Promoting "small portions" and "half portions" may increase some time and cost, but it may also bring some benefits.

first of all, promoting "small dishes" and "half dishes" may require updating menus and training employees. It may take some time and labor, but if it can attract more customers and increase sales, then these costs are worth it.

Secondly, promoting "small portions" and "half portions" may bring higher material and labor costs. Because these dishes are small, more people may be needed to prepare them, and the cost of these materials may be higher. However, these costs may be compensated by the increase in the utilization rate of ingredients.

finally, promoting "small portions" and "half portions" may bring some benefits. These dishes can attract customers who want to taste a variety of dishes, or those who don't want to waste food or want to reduce their intake. These customers may bring more business and repeat customers, thus increasing sales and profits.

in a word, promoting "small portions" and "half portions" may bring some costs, but it may also bring more benefits and profits. Therefore, it deserves further consideration and implementation.