Promoting small portions and half portions will increase time and labor costs, because it is necessary to redesign the menu, make dishes and coordinate the workflow of chefs, waiters and cashiers. Specifically, the following may increase the time and labor costs:

1. Redesign the menu and make dishes: it is necessary to redesign, typeset and print the menu, and it is also necessary to experiment and make new small dishes or half dishes. These activities take time and labor costs.

2. the cost of changing the workflow: the provision of small dishes and half dishes needs to adjust the chef's cooking method and ensure that the waiter can correctly entertain and recommend small dishes and half dishes. This may require training waiters and chefs, and the time and cost of these trainings are invested.

3. Possible waste cost: If the sales situation of these new dishes is uncertain, the re-conceived dishes may be wasted, thus wasting time and food cost.

to sum up, the promotion of small dishes and half dishes may increase time and labor costs, but if these new dishes are successfully developed and marketed, they can also provide additional benefits and popular customer options for local restaurants or food services.