I’m thinking about some different boards to add on here while keeping my top 4 still intact. In case you’re wondering who’s the top 4 in my box sales it’s easy 1. Big daddy 2. Happy box 3. Grazer 4. Ladies night. I’ll be changing the name of the Big Daddy it’s not the right fit anymore. It didn’t take long for me to figure out my consumer base is 75% women 30-55 years old. Act accordingly. My chadcuterie menu could be those four items plus my customs and my sales wouldn’t be affected. This either means my other boxes aren’t as attractive to the consumer or maybe some of my ingredients replicate too much. I’ve been sitting on this menu since 2021. I haven’t change the prices of my boxes to adjust to inflation I’ve just gotten more creative with the ingredients. If anything you’re actually getting more food and options than when I first started.

I’ve got an updated mezza box on my mind. I’ve always thought the mezza was sort of a half assed box which is why I never liked making them. It’s a forced menu item that sells just enough for me to keep it but it’s boring to me.

I’m really stuck on a Caesar board for some reason. I love the idea of baby gems used as utensils with a real old school Caesar dressing, with crostinis, crumbled reggiano, olives, smoked anchovies and some other veggies. Caesar salad is my jam. I’ll have one on the menu if I go this route. The board would be a special order board. Not sure I’d “stock” it

I loved the pretzel board when I had it. It was a giant pretzel with peppered salami, pastrami, homemade pickles and beer cheese. It didn’t travel well and some people would pick it up 2 hours late and that would piss me off because the pretzel would become shit. If I make it to order I’ll bring it back. It’s an easy pickup. Also my daughter loves giants pretzels and I love my daughter.

Sweet box – I go all over the place with this one. I’ve never been a pastry guy and never intend on being one but now that I have a little more accessible kitchen I can expand with this. Getting me to make a sweet box is like pulling teeth. Also my previous kitchens are nice and toasty and I never enjoyed watching my chocolate items melt.

Spreads – I’ll offer more options for dipping, will sell crudités boxes and have them readily available. The options will all depend on how the consumer reacts. Everyone told me they loved a good green goddess dip and then I sold 6 in four months..

Kidcuterie- I see these as an option for pre ordering individually. I’m not sure they’ll work premade as a grab and go. Literally an updated lunchable.

Cold cut platters- I’ll have them. Wouldn’t make sense to not have this available. I visually see a platter with some protein choices, some pairable cheeses, some sliced sandwich veggies with some aiolis for spreads. Yes I’ll be using actual aiolis.

Brunch boards for pre ordering and I may add a Bloody Mary board for special occasions. I’d enjoy playing around with some spicy pickles, some skewered sausages, pickled shrimp homemade rim seasonings. Great for bridal showers.

I also have my mind on something like a midnight snack box for grab and goes

Carpaccio boards for take out. I’d take one home with me every day

Also playing with the notion of smoked fish tins for small board ideas

Baked brie boxes are a possibility.

Gotta wrap my head around that one

Dogcuterie is also on my mind

I’ll also add a picnic charcuterie basket for special occasions. Guys you wanna woo your woman this would be a fine way.

Build your own- let’s not go overboard. Modifiers are show stoppers in the kitchen. What I intend to offer is you get basic mise en place in a 8×6 box with pickles, crackers, fruit, nuts and olives. Then I’ll give you a choice of 2-3 meats and 2-3 cheeses to add on inside your box. This keeps the aesthetics smooth and consistent. Hard part for me to swallow is the boxes I’ll use are $.87 each. That’s going to add up.

Market

Ok so I know I’ll be adding some pimento cheese flavors. That’s a no brainer. As to how much I’m not sure yet it depends on how much cheese I want to shred daily.

I’ll be selling pickles I have them anyway I just makes sense.

Cold cuts retail- this is sort of secondary, most of my market part will be honestly. Like the pickles I’ll have them already. Sliced fresh to order and probably much more affordable price than your big box grocers. Your favorite stores are charging you upwards of a 300% markup for deli meat. This is a secondary level product for me. I also do my best to make anything I create or sell approachable for the average consumer.

I’m pretty much a boars head retailer so I intend on carrying some of their product as retail. Why not?

