First of all, promoting "small portion" and "half portion" can bring better consumption experience. In modern society, many people pay great attention to health and don't want to eat too much greasy food, but in restaurants, they can only order big dishes, which leads to many people's waste. If the restaurant provides "small portions" and "half portions", consumers can choose their own portions more freely, which can not only meet the needs of consumers, but also reduce waste.
Secondly, advocating "small portion" and "half portion" can improve the efficiency of restaurants. In the traditional catering mode, restaurants usually need to prepare some standard ingredients, and the use of these ingredients may not completely match the needs of consumers, resulting in unnecessary waste. After the promotion of "small portion" and "half portion", restaurants can allocate ingredients more flexibly according to the needs of consumers, which can not only improve efficiency, but also reduce waste.
Of course, the promotion of "small portion" and "half portion" will also bring certain costs. Restaurants need to spend some time and labor costs to adjust the menu and train employees. But these costs can usually be controlled and will not cause too much burden.
To sum up, the promotion of "side dishes" and "half dishes" will not increase too much time, manpower and material costs, but the benefits are obvious. For restaurants, this practice can improve efficiency, reduce waste and bring consumers a better dining experience; For consumers, this way can better meet personal needs, reduce waste and improve health. Therefore, I think it is very worthwhile to advocate "small portion" and "half portion".