promoting small portions and half portions will have a certain impact on the time, manpower and material costs of restaurants. Let's analyze it from different angles.

1. Time cost

To promote small dishes and half dishes, restaurants need to adjust the time of making dishes. Because the cooking time of small dishes and half dishes is shorter than that of normal dishes, it means that restaurants need more time to make more small dishes and half dishes to meet customers' needs.

this may also affect the overall business hours of the restaurant. If the restaurant needs to increase the time for making small dishes and half dishes, the business hours of the restaurant will be extended accordingly. This may increase the labor cost of the restaurant, because more employees are needed to work.

2. Labor cost

Promoting small portions and half portions requires more employees to make and serve. Because small portions and half portions may need more cooking, restaurants need more chefs to meet customers' needs. In terms of service, restaurants also need more waiters to handle more orders and provide better service.

this may increase the labor cost of the restaurant, because more employees are needed to do the work. At the same time, it may also increase the work pressure of employees, because employees need to make and serve more dishes faster.

3. Material cost

To promote small portions and half portions, restaurants also need to increase the purchase of ingredients. Because small dishes and half dishes need more kinds and quantities of ingredients to make, this may increase the cost of purchasing ingredients in restaurants.

At the same time, restaurants need more tableware and plates to serve more customers. This may also increase the material cost of the restaurant.

to sum up, promoting small portions and half portions will increase the time, manpower and material costs of restaurants. However, if it can be adjusted and managed reasonably, it can also bring more benefits and profits.