This report focuses on menu planning and product development within the context of Prezzo Italian restaurant, exploring the creation of a new Indo-Italian food concept. It begins by justifying the menu design, recipe development, and the food service environment, including staff attire, decor, and ambiance. The report then details market research conducted to understand customer preferences, leading to the introduction of the new food concept. Recommendations are provided for launching the new product, including further research, resource management, pricing strategies, and restaurant design elements. Finally, the report reviews the performance of implementing the new food concept, highlighting opportunities for expansion. The analysis incorporates references to relevant academic literature on food and beverage management and customer satisfaction.