Missionary | Author | Teacher | Founder Hungary Budapest Mission Off The Ground (Amazon #1 New Release) Sky Zone
Hungary/Utah
Joined March 2009
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Case Lawrence retweeted
Airline Carefully Selects Most Heavily Accented Employee To Make Gate Announcements buff.ly/ardFNqF
Case Lawrence retweeted
As we bear and proclaim the name and Atonement of Jesus Christ in all the world, it is important for each of us to remember that we are called first to teach, testify, and convert all to the Lord Jesus Christ, our Savior and Redeemer.
Conversion to the restored Church of Jesus Christ of Latter-day Saints follows naturally from that. The proper order of conversion is vital.
Today in Brazil we rejoiced to join with many of these converted disciples of Jesus Christ as we gathered for the dedication of the Belo Horizonte Brazil Temple—the country’s 12th operating temple.
Temples are essential to our Heavenly Father’s plan for His children. In these houses of the Lord we are taught the most important things we can learn and do in mortality and in the life that follows.
I pray that those who worthily serve in this temple and temples around the world will participate with joy and be enlightened and guided by all that is said and done in the house of the Lord.
Case Lawrence retweeted
Neither Tom Holmoe or Robbie Bosco served missions as young men so to serve as mission leaders means everything to them ❤️
Case Lawrence retweeted
Prime Minister Viktor Orbán has just called to congratulate us on our victory.
Case Lawrence retweeted
The Spanish Fork Utah Temple will be constructed on an 8.7-acre site, located at the corner of 100 South and 2550 East in Spanish Fork. Plans call for a multistory temple of approximately 80,000 square feet with an accompanying ancillary building. There are currently six dedicated temples in Utah County. The Lindon Utah Temple will be the seventh. Groundbreaking dates for the Lehi Utah Temple and Spanish Fork Utah Temple have not yet been announced. (Photo: Brayden Barney) #spanishforktemple #spanishforkutahtemple
newsroom.churchofjesuschrist…
Case Lawrence retweeted
Construction of the Budapest Hungary Temple has moved above ground, rising above the blanket of snow that covers the surrounding soil. Red formwork is being used for the cast-in-place concrete walls. Rough openings are visible in the concrete, indicating the locations of windows or doors. Construction of the temple began over six months ago at the beginning of the summer season. (Photo: A. TH) #budapesthungarytemple #budapesttemple
churchofjesuschristtemples.o…
Translating "watched" experiences from TV/Influencers into participatory attractions for consumers...not easy!
Case Lawrence
Founder
@CircusTrix (@SkyZone)
Full episode available here ⤵️
attractionpros.com/podcast
(sponsored by @accesstech)
2026 will continue to see the mash up of IP with Action Entertainment as the most important development in Family Entertainment.....
I see you Ninja Kidz 👀
Case Lawrence
Founder
@CircusTrix (@SkyZone)
Full episode available here ⤵️
attractionpros.com/podcast
(sponsored by @accessotech)
Case Lawrence retweeted
Coming up next:
Case Lawrence
Founder
CircusTrix
Subscribe here ⤵️
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(sponsored by @accessotech)
Case Lawrence retweeted
#AttractionPros Podcast - Episode 434: Case Lawrence (@CircusTrix / @SkyZone) talks about the power of relationships, joy-based entrepreneurship, and influencer-based experiences
Full episode available here ⤵️
attractionpros.com/podcast/
(sponsored by @accessotech)
In 2010, Nicole Tanner—a stay-at-home mom fresh off a successful battle with breast cancer and eager to pursue her dream of starting a business—opened the first Swig location in a small hut in downtown St. George, Utah. The concept was inspired by her lifelong love of Diet Coke, combined with a keen instinct for customer service and the details that deliver a premium refreshment experience: pebble ice, foam cups, and a satisfying sweet treat.
Swig began with basic soda offerings but quickly introduced "add-in" syrups and creams, including the original "Dirty Diet Coke"—a Diet Coke base with sugar-free coconut syrup, a squeeze of fresh lime, and a dose of coconut cream. This creation arguably achieved one of the greatest examples of product-market fit in Utah history, giving birth to the Dirty Soda movement.
