Jacob Sessoms’ customers were not interested in his $12 charcuterie plate when he sourced it from the best cold cuts and pâtés he could find. But now that he makes everything in-house, it’s a best seller. “It’s a really good way to make money if you do it right,” said Sessoms, co-owner of Table and Tod’s Tasties, two restaurants in Asheville, N.C. The combined food and labor cost of his charcuterie board is $4 to $5, he said. With an ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.