This report provides a detailed analysis of menu planning and product development, focusing on the context of Prezzo restaurant, a British-owned Italian cuisine chain. The report explores the factors and principles of recipe development, including cooking techniques, nutritional considerations, and quality control, as well as the impact of consumer preferences and budget constraints. It examines the factors influencing menu planning decisions, such as food quality, pricing, and service methods, along with the importance of dining area decor. The report also discusses various food service methods, including table service, English service, and French service, and their influencing factors. Furthermore, it outlines the stages of menu product development planning, including identifying objectives, engaging stakeholders, innovating food items, developing menu products, executing plans, and activating new concepts. The influence of customer preferences and weather changes on the development procedure are also considered. The report then covers menu design, development of food service environment, customer requirements for new food concepts, and offers recommendations for implementing a new food concept within Prezzo restaurant, culminating in a personal reflection on the learning experience.