Inside Our 3-Day Charcuterie Cart Event: What We Learned, What We’d Do Differently (Part 1)
There’s a certain kind of excitement that comes with preparing for a big event—especially when you’ve poured your heart into a business like this. So when we signed up for a 3-day Fourth of July weekend event with our charcuterie cart, we went in ready. Or so we thought.
What happened during those three days? Well, let’s just say... it didn’t go quite as planned.
But that’s why we’re sharing it with you.
This post is Part 1 of our real, unfiltered look behind the scenes: what we learned, what we’d definitely do differently next time, and what went surprisingly well.
Whether you’re thinking about vending with a cart, hosting a pop-up, or stepping into the world of food entrepreneurship, we hope this helps you feel more prepared—and less alone in the chaos that can come with outdoor events.
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The Setup… and the Sudden Downpour
We arrived early, prepared to set up for the day. Everything was rolling along until out of nowhere—downpour. A serious one. And not just a sprinkle… we’re talking monsoon-level rain.
As soon as we stepped inside the tent, we knew: Nope. We’re done.
Everything outside of the food and paper goods was soaked. Tablecloths, towels—we were using everything we had to dry things off, but it was just too much. The patio dirt beneath us turned into a flying, muddy mess. It was dripping from the tables and pooling underfoot.
The cart, thankfully, was tucked safely under our canopy, so that was a huge relief. And somehow, all our napkins and dry goods stayed dry. Small wins, right?
But honestly? At that point, we packed up, went home, and started again the next morning.
Soaked, Steamy, and Still Smiling (Sort Of)
We’d barely recovered from the rain when the heat came in like a wall. By 7:00 PM, it was in the high 80s—but because we were in a walled patio with no airflow, it felt like a steamy sauna. Imagine Key West in August… but make it charcuterie.
We were drenched—shirts stuck to our backs, feet slipping in soggy shoes. It was wild.
But we rallied. We were staying in our motorhome just a couple miles away, which was a blessing. We’d already stored some of our food—like grapes and snacks—in our RV fridge. And we got extra lucky: the hotel nearby let us use one of their commercial fridges for our meats and cheeses overnight. Total lifesaver.
What We’d Do Differently (And What Worked)
Let’s talk logistics, because if you’re going to do a multi-day event, the way you handle food storage, heat, and shade matters.
Here’s what helped us survive:
Coolers—lots of them. We brought five. Some for drinks, others for backup food storage. Don’t skimp here.
Water jugs for drinks and for handwashing. You can’t vend food without a clean water setup.
A solid checklist. We’ve built and refined ours over several events, and now we’re updating it again based on this experience.
Extra scissors. Seriously. We had one good pair and wished we had more.
Shade solutions. Even though we had a 10-ft canopy, we also brought our big Costco Tommy Bahama beach umbrellas and rigged them onto our heavy-duty chairs. Why? Because the sun doesn’t stay still—and even with a tent, the angle of sunlight changes throughout the day.
We learned quickly that the sun can be brutal—even under a canopy. If you’re vending from 8 AM to 8 PM, expect to deal with the heat and plan for it.
Food Safety Is Everything
Let’s get real: if you’re serving food, keeping it at the right temperature is non-negotiable.
The health department didn’t visit us until Day 3, late in the day. Luckily, our cart passed inspection—but it was close. They require all food to be held under 41°F consistently. That means top, middle, and bottom of your setup. And if your containers are too shallow or too spread out, your food will heat up faster.
Our solution? We used full-size pans packed with six half-pans inside, surrounded by ice packs. This setup helped the pans “share” cold air and stay chilled longer. You’ll actually see this in our YouTube video recap from Episode 16.
The inspector told us about another charcuterie cart that got shut down the month before. Indoors. In air conditioning. Their temps were still in the 70s. It’s that serious.
Containers: Individual vs. Grouped
A quick tip here—if you’re serving individual portions in separate containers, know this: they’re going to heat up faster. That’s just the reality.
Group them together over a shared cold source when possible. It helps contain and preserve the temperature better. Otherwise, you’ll be cycling through inventory fast and losing money.
It’s Not Just About the Food—It’s About Being Ready
Even if you’re doing a two-hour event, or a one-day pop-up, think like it’s a 3-day one. That mindset shift will save you in the long run.
We had our 10-ft tent, two umbrellas, coolers, water jugs, chairs, towels, fridge storage—and we still ran into surprises. You can’t control the weather, but you can control how prepared you are.
Wind, Heat, Rain, Repeat
Oh—and did we mention the wind?
Yeah, that was fun. We’ve seen entire tents blow away before, so we came ready. We secured everything down hard. And still, we were hanging on to umbrellas and signage in the gusts.
So, add this to your checklist: weights, ties, and a wind plan.
Let’s Talk Safety, Not Just Sales
At the end of the day, it’s not just about what sells—it’s about what’s safe. The last thing any of us wants is for someone to get sick from our food.
Andrea reminded me at one point, “I know you want this to look good, but we’ve got to cover this up.” She was right. Presentation matters, but safety comes first.
That was our biggest takeaway: no matter how good it looks, it has to be safe.
There’s More to This Story…
So yes—this sounds like a total disaster, but here’s the thing: we still made money. We actually had a pretty successful event in the end. In Part 2 of this blog series, we’ll share:
What we served
How we managed breakfast service (spoiler: we got slammed)
The lessons we’re using to streamline our next event
How to make your next vending setup a whole lot smoother
So stay tuned.
Before You Go…
If you're out there building your food business, whether it’s a cart or a table or a tent, we see you. This work is hard—but it’s worth it. And the more we can learn and share together, the stronger our community becomes.
👉 Join our free Facebook group: Start Your Charcuterie Business
🎥 Catch our behind-the-scenes setup on YouTube (Episode 16)
🛒 And yes—we’re still working on that charcuterie cart calculator! It’s coming soon.
We’ll be back next week with Part 2, live from Chicago (Patti) and Sedona (Andrea). Until then—stay cool, stay safe, and keep building your dream one delicious detail at a time.
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