Sunday Supper

Redefining the $60B Frozen Aisle with Better-for-You, Restaurant-Quality Food.

https://wefunder.com/sunday.supper

Total raised on Wefunder: 54350

Total investors: 28

Quick facts

  • Launching new SKUs in Whole Foods, Giant, Target, Gelson's & more in 2026
  • Backed by top investors—TV star Daniella Monet, vegan VC Ryan Bethencourt & author Gene Stone.
  • Founders that have built and sold multi-million-dollar brands: Good Planet, Cinnaholic, Surface.
  • When Billie Eilish (125M followers) & Finneas (4.6M) send your lasagna to 250 friends...it’s a hit!
  • 800+ doors and growing—Whole Foods, Albertsons, Fresh Market, GIANT, Central Market & many more!
  • Mozza Fritto is flying off shelves—selling above the category average across the board!
  • Developed by a James Beard Award winner. Enough said.
  • 100% five-star reviews. Our DTC customers can’t get enough.

Team profiles

Featured investor profiles

Invest in Sunday Supper

Redefining the $60B Frozen Aisle with Better-for-You, Restaurant-Quality Food.

FIRST GOAL HIT (You can still invest)

$494,350

raised from 28+ investors
INVESTMENT TERMS
Future Equity
$8M valuation cap
$1K, $5K, $10K, $15K

What Investors Say

LEAD INVESTOR
Invested $25,000 this round
I’m investing more into Sunday Supper because I believe it’s one of those rare brands that perfectly blends taste, purpose, and opportunity. The founders have a proven record of building exceptional companies and know how to create products and stories that resonate. The frozen Italian category is filled with legacy names like Rao’s, Bertolli, Stouffer’s, and Amy’s, but none deliver the same restaurant-quality experience with modern, plant-forward values. Sunday Supper has carved out a premium niche — the food is indulgent yet mindful, accessible yet elevated. As an omnivore, I love that it’s so delicious I’d choose it over any traditional option, and I feel good knowing it’s better for the planet, animals, and my health. This brand isn’t just growing — it’s defining the future of comfort food, and I’m confident it’s on its way to becoming a household name.
What People Say