Small portions of food have gradually become the favorite of catering enterprises and consumers, but there are worries and worries hidden in the praise. Some research shows that although the overall order volume of small dishes and single-person packages keeps rising from the feedback of orders, many merchants are also worried about small dishes and even unwilling to launch small dishes.

why don't merchants like take-out to cook small dishes? From the perspective of people outside the industry, a small portion of food means putting less raw materials and lowering the price, which does not have much impact. However, in practice, the restaurant was dragged into action, and the original planned cost, efficiency and service were all destroyed.

According to the analysis of the insiders, firstly, the efficiency of issuing orders is reduced, and the number of orders that can be received is reduced.

As the number of dishes ordered by consumers increases, it takes longer for businesses to take orders before making them. In addition, packaging efficiency is also affected. The catering industry pays attention to standardization. When the efficiency of eating is slow, the number of orders that can be received is reduced, and the price reduction brought by small dishes may actually decline.

secondly, the cost has not decreased, but has increased.

Small portions are not rice, and they are not made in a pot. The ingredients are reduced, but the production process is basically unchanged, and the costs of gas and time are basically unchanged. It involves the types of fast food, and its influence is different.

At the seminar, the relevant person in charge of Jingweizhai also admitted frankly: "Not to mention the take-away link, only in the production link, halving the weight will not reduce the cost for enterprises, especially dinner enterprises." He believes that in addition to the reduction in the cost of raw materials, the expenditure on labor, rent and energy costs of small dishes is basically the same as that of normal dishes. In addition, in order to ensure the quality of products, enterprises make them now after receiving orders, so it is difficult to prefabricate them centrally at one time, and then deliver them directly when there are orders. Therefore, for enterprises, small portions of vegetables can not reduce the cost, but will increase the categories because consumers order small portions of vegetables, thus increasing the cost. Once the increased cost is included in the price, it will cause consumers' resentment; If you want to improve efficiency, you can't follow the original standardization system.

The mode of restaurants is mostly to make in-class food offline and take-out food online. It would have been less profitable to make a takeaway. If you put too much energy into the takeaway of small dishes, it will take too much time and be inefficient, which is obviously irrational for enterprises.

Some insiders said that consumers and enterprises have different or even biased perceptions of small dishes. "For example, many consumers think that small portions of food are reduced on the basis of the original amount of food, so they should reduce the price according to the same proportion of reduction, otherwise the enterprise is taking the opportunity to raise the price, which brings a lot of troubles to catering enterprises that rely on word of mouth." The person said. In addition, for the fast food format, the product itself is highly standardized, and the introduction of small dishes is not simply to change the store operation, but will involve the adjustment of the whole chain.