Lakeshore Video Podcast with Guest Robin Gipson of Cuterie & Graze

Featuring Robin Gipson of Cuterie & Graze: A Journey into Mobile Charcuterie

If you’re planning a wedding, corporate event, or private party in Northwest Indiana, this episode of the Lakeshore Video Podcast is one you’ll want to watch all the way through. In this conversation, I sat down with Robin Gipson, founder of Cuterie & Graze, to talk about what really goes into running a mobile charcuterie bar — from health department regulations to portion control, pricing strategy, and creating a true luxury food experience.

👉 Watch the full episode below:

https://www.youtube.com/watch?v=PuSvpiZ534c

From Passion to Full-Time Business

Robin didn’t stumble into the food industry. She has been cooking since she was nine years old and has always loved entertaining. The turning point came after catering her nephew’s wedding. The grazing table was a hit, and that was the moment she realized this could be more than a hobby.

What stands out in our conversation is something every entrepreneur understands:

You can be scared — but you do it anyway.

She left her corporate job and went all-in on building a mobile charcuterie business that serves:

• Weddings

• Corporate events

• Private parties

• Public markets

• Luxury gatherings

  
  

That entrepreneurial leap is something I deeply relate to as a business owner of Lakeshore Video.

Why a Mobile Charcuterie Bar Is Different

There are plenty of people who make charcuterie boards. But very few offer a temperature-controlled mobile bar experience. Robin’s custom-built cart:

• Breaks down to fit inside her Subaru Outback

• Includes a metal-lined tray to retain cold temperatures

• Keeps food on ice for 2–4 hour events

• Meets health department standards

  
  

And that last point is huge. Most people don’t realize:

• You must prep in a commercial kitchen

• You must pass health inspections

• You must follow strict time and temperature guidelines

• You must manage county certifications for public events

  
  

This isn’t “just food on a tray.” It’s logistics, regulation, prep, labor, presentation, and service. When done correctly, it becomes a statement piece at the event.

What Most Clients Don’t Understand About Pricing

This was one of the most interesting parts of our conversation. Many people assume:

“It’s just meat and cheese — why does it cost that much?”

What they don’t see includes:

• 4–6 hours of prep per event

• Precision portioning (2–2.5 oz meat per guest, ~1.5 oz cheese)

• Allergy accommodations

• On-site attendants

• Setup and breakdown

• Sanitary handling and temperature control

• Custom presentation

  
  

Robin shared that early on, she actually overbought and over-served, losing money because she loved feeding people. Through trial and error, she refined portion control and learned how to protect profit margins without sacrificing quality. That lesson applies to every service business.

The Psychology of Food at Events

Here’s something I found fascinating. When the mobile bar opens:

• Guests gather immediately

• Conversations spark

• People experiment with combinations

• It becomes interactive

  
  

Robin doesn’t just serve food. She guides guests:

• “Try this cheese with this meat.”

• “Add honey — it changes everything.”

• “Have you tried blueberry vanilla goat cheese?”

  
  

That extra layer of personalization transforms catering into an experience. And that’s what separates premium vendors from commodity vendors.

The 1 Thing Event Hosts Forget

If you’re planning an event, this is critical:

Know Your Guest List — Especially Allergies

Nut allergies, dairy sensitivities, and gluten intolerance aren’t small details. They can completely change food preparation and layout. Robin takes this seriously, separating items and adjusting setups when necessary. The more information you provide your vendors upfront, the smoother your event will be.

Why Northwest Indiana Is a Strong Market

We also discussed why Northwest Indiana is such an interesting place for emerging businesses. There’s demand and room for innovation. But there are also challenges:

• Limited commercial kitchen space

• Health department regulations

• Travel considerations across county lines

  
  

The vendors who thrive here are the ones willing to navigate complexity.

Five Years From Now…

When I asked Robin what she hopes people say about her business in five years, her answer was simple:

• They care about their customers.

• They’re easy to work with.

• You’re crazy if you don’t book them.

  
  

That mindset is something I believe in strongly at Lakeshore Video as well. Whether it’s video production or food service, clients want:

• Reliability

• Quality

• Fair pricing

• A stress-free experience

  
  

Why I Love Conversations Like This

As a videographer working with event professionals across:

• Weddings

• Corporate functions

• Marketing campaigns

• Local businesses

  
  

I believe networking with other vendors elevates everyone. When you surround yourself with passionate business owners, it sharpens your own standards. This episode isn’t just about charcuterie. It’s about:

• Entrepreneurship

• Pricing integrity

• Regulatory reality

• Customer experience

• Taking the leap into self-employment

  
  

Watch the Full Episode

If you're:

• Planning an event in Northwest Indiana

• Curious about launching a food business

• Interested in what goes on behind the scenes of event vendors

• Or just love hearing real entrepreneurial conversations

  
  

Watch the full podcast above and see the entire discussion. If you're a business owner thinking about starting a podcast to build authority in your industry — that’s exactly what we help with here at Lakeshore Video.

Need Video for Your Event or Business?

At Lakeshore Video, we specialize in:

• Event videography

• Podcast production

• Marketing content

• Business storytelling

• Corporate video

• Wedding films

  
  

If you want to create content that builds trust the same way this episode does, let’s talk. Because conversations like this don’t just showcase a guest; they build community.

Conclusion: The Power of Storytelling Through Video

In today’s fast-paced world, storytelling is more important than ever. Whether through video or food, we connect with others by sharing experiences. At Lakeshore Video, we believe in the power of visuals to convey messages and create lasting impressions.

Let’s work together to tell your story. Reach out today, and let’s make your vision come to life!