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 is the only way for the development of catering enterprises.