Hurts Donut Co. LLC co-owners Tim and Kas Clegg currently are celebrating the opening of their 16th location in Katy, Texas, but they're also brainstorming new ways to expand their company.
Plans for a pie shop are in the works, Kas Clegg told Springfield Business Journal this morning.
"We've got recipes and our ideas, just not a lease on a building yet," she said, adding the company does have a spot in mind at a high-traffic Springfield location.
Once executed, she said, pie shop plans include flavors just as unique as the ones found at Hurts Donut. A name for the shop has not yet been decided, though a Dec. 10 Facebook post by Kas asks for suggestions. She first identifies a few of her own: Pie of the Tiger, I Only Have Pies for You and Pie Love You. Others chimed in, contributing Pies the Limit and Pie'd and Gone to Heaven. The post has received roughly 200 comments total.
"We're actually just in conversations about that right now," Tim added. "We're not ready to disclose that completely."
The Cleggs have two more unique concepts in mind, including specialty hot dogs, according to Springfield Business Journal archives. In 2015, Tim said Hurts Donut was negotiating with landlord Bob McCroskey to hold on to their lease at their first location, 301 Park Central West. The Cleggs moved their business out of the space only 18 months after opening a larger location at 320 Park Central West.
"We've continued to pay the lease on that space and it's just empty," Tim said, noting some deconstruction has taken place, making it ready for further development.
It's a concept they would like to add to the Hurts Donut mix - as soon as their schedule will allow it.
The couple for the last year have been working toward a goal of opening 20 stores by the end of 2017.
"We're going to be shy of our goal of the amount of stores we're going to open," Tim said. "It was mostly real estate hurdles in different cities we're working on."
Hurts Donut's 2017 revenue is expected to double compared to last year's $10 million.
"I think we'll be close to $21.5 million or $22 million," he added. "We've been able to manage our growth appropriately."
To help with that growth, the company promoted a brand development manager in the corporate office. They've also opened up their own test kitchen in a large, downtown warehouse behind Springfield Brewing Co. at Benissimo Gelato and Sorbet.
"We're making the appropriate internal strides," Tim said, noting a new concept could take a year or two to actually open.
"It is baby steps along the way," he said. "It's just really hard to say."
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