When restaurants promote small portions and half portions, the following six points may affect time, manpower and material costs.

menu adjustment: in order to promote small dishes and half dishes, restaurants need to adjust the menu, add new dishes or modify the weight and price of the original dishes. It takes a certain amount of time and labor costs, such as designing patterns and descriptions of new dishes and negotiating the prices of suppliers.

food purchasing: if the kitchen of a restaurant needs to prepare extra food to make small dishes and half dishes, it needs to purchase and store extra food. This may increase some material costs and labor costs, such as procurement costs and warehouse management costs.

Kitchen preparation: Making small dishes and half dishes requires extra kitchen preparation, such as cutting ingredients, preparing seasonings, setting dishes, etc. This may increase the time and labor cost of some kitchen work, thus affecting the efficiency and productivity of the restaurant.

service flow: the service flow of small dishes and half dishes may be different from that of traditional dishes, such as the need for additional waiters to assist in ordering, providing explanations and suggestions. This may increase the time and labor costs of some service processes, thus affecting the efficiency and service quality of restaurants.

inventory management: to promote small portions and half portions, it is necessary to adjust inventory management to ensure that there are enough ingredients and supplies to meet customer needs. This may increase some time and labor costs of inventory management, such as monitoring sales and inventory, coordinating suppliers, etc.

cost control: the prices of small dishes and half dishes are usually slightly higher than those of traditional dishes, so restaurants need to carry out cost control to ensure the balance between selling price and cost. This requires a certain amount of time and labor costs, such as calculating the cost and formulating the selling price strategy.

generally speaking, promoting small portions and half portions of vegetables may increase some time, manpower and material costs, but if we plan and adjust business strategies and processes reasonably, we can also reduce these costs and gain more benefits and advantages.