This report provides a comprehensive analysis of menu planning and product development, focusing on the Zizzi restaurant chain. It delves into the principles of recipe development, emphasizing healthier options and consistency. The report assesses factors influencing menu planning decisions, such as location, climate, budget, and customer preferences. It also discusses various service methods, including self-service, table service, and counter service, highlighting their advantages and disadvantages. Furthermore, the report outlines the different stages of menu product development planning, from identifying target customers to evaluating kitchen capabilities. The influence of various factors on the development process, including sales volume and cost-effectiveness, is also evaluated. Finally, the report explores menu design, emphasizing the importance of terminology, language, and visuals in creating an attractive and effective menu that reflects recipe development and resonates with customers. This report covers both Task A (written report) and Task B (presentation) elements of the assignment, providing a detailed overview of menu planning and product development within the context of Zizzi Restaurant.