I do not recommend making boards a day in advance. I totally understand why you would want to, but your board won’t look as nice and your food definitely won’t taste as good, trust me. If you put crackers next to anything that has moisture, they will get soggy and weird. Nuts are the same story. Berries will stain your cheese and anything briney or juicy will just leak onto the other items. I CAN help give you some tips to prep your items a day in advance though: Get Organized: I like to put all the items I’m going to use together so that I know I have all the things I’ll need. Mostly this includes the dry goods, crackers, nuts, dried fruit, basically anything that’s not refrigerated. Produce: Wash and thoroughly dry fruit. I don’t recommend slicing fruit like apples, pears, or persimmons any time before you need it, because they will go bad. But if you want to cut grape stems into smaller bunches that’s totally okay. I do not wash berries because they can go bad. But PRO TIP, store berries with a paper towel in the clamshell, it will absorb some of the moisture and keep them from molding quickly. I also love these Greensaver Produce Saver containers for keeping my produce (including berries) fresh. Side note: I also swear by stasher bags for most everything (except berries). Cheese: I don’t often cut cheese a day early, but you totally can. I often preslice hard cheeses for guests so that they don’t have to do it on the board. Any hard cheese you’re going to serve, cut those a day in advance and then store them in your cheese bags. You can also check out how to best slice different types of cheese in my stories. Don’t do anything to the softer cheeses, like brie. Those you should most often be placing on the board whole anyway.