1. As a diligent office worker who often wants to eat fast food and take out food, I don't think the main reason for food waste is too much food. On the contrary, most migrant workers now have two biggest pain points when ordering takeout.
One is that the food is so bad that it is difficult to swallow in one bite. Throw it away. I feel sorry for my money. Don't throw it away. I ate it all. I'm sorry for my stomach. So I can only choose a few barely edible ingredients in the food, handle a few mouthfuls of rice casually, and then throw away the rest.
The other is contrary to this suggestion, that is, eating too little. I thought two servings was enough for me. As a result, I sent it to have a look, and each dish was only two teaspoons. After three bites, the rice was gone, and the rice could not be sent down, so we had to throw it away. Then, you can only give up this takeaway next time, because ordering three copies of money has exceeded your budget.
Second, on the other hand, considering the labor cost, the pot is cooked and the oil is poured ... If this set goes on, one dish is ready, half a dish is ready, the big dish is ready, and the small dish is ready. The same is true of labor. However, the income price is different, which will increase the cost of the restaurant and reduce the income; Once the income price is the same, it will be reduced if the price is not reduced, which will increase the burden of the people invisibly.
Third, finally, if consumers really can't eat, how can the inherent cost control ability of the catering industry make so many dishes directly dumped and wasted? According to the truth, they should reduce the quantity by one third, then reduce the price by a quarter, and then get a profit increase of about 8%. I don't think restaurant owners who are most likely to close down in the market fight are not so cost-conscious.
Fourth, the practice of "side dishes" and "half dishes" will curb food waste, but it will not affect consumption.
For operators, consumers may order one or two more dishes when they see that the amount of food is less, but in fact the cost is not necessarily reduced. But for consumers, on the one hand, the increase of choices will avoid waste, on the other hand, if they can continuously strengthen their awareness of environmental protection and conservation by ordering "half dishes", they will also reap endless benefits to society and the environment.
To sum up, for consumers, with the same expenditure, small portions of food can taste more flavor. But for the catering industry, it will lead to higher costs. Use service fees and tea fees to raise prices and increase floor efficiency. Now I don't think I dare. It should be possible to add a little secretly. However, it is obvious that consumers will not be satisfied, and will also inhibit eating out, which is not conducive to the recovery of consumption.