Executive Chef Zane Makky is clear about his goal for Brome Modern Eatery.
āWe want to grow to 10 locations in the next five years.ā
Chef Zaneās ambition comes from a passion for serving inclusive, creative, and delicious foodāsomething Brome has mastered in downtown Detroit.
Bromeās first location started just west of Detroit in Dearborn, Michigan. Chef Zane led the move downtown where they opened up a juice bar alongside their restaurant, which serves burgers, salads, shakes, and sides.
āOpening location two was a million times easier than location one.ā
Chef Zane credits this to learning from their loyal customer base and understanding the tools needed to grow successfully. By mastering their recipes, staffing, and workspace, the downtown location has allowed Brome to serve more customers at a faster rate.
Because Bromeās creations are organic and made from scratch, it can be challenging to keep consistency across their two restaurants. But this also helps their operation stand-out and provide options for any kind of diet or preference.
ā[The menu] is our unique thing; itās not something that anyone else can do,ā Chef Zane said. āWe try to captivate every type of audience.ā
With Chef Zane at the helm, Brome Modern Eatery has created a welcoming space and menu that can serve customer preferences at the highest quality. Donāt be surprised if you see a location coming soon near you.
Want to learn more about working with Gordon Food Service?