Competitors such as Sodalicious, Fiiz, and others soon entered the market with similar customizable drinks, including lime-and-coconut combinations. In 2015, Swig filed a trademark infringement lawsuit against Sodalicious over the use of the term "Dirty" in connection with soda. Sodalicious countersued, arguing the term was generic and seeking to cancel Swig's trademark. The so-called Dirty Soda Wars had begun! The dispute was not settled until late 2017, when both brands agreed to an amicable resolution, allowing each to pursue independent growth.
By 2017, Nicole had expanded Swig to 17 locations—mostly in Utah—through creative bootstrapping. Unsatisfied with a regional footprint, she partnered with the Savory Group to scale beyond Utah. The key question was whether Dirty Soda would appeal to non-Utah audiences or remain a uniquely Mormon/Utah "cold caffeine" phenomenon. In collaboration with Savory, Swig tested company-owned locations in Texas and Oklahoma. The experiment succeeded, proving demand existed nationwide. Swig and Savory later partnered with the Larry H. Miller Company to launch a franchising platform and bring the brand to a nation-wide audience.
Today, as of late 2025, Swig operates more than 140 locations across 16 states, with nearly 800 employees—and its rapid growth continues.
#UtahBusinessHistory
#Entrepreneurship101
#Swig
#DirtySoda
ALWAYS BOUNCE BACK! That's the core takeaway from every story and principle discussed in Off The Ground.
In Business, as in life, the unexpected will knock us down. Guaranteed. The question is always…what is our next move?
Pre-Order Now on Amazon: a.co/d/1EQ6fDu
#OffTheGround
#AlwaysBounceBack
Don Edwards opened the first Arctic Circle Drive-up in 1950 at the corner of 900 South and Main Street in Salt Lake City. From this humble beginning grew one of the most innovative and influential restaurant chains in Utah and American fast-food history.
During Arctic Circle’s rapid rise in the 1950s and 1960s, Don would introduce three groundbreaking innovations that would forever change the industry: Fry Sauce, the first kids’ meal in America; and the Brown Topper—a soft-serve ice cream cone dipped in warm chocolate that instantly hardens into a crisp, crackly shell. These creations spread rapidly across the country and firmly placed Utah’s stamp on American food culture.
Don noticed that customers frequently mixed ketchup and mayonnaise at their tables to dip their fries — often making a mess in the process. To save time and cleanup, he decided to combine the two condiments in one bottle. He also added the secret ingredients of pickle juice and paprika. The resulting pink-orange “fry sauce” was an instant sensation and soon became Utah’s unofficial state condiment.
Watching families in the drive-in parking lot split adult meals among their children, Don saw an opportunity. He created a fixed-price, pre-packaged “Junior Meal” for just 49¢. It included a small hamburger, small fries, small soft drink, a soft-serve cone and a kids toy. All of this more than 20 years before the Mcdonald's Happy Meal.
But the most incredible origin story belongs to the Brown Topper. On a hot summer day in 1951, a teenage carhop named LaVell Edwards (yes, the future legendary BYU football coach) accidentally left a bottle of chocolate syrup on top of the warm soft-serve machine. When a customer ordered a chocolate-dipped cone, LaVell grabbed the heated syrup by mistake. The hot chocolate hit the freezing ice cream and instantly hardened into a thin, shiny shell.
Within days, people were pulling up asking for “that cone with the hard chocolate that cracks.” Don tasted one, loved the dramatic texture contrast, and ordered the kitchen to perfect the technique. They soon installed small warming pots to keep the specially formulated chocolate (made with coconut oil) at the ideal temperature. The Brown Topper became one of Arctic Circle’s most beloved and enduring treats.
Arctic Circle peaked in the late 1970s with nearly 200 locations across 16 western states. Today, the chain operates around 80 restaurants, primarily in Utah and Idaho, but its pioneering innovations continue to influence fast food nationwide.
