Compared with traditional large dishes, small dishes or half dishes can meet the needs of modern consumers: First, when tasting dishes with different tastes, they can taste more kinds of delicious food; Second, people who help to control their diet and are suitable for losing weight and eating healthily; Third, it is suitable for singles and small families with small population and small food intake, which can avoid the waste of ingredients. Therefore, it is an important market trend and one of the development trends of catering industry to promote small portions and half portions. However, for restaurant owners and restaurant operators, before promoting small dishes and half dishes, they must carefully consider whether it will have a negative impact on the time, manpower and material costs of restaurants. First of all, promoting small portions and half portions will bring significant time costs. Compared with traditional large dishes, small dishes and half dishes need more preparation time and operation time. In order to speed up the cooking process, restaurants have to increase the number of kitchen staff and the time to prepare ingredients and various seasonings. In addition, restaurants need to consider how to adjust the service process in order to provide more consumers with small dishes and half dishes more efficiently. Therefore, this change needs careful investigation and planning by restaurants in order to make their service process more efficient and meet the high demand market. Secondly, the promotion of small portions and half portions will also have an impact on labor costs. Due to the short cooking process of small dishes and half dishes, chefs need to master more kinds of cooking skills and seasoning skills. In order to provide more choices, restaurants need to recruit more chefs with excellent cooking quality. In addition, serving small portions and half portions requires the cooperation of more waiters to provide customers with more elaborate catering services, which makes customers feel more comfortable and comfortable, which is also a consumption of labor costs. Finally, the promotion of small portions and half portions will also have an impact on material costs. For each meal, the ingredients used for large dishes, small dishes and half dishes are different, so different ingredients need to be purchased again, and the requirements of refrigerators, kitchens and other equipment for storing different ingredients will be different, which increases the time cost of cleaning, quality inspection and tableware disinfection. Of course, if properly managed, operators can reasonably combine small dishes or half dishes, and the kitchen capacity will become easier to manage, even reducing the pressure of the original whole meal service and avoiding waste and customer dissatisfaction. Faced with these costs, restaurants can introduce cost-saving skills from the following aspects: First, manage ingredients accurately. In actual operation, if the two-phase restriction is strictly implemented, and the types, uses and necessary quantities of raw materials are allocated, the kitchen can directly feed and cook according to the accurate position of ingredients, thus avoiding loss and repetitive operation. This will reduce the waste of some ingredients and reduce the cost of food. The second is to adjust measures to local conditions. Reasonable control of the number of dishes list can make restaurants better analyze the cost of dishes, so as to prepare for improving cost-effectiveness (comparison between cost and effect). According to customers' taste preferences, restaurants can show their own half dishes or small dishes. The third is process optimization. Optimizing the workflow in the restaurant can reduce the cost of time, manpower and material resources. Restaurants can use intelligent ordering system to improve efficiency and billing speed, so that waiters can quickly deal with the needs arising from customers' ordering. Using simple and intuitive dishes introduction and side dishes guide can make chefs easily master the correct preparation process of dishes and improve the efficiency of food production. The fourth is publicity and pricing. For the newly launched small or half dishes, we can carry out preferential price strategies to let more consumers try these new products. Through the simple and easy-to-understand restaurant menu, guests can clearly know the existence of small dishes and half dishes, and propose food choices for different scenes to guests. In a word, it is very meaningful for restaurants to promote small dishes and half dishes, which not only helps to meet the diverse needs of consumers, but also brings new management and market opportunities. However, in this process, restaurants need to carefully handle the costs of time, manpower and material resources to ensure stable operating income and continuously improve the efficiency and simplicity of management. Following the above methods can help restaurants to gracefully promote small dishes and half dishes, and bring more delicious food experiences to more consumers.