The cooking method and process of side dishes are the same as ordinary dishes. If an ordinary dish is divided into several side dishes, the chef's workload will increase, there will be more tableware to be washed, and the cost of time, manpower and material resources will rise. There is also the contradiction between advocating proper sorting and employee reward mechanism. In some restaurants, employees' salaries are linked to the number of orders. When employees sell one more dish, the turnover of the store will be higher, and the bonus of employees will be higher, which leads to the phenomenon that "the boss advocates CD-ROM and the employees persuade the dishes privately". In addition, there are still a few consumers who don't understand. Some people invited guests, talked about ostentation and extravagance and saved face. They only ate half the food they ordered, and some didn't even use chopsticks. Attendants occasionally encounter some unexpected difficulties when reminding them to order food in moderation or provide packaging services. These problems exist objectively and need to be paid enough attention by the government and relevant departments.

Nowadays, businesses in the catering industry are more and more aware of saving, and more and more businesses are joining the ranks of selling side dishes. Preventing waste is not only reflected in the design of dishes and dining services, but also integrated into the whole process of food procurement, storage and processing. The introduction of small portions of dishes and single-person set meals can not only help consumers reduce the selection cost, provide reasonable choices of dishes, and reduce the waste of leftovers at the consumer end, but also help businesses to reasonably evaluate the stocking quantity, reduce waste from the supply end, and realize "no pit, no waste, and benefits" at the consumer end and the supply end. It not only enriches the dining table of consumers, reduces the waste of food and beverage, but also does not affect the income of merchants. People regard food as the sky, and food is frugal to raise morality. With the promotion of "CD Action" and other work to stop food waste, the phenomenon of "waste on the tip of the tongue" has improved. From the consumer's point of view, more and more consumers recognize small portions of vegetables, and the concept of rational consumption and saving consumption is taking shape; In Beijing, a number of chain catering enterprises have been welcomed by consumers, "CD" and "packaging" have become the new fashion, and the consumption concept of "practicing economy and opposing waste" has gradually taken root in people's hearts.