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	<description>Menu Engineering</description>
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		<title>Is Your Menu Leaving Money On The Table?</title>
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		<pubDate>Fri, 30 Sep 2011 13:49:28 +0000</pubDate>
		<dc:creator>Bill Paul</dc:creator>
				<category><![CDATA[Menu Engineering]]></category>

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		<description><![CDATA[Believe it or not, over 90% of all menus are leaving money on the table for a number of reasons. In fact, based on my experience with restaurants over the past 20 years, the measurable impact of this loss ranges from $.25-1.50&#160;for every meal served in the restaurant.&#160; &#160;Based on the number of meals sold [...]]]></description>
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		<title>Dishing It Up</title>
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		<pubDate>Wed, 01 Mar 2006 16:18:55 +0000</pubDate>
		<dc:creator>Bill Paul</dc:creator>
				<category><![CDATA[Menu Engineering]]></category>

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		<description><![CDATA[Cincinnati Magazine &#8220;Dishing It Up&#8221; &#8211; Melissa Davis Haller There&#8217;s a science to selling shrimp Caesar salads, and Bill Paul, the man behind the Menu Advantage, based in Milford, is not a fan of democracy.&#160; At least, not on a menu.&#160; So when the shrimp Caesar salad at one of his clients&#8217; eateries wasn&#8217;t pulling [...]]]></description>
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