This report provides a comprehensive analysis of menu planning and product development within the context of the hospitality industry, specifically focusing on the Spaghetti House restaurant chain. The report begins by discussing the core principles of recipe development, emphasizing creativity, cookery style, and product consistency. It then assesses various factors that influence menu planning decisions, including age groups, ambiance, time constraints, budget considerations, and service aspects. Furthermore, the report explores factors impacting service methods, differentiating between buffet, table service, and counter service. The analysis extends to the stages of menu product development planning, covering customer types, seasonal availability, menu costs, and the capabilities of kitchen and service staff. Finally, the report evaluates influences on the development process, such as sales volume and the skills of the culinary team. The report concludes by emphasizing the importance of effective menu planning in enhancing sales and building a strong brand image, offering valuable insights for chefs and managers in the hospitality sector. This report is designed to help students in Hospitality Management courses, and it is available on Desklib, where students can find similar reports, past papers, and solved assignments.