I Made $53 In Eight Hours. Sitting In The Rain. And I Couldn’t Even Leave.
How I escaped the event trap, built 8 income streams from my home kitchen, and turned the whole system into a franchise with 50+ locations — and how you can copy it, step by step.
Let me tell you about the worst day of my food business life. It was my first contracted event. Shaved ice. Alaska. Summer.
I showed up. Set everything up. And then… it started raining. Not a drizzle. Rain. You know that sick feeling — watching people pull their hoods up and walk right past your booth without making eye contact?
And I couldn’t leave. I’d signed a contract. Paid the booth fee upfront. I was committed to sitting there no matter what — rain or shine, crowd or empty parking lot.
And the worst part wasn’t even the money. It was the feeling of being completely trapped — by the weather, by the contract, by a business model where every dollar I made depended on things I couldn’t control.
That summer I sat through event after event hoping the weather would cooperate. Then winter came. No events. No income. I sat there staring at leftover supplies thinking — how am I going to make money for the next seven months?
I thought to myself: there has to be a better way. So I started researching. And that’s when I found it — the cottage food law.
Turns out I could legally sell food straight from my own home kitchen. No commercial space. No $2,000/month kitchen rental. No food truck loan. Just my regular kitchen, a simple application, and a product people actually wanted.
So I did it. But I didn’t just switch products — I switched my whole thinking. The problem with my shaved ice business was never the shaved ice. It was the foundation: one product, one way to sell it, completely dependent on weather, events, and other people’s decisions.
I found the right product — malasadas — and I built eight different ways to sell them. Eight doors. So I was never depending on just one to open.
It worked so well I eventually turned it into a franchise. That franchise now has over 50 locations across the United States.
You don’t have to figure this out the way I did. I built it — and I’m handing it to you.
The system is rigged against small food entrepreneurs.
Event coordinators change the rules on a whim. Weather destroys your income through no fault of your own. Booth fees keep going up while foot traffic goes down.
You’ve been playing a game where all the rules favor everyone except you. The organizers get paid whether you make money or not. Other vendors undercut your prices because they don’t understand their real costs.
You’re not struggling because you’re doing something wrong. You’re struggling because you’re trying to build a business on the wrong foundation.
Busy doesn’t mean stable. Busy just means… busy. If your income disappears the second the weather turns bad, you’re not building a business — you’re on a hamster wheel. And I know that, because I was on it too.
You’re not starting from zero. You’re adding on.
That’s not nothing — that’s actually everything. The only thing missing is the foundation. Because right now you’re building on sand: events, weather, coordinators, booth fees. Things you can’t control.
Some events are amazing. Some are worth every minute. But here’s what I want for you — I want events to be the cherry on top. Not the whole business.
Not hoping the weather holds. Not crossing your fingers that the coordinator puts you in a good spot. Just… knowing. That’s what this system gives you.
Not all food products are created equal.
Most people starting a food business pick products that doom them before they even start. Things that spoil. Things that need refrigeration. Things that have to be served hot or they’re garbage within an hour.
I found something different. Malasadas. Hawaiian donuts — crispy on the outside, fluffy on the inside, and honestly, completely addictive.
But here’s the part that changed everything: they’re completely shelf stable. Make them in the morning, sell them all day. No refrigeration. No reheating. No spoilage. No timing stress.
And because they’re shelf stable, you’re not trapped in one place selling them one way. That’s not a food business. That’s a system.
And the boxes people can’t stop buying
From a 6-pack to a loaded party box — a size for every customer, every event, and every wholesale order.
Most food businesses give you one way to make money. This gives you eight.
Show up. Sell. Go home. Repeat. That’s not a business — that’s a job.
Let’s say you had a slow Saturday. Bad weather. Dead event. You packed up early and went home with half your product. In a normal food business, that’s just a bad week.
But what if a school fundraiser order came in that same morning? And a wholesale order from a local coffee shop? And three dozen donuts someone ordered online the night before — while you were asleep?
That slow Saturday doesn’t hurt you anymore. Because you’re not depending on one thing going right. That’s what eight income streams actually means — not eight things to manage at once. Eight doors. So you’re never stuck waiting for one to open.
You don’t have to do all of them on day one. You just have to know they’re there — and we teach you all of it, step by step, one at a time, with a real coach in your corner the whole way.
