The concept of small portions and half portions has become quite popular in the restaurant industry, with many restaurants offering such services. Small and half portions can meet consumers' individual needs, reduce wastage and save costs. However, will the implementation of such services increase the time and the costs of manpower and material resources of restaurants? I will share my views below.

First of all, for the issue of time cost, providing small and half portions will not increase the production time of restaurants. On the contrary, this kind of service can increase the efficiency and utilization rate of the restaurant. Taking small portions as an example, the restaurant can divide the original one portion of ingredients into two portions during cooking, so that it can cook several dishes at the same time and shorten the production time. In addition, small portions and half portions are served faster than large portions, which can shorten diners' waiting time and increase customer satisfaction.

Secondly, for the issue of labor cost, the implementation of small and half portions will not increase the labor cost of the restaurant. On the contrary, the restaurant can reduce the waste of manpower. Taking small portions as an example, a dish that originally requires one chef to make one portion can now be divided into two portions and made by two chefs separately, which can utilize human resources, reduce wastage of manpower and improve efficiency.

Lastly, for the issue of material costs, the implementation of small and half portions will not increase the material costs of restaurants. On the contrary, such services can reduce the waste of ingredients. Taking small portions as an example, ingredients that originally require one portion can now be divided into two portions, which can reduce the waste of ingredients and save costs. In addition, small portions and half portions can also help restaurants better control their inventory and reduce the backlog and waste of inventory.

Overall, providing small portions and half portions will not increase the time and cost of manpower and material resources of the restaurant, but instead can improve the efficiency and utilization of the restaurant, reduce waste and save costs. For restaurants, the implementation of small portions and half portions can improve customer satisfaction, increase consumer choice and improve the competitiveness of restaurants. At the same time, it is also in line with the concept of sustainable development of the current society, better use of resources and reduce waste, which is conducive to promoting the sustainable development of the restaurant industry.