1. The cost of kitchen processing increases

For restaurants, it takes more processing work to promote small portions and half portions, such as cutting vegetables and allocating portions. This will lead to an increase in the labor cost of the kitchen, because a lot of time and energy must be spent on preparing these small dishes.

2. The cost of food management increases

How to effectively manage the food inventory should be considered when promoting small and half dishes, because these dishes usually need to be updated more frequently. This involves checking inventory regularly, placing orders and ensuring the stability of the supply chain, which will increase logistics and management costs.

3. The cost of restaurant service increases

For restaurant waiters, promoting small portions and half portions means more communication with customers to confirm their ordering needs and taste preferences. This will increase the workload and time cost of the waiter.

4. It is more difficult to price dishes

Promoting small and half dishes will make the restaurant menu more complicated, which will bring challenges to the pricing strategy. Restaurants need to consider how to balance the cost and profit of dishes and ensure that the price is in line with market competition. This requires more time and resources to conduct market research and food cost analysis.

5. The possibility of decreasing customer satisfaction increases

The last aspect is that the promotion of small dishes and half dishes may lead to customer dissatisfaction. Some customers may think these small dishes are too trivial, while others may think these dishes are too expensive. If restaurants can't meet customers' expectations and needs, they may lose some loyal customers, which will affect the stability and profitability of the business.