Charcuterie Business Plan [Sample Template]

A charcuterie business is a type of food business that specializes in producing and selling charcuterie boards or platters. Charcuterie is a French term that refers to prepared meat products such as cured meats, pâtés, sausages, terrines, and other meat-based delicacies.

A charcuterie board typically consists of an assortment of these cured meats, paired with various accompaniments such as cheeses, bread, crackers, fruits, nuts, pickles, and condiments.

In a charcuterie business, the focus is on creating and presenting visually appealing and delicious charcuterie boards that customers can enjoy for various occasions, including parties, events, gatherings, or even as a personal treat. The business may operate as a brick-and-mortar store, a specialty shop, an online store, or even as a catering service.

The charcuterie business is a subset of the culinary cum food services industry and available data shows that the food service industry is the largest retail employment segment in the world. In the United States, sales of food and beverages are over $700 billion and over $1.2 trillion when combined with retail food supermarkets.

Steps to Write a Charcuterie Business Plan

1. Executive Summary

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. is an innovative and upscale dining concept that specializes in providing exceptional charcuterie experiences to discerning customers. We aim to bring an elevated charcuterie dining experience to the vibrant city of Indianapolis, Indiana.

Our restaurants are designed to create a captivating atmosphere where guests can indulge in an array of carefully crafted charcuterie boards, complemented by a curated selection of fine wines and spirits.

We are committed to sourcing only the highest quality ingredients, working closely with trusted local suppliers to ensure the freshness and authenticity of our charcuterie products. Our team of skilled chefs employs traditional and innovative techniques to create a diverse range of cured meats, pâtés, sausages, and other charcuterie delicacies.

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. provides a refined and sophisticated setting for our guests. The interior design showcases a blend of contemporary and rustic elements, creating a welcoming and visually appealing ambiance.

Attention to detail is evident in our table settings, lighting, and overall aesthetic, ensuring a memorable and immersive dining experience.

2. Company Profile

a. Our Products and Services

At Cherlyn Chamberlin® Charcuterie Restaurants, Inc., our main attraction is our diverse selection of charcuterie boards.

Each board is thoughtfully curated to feature a variety of high-quality cured meats, such as prosciutto, salami, and coppa, complemented by an assortment of artisanal cheeses, freshly baked bread, crackers, fruits, nuts, pickles, and other delectable accompaniments.

We understand the importance of a well-paired beverage to enhance the charcuterie experience. Our knowledgeable sommeliers have carefully curated a selection of fine wines and spirits that complement the flavors of our charcuterie offerings.

From elegant reds and crisp whites to sparkling wines and craft cocktails, we provide a comprehensive beverage menu to enhance our customers’ dining pleasure.

b. Nature of the Business

Our charcuterie restaurant will operate with a business-to-consumer business model.

c. The Industry

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will operate in the culinary cum food services industry.

d. Mission Statement

At Cherlyn Chamberlin® Charcuterie Restaurants, Inc., our mission is to redefine the charcuterie dining experience by combining exceptional culinary craftsmanship, curated flavors, and an inviting atmosphere.

We strive to create memorable moments for our guests through thoughtfully curated charcuterie boards, fine wines and spirits, and personalized service. Our commitment to quality, creativity, and customer satisfaction is the driving force behind everything we do.

e. Vision Statement

Our vision at Cherlyn Chamberlin® Charcuterie Restaurants, Inc. is to be recognized as the premier destination for charcuterie dining, setting the standard for excellence in the industry. We aim to delight our customers with an array of visually stunning, expertly crafted charcuterie boards that showcase the artistry of cured meats and the harmonious pairing of flavors.

f. Our Tagline (Slogan)

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. – “Indulge in Charcuterie Artistry”

g. Legal Structure of the Business (LLC, C Corp, S Corp, LLP)

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will be formed as a Limited Liability Company (LLC).

h. Our Organizational Structure

• Chief Chef (Owner)
• Restaurant Manager
• Human Resources and Admin Manager
• Accountants (Cashiers)
• Chef (Cooks)
• Kitchen Assistants
• Waiters and Waitress
• Cleaners

i. Ownership/Shareholder Structure and Board Members

• Cherlyn Chamberlin (Owner and Chairman/Chief Executive Officer) 52 Percent Shares
• Justin Martins (Board Member) 18 Percent Shares
• Rose Prince (Board Member) 10 Percent Shares
• Jordan Timothy (Board Member) 10 Percent Shares
• Stella Floyd (Board Member and Sectary) 10 Percent Shares.

