Allyson's Kitchen and SOREDI

Allyson’s Kitchen is a classic example of what local and state economic professionals have been fashionably stating about Oregon for years; come for a day, stay forever. While the decision to call Ashland home was made only three days after a first time visit, it was five years before the gourmet retailer established itself on East Main Street.

The innovative culinary entertainment venue is now in a rapid expansion mode with eight years in the business behind them and a recent expansion in Bend under their apron, thanks in part to a SOREDI business loan. Their five-year expansion plan includes consideration of another ten stores in Oregon, Washington, and northern California.

Allyson Holt, co-founder with husband Steve, says her favorite part of the day is still admiring the rolling hills on one side of the valley and the forested mountain terrain on the other side while passionately reflecting on how much she feel at home in Southern Oregon. Allyson adds that their location halfway between Portland and San Francisco, access to locally grown produce, and the synergy with other local businesses is unsurpassed.

With regard to the creativity and innovation that fuels their business, Allyson comments that she is continually thinking of new ways to serve the customer – a mindset that is passed down to the nearly 30 employees with growing careers in Ashland and Bend. “Innovative talent is vital to my business and creative thinking must happen daily.” Holt adds with a smile that all her “great ideas come in the shower and I have at least five new ideas each day.” On a more serious note, she adds that effective businesses need to rely on a collective pool of ideas and people with a passion for what they do.

Revenues and growth have been steady for the company – averaging about eight percent yearly, but sales this year are expected to approach $4 million with the Bend addition. The Bend store will feature a recipe contest this year and promote on the Food Network, with a two-minute kitchen segment for the winner and Allyson herself, to air on July 27.

Several graduates from Southern Oregon University are on staff and are flourishing in their careers. Holt does not foresee keeping the talented workforce to be problematic as they already live in the region and are passionate about what they do. The cool factor for her and her employees is the combination of food and wine and the great kitchen gadgets at their fingertips.

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