Half-portion dishes if set at half price, less profit, if higher than half price, customers are certainly not happy. "Half of the process and the time used is the same, but with the increase in the number of food orders, food preparation, frying chef workload will increase, dining peak time is simply too busy. And the amount of gas, oil, seasonings increased, but there is not much room for profit improvement." He believes that fast food restaurants are more suitable for selling half portions of food, are ready to sell uniformly, do not have to do on-site.

There are also some people who are reluctant to order half-portion dishes because of the consumer psychology of the platitudes. Haikou City, Hainan Province, Mr. Chen told reporters, usually eat in restaurants in most cases is due to the feast, "in front of the guests you point a half of the dishes, it seems more face!" Domestic catering industry issued a collective initiative on half a dish, catering enterprises around the world have responded. A related organization statistics show that the hotel launched "half a dish" "small dishes", can reduce the waste of about 50%.

Now, nine years later, when the high-profile launch and quite popular with the catering business half of the dish is more and more rare.