This report provides a comprehensive analysis of menu planning and recipe development, focusing on the Italian restaurant Prezzo. It begins by defining the principles of recipe development and exploring various menu types like A' la Carte, Table d’hote, Cycle, and Cook and freeze approaches. The report then delves into the factors affecting menu planning decisions, including competitors, location, current trends, and costs. It also examines how customer expectations, employee expertise, size of operations, menu design, preparation timings, and customer budget influence service methods. Furthermore, the report outlines the stages of menu product planning, such as market understanding, idea generation, idea screening, concept development, and business analysis, including a SWOT analysis. Finally, it assesses the influence of resource availability, product development, marketing, and cost on the development process.