Shop the perimeter first.
Cheese, meats, fresh fruit. Lock those in before crackers and extras so the cold chain stays tight.

Prep Toolkit ยท Vol. 01
Plug in your guest count, pick your format, and walk into the store with exact numbers. No overbuying. No running short. No cart left behind.
How many mouths are you feeding. Min 25, max 600.
Serving format
Pick how you'll plate. Each format has its own portion math.
Prep buffer
A cushion so you never run short mid-event.
The breakdown
Brie, sharp cheddar, gouda, goat cheese
Prosciutto, salami, soppressata, capicola
Water crackers, crostini, pretzel crisps, baguette
Grapes, berries, figs, apple slices
Marcona almonds, candied pecans, pistachios
Olives, jam, honey, dried apricots, chocolate
Field notes
CEO-level moves that save you time, money, and stress.
Cheese, meats, fresh fruit. Lock those in before crackers and extras so the cold chain stays tight.
Slice meats, cube cheese, wash fruit. Store in airtight containers. Plate at the venue, never in the kitchen.
Heat eats portions. Bump to +15% any time you're outside or serving past 90 minutes.
Multiply your cost per serving by 3 to 4x. That's your minimum CEO-tier ticket price.
Take it with you
Charcuterie Cups ยท 12 oz, 25 servings, no buffer.