SLO’s Finest Commissary and Kitchen fosters growth of small business in San Luis Obispo
Dozens of small food and wine businesses in San Luis Obispo have access to kitchen space thanks to SLO’s Finest Commissary and Kitchen. This Edible article shares firsthand accounts about their success.
Story by Christian Camacho
Photography by Jennifer Olson
Opening a restaurant or launching a new food product is an expensive endeavor, one that can spell financial ruin for those who expand too fast and without the right resources. The required investments of money and time can’t be taken lightly. For some locally, the dream of providing food and meals to the community from a restaurant, shop or otherwise, would remain a dream if not for the support of someone like John Carswell.
Through his business, SLO’s Finest, a kitchen commissary and shared kitchen, John has helped launch 70 food-related businesses in the area over the past six years. His love for the food industry began in college. Now equipped with a business finance degree from Cal Poly, John finds motivation in supporting others to achieve their culinary aspirations. “I want to be able to help the community… to get that feeling and vibe where I help people build their food dreams,” he says.
The idea of SLO’s Finest is simple: offer a creative, yet efficient, equipped workspace at a cost-effective rate. Tenants may sign up for the hours they would like to use it, and request and capitalize on the provided equipment that best suits their needs, all for a fee that works for both parties. To help tenants be successful, John says he has loaned them money, offered marketing services, and has offered to rearrange the space in certain instances.
“The kitchen is not about the money; it’s about the help,” he explains. By letting others to use his space at 3563 Sueldo Street in San Luis Obispo, John has fostered the creation of a new culinary delights, many of which are signature local flavors now.
One business that has benefitted is BlissRiver Organics, which Owner AnnaLillian Mercado began in her home kitchen. Once she discovered the curative elements found in elderberries, she knew she had to share them. Along with the growth in her business came the need for a larger workspace. SLO’s Finest has provided that at a cost that fits her budget. It also has allowed her to expand distribution of her products beyond farmers’ markets to the shelves of local grocery stores.
As far as the cost of using SLO Finest’s kitchen commissary, AnnaLillian says that “it’s definitely one of the most affordable,” and this has been invaluable to her enterprise. “John is very flexible and very generous with his time and with his advice; it’s really nice.”
Then there’s Dominique Gonzales, the Founder and CEO of Root Elixirs, a SLO-based company making premium sparkling mixers for cocktails. Though Dominique established her company before meeting John in 2016, she has expanded it further into more business partnerships in the downtown area since the two started working together. John and Dominique speak highly of each other, namely of one another’s willingness to lend a hand, even when every hand is fully occupied. “It’s always nice to know you have someone who will support you and that you can depend on,” Dominique says. While John runs a multitude of side projects, wearing every possible hat a one-man band can balance on his head, he always seems to find time for those who need him.
The community forged among those working with SLO’s Finest acts as a symbiotic network of determined individuals, and they have John to thank for bringing them all together. It’s not just entrepreneurs who benefit from SLO’s Finest. If you’ve bitten into the woodfire crust of a pizza from Bear & the Wren, broken bread made from Back Porch Bakery, enjoyed a cocktail mixed with Root Elixirs or enriched your soul with elderberry concoctions by BlissRiver, you’re among those who have benefitted, too.
The business name “SLO’s Finest” is really a call to action, encouraging those who use the resource to bring their own concept to fruition. Also, it reminds us that the finest products and meals can be found in our own backyard.
John also recently opened a storefront at 3000 Broad Street, where tenants’ products are available for sale. He also runs a catering service, offers private chef and culinary instruction services.
Editor’s note: This version of the story differs from the print article, in that it directly states the address of SLO’s Finest Catering and omits remarks about John’s college experience.
