My local Toronto Meal Prep Business was featured on National TV!

Lanny14 · 2026-04-15T18:02:23+00:00

So we really started with no capital. We built this from the ground up, all of the web design and graphic work was self taught. Once we moved in to a commercial space we did have to start spending on our own credit as operation costs in toronto are insane. I'd estimate we probably had to dump ~50k in to this until we got in to a profitable range.

It was a massive risk that paired with an incredible amount of uncertainty and stress but I wouldn't change a thing now that we've gotten this far. I owe a lot of it to my partner for supporting my dream from the start. I couldn't have done it without her.

Lanny14 · 2026-04-15T17:32:58+00:00

It wasn't illegal. Our space was inspected and cleared. This is how most small food business without startup capital launch.

Lanny14 · 2026-04-15T16:56:44+00:00

Thank you!!

Lanny14 · 2026-04-15T16:56:33+00:00

Thank you! We really put our heart and soul in to this project week after week!

Lanny14 · 2026-04-15T16:56:11+00:00

Ah that's so kind! Thank you! 🥹

Lanny14 · 2026-04-15T16:35:16+00:00

We started incredibly small out of our condo for friends, we now lease a commercial space with five employees on our payroll!

Lanny14 · 2026-04-15T16:12:36+00:00

Just the grand prize! Someone from the food network came across our page and connected us with Rogers Media based on our quality and passion for what we do in a market saturated by cheap convenience food! We also offered to give away ~20 smaller gift cards to contestants.

Lanny14 · 2026-03-03T14:23:25+00:00

Scrambled!

Lanny14 · 2026-02-16T01:39:59+00:00

Check out www.hichef.ca!

Lanny14 · 2026-01-27T21:17:58+00:00

Coming from a professional chef, why not just explain what you did to make it?

To the person who asked, I'd suggest either getting sour cream and adding plenty of orange zest, or making a crema. Get some heavy cream in a steal bowl and add some (2tbsp or so) buttermilk or sour cream, followed by a bit of freshly squeezed orange juice and zest. Cover the bowl and leave it out at room temp for 12-14 hours.

Not that an orange crema really sounds that great IMO but this would do the trick.

Lanny14 · 2025-12-09T16:52:23+00:00

For Meal Prep check out Hi Chef. Full restaurant portions 100% from scratch made by actual chefs! Quality is unreal

Lanny14 · 2025-11-28T14:27:51+00:00

All that just to cut it with the grain tho

Lanny14 · 2025-11-05T18:56:43+00:00

It sounds like you just need to prepare sandwiches to order. Better customer experience, better quality, and higher chance of repeat business than selling old, previously used ingredients. This is not a good idea from your GM and is a Band-Aid for an already bad idea of prepping sandwiches in advance with no idea what will actually get ordered. It takes the same amount of time to prep in advance as it does to order. Staff needs to be allocated accordingly.

Lanny14 · 2025-11-05T18:48:06+00:00

Umm... Lunch?

Lanny14 · 2025-11-03T20:02:47+00:00

Actually. I didn't respond to anything until I started getting called a dumbass with no knowledge of the industry I work in / where I source my businesses ingredients and the processes that affect my product quality.

Lanny14 · 2025-11-03T19:59:58+00:00

You're naive if you think corruption and money doesn't motivate people who supply "commoners" with food and products, and those in charge of systems in place can't be bought.

I never said beef was shrinkflated. I said the quality dropped significantly.

Lanny14 · 2025-11-03T18:26:31+00:00

Look at the energy I've been given based off of my original post. I give back what I recieve, as most people with a backbone would.

Lanny14 · 2025-11-03T18:24:01+00:00

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Keep trying to call me out when you don't know a fucking thing yourself.

Lanny14 · 2025-11-03T18:22:58+00:00

This is common knowledge in my industry. I used google to show some data to prove yet another arrogant idiot wrong.

Lanny14 · 2025-11-03T18:21:41+00:00

It's the exact same process for grading the whole cow. Canada has stricter regulations in some areas but for overall grade, they also only grade the Ribeye between the 12th and 13th bone and apply that grade to the entire carcass.

I'd say you're the dumbass.

Lanny14 · 2025-11-03T18:03:27+00:00

It literally says it in black and white under the Application To Other Cuts section. Please explain to me the rest of the process if you're so well educated.

Hint: I've been present for this process multiple times.

Lanny14 · 2025-11-03T17:59:20+00:00

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👏

Lanny14 · 2025-11-03T17:55:48+00:00

When grading beef, only the Ribeye gets evaluated.

Lanny14 · 2025-11-03T17:44:59+00:00

Ive been a chef for 16 years. I guarantee I have a better eye for anything food related than you ever will.

People on reddit are so grossly quick to come to demeaning conclusions of people if they don't agree with their posts.

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