First of all, the promotion of "small portion" and "half portion" programs requires an appropriate increase in manpower and material costs. Small and half portions require more production time and labor costs to produce than regular portions, as well as more precise control over the amount and cost of ingredients used. However, this increased cost can be compensated for by increased unit prices and sales volume, as consumers are more likely to purchase smaller or half-sized portions.
Secondly, the promotion of "small portion" and "half portion" programs can help increase sales and customer loyalty. With people's concern for healthy eating and the need to economize on consumption, promoting small portions and half portions can better satisfy customers' needs, reduce wastage, and increase sales and customer repeat business. In addition, offering more choices will help attract new consumers and increase customer satisfaction and loyalty.
Finally, the promotion of "small portion" and "half portion" programs can help improve the brand image and competitiveness of restaurants. In the restaurant market, offering more choices and better service quality can build a more positive brand image for the restaurant and attract more consumers. In addition, such programs also help to increase the competitiveness of the restaurant, differentiating it from its competitors and increasing its market share.
All in all, although the promotion of "small portion" and "half portion" programs will increase the time, labor and material costs, it will also bring more positive impacts. By providing more choices and better service quality, it can increase sales and customer loyalty, and improve the brand image and competitiveness of the restaurant, thus achieving better