This report provides a comprehensive analysis of menu planning and product development for the Zizzi restaurant chain. It begins by discussing the principles and factors of recipe development, emphasizing the importance of taste, quality, and nutritional value. The report then explores the factors that influence menu planning decisions, such as quality, price, service, and décor. Different methods of service, including English, plate, and buffet service, are also discussed, highlighting their advantages and disadvantages. The report further delves into the stages of menu product development planning, including idea generation, screening, concept testing, and business analysis. Various factors influencing the product development process, such as economic, social, and domestic factors, are also examined. The report provides recommendations for Zizzi to launch a new food concept, including menu design, food service environment, and performance review.