This report provides a comprehensive analysis of menu planning and product development, focusing on the case of La Palermo, an Italian restaurant. It begins by examining the principles and factors crucial to recipe development, including accessibility, taste, quality, and nutritional value, while also considering the advantages and disadvantages of change. The report then delves into the factors influencing menu planning decisions, such as service hours, cost, customer types, and food availability. Furthermore, it explores various service methods, including silver service, buffet service, and American service, discussing their impacts. The report outlines the stages of menu product development planning, from idea generation and testing to implementation and follow-up, and analyzes the influences of social, environmental, and economic factors. Finally, the report incorporates the justification of menu design, development of the food service environment, customer requirements, and recommendations to support the new food concept, concluding with a review of the findings. This report provides valuable insights into the strategic aspects of menu planning and product development within the hospitality industry.