THE GRAZE ANATOMY · TORONTO
A board lands in the room and the tone of the meeting changes. Clients settle in. The team perks up. And everyone clocks exactly who made it happen.
Yes, these are the boards from your feed. The same ones people stop and whip out their phones for. It has that effect in person too.
THE MOMENT
There's a second, right when you set it down.
The small talk stops. Someone photographs it before anyone touches it. And the question crosses the room to find you
That's the whole moment. The photos below arrived the same way, sent in from hosts just like you.
NOT OUR STUDIO SHOTS. REAL BOARDROOMS, REAL CLIENT LUNCHES, REAL TUESDAY AFTERNOONS.
The photos are usually sent to us with a note about how the room reacted.
Zero Drama
Pull it off without breaking stride.
No caterer phone tag. No 11:45 panic. No trays of sad sandwiches that say we tried our best.
It shows up styled, on time, and ready, and you get to be in the meeting instead of managing it. To everyone in the room, it looks like you simply know how things are done.
THE CENTERPIECE
Styled to be photographed.
Up to 18 cheeses and charcuterie, layered deep by hand. Generous in a way clients notice. Nobody mistakes this for the usual catering tray.
Nobody styles a board unsupervised in their first month. The board takes forty minutes. The forty minutes took two months. Even the dehydrated lemon garnish takes two days to make. Slightly less finished is not something we deliver.
It arrives looking exactly like what you saw. The photos are documentary, not aspirational. Then it spends the meeting being photographed, and you spend it fielding where is this from.
THE BOARDROOM VOCABULARY
Your client will ask. You'll be able to answer.
Four names from the board, and why they're there.
The first thing to disappear. Every event.
The one your guests ask about first.
Made by monks in Quebec since 1943, ripened ninety days in the abbey cellars. We cut it with a wire, because a knife crumbles it.
It handles like soft butter, so it is sliced one piece at a time and placed by hand.
The first thing to disappear. Every event.
The one your guests ask about first.
Made by monks in Quebec since 1943, ripened ninety days in the abbey cellars. We cut it with a wire, because a knife crumbles it.
It handles like soft butter, so it is sliced one piece at a time and placed by hand.
You choose the moment. We take care of everything else.
Charcuterie is all we do. So the only thing you think about is the meeting itself.
Inspected twice before it leaves.
Once by the team that built it. Once by the driver who delivers it.
Then an engineered cooler.
Dry ice in summer. Carried flat. Always.
Delivery in the window you choose.
Timed to your meeting, not our route, backed by our on-time guarantee. Watch it arrive with live tracking. Condo lobbies, office towers, the tricky addresses. We know the way.
Ready the moment the lid lifts.
No assembly. No styling. Serving utensils in the box, and it holds at room temperature for four hours. Place it, and the meeting begins.
Every dietary need on the team, handled.
Vegetarians, allergies, the particular ones. Tell us when you order and everyone's included.
Even at the last minute.
Order before 10AM for same day delivery. Complimentary delivery over $250.
A short list of refusals.
No cheaper ingredients, at any order size. No cooking. No fruit placed where its moisture would ruin the charcuterie. We hold the list absolutely.
Rejected daily.
Berries one day short of peak do not make it in. Prosciutto layered wrong gets restyled. A crumbled cut never leaves the kitchen.
Ordered Tuesday. Window ten to eleven. Wrapped at nine fifty. On the table at ten forty.
Your name is on this order. So is ours.
900+ five star Google reviews
All sent in by hosts. We just delivered the boards.
Nine thousand hosts and close to fifteen thousand boards. Client lunches, deal celebrations, team send-offs that mattered. And the reviews keep using the same words: showstopper, blown away, best we've ever had. The same words that will be going around your office.
Fair questions
The four questions every host asks first.
How long can I leave it out?
Out of the fridge ten minutes before your guests arrive. Serving utensils are already in included. It holds at room temperature for four hours, so your event can run long.
Will it be enough?
If you're torn between two sizes, go up. We always recommend sizing up on charcuterie as our recommended sizes are for appetizers to your event.
For example: we once sent three sixty-person boards to a two hundred person event. They were gone in an hour.
Is it actually fresh?Â
We reject berries constantly. One day short of peak and they don't make it into the box. Prosciutto layered wrong gets restyled. A crumbled cut never leaves the kitchen. Most of our quality control is things you'll never see missing.
What if something goes wrong?
We are committed to providing you an exceptional experience when hosting with our boards.
After years of operations, we have learned and designed our processes to be as flexible and as accomodating as we can be.
For example:
In our first year, a driver took a corner too quickly and a board arrived damaged. He turned around, we rebuilt the entire order, and it was delivered in time for the event. Then we had engineers design our coolers. Fifteen thousand boards later, we still use them to preserve their freshness.
THE BOARDS
Sized for your guest list.
Real prices, no quote forms. Choose a size, choose a window, and it's done.
The dinner party, the birthday that matters, the night people talk about after. It arrives beautiful and on time, and whatever lands on your calendar next, you'll already know who to call.