What is a side dish? That is, the amount of food is only half that of normal food, and the price is also half price, so as to meet the diversified consumption needs of the dining crowd and let customers have more choices on the premise of reducing waste. In the past, many catering businesses chose to use large plates and bowls in order to appear "more affordable" and attract more people to eat. But because the weight of the food is too heavy, many people can't eat it, and the leftovers are finally dumped into the trash can.

During this period, with the development of "saving strictly and opposing waste" activities in China, non-independent canteens and many commercial restaurants have also begun to promote small dishes or half dishes. Many cities, such as Wuhan and Fuzhou, have also put forward the "N- 1" ordering mode: in order to reduce the waste of the dining table, if 10 people order nine dishes first, it is not enough to add them.

In recent years, restaurants generally pursue dishes and refined routes, and the weight of dishes in restaurants has generally decreased compared with before. For example, in Hangzhou, the side dishes launched on 20 18, and the side dishes launched by grandma's take-out have lower vegetable prices and better sales. Small portions and separate meals not only promote consumption upgrading, but also bring a good social atmosphere.

However, food waste is still serious. According to FAO statistics, about13 of the world's grain is lost and wasted every year, and the total amount is about1.300 million tons per year. In our country, restaurants, hotels, school canteens and staff canteens are big consumers.

Eliminating waste is the responsibility of catering enterprises. At present, catering enterprises have begun to stop food waste and introduce small dishes and half dishes. But simply adding a small part or half part will increase the cost invisibly. For example, after investigating some local food streets, Beijing Evening News found that half the price is half of the original price plus 1 yuan. The shopkeeper said that the extra 1 yuan was to subsidize the extra manpower and tableware consumption. How to find the greatest common denominator between controlling operating costs and avoiding catering waste is a subject that catering industry needs to explore. Different catering enterprises and catering formats have different waste situations, and the solutions should also be targeted.

Dishes that are not to consumers' taste are part of the reason for the waste. Restaurants should make great efforts to improve the quality of dishes, make small portions of dishes delicious, make them popular, reduce waste naturally, and have the motivation to take them home.

For individuals, we should not only eat enough, but also pursue healthy eating. Overeating means waste and damage to health. Proper diet and balanced nutrition are everyone's needs for health, and a small number of dishes launched by restaurants and canteens can undoubtedly better meet people's needs for moderate and diverse.

Advocating "small portion" and "half portion" is a new trend in catering industry in recent years. For consumers, this can not only meet the needs of different tastes, but also control the cost of meals. However, will this promotion increase the cost of time, manpower and material resources?

First of all, catering enterprises need to make adjustments to promote "small portions" and "half portions", including the procurement, processing and distribution of ingredients. If the kitchen prepares different portions for each dish, it will inevitably increase the cost of manpower and material resources. However, this cost increase can be optimized by improving technology and management methods, and the corresponding promotion can increase customer satisfaction and bring more benefits.

Secondly, the promotion of "side dishes" and "half dishes" also requires the promotion of dishes, as well as certain time and labor costs. Catering enterprises need to invest some resources to publicize this new catering choice and attract customers' attention through online and offline methods. But this can also be promoted through social media, advertising and other channels, thus reducing the corresponding time and labor costs.

In short, the promotion of "small portion" and "half portion" may increase the time, manpower and material costs of catering enterprises, but it can also be optimized and reduced by improving technology and management methods and adopting various publicity channels. In the era of changing customer needs and consumption habits, continuous innovation and optimization are the only way for catering enterprises to develop.

10 hour ago.