If you’ve ever found yourself wondering…

“How much cheese is enough?”
“Am I overdoing the crackers?”
“Will this feed everyone?”

You’re not alone.

At The Board Room, we believe charcuterie should feel abundant, elevated, and effortless — never stressful. That’s exactly why we created our Per-Person Charcuterie Guide — so you can plan beautifully balanced boards every single time.

Let’s break it down.

Why Portion Planning Matters

Charcuterie is an art — but it’s also math.

Too little and guests feel hesitant to enjoy.
Too much and food goes to waste (and your costs skyrocket).

The sweet spot?
Intentional abundance.

Our guide helps you:

• Create boards that look full and luxurious

• Keep flavor variety balanced

• Control food costs

• Plan confidently for events big or small

The Board Room Per-Person Formula

For a well-balanced grazing experience, here’s what we recommend per guest:

🥩 Meat

2–3 oz per person
(About 6–8 slices depending on thickness)

This allows for layering, folding, or creating those signature salami roses.

🧀 Cheese

2–3 oz per person
(3–4 pieces)

We love mixing:

• One soft

• One firm

• One specialty

Texture matters just as much as flavor.

🥒 Pickles & Olives

1–2 oz total per person
(2–3 small items)

These are flavor enhancers — not fillers. A little goes a long way.

🍓 Fruit

3–5 pieces per person

Fruit adds brightness, color, and freshness. It also makes your board photograph beautifully (which we fully support 😉).

🍫 Sweets

1–2 pieces per person

Think: one intentional chocolate moment — not a dessert tray.

🥨 Crackers

6–10 crackers per person

People eat more crackers than you think. Always plan slightly higher for larger events.

Appetizer vs. Full Meal Boards

Here’s where intention really matters:

Light Appetizer Event
Stay on the lower end of the range.

Meal Replacement or Longer Gathering
Increase combined meat + cheese to 4–5 oz per person.

Grazing tables?
We often build for about 75–85% of the guest count, depending on event type and time of day.

The Secret to “Bougie Abundance”

Here’s something most people don’t realize:

Luxury isn’t about piling food high.
It’s about thoughtful placement and variety.

• Slice some cheese, cube some, leave a wedge whole.

• Fold meats instead of laying them flat.

• Vary heights and textures.

• Use fruit to soften the board visually.

That’s what makes it feel like The Board Room.