It is a new trend in the catering industry in recent years to promote "small portions" and "half portions". For consumers, this can not only meet the needs of different tastes, but also control the cost of meals. However, will this promotion increase the cost of time, manpower and material resources?

first of all, the promotion of "small portion dishes" and "half portion dishes" requires adjustments by catering enterprises, including the procurement, processing and distribution of ingredients. If the kitchen has to prepare different portions for each dish, it will inevitably increase the manpower and material costs.

However, this cost increase can be optimized by improving the technology and management methods, and the corresponding promotion can increase customer satisfaction and bring more benefits.

Secondly, the promotion of "small portions" and "half portions" also requires the publicity and promotion of dishes, which also requires 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 ways. However, this can also be publicized and promoted through various channels, such as social media and advertisements, so as to reduce the corresponding time and labor costs.

In short, the promotion of "small portions" and "half portions" may increase the cost of time, manpower and material resources for catering enterprises, but it can also be optimized and reduced by improving the technology and management methods and adopting various publicity channels. In the era of changing customer needs and consumption habits, constant innovation and optimization are the only way for catering enterprises to develop.