This report, prepared for Tomo Pizzeria, an Italian restaurant, delves into menu planning and product development. It begins by defining menu planning and explores the principles and factors of recipe development, emphasizing creativity, nutritional composition, and consistency. The report analyzes factors influencing menu planning decisions, such as nutritional value, decoration, budget, and seasonality, along with an examination of service methods like buffet, table service, and counter service. It then defines the stages of menu product development planning, including idea generation, screening, concept testing, and business analysis. Furthermore, the report evaluates the influence of social and economic factors, and the impact of staff on menu success. A sample menu and recipe are also included. The report provides a comprehensive analysis of the elements essential for effective menu planning and product development within the context of a restaurant.