First of all, for restaurants, cooking small dishes and half dishes requires careful operations in ingredients, cutting and cooking, which may require more manpower and material costs. In addition, we should strengthen the management and deployment of dishes to ensure the taste and quality of small and half dishes.
However, the promotion of small dishes and half dishes can also bring many benefits. First of all, consumers can choose the amount of food they need more flexibly, reducing waste and excessive consumption. Secondly, it can increase the selectivity and satisfaction of consumers, thus increasing the sales and reputation of restaurants. Finally, small portions and half portions can also adapt to more different consumer groups, especially those with limited food intake, such as the elderly, children and dieters.
To sum up, promoting small portions and half portions of vegetables may bring some time, manpower and material costs, but it can also bring more benefits and benefits, so whether to promote them should be considered comprehensively according to the actual situation.