This report delves into the intricacies of menu planning and product development within the hospitality industry, focusing on the creation of an Indo-Italian menu concept for Chucs Restaurant & Cafe. The report begins by discussing the principles and factors influencing recipe development, emphasizing the importance of considering factors such as food safety, current market trends, and customer preferences, particularly the growing demand for creativity and innovation in food. It then assesses factors that influence menu-planning decisions, including food quality, pricing, service styles, and restaurant decor, highlighting the need to cater to diverse customer tastes and cultural backgrounds. The report further explores various service methods like buffet, plated, and hand service, analyzing their advantages and disadvantages. The core of the report examines the stages of menu product development planning, emphasizing the influence of factors such as sales mix, competitor analysis, and feasibility studies. It also evaluates the impact of social, lifestyle, and economic factors on menu development. The report concludes with recommendations for implementing the new Indo-Italian food concept, including a review of performance and a justification of the menu design and food service environment to support the new concept.