This report delves into the intricacies of menu planning and product development within a restaurant context, using Prezzo, a British-owned Italian cuisine chain, as a case study. It explores the principles and factors of recipe development, considering aspects like food product methods, cooking techniques, and nutritional value. The report examines factors influencing menu planning decisions, including quality, budget, customer preferences, and seasonal food offerings, and also analyzes service methods like buffet, silver service, and counter service. It outlines the stages of menu product development planning, from idea generation and screening to business analysis and pricing. Furthermore, the report evaluates the influences of social, economic, and other factors on the development process and includes menu design, recipe development, and food service environment considerations. It also presents research findings on customer requirements and offers recommendations for launching new food concepts, along with a review of performance metrics. The report concludes with an overview of the key aspects of menu planning and product development within the hospitality industry.