We’re excited to introduce you to the always interesting and insightful Richard Klein. We hope you’ll enjoy our conversation with Richard below.

Richard, thanks for taking the time to share your stories with us today So, naming is such a challenge. How did you come up with the name of your brand?

When I launched the company, I knew I wanted it to be about more than just food—it was about recreating that feeling of coming together at the table and sharing a meal with the people you love. That’s where the name Sunday Supper came from. In Italian-American culture, Sunday has always been the big family meal—everyone gathered around the table for classics like lasagna, fusilli alla vodka, eggplant parm, and of course mozzarella sticks. It’s the kind of meal that stretches out for hours, where food is passed around, stories are told, and you feel connected to tradition and to one another.
Our products are inspired by those same Italian-American classics, but reimagined in a way that’s better for you, better for the animals, and better for the planet. We’ve taken the comfort and indulgence of those Sunday meals and made them completely dairy- and meat-free—without losing any of the flavor or joy that makes them so special.
The name Sunday Supper just felt perfect because it captures both the nostalgia of tradition and the excitement of reimagining it for today.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I’m Richard Klein, Co-Founder and Head of Product at Sunday Supper, a plant-based frozen food brand reimagining Italian American comfort classics. My journey began when I went vegan nearly a decade ago, inspired by health, sustainability, and animal welfare, and I wanted to bring that shift into the food I grew up loving.
At Sunday Supper, we take iconic dishes like lasagna, fusilli alla vodka, eggplant parm, and mozzarella sticks and make them entirely dairy-free—using clean, premium ingredients that deliver on both flavor and nostalgia. What sets us apart is our focus on authenticity and partnerships with best-in-class makers like Abbott’s Butcher, Elmhurst, and Treeline, so our food tastes just as rich and satisfying as the originals.
What I’m most proud of is creating a brand that brings people together around the table without compromise. Sunday Supper isn’t just about convenience—it’s about joy, tradition, and connection, made better for you and for the planet.

Have you ever had to pivot?

One of our biggest pivots came early on. We originally launched Sunday Supper as a direct-to-consumer business, selling frozen lasagnas online for $45 each plus shipping. The response was incredible—people all over the country, both vegan and non-vegan, were ordering and spreading the word.
But the reality set in quickly: shipping frozen food overnight with dry ice and specialized packaging just wasn’t sustainable. The costs were high, the logistics complicated, and it wasn’t the best way to get our food into more hands. So, we made the decision to pivot into retail distribution.
That move completely changed our trajectory. Today, Sunday Supper is available in over 600 stores nationwide, making it far easier and more affordable for people to enjoy the classics we’re reimagining.

We’d love to hear about how you met your business partner.

I first met my business partner, Spencer Oberg, while we were developing our mozzarella sticks. At the time, he was heading operations for a plant-based cheese company, and we immediately fell in love with the flavor and texture of the product he was helping create. Through that process, I got to work closely with Spencer and quickly came to admire his honesty, directness, and problem-solving approach—he’s one of those rare people who is both sharp in business and genuinely kind. When Spencer later moved on from that role, I reached out and told him we were looking for exactly someone like him to help take Sunday Supper to the next level. He joined as our CEO a little over six months ago, and working alongside him has been nothing short of amazing.

Contact Info:

• Website: https://www.sundaysupper.com
• Instagram: https://www.instagram.com/sundaysupperfoods/
• Facebook: https://www.facebook.com/vegansundaysupper
• Linkedin: https://www.linkedin.com/in/richard-klein-aa163117/