In the catering industry, many restaurants offer the option of "small dishes" or "half dishes" to meet the needs of consumers with different tastes and appetites. However, will the promotion of such dishes increase the cost of time, manpower and material resources, and adversely affect the operation of restaurants? The following is my opinion.

first of all, promoting small portions and half portions will increase the preparation time of restaurants. For small dishes and half dishes, many restaurants need to recalculate the proportion of ingredients and prepare new tableware to serve customers. These extra jobs will make the kitchen and waiters in the restaurant need to spend more time preparing and serving meals. Therefore, the promotion of small dishes may lead to increased pressure on kitchens and waiters, thus increasing the time of the whole dining process.

Secondly, promoting small portions and half portions will increase the labor cost of restaurants. As mentioned above, when preparing small dishes and half dishes, restaurants need to recalculate the proportion of ingredients and prepare new tableware to provide services. These extra jobs need more employees to complete, and extra training is needed to ensure the quality and consistency of dishes. This will lead to an increase in the labor cost of the restaurant, which in turn will put some pressure on the operation of the whole restaurant.

finally, promoting small portions and half portions will also increase the material cost of restaurants. New tableware and packaging materials need to be purchased and stored, which will increase the material cost of the restaurant. In addition, the preparation of small and half dishes requires more accurate ingredients, such as a small amount of seasonings and spices, which will lead to waste of cost and increase the difficulty of procurement.

However, it is expected that small portions and half portions will not only increase the cost, but also create potential opportunities for the restaurant's revenue. As healthy and light food are becoming more and more popular, promoting small and half dishes may attract customers who pursue healthy eating. In addition, providing small portions and half portions as options will increase the diversity of the menu, which can promote the time for customers to stay in the restaurant and the amount of money they spend.

to sum up, promoting small portions and half portions may increase the time, labor and material costs of restaurants, but it can also create potential economic benefits. If the restaurant can correctly balance the cost and benefit, and control the cost and benefit, it should not have too much adverse impact on the restaurant operation.