judging from the mature practices and experiences in various places at present, the catering industry's measures of providing "half dishes" and "small dishes" can not only meet customers' consumption needs, but also reduce the waste caused by ordering too much food and not eating enough (it is estimated that the waste can be reduced by about 41%), which is a proper move to lead the saving of "new food" and is worth popularizing and learning. To this end, the following suggestions are made:

1. Pay attention to consumption to lead

Catering enterprises should take various forms, and set up warm and illustrated tips in prominent positions of hotels and restaurants and various online platforms (both the menu of physical stores and the menu of take-away platforms are displayed with half or small portions) to guide consumers to gradually abandon the wrong cognition of ostentation and extravagance, saving face and comparing with each other, and actively accept and consume "half dishes" At the same time, strengthen the training of service personnel, who, according to the actual number of people's dining needs, advocate consumers to order food by "N-1" (ordering food by one person less than the number of people dining) or "half-serving food" ("small-serving food"), so as to guide consumers to order food reasonably and avoid food waste.

2. Pay attention to advocacy and guidance

On the basis of full investigation and demonstration, it is suggested that relevant departments should formulate practical incentive policies as soon as possible to encourage catering enterprises to provide (including take-away) "half dishes" and "small dishes"; The catering industry association issued an initiative to catering enterprises and operators, calling for the provision of "half-serving" and "small-serving" to gradually become the "mandatory action" and "standard configuration" of hotels and restaurants in accordance with the principle of classified implementation and steady progress, so as to guide healthy new consumption and form a new frugality trend on the tip of the tongue.

3. Pay attention to norms and guide

For catering enterprises, it is not as simple as simply reducing the size of dishes, which will inevitably lead to the increase of processing and manufacturing costs, the price increase of finished products and the change of existing kitchen operation mode and management concept. Therefore, it is suggested that catering enterprises should explore and try, innovate ideas and measures, find a balance point in standardizing operation and ensuring consumer experience, and set standards, standardize operation and operate in an orderly manner from the perspectives of reasonably adjusting the weight of dishes, scientifically designing menu structure and accurately quantifying the weight of ingredients, so as to make the company's efficiency (operating efficiency) rise steadily and make consumers not only "less" but also "less" Resolutely avoid consumers' feeling that the amount of food has been reduced by half, but the price has increased, and that "ordering half (small) food is a loss", otherwise, providing "half" and "small" food will lose its significance and become a form of decoration over time.