A: Promoting "small portions" and "half portions" has gradually become a trend in the catering industry. Its main advantage is that it can provide customers with more flexible and diverse dining choices, meet the needs of different people, improve the dining experience of customers, and thus enhance the market competitiveness of restaurants. Then, will the promotion of "small portions" and "half portions" increase the time, manpower and material costs? The following is my analysis and opinion on this.

first of all, promoting "small portions" and "half portions" will indeed increase some time and labor costs. Because "small dishes" and "half dishes" need to be listed in the menu, they also need to be marked in the kitchen, and special attention needs to be paid when delivering dishes. All these jobs require a certain amount of time and labor costs. In addition, the production of small and half dishes also needs special consideration, such as adjusting the weight of ingredients and cutting size, which will also increase some material costs, such as processing costs and materials costs.

However, although the promotion of "small portions" and "half portions" will increase certain time, manpower and material costs, these costs are relatively not high. On the one hand, with the development of catering industry and the improvement of technology, restaurants can use more intelligent management systems to reduce some labor costs by means of marking dishes and intelligent scheduling. On the other hand, the promotion of "small dishes" and "half dishes" can also bring some benefits, such as improving the competitiveness of restaurants, increasing sales and turnover, thus bringing higher profits, which can also offset some costs.

in addition, the promotion of "small portions" and "half portions" can also bring some other advantages, such as reducing waste, saving ingredients and costs. Because some customers may order too much food and waste it when they can't finish it, and "small portions" and "half portions" can make customers choose their food intake and taste more flexibly, reduce waste, protect the environment and improve the social responsibility and image of the restaurant.