Promoting "small portions" and "half portions" does not necessarily increase time, labor and material costs. On the contrary, these segmented products may improve the efficiency and profitability of catering establishments.

First of all, the promotion of small portions and half portions of food and small portions and half portions of rice can reduce the waste of staple food, which helps to reduce the raw material procurement costs of restaurants or takeaway platforms, as well as the disposal costs of food waste.

Secondly, promoting small portions and half portions can also increase restaurant traffic and orders, as some consumers may prefer small portions and half portions, which enables them to try more dishes, as well as control satiety and consumption expenditure.

Lastly, promoting small portions and half portions can also lead to more revenue opportunities for restaurants. Through the sale of small portions and half portions, restaurants can increase sales and profit margins without increasing raw material and labor costs too much.

Of course, in order to ensure the quality and service level of promoting small portions and half portions, restaurants may need to make some adjustments and improvements, such as formulating more detailed menus and service procedures, and upgrading the skills and service quality of chefs and waiters. The cost of these adjustments and improvements may have some impact on the catering establishments, but on the whole, the benefits of promoting small and half portions are still evident.