Thanks gang-
You expressed some great ideas that were in my original plan.
I'm in the Twin Cities. We're not going to be able to support a La Fromagerie in scale in the particular area I'm looking at. But hey, she started with a cart in the market. I would like, eventually, for the focus of the cheese and meats to be a highly curated and largely local selection. Shopping local is an important part of this for me that resonates well in the community. There are probably 200 cheese makers within a few hundred miles. Adding a cheese aging room is part of the long range goal- putting it on display ala some of the best shops. Eventually having a staff that really knows the products, is involved in making etc.
We would indeed sell the cheeses that the restaurant features. Cut to order. Frequently patrons ask "where can I get this cheese? Those olives? This oil? Those almonds? We'd make all of that available. A number of the core patrons of the restaurant host parties, wine tastings etc in their home. We’d consult that/provide etc. There are other restaurants in the neighborhood. I’d love to support them too.
Additionally we'd sell the same charcuterie (which would eventually, possibly be made by one of the chefs). For now we'd stick with brands the restaurant can use it's buying power to get at a good price.
We would work to put together takeaway packages with the wine shop. Ideas that came to mind would be a takeaway for people heading north to their summer cabins. There is a steady migration out of town up north every Friday through the summer. We could put together a hunter’s package for the Fall, too.
My wife's labor- it’s a good question. Her touches in setting up the store and displays would be great. Not sure, however, if she is up for working retail and would be on her feet 10 hours a day. Much discussing to do.
I do know an experienced seller in town who, when I first mentioned this idea a few months ago, said he would tell me whatever he could. May be time to go moonlight a bit and learn this summer.
I appreciate the ideas- keep them coming, please. Perhaps this thread can grow to be a resource for others hoping to support locally-sourced, cut-to-order cheese shops!