3. SWOT Analysis

a. Strength

• Our commitment to using high-quality ingredients and employing skilled chefs ensures exceptional charcuterie offerings.
• The combination of curated charcuterie boards, fine wines and spirits, and an inviting atmosphere sets us apart from traditional dining establishments.
• Our expertise in creating harmonious flavor combinations enhances the overall dining experience for our customers.
• Our well-trained and passionate team provides attentive service and expert recommendations, enhancing customer satisfaction.

b. Weakness

• While we excel in the charcuterie niche, our menu may not appeal to customers seeking a broader range of food options.
• Depending on the availability of local and artisanal ingredients, there may be occasional limitations on certain menu items.
• Our upscale dining concept and use of premium ingredients may result in higher menu prices, potentially limiting accessibility for some customers.

c. Opportunities

• The increasing popularity of charcuterie and the demand for unique dining experiences present an opportunity for us to capture a larger market share.
• By expanding our restaurant chain to other cities or regions, we can introduce our concept to new markets and reach a wider customer base.
• Collaborating with local wineries, breweries, or other complementary businesses can enhance our offerings and attract new customers.

i. How Big is the Industry?

The specialty food industry, which encompasses products like charcuterie, artisan cheeses, gourmet condiments, and other fine foods, has been expanding steadily.

According to the Specialty Food Association’s State of the Specialty Food Industry report in 2020, the specialty food industry in the United States reached approximately $158.4 billion in sales in 2019. While this figure encompasses various specialty food categories, charcuterie products play a significant role in the overall market.

ii. Is the Industry Growing or Declining?

Yes, the charcuterie restaurant line of business is a growing business simply because loads of people are beginning to embrace the charcuterie board.

iii. What are the Future Trends in the Industry?

The charcuterie industry continues to evolve, driven by changing consumer preferences, culinary trends, and advancements in food production.

Consumers are increasingly conscious of the environmental and ethical impact of their food choices. In response, the charcuterie industry is embracing sustainability practices and ethical sourcing. This includes using humanely raised animals, supporting regenerative agriculture, reducing waste, and implementing eco-friendly packaging solutions.

The growth of e-commerce and online food delivery platforms has created new opportunities for the charcuterie industry.

Producers and retailers are expanding their online presence, offering charcuterie products for direct purchase and delivery to consumers’ homes. This allows for greater accessibility and convenience, particularly for customers in areas without easy access to specialty food stores.

These trends reflect the evolving preferences of consumers, emphasizing health, sustainability, unique flavors, and convenience. Charcuterie producers, retailers, and restaurants that adapt to these trends are well-positioned to thrive in the dynamic and evolving charcuterie industry.

iv. Are There Existing Niches in the Industry?

No, there are no existing niche ideas when it comes to the charcuterie board restaurant line business because the business is a niche restaurant business and a subset of the restaurant industry.

v. Can You Sell a Franchise of Your Business in the Future?

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. has plans to sell franchises in the nearest future and we will target major cities with thriving niche restaurant markets in the United States of America.

d. Threats

• The restaurant industry is highly competitive, and there may be other established or emerging charcuterie-focused establishments in the market that could pose a threat.
• Economic downturns or fluctuations could impact consumer spending on dining out, potentially affecting our revenue.
• Shifts in dietary trends or preferences may require us to adapt our menu or offerings to cater to evolving customer demands.

i. Who are the Major Competitors?

• Ochre Charcuterie
• La Petite France
• Salt Cure
• The Smoking Goose
• Blackbelly Market
• The Swinery
• Cured
• The Cheese Cave
• The Black Hoof
• Meat & Cheese
• Cochon Butcher
• Blackbird Charcuterie
• The Butcher’s Daughter
• Chauhan Ale & Masala House
• The Publican
• The Lusty Vegan
• Louro
• The Cured Ham & Oyster Bar
• The Salumi
• Olympia Provisions.

ii. Is There a Franchise for Charcuterie Business?

Yes, there are franchise opportunities for the charcuterie business, and they include;

• Graze Craze
• Board and You.

iii. Are There Policies, Regulations, or Zoning Laws Affecting the Charcuterie Business?

Yes, there are county or state regulations or zoning laws for the charcuterie business. Please note that policies, regulations, and zoning laws can vary by state and local jurisdictions in the United States.

Players in this industry are expected to work with the existing regulations governing similar food-related businesses in the county where their business is domiciled. Local zoning regulations may also impose restrictions on signage, outdoor seating, operating hours, and parking.

