In the past, many caterers chose to use large plates and bowls in order to appear "more affordable" and attract more people to eat. But because of the large portion of the dish, many people can not eat, the leftovers ended up in the trash.
This period of time, with China's "practicing economy, against waste," the activities carried out, not only the authorities cafeteria, many business restaurants have also begun to push a small portion of food or half a portion of food. Wuhan, Fuzhou and many other cities also put forward the "N-1" ordering mode: to reduce table waste, if 10 people eat first point 9 people dishes, not enough and then add.
In recent years, restaurants have generally pursued the dish plating, take the route of refinement, the restaurant's food portion compared to the previous has been generally reduced. For example, in Hangzhou, small portions of dishes were introduced in 2018, and the small portions of dishes introduced by Grandma's Takeaway have lower prices and better sales. Small portions of food and meal portioning promote consumption upgrading, but also bring a good social climate.
In my opinion small portions and half portions may increase certain costs in a period of time, but in the long run it seems to reduce their own costs, which is good for the store to customers.