The charcuterie trend gives operators the ability to use less-expensive cuts of meat, as well as trimmings from across their menu, to create flavorful sausages, pâtés, spreads and dips—and get a premium return on that ingenuity.
ROBERT DANHI
With labor shortages and supply chain issues, this trend allows operators to build with true ‘market availability.’
CHRIS AQUILINO
Although charcuterie carries a higher price per pound than many commodity style cheeses or meats, the mindset of ‘less is more’ works well here. As a chef and consumer, I believe that incorporating these items throughout the menu is key.
CHRIS CASSON
Charcuterie exists around the world,yet the amount of internationally inspired charcuterie on restaurant boards is quite limited. Scan the horizon for charcuterie from places like Turkey, Poland, Scandinavia, India and China, to name a few.
CHRIS KOETKE
Charcuterie, in many instances, helps chefs address food waste by championing total utilization while showing off culinary craft. Margins are huge for operators who can launch a charcuterie program that truly hangs its hat on being sustainable and conscious.
TJ DELLE DONNE
