1, pay attention to consumption leading
Catering enterprises take various forms to guide consumers to gradually abandon the wrong concepts of ostentation and extravagance, face saving and comparison, and actively accept and consume "half dishes" and "small dishes" by setting up illustrated warm tips in prominent positions in hotels, restaurants and various online platforms (whether on the menu of physical stores or on the menu of take-away platforms). At the same time, the training of service personnel should be strengthened, and the service personnel should advocate consumers to order food according to "N- 1" (less than the number of diners) or "half dishes" ("small dishes"), so as to guide consumers to order food reasonably and avoid food waste.
2. Pay attention to advocacy and guidance.
On the basis of full investigation and demonstration, it is suggested that relevant departments should formulate feasible incentive policies as soon as possible to encourage catering enterprises to provide "half dishes" and "small dishes" (including take-away); The catering industry association issued an initiative to catering enterprises and operators, calling for the provision of "half portion" and "small portion" to gradually become the "compulsory action" and "standard configuration" of hotels and restaurants in accordance with the principle of classified implementation and steady progress, so as to guide healthy new consumption and form a new trend of thrift on the tip of the tongue.
3. Pay attention to standard guidance.
For catering enterprises, providing "half dishes" and "small dishes" is not as simple as simply reducing the size of dishes, which will inevitably lead to an increase in processing and manufacturing costs, an increase in the price of finished products, and a change in the existing kitchen operation mode and management concept. Therefore, it is suggested that catering enterprises should explore and try, innovate ideas and measures, find a balance between standardizing operation and ensuring consumer experience, formulate standards, standardize operation and orderly operation from the perspectives of reasonably adjusting the weight of dishes, scientifically designing the menu structure and accurately quantifying the weight of ingredients, so as to make the company's efficiency (operating efficiency) rise steadily, and make consumers not only "less" but also "less" resolutely avoid consumers feeling that the amount of dishes has been reduced by half, but the price has increased.