We recently connected with Malory Campian and have shared our conversation below.

Malory, appreciate you joining us today. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?

It started with an idea — and honestly, a lot of excitement mixed with uncertainty.
I had always loved hosting for family birthdays, baby showers & more, until one day, I realized there was a real need for a mobile cart that could bring something elegant and customizable to events — whether that was a charcuterie experience, a mini tres leches cart, or a mini pancake bar. I really didn’t want to be a caterer or an event planner but instead wanted something unique in NJ.

The very next day, I grabbed a notebook and started writing down every idea — what services I would offer, how the cart would look, what types of events I could serve.
Then came research. I spent weeks looking into permits, health regulations, mobile cart setups, and the kind of equipment I would need to make it work.

Once I had the foundation, I worked on branding — I knew I wanted it to feel chic, elegant, and inviting. I created a name, a logo, chose my color palette, and built a simple website to start taking inquiries.

There were definitely challenges — figuring out pricing, sourcing high-quality ingredients, building my social media presence, and creating marketing materials. But I took it step-by-step:
One month it was finalizing the menu, the next it was booking my first event, the next it was adjusting based on customer feedback.

It wasn’t an overnight success — it was a lot of small steps, trial and error, and learning to trust the process.
But what kept me moving was the belief that there’s something special about creating memorable moments for people — and that my mobile cart could help make that happen.”

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Hi, I’m Malory, the founder of M’s Chic Charcuterie Bar — a mobile cart business designed to bring a touch of elegance, creativity, and delicious fun to events of all kinds.
My journey into this industry really started with my love for hosting, celebrating, and creating memorable food experiences. I noticed there was a need for something different at events — something beyond the traditional catering options — and I thought, what if there was a mobile cart that could be tailored for any occasion, whether it’s a charcuterie experience, a mini tres leches cart, or a mini pancake bar?

That’s how M’s Chic Charcuterie Bar was born. I offer beautifully styled mobile carts that are perfect for birthdays, weddings, corporate events, fitness classes, school celebrations — you name it. Clients can choose from:
• Mobile Charcuterie Cart (elegant and customizable savory setups)
• Mini Tres Leches Cart (a sweet station offering a crowd favorite)
• Mini Pancake Bar (a fun, interactive breakfast/brunch experience)

The problem I solve: I take the stress out of providing a standout food experience. Whether someone is planning a casual gathering or a luxury event, they want something that looks stunning, tastes amazing, and feels effortless — and that’s exactly what I deliver. No cookie-cutter catering, no boring buffets — my carts are an experience themselves.

What sets me apart: My cart isn’t “just” a cart — it’s fully customizable, elegant, and can completely blend into the theme or vibe of any event. It’s mobile, chic, and curated to feel unique for every client. Plus, I’m hands-on with every detail, from setup to styling, ensuring each booking feels personal and special.

What I’m most proud of:
I’m proud of the fact that I created something from scratch that brings real joy to people’s milestones and memories. Seeing guests light up when they see the cart or hearing clients tell me how many compliments they received — that’s why I do what I do.

What I want potential clients/followers/fans to know:
M’s Chic Charcuterie Bar isn’t just about food — it’s about creating beautiful, memorable moments. Every cart is crafted with love, care, and an eye for detail. I’m here to help elevate your event, make it feel effortless, and leave a lasting impression your guests will talk about long after the party is over.

How did you put together the initial capital you needed to start your business?

Funding my business was definitely one of the biggest hurdles in the beginning. I didn’t have outside investors or large loans — I started M’s Chic Charcuterie Bar using personal savings and a lot of strategic budgeting.
Once I knew I wanted to launch the business, I sat down and made a detailed list of what I absolutely needed to start: the cart itself, basic equipment, supplies, licenses, and branding materials. From there, I prioritized — focusing only on what was necessary to get the first cart ready and operational.

I also cut back on personal expenses to save as much as possible during the months leading up to the launch. Everything I made in the early stages — from my very first bookings — was reinvested straight back into growing the business, upgrading materials, and expanding services.
It wasn’t always easy, but building slowly and intentionally helped me keep full ownership and control, and it made me smarter about how I managed the business financially from day one.

Can you tell us about what’s worked well for you in terms of growing your clientele?

The most effective strategy for growing my clientele has been a mix of personal connection, word-of-mouth, and showing up consistently online.
From the start, I focused on making every client’s experience feel special — not just delivering a service, but creating an unforgettable moment for them and their guests. Happy clients naturally started referring me to their friends, family, and colleagues.

At the same time, I made sure to build an online presence — mainly through Instagram and Facebook — by sharing behind-the-scenes content, showcasing my setups, and posting about real events. I also actively reached out to event planners, fitness studios, realtors, and other local businesses to offer collaborations and partnerships.

In short: making sure every client felt valued, combined with consistent visibility and networking, has been the key to growing M’s Chic Charcuterie Bar.

Contact Info:

• Website: https://www.mschiccharcuteriebar.com
• Instagram: m_chic_charcuterie_bar