This report explores menu planning and product development within the hospitality sector, specifically focusing on the introduction of a fusion food concept—Japanese-Italian cuisine—in a restaurant setting. The report justifies the menu design, highlighting its reflection of menu compilation, recipe development, and cultural elements. It also examines the development of the food service environment to support the chosen recipes, menu, and service style, including modifications to the dining area and staff uniforms. The research findings into customer requirements are presented, emphasizing preferences for healthy, low-calorie, and high-quality food, as well as the importance of technology in restaurant operations. The report justifies the choice of the new food concept based on market research and consumer demand for innovative and nutritious options. Recommendations are provided for the implementation of the new food concept, including the integration of technology and staff training. A review of the restaurant's performance in developing and launching the new menu is conducted, highlighting positive customer reviews and areas for improvement, such as pricing. The report concludes that the launch of the new menu was generally well-received and offers suggestions for further enhancing the restaurant's competitiveness and profitability. It is based on the assignment for the unit Menu Planning and Product Development (unit 25) of the Higher National Diploma (HND) in Hospitality Management program.