Boards, plates

cutting boards

Blocks to give display varied heights

Knives and Sharpeners

Cheese Cutter

Spare Cheese Wires

Cheese Paper

Scotch Tape

Cling Wrap

Wax or Parchment Paper

Signage for Cheese and accompaniments

Disposable Gloves

Aprops, Jackets

Paper Towels

Ziplock Bags

Dish Cloths and Sponges

Small Buckets for Cleaning

Dishwashing Liquid

Spray Sanitizer

Trash Bags

First Aid Kit

Starting at 12 o'clock:

Fresh

Soft

Washed-rind

Semisoft

Hard

Blue

"Mild to wild"

Cart/selection should be eye-catching

Clean

Back of cart for cleaning and replenishing

Efficient cutting for size and price point

distribute rind evenly

cleanliness for aesthetic appeal is paramount

Size needs to be made in advance to hit your target price point.

3-5 cheeses is generally correct with 1/3 to 1/2 ounce per customer.

Independent of a meal: More cheese needed to sustain the guests.

Prior to the meal: Less and what is served should be flavorful enough to be satisfying.

Afterthe meal: Less and recommendations should take into account what the guests had for dinner.

Customers expect dialogue - so know your product: tell its story.

Consider also want else customer will be eating and drinking.

Customer depends on you to guide them in choices.

anything that pairs well will increase the experience  - common thread is to pair something sweet with cheese's saltiness.

Beverages - profit center for the meal is the beverage - careful pairings increase this area.

avoid overly flavorful cheeses early that may hurt flavors to follow.

Beaware that cheese following a rich meal might be unwelcome.

Also pairing cheeses with cuisine that does not typically eat cheese can be confusing.

Beyond 3 above - cheese should work to enhance and raise the enjoyment of the entire meal.