First of all, promoting small portions and half portions will indeed increase costs. This is because extra steps are required in preparing the ingredients to convert large portions into small or half portions. This may require more labor and time. Also, if specific utensils or packaging need to be purchased, this can add to the material costs.
However, this increased cost can be mitigated by a number of solutions. First, restaurants can develop more efficient processes to reduce the time and labor costs of making smaller portions and half portions. For example, specific staff members can be assigned to specialize in the preparation of small and half portions, which can reduce the switching time between large and small portions. In addition, the restaurant can also try to prepare some small portions and half portions in advance so that it can meet the needs of guests more quickly.
Secondly, restaurants can also use pricing strategies to mitigate cost increases. Although the cost of preparing small portions and half portions will increase, the price can be adjusted accordingly. For example, the price of small portions and half portions can be set at half the price of large portions, which can attract more consumers to choose small portions and half portions. At the same time, this pricing strategy can also reduce waste because consumers can choose the right portion size according to their own serving size, thus avoiding waste.
Finally, promoting small and half portions can bring more revenue. Even though it costs extra to prepare small and half portions, this can lead to more sales. This is because small portions and half portions can attract more consumers, especially those who want to taste different kinds of dishes. In addition, promoting small portions and half portions can also lead to more repeat customers, as they will feel that the restaurant offers more flexible options.