About us
Restaurant Expert Management Inc.
Restaurant Expert Management Inc. manages and consults for restaurant concepts. We know what it takes to create outstanding restaurants because we’ve been perfecting all aspects of restaurant operations for more than 33 years! When you need to improve, grow, transform or just wish to bring an idea through development, our experience meets your needs.
We think friends, family, food and fun are what life should be about.
We share our philosophy with everyone who walks into one of our brands, welcoming them with the enthusiastic hospitality we extend to our friends at home. We will serve food and beverages that tempt the palate and nourish the soul.
Behind the menu board, menu development is both art and science.
Seasonal menu selections are regularly reviewed and evaluated by our executive chef team for guest popularity and consistency of execution. Kitchens are updated to insure food is prepared safely and efficiently, and peer reviews measure recipe and presentation compliance. Beverage selections are made with equal care as we have built excellent relationships with spirit partners, who assist with drink development and wine selections.
The best menu fails to impress, without impeccable, caring service.
The senior corporate management team and restaurant general managers are the backbone of our brands; they have considerable tenure with the company and broad-based industry experience. The team’s goal is not just to serve our guests, but to build relationships with them. We want first-time visitors to feel as special as the “regulars” we know by name, drink, and table preference.
We like to party!
A large part of our successful operations is event, or in-house catering, sales. We throw a really great party with stellar event services from small social gatherings to elaborate corporate functions. Restaurant design includes strategic planning for event space. Floor plans allow for either à la carte dining or private events. With on-site catering managers at each location, there is specialized focus on in-house events, and each venue is specifically designed for hosting large, private parties.
Never taking ourselves too seriously.
There is just no way to have a boring at any of brands. Our staff’s challenge is to see how many times they can make each patron smile.
“It’s a very, very difficult space to operate in, the restaurant business -- it requires a lot of human beings to intersect at just the right place to make it all work out”.
Rocco Dispirito
We are REM.
We are Imaginative. Culinary. Entertaining. Brands.
We have a proud 33-year history, which began in 1991
in an old warehouse district in Dallas.
Kim Forsythe, was one of the owners, he immersed himself in the operations of the restaurant, working alongside his employees. As his knowledge and skills increased, he identified operational issues that required changes, and he quickly became the managing partner. He bought out the other investors and soon had one of the hottest restaurants and night spots in the city.
It was the place to see and be seen, with nationally-known musicians dropping by for dinner, drinks and impromptu performances. The brands have demonstrated durability through the growth process and challenging economic times that have occurred throughout its history. Our energy is as vibrant today as it was in 1991, and the management team is planning for future development.
Manage & develop hospitality concepts.
Consult on hospitality projects.
REM provides a range of hospitality services, building legacy brands and experiences for guests and consumers, while establishing efficient and measured operational systems behind the scenes that drive revenue and growth for our clients. Our range of services expands beyond Business Strategy and Planning, to include Food & Beverage Concept Development, Operational Development and Management, Marketing & Programming Strategy and Implementation.
RESTAURANT OPERATIONS
- Recruiting and training of all management staff.
- On-going supervision of all daily operations.
- Determination and implementation of policies, procedures and training for all staff.
- Facilities.
- Lease procurement and maintenance -
facilities and equipment. - Design and and supervision of construction projects.
- Food menu development, testing and training.
- Evaluation of national purchasing contracts to benefit individual locations.
marketing & design
- Promotional campaigns.
- Supervision of local public relations efforts.
- Design and production of all in-house promotional pieces.
- Design, production and placement of all media ads.
- Design, production and maintenance of all menus and wine lists.
accounting
- General ledger accounting.
- Budgeting.
- Financial statement production (weekly, monthly, annually)
- Theoretical cost data and inventory control for all food and drink products.
- Financial analysis.
- Monitoring local, regional and national economic conditions that could affect operations.
- Accounts payable.
- Invoice processing through payment.
- Vendor negotiations on payment schedules and disputes.
- Cash management (cash and accounts receivable controls)
- Negotiating merchant services agreements and maintaining relationships with processors.
- Human resources and payroll.
- Staff training on restaurant accounting procedures.
- Internal audit.
- Forms 941, 940, W-2
- Form 8027 (tip reporting)
- Valuation disputes.
- Short and long-term capital requirements.
- Lender negotiation.