For example, charcuterie businesses must comply with food safety regulations to ensure the proper handling, storage, and preparation of cured meats, cheeses, and other food items. This may include obtaining food handler permits, maintaining proper hygiene practices, and following guidelines for food storage and temperature control.

But generally, the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) regulate certain aspects of the charcuterie industry. If the business produces and sells cured meats, it may need to adhere to USDA guidelines for meat processing, labeling, and inspection. FDA regulations may apply to other food items such as cheeses, condiments, and accompaniments.

Lastly, if the charcuterie business intends to serve or sell alcoholic beverages, additional regulations and licensing requirements may apply. This includes adhering to age restrictions, obtaining liquor licenses, and complying with regulations set by state liquor control authorities.

4. Marketing Plan

a. Who is your Target Audience?

i. Age Range

Our target market comprises adults above 18 years old who have the finance to purchase charcuterie boards and drinks from us.

ii. Level of Educational

The target audience for Cherlyn Chamberlin® Charcuterie Restaurants, Inc. can vary in terms of educational level.

iii. Income Level

The target audience for Cherlyn Chamberlin® Charcuterie Restaurants, Inc. is likely to have a moderate to high-income level.

iv. Ethnicity

There is no restriction when it comes to the ethnicity of the people we are looking forward to purchasing charcuterie board and drinks from us.

v. Language

The primary language of the target audience for Cherlyn Chamberlin® Charcuterie Restaurants, Inc. is likely to be English, as it is the dominant language in the United States.

vi. Geographical Location

The target audience for Cherlyn Chamberlin® Charcuterie Restaurants, Inc. may vary based on the geographical location of the restaurants.

vii. Lifestyle

The target audience for Cherlyn Chamberlin® Charcuterie Restaurants, Inc. consists of individuals who appreciate gourmet dining experiences, have a taste for high-quality food, and value the artistry and craftsmanship behind charcuterie. They may have a sophisticated lifestyle and enjoy indulging in unique culinary offerings.

b. Advertising and Promotion Strategies

• Deliberately Brand All Our Vans and Trucks.
• Tap Into Text Marketing.
• Make Use of Bill Boards.
• Share Your Events in Local Groups and Pages.
• Turn Your Social Media Channels into a Resource
• Develop Your Business Directory Profiles
• Build Relationships with players in the culinary cum food services industry.

i. Traditional Marketing Strategies

• Marketing through Direct Mail.
• Print Media Marketing – Newspapers & Magazines.
• Broadcast Marketing -Television & Radio Channels.
• OOH Marketing – Public Transit like Buses and Trains, Billboards, Street shows, and Cabs.
• Leverage direct sales, direct mail (postcards, brochures, letters, fliers), tradeshows, print advertising (magazines, newspapers, coupon books, billboards), referral (also known as word-of-mouth marketing), radio, and television.

ii. Digital Marketing Strategies

• Social Media Marketing Platforms.
• Influencer Marketing.
• Email Marketing.
• Content Marketing.
• Search Engine Optimization (SEO) Marketing.
• Affiliate Marketing
• Mobile Marketing.

iii. Social Media Marketing Plan

• Start using chatbots.
• Create a personalized experience for our customers.
• Create an efficient content marketing strategy.
• Create a community for our target market and potential target market.
• Gear up our profiles with a diverse content strategy.
• Use brand advocates.
• Create profiles on relevant social media channels.
• Run cross-channel campaigns.

c. Pricing Strategy

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will adopt the following pricing strategies:

• Cost-Plus Pricing
• Value-Based Pricing
• Competitive Pricing
• Dynamic Pricing
• Bundle Pricing

Please note that our pricing strategy is based on a careful analysis of the costs and profitability of the business, as well as the needs and preferences of the target customer base.

5. Sales and Distribution Plan

a. Sales Channels

Cherlyn Chamberlin® Charcuterie Restaurants, Inc offers catering services and this will allow us to serve large groups or events such as corporate functions, weddings, and parties.

Collaborating with other businesses or participating in pop-up events and food festivals will expose Cherlyn Chamberlin® Charcuterie Restaurants, Inc. to a wider audience and attract new customers. These collaborations will include joint promotions, limited-time menu items, or special events.

