This report focuses on menu planning and product development within the hospitality industry, specifically using the example of TRULLO, ISLINGTON. It begins with an introduction to menu design, emphasizing the importance of factors like terminology, style, color, and size in reflecting menu compilation and recipe development. The report then explores the food service environment, highlighting elements that enhance the customer experience. A significant portion is dedicated to research findings on customer requirements, including satisfaction levels, suggestions, and the need for new food concepts. The report justifies the choice of a new cuisine theme, providing a sample dish with nutritional information. It concludes with recommendations for launching and implementing the new food concept and reviewing its performance, emphasizing the importance of advertisement and promotional activities. The report underscores the significance of menu planning and development in ensuring customer satisfaction and business efficiency.