Gilbert and Jeff Carlos started The Bro’Kin Yolk with the hope of bringing breakfast to the suburbs of Calgary, Alberta. The brothers grew up around the kitchen table and wanted to provide their customers with the same family experience. The Bro’Kin Yolk follows the farm-to-table philosophy, meaning customers always enjoy local and healthy brunch options.
The name, The Bro’Kin Yolk, was carefully chosen to reflect the brothers, their kin, or customers, who are always considered family, and eggs, the main ingredient in their dishes.
We asked Gilbert if they had hesitations before entering the restaurant business and his thoughtful response is great advice for anyone entering the hospitality industry, "Because my brother and I had so much experience in the restaurant business prior, we knew exactly what we were getting into".
Gilbert and Jeff say they chose to partner with Silver Chef because they recognized the importance of having operational cash flow. The option to buy out pieces of equipment was also a great benefit.
“Considering all of the paperwork we had to go through to set-up the business, Silver Chef was honestly a breath of fresh air. They were very awesome to work with and straight forward.”
"You can't have hesitations being an entrepreneur, you have to be fearless, but you have to be smart. You have to realize you will make mistakes but you have to learn from them. We have the mindset that we are always learning. We always listen to people, our staff, our customers and the trends going on in society," they said.
The brothers say they’ll always use Silver Chef and as a result of their quality experience, Gilbert says "I would recommend Silver Chef to all of my friends starting up businesses".
The passion and knowledge they hold for their business is reflected in their incredible success and is evident through the words of advice they shared for new restaurant owners.
"When you open a restaurant, it's for your customers. Your staff serve your customers and you have to put yourself in their shoes. You have to think: What will my customers/demographic like? How will my staff feel when they are serving our customers? When we designed the space we imagined myself as my staff. They are your frontline, the functionality of your restaurant has to be convenient for your staff. Happy staff, happy customers!"