It can be difficult to stand out in the crowded, competitive restaurant business, but Mike Clayton found a way to do just that.
A Brigham Young University graduate with a master's degree in taxation, Clayton started his career by working four years with a "Big Six" accounting firm. But he had the entrepreneurial bug and in 1989 considered a number of ideas he thought could turn into a successful company.The result was Hogi Yogi, a dual concept restaurant featuring hoagie sandwiches and frozen yogurt.
To set his restaurant apart, Clayton took a different approach to frozen yogurt, developing a hard-packed variety that is nearly identical to ice cream in both taste and texture. He also saw the potential of letting consumers create their own yogurt flavors by adding fresh fruit, nuts or candies to it.
Initial success led Clayton, president of the company, to open five restaurants in the first few years. Franchising started in 1993 in Redlands, Calif., and the chain currently includes about 85 stores in 10 states.
Growth pains are common as a company stretches to match its needs, but Clayton has focused on a strategy of growth that is sustainable and controlled.
With its recent move into a new corporate office and training center, Hogi Yogi plans to grow by areas. By opening areas with several stores at one time, franchises receive the benefits of name recognition and purchasing power.
Store growth goals are set on a one-year, five-year and 10-year basis. By that time, Clayton expects Hogi Yogi franchises to be well-known both nationally and internationally.
Clayton, 37, encourages corporate and store-level participation in community events, such as the state food drive the company sponsored several months ago.