Slurp is preparing to open a new takeout-focused kitchen near San Diego State University, with a target opening date of November 20, pending permits. The location will extend the brand’s reach into the university area and nearby communities while its owners consider additional expansion opportunities across San Diego.
Slurp focuses on Thai street food, bringing the flavors and casual approach of street-style Thai cooking to its San Diego customers. The partners said they want to continue building the brand around the food itself, consistent customer service, and an active connection with the community through social media.
What Now San Diego reached out to Slurp partners and co-owners Carlo Perez and Jean Kim, who shared their plans for the new kitchen and provided insight into the brand’s future. The new kitchen is listed at 6334 El Cajon Blvd.
It will operate exclusively for takeout and delivery, with no dine-in service. Orders will be available through platforms including DoorDash and Uber Eats. The owners estimate the kitchen will serve an approximately 10-mile radius, reaching customers around SDSU, La Mesa, and parts of Mission Valley.
“It’s completely different from our other locations,” Perez said, explaining that the SDSU kitchen will operate exclusively as a takeout and delivery location, with no dine-in option.
Beyond the SDSU opening, the partners are considering additional projects in the region, although no further locations have been finalized.
Perez said their immediate expansion plans are focused on San Diego, with interest in North County and other established real estate markets in the area.
The owners also confirmed they have held discussions with San Diego International Airport about a potential opportunity. However, the project remains in its preliminary stages.
“We love San Diego. We love serving the community,” the co-owners told What Now San Diego. They added that the team wants to continue growing the brand while staying true to its focus on Thai street food, providing good customer service, and engaging with customers through social media.
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