This report delves into the intricacies of menu planning and product development, focusing on recipe development, food service systems, and a case study of the Little Chef restaurant. It explores the principles of menu planning, including customer characteristics, food characteristics, and cookery styles. The report examines different menu types, such as A' la Carte and Dessert menus, and their role in guiding recipe development. Furthermore, it investigates the components that influence service methods, such as customer preferences and staff availability. The report also provides a justification for the design of a menu, considering product offerings, pricing, and service styles, and it justifies the food service environment, highlighting the benefits of a buffet-style service system. The report concludes with a list of references that support the information presented.