This report provides an analysis of menu planning, specifically focusing on the Olive Garden restaurant. It begins with an introduction highlighting the importance of globalization and the food industry's growth. The report then delves into factors affecting menu development, including principles of recipe development, influences on menu planning (location, customer type, competition, and supplies), and factors impacting service methods. It further explores the stages of menu product planning, such as market and consumer trends, focus groups, and employee involvement. The report also discusses factors that influence the development process, like business analyses, sales volume, profitability, and technical and social factors. Task B provides a justification of design elements. The report concludes by summarizing key findings and emphasizing the importance of understanding market trends, customer needs, and operational strategies for successful menu planning and business performance in the food industry. The report also references relevant books and journals.