This report focuses on menu planning and product development within the hospitality sector, specifically for Prezzo, an Italian restaurant chain in the UK. It justifies a menu design reflecting menu compilation and recipe development, emphasizing the introduction of organic food options. The report also addresses the importance of developing the food service environment to support the menu, recipe, and service style, including staff uniforms and ambiance. Research findings on customer requirements for new food concepts are presented, along with recommendations for the launch and implementation of a new organic food concept. The report reviews performance in relation to developing and implementing new food concepts, highlighting the importance of employee training and customer feedback. The conclusion summarizes the key aspects of product development and menu planning, referencing various service styles and resources used in the planning process. Desklib provides this report and other solved assignments for students.