Tyler Gerber, BS ’15

All Smiles at Happy Place

Happy Place Homemade puts a modern twist (no pun intended) on the classic neighborhood treat shop. With a solid foundation of entrepreneurship and financial planning under his belt, St. Joe’s graduate Tyler Gerber, BS ’15, opened Happy Place in Medford, New Jersey in winter of 2026. Gerber and his team are dishing up soft serve ice cream, cake donuts, coffee and refreshers, all with the goal of bringing people together through simple, yet elevated, treats.

“Some of my favorite moments have been serving families who come in together and watching the kids light up when they see their order,” Gerber says. “Those small, everyday moments of joy are what make the work meaningful.”

Inspiration for going into the food biz?

I was drawn to the food business because of the creativity it allows. The ability to build a menu, shape a brand, and design an entire experience around something as simple as soft serve and donuts was incredibly compelling to me. This felt like a space where I could combine entrepreneurship, creativity and hospitality all in one place.

What made it even more meaningful was the opportunity to make a difference in people’s lives every day. Good food and genuine hospitality have the power to change someone’s mood, create memories and bring people together. That daily impact was something I found very appealing.

Best part about being a restaurant/business owner? 

The best part is building something from an idea and watching that idea come to life through people. I love the creativity of developing new flavors and experiences, but what matters most is the team. Seeing our staff grow in confidence, take ownership and create real moments of joy for our guests is incredibly rewarding. The product brings people in, but the people are what make it meaningful.

Biggest challenge as a business owner? 

The biggest challenge has been carrying the full weight of the vision from the very beginning. I started this business alone in my home office, thinking through every detail of every aspect of the company. From the menu and product development to the building design, hospitality standards and the overall concept of what a modern treat shop could be, every decision started there.

There is a lot of pressure in building something from scratch, especially when you own the building and are responsible for every layer of the experience. Translating an idea in your head into something physical, operational and consistent has been both the greatest challenge and the greatest growth opportunity. Over time, that challenge has shifted from doing everything myself to building a team that can carry the vision forward.

Impact of your SJU experience? 

My time at Saint Joseph’s had a significant impact on me as an entrepreneur. I was surrounded by professors who genuinely cared about my success and challenged me to think beyond the classroom. The curriculum was grounded in real-world learning, which made everything feel practical and actionable rather than theoretical.

One of the defining experiences was winning a Shark Tank-style competition on campus for a business idea I developed with my class. We worked on it throughout the semester, refining the concept and learning how to think critically about execution. That experience gave me early exposure to pitching, collaboration and accountability.

Semester after semester, I was met with meaningful opportunities to grow. Dr. Saporito in particular gave me the confidence to double major and encouraged me to fully pursue my goals. While I was still a junior, I started a small business on campus called The Manayunk Express. My business partners as I bought old school buses, painted them crimson, and provided students with a pre-Uber means of getting from campus to Main Street in Manayunk. We even developed an app to track the buses. That was my first real step into entrepreneurship.

Saint Joseph’s did not just teach me business principles; it gave me the confidence to act on them.

Secret to a great meal?

Intention. When quality ingredients are paired with genuine hospitality and attention to detail, something simple can become memorable. It is not just about the food. It is about how the food and the experience make you feel.

Can’t miss menu item?

The House Favorite Happy Stack. It layers our house-made soft serve with fresh donut pieces made that morning and finishes with a classic drizzle and crunch. The Happy Stack is simple on purpose. It represents everything we believe in at Happy Place Homemade: nostalgic flavors elevated through intention and execution.

SJU-themed dish? 

If I was making an SJU-themed item for our menu I would do "The Hawk Happy Stack" which would be a vanilla bean and black cherry twist layered with a whole glazed donut then topped with cherry drizzle and white chocolate shavings. The deep red swirl with the elegant white chocolate shavings would be a subtle nod to Saint Joseph’s colors while still feeling true to what we do at Happy Place.
 

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