It is true that promoting small portions and half portions may increase the cost of manpower and time, but it may also bring more profits and customer satisfaction.

First of all, it takes more time to make and serve small dishes and half dishes, because more dishes and more ingredients need to be made. This means that more manpower and time costs are needed to meet this demand. However, promoting small portions and half portions can also bring more profits, because they can meet the needs of some customers well and attract more customers. These customers may be more inclined to eat in restaurants because these small dishes or half dishes are more affordable.

In addition, promoting small portions and half portions can also improve customer satisfaction, because these customers can better control their food intake and try more dishes more easily. Such satisfaction can promote customers to return to eat, and increase word of mouth and brand awareness.

to sum up, promoting small portions and half portions may increase the cost of manpower and time, but it may also bring more profits and customer satisfaction. This requires specific analysis of specific situations to weigh the costs and benefits.