Isaac Lee Collins, the founder and CEO of Fifth and Emory, shares his journey from managing a chocolate shop at age 22 to owning five locations in Kansas City that combine frozen yogurt with gourmet chocolates and caramel apples. The conversation explores the "philosophy of hospitality," the evolving work ethic of Gen Z employees, and the practical financial strategies, such as choosing between SBA and traditional bank loans, that Collins used to scale his business while maintaining 100% independence.

10 Key Takeaways

The Power of Hospitality Systems: Collins credits his time at Olive Garden for teaching him that seamless systems and processes are the backbone of a successful restaurant.

Balancing Seasonal Revenue: By combining frozen yogurt (summer-heavy) with chocolates and caramel apples (winter-heavy), Collins created a year-round sustainable business model.

Gen Z Management: With nearly 70 employees under 21, Collins emphasizes that while "kids these days" are motivated differently, they bring unique energy when mentored with intentionality.

The "COVID Shift" in Work: Collins observed a notable change in employee expectations and engagement post-pandemic, which he refers to as the "COVID shift".

Funding Independence: Collins prefers traditional bank loans over SBA loans to avoid excessive red tape and retains 100% ownership to avoid having partners who might limit his vision.

Due Diligence on Lenders: When pursuing SBA loans, it is critical to ask the bank how many SBA loans they actually close per year rather than just accepting a sales pitch about the size of their team.

Community Connection as a Moat: In a market with over 100 dessert spots, Fifth and Emory focuses on small touches, like coloring pages and knowing customers' names, to build lasting community ties.

Digital Presence and Disconnect: Both the host and guest discuss the mental benefits of disconnecting from smartphones to remain present with family and focused on business.

The "Pay It Forward" Concept: The episode explores using digital loyalty programs to allow customers to "pay it forward," creating a culture of kindness that mirrors the human element of hospitality.

Entrepreneur vs. Owner: Collins distinguishes between someone who can work a system and someone who has the "dog in them" to handle the high-stress, 24/7 reality of true entrepreneurship