This report provides a detailed analysis of menu development, planning, and design within the hospitality sector, specifically focusing on the context of Marcus Restaurant. The introduction establishes the significance of food and beverage services in the industry, highlighting the role of menu design in attracting customers and increasing revenue. The main body of the report addresses the principles of menu design, including systematic organization, menu balance, and consideration of diverse customer preferences. It explores different menu types, such as Table d'hote, 'a la carte, and set menus, evaluating their suitability for the restaurant. Furthermore, the report examines both customer and business requirements, emphasizing the importance of target market analysis, adaptation to new trends, and addressing customer needs regarding price, quality, and allergens. It also covers business requirements such as consistency, adherence to food laws, and the role of trained employees. The report then outlines a realistic plan for menu design, emphasizing menu development and innovation, menu design for different items, and compliance with legal regulations. The report concludes with a discussion on menu evaluation and testing, including the use of key performance indicators, benchmarking, and customer feedback. Overall, the report offers valuable insights into creating effective menus to meet customer and business goals.