Charcuterie helps chefs build sales, buzz

A plate of cold cuts may not seem like an obvious way for a restaurant to distinguish itself. But delicatessen-style meats have broad appeal, both for customers who like to sample a variety of foods and for restaurateurs who can benefit from low labor cost if they buy the meat and low food cost if they prepare it themselves.

A good charcuterie program also can boost sales, said John Brandt-Lee, chef of Avalon, a BYOB restaurant in West Chester, Pa. A marble-topped table designated for

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