Whether for consumers or businesses, "practicing economy, against waste" is a good thing, but many businesses are also facing a series of practical problems, these problems include, cooking small portions of the cost of food issues. According to reports, small dishes and conventional cooking methods and processes are the same, if a conventional dish into a number of small dishes to do, the chef's workload increased to wash the tableware is also much more time and labor, material costs have risen; there are advocating a moderate amount of food and staff incentives between the contradictions. Part of the restaurant will be linked to the amount of staff wages and food orders, employees more marketing a dish, store turnover can be higher, the staff bonus will be more, which leads to "the boss advocates CD-ROMs, employees privately persuade the dish" phenomenon occurs from time to time. In addition, there are a few consumers do not understand. Some people are so extravagant and face-saving that they only eat half of the food they order, and some of them have never even touched their chopsticks. Waiters occasionally encounter some unexpected difficulties when reminding them to order the right amount of food or providing packing service. These difficulties exist objectively and need the government and relevant departments to pay enough attention.

Nowadays, the restaurant industry is becoming more and more aware of the need to save money, and more and more merchants are joining the ranks of those who sell small portions of food. Preventing waste is not only reflected in the design of dishes and dining services, but also integrated into the procurement and storage of ingredients, processing and production of the whole process; the introduction of small portions of dishes, single-person set meals, not only to help consumers reduce the cost of choosing to provide a reasonable amount of food choices, in the consumer side of the reduction of waste of leftovers, but also help merchants reasonably assess the amount of stock, from the supply side of the reduction of waste in the two ends of the consumer and the supply side of the realization of the "No stepping on pits, no waste, and affordable". Both enrich the consumer's table, reduce catering waste, and do not affect the merchants' revenue. Food is the only thing that matters to the people, and frugality is the only thing that matters to the people. With the "CD-ROM action" and other efforts to stop food and beverage waste to promote the phenomenon of "waste on the tip of the tongue" has been improved. From the consumer point of view, more and more consumers recognize the small portions of food, rational consumption, saving the concept of consumption is taking shape; in Beijing, a number of chain restaurants "small portions of food", "one-person food set meal" by consumers welcome, "CD-ROM", "food", "food", "food", "food", "food", "food", "food", "food", "food". "Optical disk" "packing" has become a new trend, "practicing economy, against waste" of the concept of consumption gradually into the hearts of the people.

Saving food, eliminate waste, so that "small dishes" become a new dining fashion, not which one person, which one industry, the need for the whole society **** with efforts. "CD-ROM action", not only the quantity of requirements, but also the quality of requirements. As long as the dishes taste good, even if the point more, customers will pack away. We are all to save food for honor, to waste for shame, to break the rows, than the expensive habits, "small portions of food" to become a new food and beverage fashion, in order to boost the "CD-ROM action" to the "depth of the The development of the "CD-ROM action" to the "depth". Looking forward to more catering industry to provide "small dishes", looking forward to more consumers love "small dishes".