This report provides a comprehensive analysis of menu planning, focusing on recipe development principles, factors influencing menu decisions, and the impact of service methods within the restaurant industry. The report uses Bella Italia, a popular Italian restaurant chain, as a case study to illustrate these concepts. It examines the advantages and disadvantages of recipe modifications, the key principles of recipe development (including cooking origination, taste, and instauration), and the aspects that influence menu planning decisions (such as menu compilation, time management, and variety). Furthermore, it explores different service methods like buffet, English, and cafeteria services, highlighting their advantages and disadvantages. The report also details the stages of menu product development planning, including sales mix, competitor activity, and flexibility studies, and evaluates the impact of various factors, such as social, economic, and media influences, on the development process. The conclusion summarizes the key findings, emphasizing the importance of these factors in creating an effective and attractive menu that meets customer needs and contributes to the success of a restaurant.