This report delves into the critical aspects of menu planning and product development, using Prezzo restaurant as a case study. It begins by examining menu design principles, including language, the use of pictures, and attractive styles and colors. The report then explores the food service environment, emphasizing staff uniforms, meal experiences, furniture selection, music, and decoration. Customer requirements are researched, focusing on introducing a Mexican food concept, and justifications for this new concept are provided, highlighting its health benefits and essential nutrients. Recommendations for successful implementation, such as promotional strategies and competitive pricing, are also included. The report concludes with a performance review and a summary of the key findings, referencing relevant sources to support the analysis.