From the current mature practice and experience around the world, the catering industry to provide "half of the dish", "small portions of the dish" initiative, not only to meet the customer's consumption needs, but also to reduce the waste caused by ordering too much food, can not eat it all (according to estimates can be reduced by 40 percent) It is estimated that the waste can be reduced by about 40%), which is a proper move to lead the "new food trend" of economizing, and it is worthwhile to vigorously promote and learn from it. To this end, there are the following recommendations:

1, focusing on consumer leadership

Catering enterprises to take a variety of forms, in the hotel and restaurant in a prominent position and a variety of online platforms through the setup of graphic and illustrative warm tips, (whether it is the menu of the physical store, or takeaway platform menu, appear to provide a half-portion or a small portion of the display), to guide the consumer to gradually give up to talk about the platoon, care about the face, compare each other's Misconceptions, enthusiastically accept and consume "half-portion dishes", "small portions of food". At the same time, to strengthen the training of service personnel, based on the actual number of people dining needs, they advocate consumers to take "N-1 order" (according to the number of people than the number of people dining less than one person for ordering) or "half-portion dishes" ("small dishes") ordering, so as to take "half-portion dishes" ("small dishes") ordering, so as to take "half-portion dishes" ("small portions") ordering.

2, focusing on advocacy and leadership

In full research and demonstration based on the recommendations of the relevant departments as soon as possible to develop and introduce practical incentives to encourage catering enterprises to provide (including takeaway) "half-portion dishes", "small portions of food"; The Catering Industry Association issued an initiative to catering enterprises and operators, calling for the provision of "half-portion dishes" and "small-portion dishes" to gradually become "mandatory actions" and "standard actions" in hotels and restaurants, in accordance with the principles of categorization, implementation and steady progress.

3, focusing on standardization and leadership

Provide "half of the dish", "small portion of the dish" for catering enterprises, not simply reduce the number of dishes so simple, is bound to lead to an increase in the processing and production costs, prices of finished products and existing Kitchen operation mode, business philosophy change. To this end, it is recommended that catering enterprises to explore and try, innovative ideas, innovative initiatives, in the standardization of operations and to ensure that the consumer experience in a number of aspects to find a balance, find the right balance, from the reasonable adjustment of dish portions, scientific design of the menu structure, accurate quantification of ingredients portions and other perspectives, to develop standards, standardize operations, orderly operation, so that the enterprise ping effect (operating efficiency) steadily rising, so that consumers to do! Not only can "order less", but also "eat more", and resolutely avoid consumers to have the amount of food reduced by half to reduce the price but increased, "point half (small portion) dish is to suffer" feeling. Feelings, otherwise, over time to provide "half of the dish", "small portion of the dish" will lose the meaning of existence, became a form of furnishings.