This report provides a detailed analysis of menu planning and product development within the hospitality industry, using Prezzo, a UK-based Italian restaurant chain, as a case study. The report begins by outlining the principles and factors of recipe development, emphasizing taste, quality, customer preferences, and resource availability. It then explores factors influencing menu planning decisions, such as target customers, budgeting, restaurant theme, and lifestyle considerations. The report also examines various service methods, including family style, cafeteria, and buffet service, and their influencing factors. The core of the report delves into the stages of menu product development planning, including knowing the occasion, recipe planning, recipe trials, and final menu presentation. It also considers the influence of social, economic, and domestic factors on the development process, with a focus on Prezzo's strategies. The report concludes with a summary of findings and recommendations for implementing new food concepts, offering valuable insights for hospitality management students.