This report provides a comprehensive analysis of menu planning and product development, focusing on the case of Margot Restaurant. It begins by outlining the principles and factors crucial for effective recipe development, emphasizing creativity, taste, and quality. The report then assesses the factors influencing menu-planning decisions, including quality, price, service, and decor, and discusses various service methods such as buffet, table service, and counter service, along with the factors affecting their implementation. The core of the report delves into the stages of menu product development planning, including idea generation, concept testing, business analysis, and new product pricing. It also evaluates the influence of financial, social, and staff-related factors on the development process. Finally, the report concludes by summarizing key findings and suggesting recommendations for introducing new food concepts, supported by references to relevant literature. The report underscores the importance of considering customer preferences, market trends, and financial viability in the hospitality industry.