in the catering industry, it has become a new trend to promote "small dishes" and "half dishes". This trend is largely driven by the demand of consumers, who prefer to choose small dishes or half dishes in order to try more dishes.

control food intake and save money. Although this trend is attractive to consumers, will it increase the cost of time, manpower and material resources for catering enterprises? The following is my view on this issue. First of all, for catering enterprises.

promoting small portions or half portions may increase the time cost. Because this means that they need to make dishes more frequently, and more carefully control the quantity to ensure the quality and taste of the dishes.

if a restaurant's chefs are not skilled enough, or there are many kinds of dishes, this may lead to overtime and longer production time, thus increasing the time cost. Secondly, promoting small portions or half portions may increase labor costs.

catering enterprises need more employees, including chefs, waiters and cleaners, to cope with more frequent cooking and more service demands. If catering enterprises don't control it.

labor costs such as wages and benefits may increase, thus affecting the profitability of enterprises. Third, promoting small portions or half portions may increase material costs. Making small or half dishes means that more utensils and tableware are needed.

such as a small dish, spoon, fork, etc. If a restaurant's inventory management is improper, it may lead to higher procurement costs and greater demand for storage space, thus increasing material costs.

However, although promoting small portions or half portions will increase the cost of time, manpower and material resources, this trend will also bring some potential benefits to catering enterprises. First of all, it can attract more consumers.

especially those consumers who like to taste a variety of flavors. Secondly, it can improve the brand value of restaurants. Provide consumers with more choices.

this can increase customer satisfaction. Improve the profitability of restaurants, in the fierce competition in the catering market.