#UtahBusinessHistory
#Entrepreneurship101
#ArcticCircle
#FrySauce
#BrownTopper
#KidsMeal
#LavellEdwards
As a child, Davis Smith moved frequently throughout Latin America due to his father’s job building temples for The Church of Jesus Christ of Latter-day Saints. The family lived in the Dominican Republic, Bolivia, Brazil, and Ecuador — where young Davis lived in the shadow of the majestic Cotopaxi volcano, one of Ecuador’s most iconic landmarks. Growing up in these countries, he was deeply affected by the extreme poverty he witnessed. That experience left a lasting impression and became the driving force behind his future entrepreneurial career.
In 2013, while on a backpacking trip in Wyoming’s Wind River Range, the idea for a completely new type of lifestyle brand came to him. Sitting by a campfire, Davis sketched his ideas on a napkin: an outdoor gear brand with bright, fun, Latin-inspired colors (instead of the usual earth tones), high-quality durable products, and a permanent commitment to donate a percentage of revenue — not just profit — to fighting global poverty. He took that napkin home and officially founded Cotopaxi in 2014.
Davis didn’t just give Cotopaxi a unique mission; he also had a brilliant insight about marketing. Instead of spending heavily on traditional advertising, he decided to build the brand through immersive, story-worthy experiences that would create deep emotional connections with customers. The flagship idea was Questival — a 24-hour (later 48-hour) adventure race blending outdoor challenges, exploration, and community service. Questival was directly inspired by a similar race Davis had organized with classmates while earning his MBA at Wharton. The first Questival in 2014 drew thousands of participants, generated massive organic buzz on social media, and quickly established Cotopaxi as a brand people loved to talk about.
In 2015, just one year after launching, Cotopaxi became a certified B Corporation, formally embedding its commitment to social and environmental responsibility into its legal structure.
Today, Cotopaxi employs nearly 400 people, generates well over $100 million in annual revenue, and continues to donate 1% of revenue to alleviate global poverty — exactly as Davis envisioned on that original napkin.
In 2023, Davis Smith stepped down as CEO to serve a three-year calling as president of the Brazil Recife North Mission for The Church of Jesus Christ of Latter-day Saints.
#UtahBusinessHistory
#Entrepreneurship101
#ThisIsThePlace
#Cotopaxi
#Questival
Sawyer Hemsley was a marketing student at Utah State University when his hobby interest in baking turned into an obsession: creating the perfect chocolate chip cookie. He set up a makeshift lab in the soon-to-be-demolished Aggie Ice Cream hut on campus—an old blue building equipped with commercial ovens and mixers. Over several months in 2016 and 2017, he tested hundreds of recipe variations, recruiting family and friends as taste-testers until he nailed the ideal soft-center, slightly crisp-edged cookie that would become Crumbl’s signature.
With no prior business experience or personal capital, Sawyer approached his cousin Jason McGowan—a seasoned tech entrepreneur—for help. He pitched the idea as a “fun side hustle.” Jason invested $68,000 and agreed to co-found the company in spring 2017, treating Crumbl from day one as “a technology company that happens to sell cookies.” That mindset shaped two defining early innovations: the rotating weekly menu (announced every Sunday night) and a heavy emphasis on social-media marketing, especially visually captivating unboxing videos.
These tech-driven differentiators, combined with an aggressive franchising model that began in 2018, allowed Crumbl to rapidly overtake earlier competitors (such as Chip and Insomnia Cookies) and later entrants (Dirty Dough, Crave Cookies, Goodly Cookies, and others). Though not the first gourmet cookie concept, Crumbl became the “fast follower" to dominate the category.
Today, Crumbl operates 1,059 locations across the United States, Canada, and Puerto Rico, making it the largest cookie franchise in the world and the fastest-growing multi-unit restaurant concept ever to emerge from Utah. The company employs more than 26,000 people and generates over $1 billion in annual systemwide revenue.
#UtahBusinessHistory
#Entrepreneurship101
#ThisIsThePlace
#Crumbl
#CrumblCookies
