London Inc. September 2022 - 11

" WHATEVER I'M DOING, I'M ALWAYS LOOKING TO COME UP
WITH NEW IDEAS - NEW LAYOUTS, NEW TYPES OF CHEESES,
NEW THEMES. I'LL EVEN WAKE UP IN THE MIDDLE OF THE
NIGHT WITH IDEAS " -Penny Rumming
" I think it was just something different, " she says.
" Something different than the usual. "
Boards and boxes from Posh are, to say the least, packed
affairs - artistic arrangements of cured meats, cheeses,
crackers, fruits, vegetables, spreads and sweets offered
in a variety of sizes and themes, and also catered to
dietary restrictions. They're also a vehicle for Rumming's
creativity and passion for food and entertaining.
" Whatever I'm doing, I'm always looking to come up
with new ideas - new layouts, new types of cheeses, new
themes. I'll even wake up in the middle of the night with
ideas. "
As the early pandemic restrictions faded, Rumming
opted to return to her spa business. But by that point Posh
Cheeseboard had grown into something formidable that
she wasn't about to give it up. " When the spa reopened, I
was doing both for a while, " she explains. " But I ended up
selling my spa in October 2021 - to my manager at the
time - and I'm doing this full-time now. "
As the business community makes its way back to the
office, Rumming says there's been a growing demand
for her products as a welcome-back treat or as a way
of improving the office environment. " For example,
businesses will do a breakfast and a lunch box when it's
their first day back, " she says.
Posh has also found a niche market as an alternative
to traditional bereavement and condolence gifts.
" Sympathies are huge for us, " she says, " a grazing box is a
perfect food for that. "
What Posh Cheeseboards has done for Rumming is also
give her some of her time back, and as she and the business
emerge from the pandemic, she's keen to keep it that way.
" I'd like to grow, but not too huge, " she says, adding that
she gets to work with family members (her dad makes the
actual wooden cheese and charcuterie boards, and her mom
comes in once a week to help out), and the balance is ideal
for her right now. She is aiming to grow the corporate client
side of the business and wants to expand the types of catered
food she offers going forward. " We're trying to become more
of a one-stop shop for catering, " she says.
But she's not rushing. " I like how manageable it is right
now, " she says. " I travel a ton, so I like to keep things busy,
but not busy enough that it's not easily managed by my staff.
I still want to streamline and do what we do best, and I'm in
a good position. "
KIERAN DELAMONT
SEPTEMBER 2022 | londonincmagazine.ca | 11
http://www.londonincmagazine.ca
London Inc. September 2022

Table of Contents for the Digital Edition of London Inc. September 2022
