For restaurants, promoting small portions and half portions requires more processing work, such as chopping and portion blending. This will lead to an increase in kitchen labor costs, as a lot of time and effort must be spent on preparing these small portions.

2. Increased dish management costs

Promoting small portions and half portions requires consideration of how to effectively manage dish inventory, as these dishes usually require more frequent updates. This involves regular stock checks, placing orders, and ensuring the stability of the supply chain, which can increase logistics and management costs.

3. Increased restaurant service costs

For restaurant servers, the promotion of smaller portions and half-portions means more communication with customers to confirm their ordering needs and taste preferences. This will increase the workload and time cost of waiters.

4. Increase in pricing

Promoting small portions and half portions will make the menu more complex, which will bring challenges to the pricing strategy. Restaurants will need to consider how to balance the cost of their dishes with their margins and ensure that their prices are in line with the competition. This requires more time and resources for market research and dish cost analysis.

5. Increased likelihood of lower customer satisfaction

The final aspect is that promoting smaller portions and half portions may lead to customer dissatisfaction. Some customers may feel that these small portions are too insignificant, while others may think that these dishes are too expensive. If restaurants fail to meet customers' expectations and needs, they may lose some of their loyal customers, thus affecting the stability and profitability of their business.