I’ll offer handmade boards not from me obviously but any woodwork guys out there that want to sell your boards on cosignment hit me up.

Also have my mind on Tartar but I like to see dhec only once a year.

While we are on outside market options I’m looking for hot sauce dealers, local merchants of food and maybe merch. You have to be dhec permitted or legal. I’m open minded to just about anything I like to support others but it can’t be in direct competition with what I have to offer.

I’ll have some baked goods. Not sure how much I’ll do myself but there will be options.

Market will also have some basic grab and goes sides and charcuterie pre made boxes

Deli

I’ve caught myself overthinking on this one. When I eat a sandwich I’m as basic as you get. Gimme a club and leave me alone. I also don’t eat that much bread anymore because after all these years that gluten has finally got me.

I’ll have your basics ham, turkey, roast beef, pastrami, bologna, chicken salad, tuna salad and maybe even egg salad. Some will have tweaks and some will be traditional. I don’t know about you but I get pissed off when someone goes overboard on chicken salad. Don’t Waldorf my shit. Celery, onion, dukes, some celery seed and salt, pepper. How you cook your chicken is how you make a good chicken salad.

Breads I’m still shopping for.

I have my mind on a muffuletta but if I can’t get the right bread at the right price I won’t do it.

Reuben’s are a obvious choice. I’ll have one sandwich press for now. Melts are standard in delis I just want to make sure I don’t over use my press. Everyone loves a good chicken salad melt too.

I love a solid French dip but I’m not sure if it’s worth the set up to create it. Hot sandwiches will be tricky here. It can be done.

I’m thinking on a corn beef bahn mi, a pimento cheese sandwich with marscapone and roasted tomatoes. Not sure about that one I’m hungry right now y’all. I always write my menus when I’m hungry.

A solid ham sandwich I’ve got this weird idea of pickled mustard seed infused with a hot spicy honey. I also enjoy a traditional ham on baguette with herb butter. An easy grab and go pickup

I played with a creamy chimmichuri spread. Hated it

Of course I’ll have an Italian sub. I actually intend on making the best one around here.

I’ve got a cold cut bbq chicken sandwich in my head too. Hoagie ish, pickled onions, maybe a poblano cheese spread?

Salt and vinegar aioli anyone? Sounds interesting

I had thought about some toasts but they won’t travel well.

Salads/ I’m really trying to get a tad different here and it’s another one that’s got me over thinking. Mostly on appearance. Greenville’s salad scene is predictable. I don’t want to be. Is also don’t want to go overboard with creativity because well Greenville for the most part is basic too.

I’ll have a Caesar. Maybe baby gems if they aren’t ridiculous. I love the idea of a giant pumpernickel crouton resting in the center. No clue as to why I’m stuck on that.

I’d like to try out some sort of ahi tuna and cantaloupe with a citrus dressing. Maybe a spicy peanut drizzle or pistachios. This is one of those items that sit inside my head for months and when I actually try to apply it turns to shit. We shall see.

I like the idea of a chicken salad Cobb salad but I hate wrestling with fickle avocados. I don’t miss the produce deliveries that would bring me 2 dozen avocado rocks.

All my dressings will be 💯 olive oils. No seed oils. Some may just be some citrus juices and vinegar. Shake it up y’all

I will not be selling bulk dressing at this time. Yes I will have some sort of ranch because Greenville.

Hotdogs and Brats. My menu will be very similar to that menu I did at Birds. 6 choices. Also this dynamic is barely on the cusp of making it. The room to work around it will make that decision. I won’t bring in an employee just to sling glizzies. I griddled them in the trailer. Won’t have that option here.

Soups will come when the leaves change. I’m currently sweating at 7:00 am. Don’t talk to me about soups right now.

This is a close as I’ve come to working on my menu. My brain kicks in when I open this app so I thought if I started here it would open me up and it did. If this goes the same way as any of my menu creations you’ll see about 75% of these items. The other 25% may not work as well on the palate as it does on paper. It may also not plate well consistently and that’s just as important.

So this is the closest to a sneak peak that I can give you at the moment. As I’m wrapping this up I’ve had a half dozen other ideas I forgot to include but I suppose a little surprise is needed

Cheers!