This report provides a comprehensive analysis of menu planning and recipe development within the context of Olive Garden, a prominent Italian restaurant chain. It begins by outlining the significance of menu planning and its various types, such as fixed price, a la carte, and table d'hôte, and how they influence the chef's decisions. The report delves into the factors affecting menu planning, including location, equipment, competition, cost of operation, supplies, and food allergies, and how these elements impact menu design. It then examines the factors influencing service techniques, such as the size and aim of operation, quality, number of customers, budget, and availability of raw materials. The report also details the stages of menu product planning, including market and consumer tendencies, employee training, menu evaluation, services rendered, and customer feedback. Furthermore, it explores the influence of internal and external marketing factors on the development process, with a focus on business analysis, sales volume, and profitability. Finally, the report discusses menu design for recipe improvement and development, consumer needs and the justification of the quality of new food concepts, emphasizing the importance of understanding consumer demand and preferences to ensure the success of Olive Garden's menu offerings.