Serving Boards and Grazing Tables: How to Sell the Trend
Share
Cheese platters, charcuterie boards and whole grazing tables have moved from restaurants and caterers to home tables. For a kitchen store this is a category of its own, and the wooden board is its stage.
1. A serving board is not a cutting board
Most customers already own a cutting board. Few own a board made for the table. Serving boards are chosen for shape, wood and looks, so they are an additional sale, not a replacement.
2. Build a small, clear range
- A small round board for cheese for two
- A board with a handle for bread and starters
- A long narrow board for the centre of the table
- A large board for six to eight guests
- A wine table for a bottle, glasses and snacks
Offer each in oak and in ash, so customers can match their interior.
3. Show it full, not empty
An empty board is a piece of wood. A styled board is an evening with friends. Use realistic props and add a small card with a simple formula: three cheeses, two cured meats, fruit, nuts and bread.
4. Sell what goes around the board
Cheese knives, small bowls for olives and dips, honey and chutney, napkins and care oil. Place them within reach of the board and offer a ready set at one price.
5. Use the calendar
- Christmas and New Year: platters for guests, boards as gifts
- Easter and spring: brunch boards
- Summer: barbecue and garden tables
- All year: weddings, housewarmings, birthdays
6. Create content customers copy
Photos from above work best. Short videos of a board being filled show the product in use and are easy to produce in store. A tasting evening with a local cheese shop or wine merchant brings new customers to both businesses.
7. Think of local businesses too
Cafés, wine bars and caterers buy serving boards in series, often with an engraved logo. A sample on your counter with a note about volume orders is enough to start the conversation.
8. Add one care tip
Wipe the board after serving, wash it by hand and oil it regularly. Keep heavy chopping for the cutting board.