When cooking half a dish, it is necessary to reduce the amount of ingredients and adjust the cooking time and technology, which may increase some cooking time and labor costs. For example, to make side dishes, it is necessary to prepare more small bowls and tableware, and divide the ingredients into small pieces. In the processing process, more precise operation and temperature control are needed.
However, promoting small portions and half portions can also save some costs. First of all, small portions and half portions can reduce the waste of ingredients, thus saving the cost of ingredients. Secondly, small portions and half portions can also reduce the situation that guests can't finish eating and reduce the loss of restaurants. Finally, promoting small portions and half portions can also improve the reputation and brand image of restaurants and increase passenger flow and income.
Therefore, promoting small portions and half portions may increase some costs, but it may also save costs and bring more benefits and benefits. Whether it will be popularized in the end needs comprehensive consideration and evaluation according to the specific situation.