Sunday Supper

Sunday Supper began with a simple idea: create a plant-forward Italian brand that could stand toe-to-toe with tradition—no compromises, no comparisons, just deeply satisfying food in its own right. Founded in 2021, in the middle of a world slowed down by COVID, while most people were baking bread, founder Richard Klein was in his kitchen experimenting with almonds and cashews to make cheese—determined to craft a lasagna that delivered everything he loved, without meat or dairy. What started as a personal pursuit quickly became something more. Having gone plant-based years earlier after moving to Los Angeles—first for health, then for animals, the planet, and people—he began recreating the meals he remembered from time spent with Italian friends: long tables, generous portions, and food made to be shared. He started hosting weekly gatherings—"Sunday Suppers"—entirely plant-based Italian feasts that grew from intimate dinners into something of a ritual. As the tables filled and word spread, a friend in the food world suggested selling the lasagnas online. He took it as a dare. Within weeks, he had set up a commercial kitchen, partnered with a chef to refine the recipes, built a website, and lined up fulfillment. Within three months—without a dollar spent on marketing—Sunday Supper sold 3,000 lasagnas direct-to-consumer. Momentum followed quickly. Within eight months, the brand was named one of three finalists in the Whole Foods MarketLeap Program. Not long after, Sunday Supper launched at The Fresh Market, where it quickly moved from a seasonal feature to an everyday staple. Today, the brand is carried in over 800 stores nationwide, including Whole Foods Market, GIANT Food, and beloved regional markets like MOM's Organic Market and Bristol Farms. What began around a table continues to guide everything they do—food made with intention, meant to be shared, and designed to bring people together.