Half portion doesn't mean the cost is cut in half, labor and supplies are still going, waiters won't double the speed of serving food because they order half portions, and the dishwashing room won't halve the time it takes to wash dishes because of half portions. Half a dish I still have to turn on such a big fire, with so much gas, so not all stores can engage in half

First, hot pot restaurant is more suitable for this kind of half a share of the selling method, because the hot pot back kitchen is basically cut and match, and cut and match are to be prepared in advance, so as long as the amount of food is more accurate in the estimation of the overall impact is not big.

Secondly, the general fried food store is not suitable for selling half, first of all, not all dishes can be used half, semi-finished processed dishes are not suitable, fish elbow such as also not suitable. Secondly, because of the above can not be half of the dishes, the menu and waiter requirements have increased invisible increase in costs. Next, the processing time of the half portion is not seen to become shorter, but the guests will order more kinds of food, the kitchen will be more pressure.

Third, fixed food stores or sell packages, this store was originally low-priced pro-people route, half will lead to a serious decline in revenue, not enough to make ends meet, such as vegetables and rice, you point half of the package, but vegetables and rice and vegetables can still be unlimited renewals, if the change into a half of the package can not be renewed, the cost of management went up, invariably adding to the trouble, and its own price is low enough, do not need to be so! Gimmick