There’s a moment every host knows — the mild panic of “what do I bring?” — and Margo Khoury built an entire atelier around solving it beautifully. As the Founder and Owner of Better in Boxes Charcuterie Atelier in Halifax’s North End, Margo has created something that sits at the intersection of elevated and effortless: a bistro, provisions shop, and build-your-own charcuterie experience where quality ingredients, local sourcing, and thoughtful presentation aren’t extras — they’re the baseline.
What is your business called and what does it do?
Better in Boxes is a charcuterie atelier, bistro, and provisions shop. We specialize in build-your-own charcuterie boxes, curated grazing experiences, light lunches, catering, and beautifully packaged gourmet gifts. It’s an elevated yet approachable food experience—whether you’re grabbing lunch, hosting an event, or bringing something thoughtful to the table.
What made you want to do this work?
After years in hospitality, I saw a gap between convenience and quality. People wanted something elevated, but still effortless. Charcuterie often felt either overly complicated or underwhelming. I wanted to create a space where customers could walk in and easily build something beautiful, high-quality, and completely personalized.
What problem did you want to solve with the business?
Better in Boxes solves that “what do I bring?” moment—and turns it into something memorable.
Who are your clientele/demographics?
Our clientele is incredibly diverse—young professionals, families, corporate clients, and anyone who appreciates good food and thoughtful presentation. We serve both everyday moments and special occasions, from quick lunches to large-scale events.
How does your business make money? How does it work?
We operate through multiple revenue streams: in-store charcuterie builds, lunch service, retail provisions, catering, and curated gift boxes. Customers can build their own box in-store, order from our menu, or plan ahead for events and corporate catering. It’s designed to be flexible, seamless, and experience-driven.
Where in the city can we find your profession?
We are located in the North End of Halifax. 6049 Saint Albans Street. Richmond Yards
What is the best question a prospective customer could ask a member of your profession when comparing services? Give the answer as well.
Question: “Where do your products come from, and how fresh are they?”
Answer: At Better in Boxes, we prioritize quality ingredients with a strong focus on local sourcing whenever possible. Everything is prepared fresh daily and curated with intention—from the cheeses to the smallest garnish.
What is the best part about what you do? What is the worst part?
The best part is creating experiences—seeing someone open a box or walk into a grazing setup and feel that sense of excitement. Food is emotional, and being part of people’s moments is incredibly rewarding.
The hardest part is the constant balance. Hospitality demands long hours, consistency, and attention to detail—but that’s also what makes it so meaningful.
What is your favourite joke about your own profession?
“I don’t make charcuterie boards… I solve last-minute hosting crises.”
Where can we follow you?
You can follow us on Instagram, visit our website, and visit us in-store to experience it firsthand.
PAY IT FORWARD: What is another local business that you love?
I love supporting Ori—it’s a beautiful local spot with a strong sense of community and a thoughtful approach to what they do.
