1. Focus on advocacy and leadership. On the basis of full research and demonstration, it is recommended that the business sector and market supervision departments formulate and introduce practical incentive support policies as soon as possible to encourage catering enterprises to provide (including takeaway) "half-portion dishes" and "small portions"; catering industry associations have issued initiatives to catering enterprises and operators to call for the provision of "half-portion dishes" and "small portions" in accordance with the principle of classified implementation and steady progress. The Catering Industry Association issued an initiative to catering enterprises and operators, calling for the implementation of the principle of classification and steady progress, so that the provision of "half-portion dishes" and "small portions of dishes" gradually become the "mandatory action" and "standard configuration" of hotels and restaurants. "standard configuration", in order to guide the new healthy consumption, the formation of "tongue" thrifty new style.

2, focusing on the standardization of leadership. Provide "half a dish", "small dishes" for catering enterprises, not simply reduce the number of dishes so simple, is bound to lead to an increase in processing and production costs, the price of finished products and the existing kitchen mode of operation, the business philosophy of change. To this end, it is recommended that catering enterprises to explore and try, innovative ideas, innovative initiatives, standardize the operation and ensure that the consumer experience in a number of aspects to find a balance point, find the right balance point, from the reasonable adjustment of dish portions, scientific design of the menu structure, accurate quantification of ingredients portions and other perspectives, to develop standards, standardize the operation of the operation in an orderly manner, so that the enterprise ping effect (operating efficiency) steadily rising, so that consumers to do! Not only can "order less", but also "eat more", and resolutely avoid consumers to have the amount of food reduced by half to reduce the price but increased, "point half (small portion) dish is to suffer" feeling. Feelings, otherwise, over time to provide "half a dish", "small portions of food" will lose the meaning of existence, became a form of furnishings.

3, focus on consumer leadership. Catering enterprises to take a variety of forms, in the hotel restaurant in a prominent position and a variety of online platforms by setting up graphic warm tips, (whether it is the physical store menu, or takeaway platform menu, appear to provide a half or a small portion of the display), to guide consumers to gradually give up to talk about ostentation, care about the face of each other to compare the wrong cognition, and enthusiastically accept and consume "half a portion of the dish! and consume "half-portion dishes" and "small-portion dishes". At the same time, to strengthen the training of service personnel, based on the actual number of dining needs, they advocate consumers to take "N-1 order" (according to the number of people than the number of meals less than one person to order) or "half-portion dishes" ("small dishes") ordering, so as to take "half-portion dishes" ("small dishes") ordering, so as to take "half-portion dishes" ("small dishes") ordering. ") ordering, so as to guide consumers to rationalize the collocation of ordering, to avoid waste of food and beverage.