In this episode, we dive deep into one of the biggest decisions cottage food and charcuterie business owners face:  Should we chase large custom orders or focus on selling smaller priced, high-volume products?

We share real-world experience from charcuterie tables & cottage food items, catering, markets, and home-based food businesses to break down the true cost of big events—including time, stress, prep, communication, and pricing—versus the freedom and scalability of standardized, repeatable products.

We talk about:

• Big custom orders vs. smaller high-volume sales (and which is actually more profitable)
• How stress, time, and mental load affect pricing and sustainability
• Why standardizing menus and products can increase income and reduce burnout
• When large orders do make sense (corporate clients, real estate agents, senior communities, and event planners)
• Giftable food ideas that stand out, from charcuterie bouquets to bakery gift boxes
• Why you don’t need a huge menu to succeed—and how over-accommodating can hurt your business
• How passion, confidence, and simplicity directly impact sales
• Using social media and visibility to attract organic referrals without paid ads

Whether we’re running a charcuterie business, baking from home, or building a cottage food brand, this episode helps us step back, evaluate our business model, and choose a path that fits our personality, lifestyle, and goals.

If we’re feeling overwhelmed, underpaid, or stuck saying yes to things we don’t enjoy, this conversation will help us rethink how we sell, what we offer, and how we grow—without burning out.

👉 Resources mentioned in this episode: grazingbiz.com/resources

If this episode resonates, share it with a fellow food business owner and help us keep growing the Grazing Biz community.

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