Charcuterie Success Stories: How Linda Built Her Thriving Charcuterie Cart Business
There’s something truly special about watching a dream take shape and flourish. Today, we want to share the inspiring journey of Linda, who turned her passion for charcuterie into a vibrant, thriving cart business that’s capturing hearts—and taste buds—everywhere she goes.
Let’s explore the key ingredients that helped Linda build a charcuterie cart business that not only delights the eye but also drives real success
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1. From Gift Baskets to Grazing Tables: A Natural Evolution
Like many of us, Linda’s path to charcuterie wasn’t a straight line—it was shaped by experience, creativity, and a deep love for making things beautiful. After moving from San Jose, California to Arizona in 2014, Linda was running a virtual assistant business but found herself burning out. That’s when a friend in the gift industry invited her to lend a hand.
It didn’t take long for Linda to notice something: the gift baskets coming through looked... dated. “We can do better than this,” she thought. And with a background in couture design (thanks to her mom, a professional dress and gift designer), she had the vision and skills to make that happen.
In 2019, Linda launched her own gifting company as a side hustle—and by 2023, she had taken it full-time.
2. The Spark of an Idea: “We Want to Learn Charcuterie!”
Fast forward to early 2024, when a few of Linda’s girlfriends asked if she could make a fresh charcuterie platter for a get-together. Of course, she said yes—her best-selling product had always been charcuterie boxes. But what surprised her was their response: they didn’t want to go into business; they just wanted to learn how to make something beautiful.
That one ask led to workshops. The workshops led to grazing tables. Then came charcuterie cups, and eventually—Linda spotted something online that changed everything.
It was a charcuterie cart in Florida.
And the moment she saw it, she thought, “We need that.”
3. A Sign from the Universe (and 15 Friends)
We’ve all had those moments where something just clicks. For Linda, that was the cart. She didn’t know how she was going to pull it off, but when 15 of her friends all sent her the same video of that charcuterie cart, it felt like the universe giving her a nudge.
So, she got to work.
She found a blueprint from Jenny Blackwood (another charcuterie cart pro based in California), bought her eBook, and started planning. Her goal? Debut her cart at an upcoming wine festival—even though the cart didn’t exist yet.
Linda and her husband headed to Lowe’s, bought plywood and butcher block material, and teamed up with friends from her BNI (Business Networking International) group. They helped her cut the materials, assemble the frame, and turn the idea into reality.
4. Cart Details: Functional, Flexible, Fabulous
Let’s talk about the cart. This wasn’t just a pretty prop—it was thoughtfully built for mobile use. Hinged sides, built-in wheels, and a stabilizing shelf made it easy to transport. Linda even crafted her own ice box using a wooden frame and food-safe liner. She found heavy-duty freezer blocks that stay cold for up to six days (hello, Arizona summers!) and is already planning a few upgrades, like a possible metal insert and maybe even a sneeze guard.
So far, though? Everything has worked beautifully, even at busy events with crowds leaning in to take a peek.
5. Getting Legit: Licenses, Permits, and Doing Things Right
Here at Charcuterie Launch Live, we’re big believers in doing things the right way. Linda is, too. That’s why she’s been diligent about licensing and permitting, especially when serving at public events.
For her cart’s debut at a wine festival, Linda applied for a temporary food license and made sure all her supplies were up to code—coolers, gloves, food manager’s license, and more. The only thing she missed? A five-gallon handwashing station with paper towels. Fortunately, the inspector allowed her to operate from 5:30–9:30 p.m., which was plenty of time to make a big impact.
She’s also staying up to date on Arizona’s evolving cottage food laws. Thanks to a recent bill (lovingly nicknamed the “Tamale Bill”), more food entrepreneurs in Arizona can now legally sell perishable items from home—if they follow the new guidelines. Linda is making sure she checks all the boxes.
Pro tip: Always check with your local city and county. Every place is different, and what works in Arizona might not fly in your state.
6. What She Sold—and How It Sold Out
Linda’s debut event wasn’t just a proof of concept—it was a roaring success.
She offered charcuterie boxes priced at $15 each. Each box contained 12 curated items, perfect for wine festival guests to carry and enjoy as they walked around. Using a simple calculator to manage her food costs and profit margins, she ensured she was making solid returns—and she did. In just a few hours, she made more than some folks bring in during a full month.
And the feedback? It was non-stop:
✨ “This is genius.”
✨ “Finally, something fresh and light!”
✨ “I’d choose this over a food truck any day.”
Linda’s daughter helped manage transactions so she could focus on serving—keeping things sanitary and smooth. It was a real team effort.
7. Planning for Scale Without the Waste
One of the smartest things Linda did was plan her prep across multiple events. Instead of overprepping just for the wine festival, she coordinated her inventory across a full weekend of events. That meant she minimized waste and maximized her profits.
“I knew I had more events coming,” she told us, “so I prepped for about 600 people, knowing it wouldn’t go to waste.”
Smart. Simple. Scalable.
So, What Can We Learn from Linda’s Journey?
We think Linda’s story is a powerful reminder that:
✅ You don’t need to wait for perfect conditions—just start.
✅ You can create something entirely new by listening to what people actually want.
✅ You can absolutely build a successful charcuterie business around your lifestyle, your strengths, and your vision.
Whether you're dreaming up a cart, teaching workshops, or scaling grazing tables for weddings, there’s room at the table for you—and a whole community here cheering you on.
We’re so grateful Linda shared her story with us, and we hope it sparks new ideas for your own journey.
Ready to take the next step in your business? Come join us in the Start Your Charcuterie Business Facebook group. We’d love to support you as you bring your own flavor to the world of charcuterie!
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