This report provides a comprehensive overview of menu planning and product development within the hospitality industry, specifically focusing on the context of a restaurant named Padella. It begins with an introduction to menu planning, defining its components and importance. The report then delves into menu design, emphasizing the need for an attractive and easily understandable menu that reflects recipe development. The development of the food service environment is discussed, highlighting the importance of factors such as creativity, service, and staff uniforms. Research findings on customer requirements for a new food concept are presented, including the concept of fusion cuisine and the demand for Australian-inspired dishes. The justification for choosing a new food concept is explained, and recommendations for launching and implementing the new concept are provided, including advertising, open kitchens, and promotional packages. The report concludes with a review of performance and emphasizes the significance of menu planning and adaptation to market demands.