I personally don't think it adds to the cost of time and labor. I know that cooking, whether it's "small portions" or "half portions", doesn't add extra cost.

Let's talk about a few of his benefits.

One is "energized", that is, advocating operators to quantify the weight and volume of food sold, labeling the main flavor characteristics, transportation and storage requirements, focusing on promoting the "network ordering express food weight (volume) Half-portion dishes", in response to the phenomenon of wasted staple food in the takeaway ordering scene, accelerating the promotion of "small portions of rice" and "half-portion rice", etc., which are chosen by consumers, so as to better safeguard the consumer's right to choose;

The third is "able to split". p>

Third, "can be clearly marked price", that is, not to induce consumers to excessive consumption , to better protect consumers' right to fair trade.

Second, restaurant operators should fulfill the obligation to stop waste tips. Operators can post the "disc action" logo and other prominent ways to prompt consumers to moderate ordering, rational consumption, in the buffet pick-up table, school and institutional cafeteria entrance and other necessary links to prompt. Encourage the catering takeaway platform combined with dynamic ordering data information, in the whole process of consumer ordering to issue a reminder message, advocating moderate ordering, green consumption.

Three, catering operators to improve the ability to save and guide the level of service . Catering operators should implement the state, industry associations, enterprises to develop anti-food waste standards and norms, will be against food waste into the training content of practitioners, to enhance the catering industry processing and other aspects of the anti-waste ability to enhance the service level of consumers to prevent food and drink waste of humane guidance tips.

Fourth, improve the quality of catering in the takeaway scene and reduce food waste. Catering takeaway platforms and platform operators should pay close attention to consumer feedback and food characteristics, takeaway platforms should utilize catering platforms' big data functions to guide businesses to reasonably improve delivery ranges, meal packaging and other conditions based on consumer feedback and food characteristics, to enhance the catering quality of takeaway scenarios and the consumer's dining experience, and to prevent food waste. Encourage conditional platforms and catering operators to launch the "automatic reminder of dish quantity" function in the online ordering process, and give dish quantity hints according to different dining situations after consumers set the number of diners, so as to help consumers make choices.

Fifth, wedding banquets, buffets, unit cafeterias and other dining scenarios should be strengthened to stop the waste of fine, humane management. Timely monitoring and evaluation of buffet and unit cafeteria personnel dining information, according to the need to feed, scientific food. Wedding banquet dining scenarios to prepare a reasonable proportion of meals, to encourage the sharing of meals or part of the dishes to share meals, to provide public spoons, public chopsticks, public folder, in view of the limitations of the use of public spoons, public chopsticks are easy to confuse, it is recommended that more configuration of public multi-functional folder. Encourage the use of free packing in a way that is acceptable to the wedding party by encouraging the packing of "joyful" food. There is no need to use the wedding banquet table ingredients are not processed, the consumer chooses to pack the ingredients to take away or in the agreed time to eat.