How My Prepaid Meal Prep Hit $203,956 in Its Fourth Month.
Copy me in your city, without a new kitchen or marketing skills.
Watch the video first. It answers most of what you’d ask on the call.
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Two ways from here
Ready to move? You have $3,000 set aside for Meta ads, a kitchen that can turn out 500 meals a day, and you can start within 14 days — book the call below.
Still exploring? That’s fine — start with The ugly truth about starting a food business in 2025 and book when you’re ready.
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Book your fit call
I’ve built this three times and sold all three. Now I’m looking for operators to take it even further, together.
You’ll pick a slot on the next screen (Google Meet, 30 min). Bring your numbers if you have them. The call is concrete, not a webinar.
Questions every call starts with
Ten answers so we can spend the 30 minutes on your kitchen, not on the basics.
Will you bring more customers to my restaurant?
No. Flambia launches a second business inside the kitchen you already run: daily meals people pay for a week or a month ahead, delivered every morning. Your restaurant keeps trading exactly as it does today. If what you want is more covers for the restaurant, this call is not the right one.
Where do the customers come from, and who pays for the ads?
From Meta ads run in your delivery area, from day one. You pay Meta directly from your own ad account, which is why the booking form asks whether you have $3,000 set aside. The first customers pay before you cook, and that money funds the next round of ads.
What does it cost?
The fee has three parts: a one-off amount to build and launch, a monthly fee, and a share of turnover once you are selling. It is one price for every kitchen. I state it in the first minutes of the call, and the call ends with a yes, a no, or a date.
Whose account does the customer money land in?
Yours. Customers pay into your bank account through the store we build for you. Flambia invoices you once a month. Nothing passes through us.
Do I cook my cuisine or your recipes?
Your cuisine. An Italian kitchen sells Italian daily menus; a Korean kitchen sells Korean ones. You can draw on a library of 8,842 diet-optimized recipes, each with its nutrition data. The final menu is your decision.
My kitchen only runs afternoons and evenings. Does it still work?
Yes. You cook in the hours the kitchen is quiet: after the lunch rush, between events, or in the evening after service. Meals are chilled and packed, and go out on one morning route. Orders close 36 hours before delivery, so on Tuesday you already know every portion and every address for Wednesday.
When do deliveries go out, and what does a customer pay per day?
Every meal for the day goes out in one bag, in the morning, before breakfast. Customers pay for a week or a month up front. In the film I work with $25 a day for five meals; your city and your menu set the real price.
Do I need a new kitchen, more staff or drivers?
No new kitchen and no new team. The same people cook in hours you already pay them for. Deliveries run as one morning route, with your own driver or a local courier. All three of my brands cooked in one kitchen and sent out about 2,000 bags a day, all delivered by morning.
How long from yes to the first paying customers?
About six weeks, in three stages. First the brand and the online store. Then a trial cook for friends and family, so you see the labels print and the bags line up. Then the presale: the first payments land in your account before you have cooked a single portion.
What happens on the call, and can I stop later?
Thirty minutes on Google Meet. I ask about your kitchen, your capacity and your numbers; you ask anything from this list or beyond it. The call ends with a decision: yes and a start date, or a plain “not now”. If we work together and you want to stop, you give one month’s notice. Your brand, your recipes and your customers stay yours.
You’ll pick a slot on the next screen (Google Meet, 30 min). Bring your numbers if you have them.