Designing nutritionally balanced menu options for hotels catering to diverse dietary needs involves integrating nutritional science, culinary art, and customer preferences. The goal is to offer a variety of appealing meal options that address dietary restrictions such as vegetarianism, veganism, gluten intolerance, lactose intolerance, and specific cultural or religious dietary laws while maintaining nutritional balance. This process requires a data-driven approach combined with expert insights from dietitians, chefs, and food service managers. To achieve this, the design framework leverages mathematical modeling, such as linear programming, to optimize meal combinations that meet daily nutritional requirements, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Constraints include ingredient availability, caloric limits, food preferences, and compliance with specific dietary guidelines. The model is fine-tuned to allow customization based on individual guest profiles and dietary trends. Furthermore, sensory attributes such as taste, texture, and presentation are considered to enhance meal appeal. In practice, an algorithm is developed to generate a menu matrix with varied meal options, each tailored to meet different dietary categories without compromising on taste or quality. The algorithm also accounts for seasonality, cost-effectiveness, and waste reduction strategies. Integration of machine learning models can refine menu options based on guest feedback, continuously improving meal offerings. This approach ensures that hotels can cater to diverse guest demographics, meeting health and dietary needs while maintaining culinary excellence. The resulting menu design aligns with modern hospitality standards, where guest satisfaction is intertwined with nutrition and inclusivity, ultimately contributing to a positive dining experience. This solution also positions hotels to accommodate evolving dietary trends, enhancing their market competitiveness and reputation in the food service industry.