Dessert Display Procurement: Count Decorations by Dessert and Tray甜品台装饰采购：按单品、托盘和备件核算

Count decorations from the dessert list and tray plan. One topper for a shared cake, a pick on each finished cupcake and a spare accent at the service station are three different purchasing lines. Use the guest estimate to plan the menu, then count only the desserts or trays that actually receive each decoration. Create a row for each placement: dessert or tray reference, pieces per serving or per display, number at opening, number in planned refills, and reserve pieces. As an illustration, three trays of twelve cupcakes plus one refill tray call for 48 picks if each cupcake gets one. Two shared cakes with one centerpiece each add two centerpieces. The numbers illustrate the calculation, rather than a product assortment or packing claim. Walk through the service with a sample tray. Check that pieces can be counted before loading, the decoration fits the dessert and display cover, and the person restocking can tell which packs belong to the next tray. Record event-specific designs separately from undecorated reserve stock. If a piece contacts food or is used near a heat source, obtain and review the relevant product instructions and documentation for its intended use. Send the menu, display photo or drawing, refill plan and pack grouping when requesting a quotation. Ask for separate totals by decoration reference so stock can be counted before the event.

Related sourcing guide: Event Favor Packaging: Allocate Quantities by Handoff Station

甜品台装饰应按菜单和陈列图计算。共享蛋糕每个放一件主装饰、每份纸杯蛋糕放一支插签、服务台另留备用点缀，是三条独立的采购行。宾客人数用来规划菜单，不能直接拿来乘每一种装饰。 记录“甜点或托盘编号｜单份或单台用量｜首轮摆台数量｜计划补台数量｜备用件”。例如，三盘各摆 12 份纸杯蛋糕，另有一盘同规格补台，每份用 1 支插签，共 48 支；另有两个共享蛋糕各用 1 件主装饰，共 2 件。数字仅示范算法，不代表产品组合或供方装量。 拿样品走一遍摆台流程：装盘前能否点数，装饰装上后是否与甜点及展示罩匹配，补台人员能否辨认下一盘对应的内包。节日专用图案与普通备用件分开记录；涉及食品接触或靠近热源的部件，应根据实际用途核对相应产品说明和资料。 询价时可提供菜单、陈列照片或草图、补台计划和分组包装要求，并请供方按装饰编号给出分项数量，方便活动前清点。

配套采购指南：活动伴手礼包装采购：怎样按领取点分配数量