The Wiki-Licious Franchise System — everything I wish someone had handed me on day one.
Complete Training Program
We start from scratch — no experience required, and I mean that literally. Product mastery, legal setup, licensing, compliance, all laid out step by step with zero guesswork. Plus a full professional branding package: logo, packaging, website. Everything you need to look like you’ve been doing this for years — even if you started this morning.
AI-Powered Marketing Machine
An all-in-one CRM that tracks every customer. Automated email and text marketing that brings people back. AI that writes your social posts and emails for you. A complete POS, and online ordering so customers can buy while you sleep. Most businesses pay $400+ a month just for these tools. You get all of it — fully set up, fully trained — included.
Personal Coaching + Ongoing Support
This is the part I feel most strongly about — because I didn’t have it. You get a dedicated coach assigned specifically to your success. Real calls. Real answers. Real guidance whenever you need it. And we don’t stop showing up — not for 30 days, not for 90 days. We stay with you as you get up and running. This is a partnership, not a transaction.
Protected Territory
One franchisee per area. Once your territory is claimed, it’s gone — nobody else from Wiki-Licious can come into your backyard and compete with you. That protection is yours.
A real business that you actually own.
I did it the hard way once. I wouldn’t go back.
I opened a real bakery once. Commercial space. Employees. All of it. And yes — it worked. But I also worked insane hours, dealt with employee drama, and our shop got broken into eight times. Eight times.
I finally looked at everything I was dealing with and thought: wait — the home-based model was actually better. Less stress. No employee headaches. No overhead eating my profits before I could even enjoy them. That’s when I stopped doing it the hard way — and started teaching other people to skip it altogether.
Here’s what I love about these stories. Dona wasn’t a food person. Kristy just wanted a little more flexibility. The Oloa family wanted freedom. None of them had it all figured out before they started. They just said yes.
And our franchisees come from every background you can imagine — retired couples, young families building something together, former corporate employees who wanted their time back, stay-at-home parents who needed flexibility, people with zero baking experience. The one thing they all had in common? They were done waiting for the right time. And done doing it the hard way.
None of these stories are really about donuts.
They’re about time. They’re about freedom. They’re about not having to choose between making money and being present for the people you love.
The donuts are just the vehicle. 🍩
I won’t pretend it’s risk-free. But you won’t do it alone.
Starting a business always has some risk — I’d be lying if I said otherwise. But here’s what I can promise. When I started, I had nobody, and every mistake cost me money and time I didn’t have. You don’t have to do it that way.
You get a dedicated coach assigned to your success. Real calls. Real answers. Real humans who actually pick up. And we don’t stop showing up — not 30 days, not 90 days. We stay in it with you as you get up and running.
Your success is our success. This is a partnership, not a transaction.
If you’ve read this far — something in you is saying yes.
Don’t talk yourself out of it. Here’s all I’m asking you to do right now:
One franchisee per area.
We only allow one franchisee per protected territory. Once your area is claimed, it’s yours alone — nobody else from Wiki-Licious can come into your backyard and compete with you. That protection is the whole point.
So before you decide, it’s worth two minutes to check whether your area is still open.
The choice is yours.
You can keep doing what you’re doing — keep showing up, keep hustling, keep crossing your fingers that the weather holds. Keep building on sand.
Or you can take two minutes right now and find out what’s possible when you finally build on something solid. The application is free. The call is free. You’ve already survived the hard part of the food business — now let’s build something worthy of everything you’ve already been through.
P.S. You didn’t get into the food business to sit in the rain making $53 a day. You got into it for freedom. For flexibility. For something you could be proud of. This system is how you actually get there.
P.P.S. You don’t have to start over. You don’t have to abandon what you’ve built. You just have to add the foundation that makes everything you’ve already done actually pay off. Two minutes to apply. That’s all I’m asking.
This is not an offer of a franchise. An offer of a franchise can only be made through the delivery of a Franchise Disclosure Document (FDD). Any representations made are subject to the terms of that document. No statement on this page should be interpreted as a guarantee or projection of earnings; individual results vary.
Wiki-Licious · 1120 Huffman Rd #24-622, Anchorage, AK 99515 · wikidonuts.com/franchisenowhome