Pick a course. Figure out what courses you want to include—such as appetizers, sides, mains, desserts and drinks—and how many dishes should be in each. Then ask guests to sign up to bring something for a specific category. (That way you won’t end up with six cakes and no salad—though that can be fun, too, if you embrace the surprise!) Tell each person how much to make and be sure everyone brings something. There are websites that can help you calculate the number and variety of dishes for parties of any size, from 10 to 500.
Assign a dish. If you prefer, ask each guest to make a specific type of dish or recipe instead. Maybe some coleslaw with Cider Bacon Dressing for a barbecue, a Corn & Zucchini Pudding for a brunch main or a Nanaimo Coffee Crisp® Cake for dessert.
Assign yourself a favourite. You’re the host, so make what you like. It’s easiest if that dish is the main course, but if dessert’s your thing, go for it.
Include the non-cooks. They can tote along a store-bought sushi tray or cheese platter. Or contribute a killer playlist. Or bring disposable (and, ideally, compostable or recyclable) napkins, plates, glassware or cutlery. Just be specific about amounts and whether you’ve chosen a party theme.
Be realistic and considerate. Keep the requests within the budget, time and skills your guests have.
Accommodate dietary needs. Make sure there are at least a couple of vegetarian and gluten-free dishes, if required. If one of your guests has a serious allergy, tell everyone who’s cooking or bringing food to avoid that ingredient altogether.
Be clear on delivery. Let folks know that food should be fully prepared when it arrives, with only minor last-minute assembly required. Guests should bring their own serving dishes (ideally, the ones they bring the food in). Ask them to tell you in return if there is anything they will need from you, such as oven space for warming or a spot in the freezer for a dessert.