InTouch with Southern Kentucky January 2020 | Page 8

Currently, Zilla Meals is easy to
the business on East Mt. Vernon
Street in downtown Somerset, one
of the most well-traveled streets off
of U.S. 27.
However, Zilla Meals actually
started online out of a kitchen in
neighboring Jamestown, Ky. As a
personal trainer and coach, Adams
would help make nutritional plans
for his clients.
“They’d jokingly ask if I’d make
meals for them that were on their
plan, and I said, ‘No, that’s some-
thing you have to do,’” he said, not-
ing that the realization eventually
hit: Why NOT make the meals?
“We put our heads together and
said, ‘This is something that could
be done,’” said Adams. “People are
already coming to me for help; why
not provide that for them, so they
really do have zero excuses?”
So the website was born, and
Zilla Meals started out delivering
their meals to Columbia and Rus-
sell Springs, then branched out to
Somerset, London, Campbellsville,
and many other surrounding com-
munities -- even places as far away
as Louisville and Ft. Knox. But the
Adams’ saw opportunity in Somer-
set and leapt at the chance to open
their first storefront location.
“This is right in the heart of
downtown,” said Adams. “We know
Somerset is flourishing and we want
to be a part of downtown and pro-
vide a service that no one else here
provides.”
Since opening in May 2019, Zilla
Meals has seen heavy traffic flow,
helping people keep the weight off.
Having the physical location has
“100 percent” had an impact on
Zilla’s business, said Adams.
“It’s been going really well,” he
said. “We’ve seen a lot of familiar
faces, a whole lot of new faces. We
get new customers in here every
day. It’s just really good to see
health-conscious people here in
Somerset.”
It’s that interaction with custom-
ers, face-to-face, that’s been among
the biggest impacts of the Somerset
store.
8 • I n T ouch with S outhern K entucky 
CALEB LOWNDES I CJ
Above: Jordan and Sarah Adams pose with their favorite meals inside of
their restaurant.
Below: A meal in the process of being prepared.
“Word of mouth has spread like
wildfire,” said Adams. “Luckily, we
have a good product. People are
actually sending their friends and
family in here to get it themselves.
(And if you’re wondering, no,
“Zilla” doesn’t mean anything in
particular -- Adams just liked how
the word sounded.)
Sarah serves as manager of Zilla
Meals, and they have a staff un-
derneath them to help fulfill the
requests of their customers -- and it
is those customers who guide what
Zilla Meals makes and turns into
something delicious but nutritious.
“We try to take goods that
wouldn’t normally be healthy and
J anuary 2020