Hi, I am looking for someone to write an article on menu planning and product development Paper must be at least 1500 words. Please, no plagiarized work! 1. The first principle in new recipe development is the evaluation of set objectives as well as the priorities of&nbsp.the recipe&nbsp.developers. This step involves setting down the taste and look of the resulted product.&nbsp.There are many factors that&nbsp.affect&nbsp.and influence the menu planning decisions in any commercial food establishments as per their locations around the world.&nbsp.However, there are&nbsp.5&nbsp.basic factors that influence the menu planning decision. They are as follows -1. This factor includes restaurant type, guest and cost as well as the financial resources of the owners. There are&nbsp.6&nbsp.variables&nbsp.on&nbsp.this factor that includes&nbsp.the cost&nbsp.of food and raw ingredients, cost of labor, age group and the nationality of the guests,&nbsp.spending power of guests, type of restaurant and available financial resources of the owners ( Malik, S. ( 2012))2. The second factor that affects menu planning is the availability of the required equipment, location of the establishment, the cooking skill of the chef, easy access regarding raw ingredients&nbsp.including vegetables and fruits. This factor also includes the type and scale of competition in the area.3. The third factor that affects the menu planning includes the variety available on the menu and the type of menu that is being planned by the owners. It also includes the consideration of space that is&nbsp.attainable&nbsp.in&nbsp.the kitchen and the space that is&nbsp.ready for use&nbsp.for the establishment of a restaurant.&nbsp.4. The 4th factor of menu planning is government laws regarding food preparation, storage as well as storage. The other aspect that is included in the nutritive value of the menu. As more and more customers are becoming aware&nbsp.of&nbsp.the importance&nbsp.in&nbsp.this aspect, this factor is assuming more importance in menu planning (Malik, 2012).5. The 5th factor of menu planning includes the health restrictions and religion of the guests who visit commercial food.