserve.
REUSE. RETURN. REPEAT.
Key benefits
Separate formats
A total cup figure is not enough when beer, wine and hot drinks use different products.
Plan for peaks
The highest demand may occur during one short interval or before the headline act.
Add a sensible reserve
Reserve stock covers return delays, uneven allocation and small losses.
PRACTICAL PLAN
Decisions that most affect the outcome
There is no universal cup-per-visitor number. Stock depends on peaks, return speed, drink mix, service points, multi-day programming and any interim washing.
Check these points before confirming products and quantities. Each change can affect stock, logistics or team responsibilities.
01—04
Decisions that most affect the outcome
- 01
Break attendance down by day and hour rather than using only total tickets.
- 02
Estimate issue, return and time outside clean stock for every product type.
- 03
Allocate quantity by service point and define peak replenishment rules.
- 04
Set reserve separately for delays, losses, attendance changes and slower returns.
RISK
Common mistakes and how to prevent them
Most problems appear where the process is left to an on-the-day agreement. A short written plan reduces ambiguity on site.
One fixed visitor multiplier hides differences between products and peaks.
Used stock is not immediately available; collection, transport and washing take time.
Without location allocation, total stock may be sufficient while one bar runs out.
REUZO
Purchase or rental for this use
Base the choice on frequency, storage, branding, internal work and required services—not only on the unit price.
Products to buy
Purchase creates base stock for repeated events but still requires reserve, washing and peak planning.
Open the purchase catalogueProducts to rent
Rental adapts quantity to the programme, with availability and services confirmed in the quote.
Open the rental catalogue01—04
How the service works
Brief
Share the date, location, attendance and food or drink offer.
Proposal
We select products, quantities, services and return method.
Confirmation
Timing, logistics, packing, contacts and responsibilities are agreed.
Reuse
After collection, stock is washed, inspected and prepared for the next cycle.
CHECKLIST
What we need to prepare a quote
- date and operating hours
- location and delivery access
- expected attendance or portions
- drink and food types plus capacities
- rental or purchase, artwork and deadline
- deposit, return and washing model
FAQ
Frequently asked questions
Are three cups per visitor enough?+
Sometimes, but not always. A multi-day festival without washing needs a different plan from a short event with fast returns.
Does a deposit reduce stock requirements?+
A good return system improves circulation, but stock should not be reduced without a realistic return-time estimate.
What should we send for a calculation?+
Date, attendance, programme, drinks, service points, deposit model, washing options and access details.
REUZO
Related pages
GUIDES
Practical guides to reusable cups and tableware
Clear answers for organisers, caterers and teams implementing reuse for the first time. Learn more→GUIDES
How to choose the right reusable cups for an event
The right cup needs to work in service, transport, washing and return — not merely look good in a photograph. Learn more→GUIDES
What does professional reusable-cup washing involve?
A clean cup is the result of a controlled flow from a used crate to dry, inspected and prepared stock. Learn more→REQUEST A QUOTE
Let us plan the right return system for you.
Tell us the date, location, expected attendance and what you plan to serve. We will recommend the product, quantity and operating model.