1, the cost of purchasing ingredients may increase: promoting small portions and half portions means buying more kinds of ingredients and buying smaller ones. This may increase the cost, because purchasing in small quantities is usually more expensive.
2. Preparation time may increase: When preparing small portions and half portions, the ingredients need to be cut and prepared into smaller portions, which requires more time and manpower. This may lead to overtime and higher wage costs.
3. Management time and cost may increase: to promote small portions and half portions, we need to consider the collocation and management of dishes to ensure that every customer can order their favorite dishes. This may require extra management time and energy to manage the combination of food inventory and menu.
4. Tableware and packaging costs may increase: With the increase in the number of small plates and half plates, restaurants may need to buy more tableware and packaging materials. This will also increase the material cost.
However, promoting small portions and half portions may also bring the following benefits:
1 can improve customer satisfaction: For those customers who want to taste different flavors, small portions and half portions provide more choices and opportunities, which may improve customer satisfaction and reputation.
2, can reduce food waste: small dishes and half dishes can allow customers to order according to their own food intake, which can reduce food waste.
3. Can improve the profit of the restaurant: Although the cost may increase, the promotion of small dishes and half dishes may also bring more sales and income, thus improving the profit of the restaurant.