For Cherlyn Chamberlin® Charcuterie Restaurants, Inc. to assess its target audience, market dynamics, and operational capabilities to determine the most effective sales channels to pursue. A multi-channel approach will help maximize reach and cater to different customer preferences.

b. Inventory Strategy

The fact that we will need supplies of wooden boards and food ingredients (cured meats, various cheeses, olives, nuts, fruit, dried fruits, crackers or small slices of bread, jelly or jam et al), means that Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will operate an inventory strategy that is based on a day-to-day methodology to follow for ordering, maintaining and processing items in our warehouse.

We will develop our strategy with the same thoroughness and attention to detail as we would if we were creating an overall strategy for the business.

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will make sure we work with “Just-in-time (JIT) inventory” – (JIT involves holding as little stock as possible, negating the costs and risks involved with keeping a large amount of stock on hand.)

c. Payment Options for Customers

Here are the payment options that Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will make available to her clients;

• Bank Transfers
• Credit or Debit Card
• Cash
• Checks
• Electronic Payment Systems such as PayPal or Venmo.

d. Return Policy, Incentives, and Guarantees

Return Policy: Cherlyn Chamberlin® Charcuterie Restaurants, Inc. has a return policy in place to address customer concerns or issues with their dining experience or products. We will address customer complaints or unsatisfactory experiences on a case-by-case basis, aiming to provide resolutions such as the replacement of items, refunds, or credit towards future visits.

Incentives: Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will offer various incentives to attract and retain customers. Some possible incentives include loyalty programs, where customers can earn points or rewards for their frequent visits or purchases. Special promotions or discounts can be introduced for specific days, events, or for larger groups.

Guarantees: Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will provide guarantees to assure customers of the quality and satisfaction of their dining experience. These guarantees will include commitments to using high-quality ingredients, offering a diverse selection of charcuterie options, maintaining excellent service standards, and ensuring a comfortable and enjoyable atmosphere.

e. Customer Support Strategy

Cherlyn Chamberlin® Charcuterie Restaurants, Inc.’s comprehensive customer support strategy is put in place so that we can provide exceptional service and ensure customer satisfaction.

We will establish clear communication channels, such as phone lines, email, and social media platforms, to facilitate quick and responsive interactions with customers. Aim to respond to customer inquiries, feedback, and complaints promptly, demonstrating attentiveness and a commitment to addressing their needs.

We will implement a customer relationship management system to track customer interactions, preferences, and history. This allows staff members to provide personalized service, anticipate customer needs, and tailor experiences based on individual preferences.

6. Operational Plan

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will develop standard operating procedures (SOPs) for various aspects of restaurant operations, including food preparation, food safety, customer service, and cleanliness.

We will Implement efficient workflow processes in the kitchen to ensure timely preparation and plating of charcuterie boards. We will establish protocols for inventory management, including regular stock monitoring, ordering, and rotation to minimize waste and ensure the availability of ingredients.

We will regularly evaluate operational performance and customer feedback to identify areas for improvement. We seek opportunities to innovate and introduce new menu items, promotions, or dining experiences to keep customers engaged and attract new ones.

a. What Happens During a Typical Day at a Charcuterie Restaurant Business?

• The business is open for the day’s work
• The restaurant serving area and kitchen are cleaned and ready for the day’s business
• Food ingredients are purchased, washed, and ready for use or cooked
• Customer’s orders are taken and they are served or their orders are delivered to them
• The cashier collects cash and reconciles accounts for the day
• Administrative duties are carried out
• The store or warehouse is restocked when required.
• The business is closed for the day.

b. Production Process

The production process or better still preparing charcuterie starts by getting your ingredients ready, and then adding meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first. Thereafter, you are expected to add crackers and/or bread next, spacing them out on the board, then filling in gaps on your board with fresh and/or dried fruit. Add garnish and serve immediately or chill until ready to serve.

Please note that you can prepare a charcuterie and cheese platter a few hours ahead of time just wrap it in plastic wrap and store it in the fridge and take it out 30-40 minutes before you are ready to serve it. Leave the crackers until the last minute.

c. Service Procedure

The service procedure for a charcuterie restaurant starts with a customer requesting a charcuterie board and perhaps drinks or bottled water. Once the request is gotten, it will be processed and the customer will be served or the order delivered to a location as requested.

d. The Supply Chain

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will establish relationships with reliable suppliers of charcuterie products, cheeses, bread, and other ingredients required for the menu. Negotiate favorable pricing and delivery terms with suppliers to optimize costs and maintain consistent inventory levels.

e. Sources of Income

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. revenue streams will include dine-in sales, takeout orders, private events, and partnerships with local businesses for corporate catering.

7. Financial Plan

a. Amount Needed to Start your Charcuterie Restaurant?

