This report provides a comprehensive analysis of restaurant meal management and product development. It explores the process of menu design, considering factors such as recipe development and customer preferences. The report also investigates the creation of a suitable food service environment to support the menu and new food concepts. It includes findings from market research, both primary and secondary, to understand customer requirements and preferences. The report justifies the choice of a new food concept based on customer needs and provides recommendations for its implementation, including initial testing and targeted marketing. The author reflects on their role in developing and implementing new food concepts, emphasizing the importance of understanding ingredients, environmental factors, and customer tastes. Finally, the report references key academic sources in the field of food product development and management.