It is understood that small set meals mainly focus on single meals and small dishes, which will help consumers reduce costs, reasonably choose the amount of dishes and reduce leftovers and waste. On the one hand, the introduction of "small dishes" and "half dishes" is a reflection of consumer enterprises' compliance with consumer demand. In the process of its own development, enterprises also shoulder social responsibilities, such as advocating food conservation. On the other hand, the introduction of "small portions of dishes" also reflects the vivid practice of society practicing the concept of saving. The launch of "half-serving dish" is refreshing, and it will certainly play a positive role in advocating food and beverage saving.

promoting small portions and half portions will increase the cost. The main reason is cost considerations. When cooking half or small portions, the production and comprehensive cost has not been significantly reduced compared with the whole dish. On the contrary, the usage of plates and the number of restaurant services have to be increased, and the labor cost has to be increased.

In fact, half-serving and small-serving dishes seem to be only two halves of the whole dish, but the process and time consumption are not reduced at all, which will actually lead to an increase in the workload of chefs, waiters and dishwashers and increase the personnel cost. If only half price is set, the business feels that the profit is less and it is not worthwhile; If it is higher than half price, consumers will not buy it.

for this reason, people in the industry said that if 1 meals are 1 Jin, half meals are not necessarily 5 Liang. That is to say, the weight does not have to be split, but it should be quantified as much as possible. For example, for a banquet with a table of 11 people, there should be 11 yuan for a plate of red roast meat, and 12 yuan for restaurants, but in fact, according to countless experiences, 8 yuan is enough, because many people are too tired to eat. Therefore, under the pressure of reduced profits, many restaurants use more countermeasures-marking the price of 61% to 71% off the original price, but at the same time trying to enrich the contents of the dishes to increase the added value.

In addition, it is also an effective way for restaurants to reduce waste without reducing profits by launching a set meal with "lower quantity and lower price". The combination of multiple types in the set meal can meet different tastes, which can not only reduce the ordering time of customers and speed up the turnover rate, but also reduce the pressure of preparing dishes and reduce the waste of kitchen.

Of course, even a half-price "small dish" may not reduce the profit. If handled properly, it can even easily raise the unit price.