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. would need an estimate of $350,000 successfully set up our charcuterie restaurant in the United States of America. Please note that this amount includes the salaries of all our staff for the first month of operation.

b. What are the Costs Involved?

• Business Registration Fees – $750.
• Legal expenses for obtaining licenses and permits – $2,300.
• Marketing, Branding, and Promotions – $2,000.
• Business Consultant Fee – $3,500.
• Insurance – $3,400.
• Rent/Lease – $125,000.
• Other start-up expenses include commercial satellite TV subscriptions, stationery ($500), and phone and utility deposits ($1,800).
• Operational Cost (salaries of employees, payments of bills et al) – $60,000
• Start-up Inventory – $25,000
• Store Equipment (cash register, security, ventilation, signage) – $2,750
• Furnishing and Equipping the Restaurant and Kitchen – $100,000
• Website: $600
• Opening party: $3,000
• Miscellaneous: $2,000

c. Do You Need to Build a Facility? If YES, How Much will it cost?

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will not build a new facility for our charcuterie restaurant; we intend to start with a long-term lease and after 5 years, we will start the process of acquiring our facility.

d. What are the Ongoing Expenses for Running a Charcuterie Restaurant?

• Cooking supplies such as wooden boards and food ingredients (cured meats, various kinds of cheese, olives, nuts, fruit, dried fruits, crackers, or small slices of bread, jelly, or jam)
• Utility bills (gas, internet subscriptions, phone bills, signage, and software renewal fees, et al)
• Salaries of employees
• Trucks and vans maintenance
• Insurance
• Marketing costs

e. What is the Average Salary of your Staff?

• Chief Chef (Owner) – $65,000 Per Year
• Restaurant Manager – $40,000 Per Year
• Human Resources and Admin Manager $38,600 Per Year
• Accountants (Cashiers) $37,000 Per Year
• Chef (Cooks) – $40,600 Per Year
• Kitchen Assistants – $30,700 Per Year
• Waiters and Waitress – $30,000 Per Year
• Cleaners -$28,500 Per Year

f. How Do You Get Funding to Start a Charcuterie Restaurant?

• Raising money from personal savings and sale of personal stocks and properties
• Raising money from investors and business partners
• Sell shares to interested investors
• Applying for a loan from your bank/banks
• Pitching your business idea and applying for business grants and seed funding from the government, donor organizations, and angel investors
• Source for soft loans from your family members and friends.

8. Financial Projection

a. How Much Should You Charge for Your Product/Service?

The price of our charcuterie board will be between $50 and $150. It is important to state that the price will depend on the board’s size and material and the foods we are showcasing or serving.

b. Sales Forecast?

• First Fiscal Year (FY1): $350,000
• Second Fiscal Year (FY2): $430,000
• Third Fiscal Year (FY3): $500,000

c. Estimated Profit You Will Make a Year?

• First Fiscal Year (FY1) (Profit After Tax): 20%
• Second Fiscal Year (FY2) (Profit After Tax): 25%
• Third Fiscal Year (FY3) (Profit After Tax): 35%

d. Profit Margin of a Charcuterie Restaurant Product/Service

The ideal profit margin we hope to make at Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will be between 20 and 25 percent depending on the board’s size and material and the foods we are showcasing or serving.

9. Growth Plan

a. How do you intend to grow and expand? By opening more retail outlets/offices or selling a franchise?

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. will grow our charcuterie board restaurant by first opening other restaurant outlets in key cities in the United States of America within the first five years of establishing the business and then will start selling franchises from the sixth year.

b. Where do you intend to expand to and why?

Cherlyn Chamberlin® Charcuterie Restaurants, Inc. plans to expand to:

• San Francisco, California
• New York City, New York
• Honolulu, Hawaii
• San Jose, California
• Boston, Massachusetts
• Washington, D.C.
• Los Angeles, California
• Seattle, Washington
• Oakland, California
• San Diego, California.

The reason we intend to expand to these locations is the fact that available statistics show that the cities listed above have the highest market for niche restaurants such as charcuterie restaurants in the United States.

10. Exit Plan

The founder of Cherlyn Chamberlin® Charcuterie Restaurants, Inc. plans to exit the business via family succession. We have positioned structures and processes in place that will help us achieve our plan of successfully transferring the business from one family member to another and from one generation to another without difficulties.

The company has successfully developed a detailed transition plan to smoothly hand over responsibilities to the new successor. This includes transferring ownership, training key personnel, and communicating with employees, customers, and suppliers about the change.