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What Our Clients Say About Us

The Menu Advantage® plan works!
Typically, our clients add between $.25 and $1.50 extra profit for every meal sold.
See some client testimonials below.

"Using The Menu Advantage® is an amazing thing. We have redesigned 10 menus and our check averages have gone up anywhere from $.25 to $2.00 per person! Our food tends to be on the creative side, which can be intimidating to guests, but Bill Paul helps us make the menu approachable for them."
Matt Prentice, President & CEO
Unique Restaurant Corporation, Detroit


"Thank you for the incredible results in our Restaurant Group locations this year… they are performing at a higher level of gross profitability based on the use and execution of The Menu Advantage® philosophies."
The Levy Restaurants, Chicago/Orlando


"We have an increase at the bottom line of about $10,000 a month . Sales of high-profit items and daily specials have improved remarkably. The computerized analysis by The Menu Advantage® has proven to be the impetus that has driven us toward our goal of increased profit. Follow-through and implementation of the recommendations have been the key to success."
Pacific Dining Car, Los Angeles


"Great job! The new menu is meeting and exceeding both our expectations and your predictions . As they say, "there is no substitute for a fresh pair of eyes."
Marie Callender's, Aliso Viejo, California


"The Menu Advantage’s® precise analysis is very effective and really goes far beyond just menu planning . Results were achieved in influencing customer selection of entrees, thus increasing their overall satisfaction and our bottom line simultaneously."
Michael T. LaRosa, President
LaRosa’s, Inc., Cincinnati, Ohio


"Bill Paul has helped our hospitality organizations with five projects...including Casual Dining, Quick Service and Family Steak/Buffet concepts. He does high quality work and presents his findings in a clear, distinct and understandable format. His recommendations proved most beneficial out of all of our outside consultants. I recommend The Menu Advantage® for your next menu project."
Jim Verney, (Former) Chief Executive Officer
CRG (Claremont Restaurant Group)

To estimate how much more profit your company could make,
just use the Potential Profit Calculator.