The 3 reasons why we started REMS

The secret for most of the things to work out is passion. Any business starts with an idea. With time that idea evolves into a concept and shapes up into a company after all.

REMS started just like that. We felt the need to offer something that could improve the restaurants and could make everyone’s job easier. But most importantly, it could reveal unique information about the market.

We are driven by the concept of “benchmark”. We have studied benchmarking concepts and how they can impact your business. We are ready to challenge how restaurants use the concept of benchmarking.

Market share is the key concept. By definition market share is the portion of a market controlled by a particular product or company.

For us, market share is more than that. We do not compare how much money you have made versus the restaurants across the street. This is simply because your restaurant might be smaller in size, attract different clientele or sell a more expensive menu.

We have gone beyond and work with the available capacity of your restaurant vs the available inventory of your competitors. If 500 customers were choosing to dine between you and your close competition on a Saturday night, you would at least like to capture enough customers to get your fair share of the market. You might not achieve the same sales as your competitors, but you have captured your portion of the market.

Imagine your restaurant budget is met at the end of the financial year and your sales have rocketed and delivered a 6% growth year or year. This will most likely make you happy.

Now imagine the same scenario, but your results against your targeted set of competitors show you are -£123,000 and you have consistently lost market share because your restaurant did not capture all demand to meet the fair share requirements.

Likely, this will make you think, what could I have done better to at least capture my portion of the customers available in the market? If I had only focused on this or that, I could have mitigated this loss and perhaps grow sales by 8% year on year.

This is a short scenario of why we believe it is critical to expanding the concept of benchmarking, not only to your internal results but outwards.

There are countless tools and systems now available that will help you optimise your costs at the restaurant, manage your staff better, analyse your customer data and personalised your marketing campaigns.

There are also reservation tools that will optimise your floor plan if you apply the right configurations.

We invite you to take a step back and start considering your market position together with all the tools mentioned before. We guarantee your perception of how to measure success will change and your decisions will not only target your growth year on year but your success in the market.