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

Sharonda , looking forward to hearing all of your stories today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

MillyMeals started from my love of cooking and the joy I get from feeding people. What began as me cooking for family, and friends eventually turned into people asking when I was selling food a and encouraging me to take it more seriously. At first, it was just an idea in the back of my mind, but I decided to explore what it would actually take to turn that idea into a business.

The first steps were researching food safety requirements, obtaining my food protection certification, creating a name which actually given by a friend of mine TeeJay who helped select the brand name, “MillyMeals” and from there I’ve stuck with it since, building and creating an identity, and figuring out what type of meals I wanted to be known for. I spent time testing recipes, calculating food costs, learning how to price my meals, and creating social media content to introduce MillyMeals to potential customers.

Once I launched, I learned quickly that running a food business involves much more than cooking. I had to manage marketing, customer communication, ordering, budgeting, scheduling, and food preparation while balancing a full-time job. There were successful weekends, slow weekends, lessons learned, and adjustments made along the way. Each meal sold gave me more confidence to keep going. MillyMeals continues to grow because of consistency, creativity, and a genuine passion for serving quality food that brings people together.

Sharonda , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I am the owner and chef behind MillyMeals, a food business built on quality, consistency, and a genuine passion for cooking. My journey into the culinary world started long before MillyMeals. I have always enjoyed creating meals for others, but what sets my experience apart is that I have received hands-on training from professional chefs and worked in real restaurant and kitchen environments. That experience taught me the importance of flavor composition, food safety, presentation, and consistency—skills that I bring into every meal I create.

MillyMeals offers weekly meal sales, catering, vending services, baked goods, specialty drinks, and meal prep services designed to help busy individuals stay on track with their health and fitness goals without adding more stress to their daily lives. I wanted to create more than just another food page selling plates from home. I wanted to build a brand that people could trust for quality food and a professional experience.

What sets MillyMeals apart is my commitment to fair and consistent pricing, bold flavors, and attention to detail. I am most proud of the relationships I’ve built with customers and the fact that people continue to support and believe in my vision. I want people to know that MillyMeals is built on passion, professionalism, and the desire to bring people together through great food.

Any advice for growing your clientele? What’s been most effective for you?

One of the most effective strategies for growing my clientele has been consistency. Whether it’s posting on social media, interacting with customers, or offering menu items people genuinely enjoy, I’ve learned that showing up consistently builds trust and keeps people engaged. Social media has played a major role in helping me gain traction, especially through sharing behind-the-scenes content, food preparation videos, customer reviews, and updates about upcoming menus.

Another key factor has been listening to my customers. While I enjoy being creative with new dishes, I’ve learned that customers often return for the items they already know and love. Maintaining a balance between introducing new options and keeping popular favorites on the menu has helped. As satisfied customers often share their experiences with friends, family, and coworkers. For me, growth has come from consistently providing quality food, staying visible online, and building genuine relationships with the people who support my business.

Can you share a story from your journey that illustrates your resilience?

Resilience has been a theme throughout my entire life. As someone who was adopted, I grew up understanding that not every path would be clearly laid out for me. A lot of my journey has involved figuring things out as I go, learning through experience, and creating opportunities instead of waiting for them to come to me. That mindset has shaped not only who I am as a person, but also how I approach business.

When I started MillyMeals, I quickly realized that passion alone wasn’t enough. There were slow weekends, menus that didn’t perform the way I hoped, moments of self-doubt, and the challenge of balancing entrepreneurship with a full-time career. I’ve had weekends where sales exceeded my expectations and others where I had to regroup and rethink my approach. Instead of viewing those moments as failures, I chose to see them as lessons.

One thing I’ve learned is that resilience isn’t always about making big comebacks—sometimes it’s about continuing to show up when things don’t go as planned. I’ve always believed that if I want a certain life, I have to help create it myself. That belief has pushed me to keep learning, adapting, and investing in my goals even when progress feels slow. MillyMeals is a reflection of that resilience: a business built not just on food, but on determination, growth, and the willingness to keep moving forward.

Contact Info:

• Instagram: https://www.instagram.com/millymeals_/
• Yelp: Sharonda Moss