First of all, compared with the past, small portions of vegetables can reduce the choice cost of consumers.
Small portions can provide consumers with a more scientific and reasonable choice of dishes and a good grasp of the weight, thus greatly reducing the possibility of waste of leftovers at the front end of consumption, so the form of small portions is more practical.
Every year, about 35 million tons of grain are wasted in all aspects of the grain supply chain in China, accounting for about 6% of the total domestic grain output. If everyone consumes 1 kg of food every day, it can supply nearly 200 million people a year.
Second, it can significantly improve the revenue profit of merchants.
After the merchants launch small portions of dishes, the individual income will decrease and the operating cost will increase slightly. In particular, catering enterprises or large businesses need to actively explore and innovate in food design, price setting, promotion of small dishes, etc., and enterprises will increase actual costs in their daily management and sales services.
However, from a slightly longer time range, as long as their own dishes can remain as attractive as ever, the revenue profit that enterprises can get from this small-cap innovation model will sooner or later be greater than the various upfront costs increased for this purpose. Although the weight of dishes has decreased, the business choices of enterprises have increased and the scope of service objects has expanded, so the total amount of catering cakes has also increased.
In addition, many people think that small dishes are more convenient and cost-effective than large ones, so more people will come to visit them than before. Just like small profits but quick turnover in the past, small dishes can achieve the actual effect of increasing income and profit as a whole.