Real food.
Real values.

Sam Abbas, Founder & CEO of Afor Restaurant Concepts, heads a group of restaurants that operates three concepts: Brome Modern Eatery, Spilt, and The Great Commoner. The group launched Brome Modern Eatery in October 2015 to fulfill a need for fresh and healthy dining, and to change the way we think about food. With a focus on sustainability, ingredients are sourced ethically, with free-range, antibiotic-free and organic meat appearing regularly on the menu. Operations are managed creatively, with waste lower than industry standards. Even design details have sustainable elements seen in a living wall of organic plants, reclaimed wood tabletops and loads of natural light.

In an effort to bring its customers even more healthy alternatives, and an expanded menu, Brome Modern Eatery opened its juice bar, now operating under the brand name Spilt. Established in August of 2017, Spilt offers fresh-pressed juices, made from scratch and organically sourced whenever possible. In May of 2021, in the midst of the pandemic, Afor Restaurant Concepts opened The Great Commoner, aptly dubbed a “Boutique Break Cafe”, that offers breakfast, brunch, grab & go sandwiches, espresso, coffee, baked goods and more. The “breakfast for the everyman” concept has made waves in the local breakfast and lunch markets. This comprehensive vision offers whole, natural ingredients in a genre and price point that has not previously been available in Dearborn and Detroit. Abbas has seen how the current Brome locations have inspired a community to enjoy food that nourishes their bodies, and he envisions the same for all future franchise locations.

Abbas’ educational background, which includes a bachelor’s degree in Economics and Management from Albion College and a Master of Business Administration with an emphasis in finance from Arizona State University, set the stage for creating and running successful companies. Abbas is a CPA, as well as a Goldman Sachs 10KSB program alumnus. Beyond his education, a career in the corporate world offered many lessons learned and accolades earned. He has served on the board for the West Dearborn Downtown Development Authority and as chair of the City of Dearborn Promotions Committee. During his tenure as an executive board member for the Dearborn Area Chamber of Commerce, he helped to spearhead the launch of Dearborn’s first Restaurant Week in 2017.

Zane Makky, Chief Concepts Officer and Chief Operations Officer of Brome Modern Eatery, leads the day-to-day operations and culinary direction behind every Brome location. With 19 years in the food industry, 16 of them spent managing and operating restaurants, Makky brings a hands-on, kitchen-first perspective to the brand’s growth.

Makky has developed four distinct culinary concepts: Brome Modern Eatery, The Great Commoner, Ex Wife’s Famous Chicken, and Taco Drip. At Brome, he oversees menu development, recipe standards, and the operational systems that keep the guest experience consistent from Dearborn to Novi. He works directly with franchise partners, leading monthly franchisee meetings and hosting hands-on training, so that every new location opens with the same standards and the same food that built Brome’s following.

A natural team builder, Makky has led teams of more than 100 employees and is known for developing talent from within. He holds a bachelor’s degree in Culinary Management from The Art Institute of Michigan, which grounds his approach in both culinary craft and the business of running a restaurant. As Brome expands through franchising, Makky is focused on scaling the brand without compromising the fresh, made-to-order food that defines it.

Mike Mashhour, CPA, Chief Financial Officer of Afor Concepts and Brome Modern Eatery, oversees financial strategy for the Brome brand as it grows its corporate and franchise locations across Michigan. A Certified Public Accountant and principal of Mashhour Mike CPA PC, Mashhour brings a practitioner’s view of tax, accounting, and advisory work to the company’s growth.

Mashhour also works with MB//ADVISORS, a Dearborn Heights CPA firm that has served entrepreneurs and business owners since 2003. The firm supports clients in Michigan and nationwide across industries including food and beverage, real estate, medical, dental, automotive, construction, pharmaceutical, retail, and professional services, providing bookkeeping and accounting, advisory and tax planning, sales tax, payroll, quarterly financials, and year-end tax preparation.

A graduate of the University of Michigan–Dearborn, Mashhour is known for turning financial complexity into clarity. Whether guiding a growing restaurant brand or advising an independent business owner, he focuses on long-term relationships built on trust, transparency, and making sure every client understands their numbers and their options.

Rachelle Mackie, Director of Operations for Brome Modern Eatery, oversees how the brand runs on the ground across its corporate and franchise locations. She has been with Afor Concepts, the company that manages and operates Brome, since 2013. Over more than 13 years, she has helped build the operational foundation that Brome’s growth now rests on.

Mackie leads multi-unit operations, supply chain optimization, and in-store execution, making sure that every Brome restaurant delivers the food, service, and experience guests expect. She manages Brome’s store audit and secret shopper programs, tracking performance across locations and following up on issues so standards hold as the brand expands. She also supports new location openings, helping each restaurant launch with the processes and team structure it needs from day one.

A University of Michigan alumna, Mackie brings a disciplined, systems-first approach to restaurant operations, along with a background in facility management and administration. She is known for supporting high-performing teams and keeping operations consistent and guest-focused as Brome grows through franchising.

Fatima “Tima” Adlouni, Systems Operations Coordinator for Brome Modern Eatery, is the central control point for the brand’s digital and operational systems. Reporting to the COO and Director of Operations, she keeps menus, pricing, promotions, and store information accurate and consistent across online ordering, the Brome mobile app, and third-party delivery platforms. She runs weekly platform audits, maintains inventory and recipe data for reliable cost reporting, manages customer review responses and delivery disputes, and keeps Brome’s franchise development pipeline complete and up to date.

Adlouni brings more than ten years of operational leadership and a technical foundation in full-stack web development. She spent a decade in retail management, overseeing staff, inventory control, stock audits, and sales reporting across five Ralph Lauren stores. She then moved into technology, working as a full-stack developer before becoming a technical project manager. In that role she led ERP, WMS, and e-commerce implementations, built SOP and documentation frameworks, and structured distributed teams around sprint-based delivery.

Adlouni completed the Full-Stack Web Development Program at Codi Tech. At Brome, she combines a hands-on understanding of how restaurants and retail operations run with the technical skill to keep systems clean, aligned, and reliable, so that every guest sees the same accurate Brome experience at every location and on every platform as the brand scales through franchising.

Christina Wakim, Operations Administrator for Brome Modern Eatery, is the organizational backbone behind the brand’s day-to-day coordination. Reporting to the Director of Operations, she manages the administrative, HR, and financial coordination that keeps every corporate and franchise location running on schedule. Her work covers employee onboarding and documentation, payroll submissions, vendor and contract tracking, franchise compliance follow-up, and making sure every leadership directive turns into a tracked, completed action item.

Wakim brings a background built on documentation, accountability, and process discipline. She began her career in food safety and quality management, maintaining ISO 22000 and HACCP systems for food manufacturers in Lebanon, training production teams, and preparing companies for regulatory audits. She then spent more than four years at FoodStyles, a food technology company, where she rose to Operations Manager. There, she led cross-functional projects, managed teams, standardized SOPs and internal resources, and drove continuous improvement in operations and training programs.

Wakim holds a master’s degree in Nutrition, Dietetics and Food Service Management and a bachelor’s degree in Biochemistry, both from the Lebanese University. She is a certified Lean Six Sigma Green Belt. At Brome, she brings a structured, detail-oriented approach that keeps documentation clean, deadlines met, and nothing falling through the cracks as the brand grows through franchising.