This is not a pricing cheat sheet.
This is a framework.
If you’re guessing what to charge, rounding numbers, or pricing based on what “everyone else is charging,” you’re not running a business — you’re subsidizing one.
Charcuterie Board Pricing: The Framework teaches you how to price boards with intention, consistency, and confidence, using a system that protects your margins as you grow.
I’ve spent years — and thousands of dollars — refining this so you don’t have to.
WHAT THIS GUIDE TEACHES YOU
Inside this guide, you’ll learn how to:
- Calculate true food cost (not receipts or estimates)
- Measure ingredients by weight for consistency and control
- Determine cost per unit for cheeses, meats, and accompaniments
- Build a non-negotiable food cost baseline for every board
- Account for labor and overhead (the part most people ignore)
- Apply markup with clarity — not guilt
- Revisit pricing as costs change (inflation-proofing your business)
This framework replaces guesswork with numbers — and emotion with logic.
WHAT’S INCLUDED
Delivered as a digital PDF + downloadable template.
IMPORTANT TO KNOW
I do not share my exact measurements or pricing.
What I share is the system I use to ensure every board I sell is worth producing.
This guide teaches you how to think about pricing, not what to copy.
WHO THIS IS FOR
- Charcuterie business owners (new or established)
- Brick-and-mortar shops
- Catering and grazing table specialists
- Anyone ready to stop undercharging and start pricing professionally
WHO THIS IS NOT FOR
- Hobbyists
- Anyone unwilling to measure or track costs
- Anyone looking for shortcuts without accountability
DELIVERY
- Instant digital download after purchase
- Download link also sent via email
DISCLAIMERS
All pricing examples are hypothetical and for educational purposes only.
Exact measurements, pricing structures, and proprietary systems are not shared.
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