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In this episode of the Built Local Podcast, host Clay Lawrence from Review Harvest sits down with Robin Cabrini, the owner of Savory Girl Idaho, one of the Treasure Valley’s most sought-after grazing table and charcuterie catering companies.
Robin shares the story behind Savoury Girl Idaho’s rapid rise, how she transitioned from entertaining friends to running a full-scale catering company, and how she built her own commercial kitchen that now supports other local chefs and bakers. She explains what makes her grazing tables unique—from European-sourced meats and handcrafted desserts to specialty melons and warm food options that elevate the entire experience.
Viewers will learn how Robin grew her business organically through community, quality, and word-of-mouth… and how partnering with Review Harvest helped her triple her Google reviews and improve her online presence.
This episode is perfect for anyone interested in local business growth, catering, charcuterie, and the behind-the-scenes work of building a thriving service business in the Treasure Valley.
🔥 What This Episode Covers
• The key differences between a charcuterie board and a full grazing table
• How Savoury Girl Idaho scaled into a licensed commercial kitchen
• Why high-quality ingredients and presentation matter
• How Robin built a loyal customer base without relying on ads
• The importance of Google reviews for local businesses
• Advice for business owners looking to grow through delegation and community
🧀 About Savoury Girl Idaho
• Savoury Girl Idaho offers:
• Luxury grazing tables
• Custom charcuterie boards
• Handcrafted desserts
• Warm catering options
• Commissary kitchen rental for local chefs and bakers
Serving Boise, Meridian, Eagle, Kuna, and the greater Treasure Valley.
Website: https://savorygirlidaho.com/
Facebook: https://www.facebook.com/profile.php?id=100094691315542&mibextid=LQQJ4d
Instagram: https://www.instagram.com/savorygirlidaho?igsh=ZTJuZXZ4Z3hla2M1&utm_source=qr
🕒 Timestamps:
00:00 – Episode introduction
00:14 – Guest introduction: Robin from Savoury Girl Idaho
00:22 – What Savoury Girl Idaho does
01:00 – Grazing tables vs. charcuterie boards
02:15 – Unique melons, ingredients & European influence
03:30 – Presentation and guest reactions
04:35 – How Robin started catering
06:30 – Moving into and financing her own commercial kitchen
08:00 – Renting kitchen space to local chefs
09:00 – Observing guests to refine menus
11:20 – Adjusting offerings based on what people actually eat
13:00 – Cheese selection & mozzarella chat
14:00 – Building a strong local network in the Treasure Valley
15:00 – Growing organically without ads
18:00 – Word-of-mouth & quality-driven growth
19:00 – The value of Google reviews
22:45 – How Review Harvest helped triple her reviews
27:30 – Advice for struggling local business owners
28:11 – Closing thoughts & where to connect with Robin