for catering enterprises, the promotion of "small portion dishes" and "half portion dishes" may increase time, manpower and material costs. The following is a concrete analysis:

Cost of raw materials

For catering enterprises, launching small dishes and half dishes is actually dividing the original dishes. Therefore, in order to launch such new dishes, catering enterprises need to recalculate the cost of raw materials. Although the number of dishes after segmentation increases, the utilization rate of raw materials will also decrease, and some wastes will be produced during segmentation, which will increase the cost of raw materials.

processing cost

extra processing is needed to launch small dishes and half dishes. For catering enterprises, this means that more manpower and time are needed to process and make these dishes. These additional processing costs will be directly reflected in the cost of dishes.

operating costs

launching small portions and half portions will increase the operating costs of catering enterprises. Because small dishes and half dishes need extra steps such as setting dishes and seasoning, these steps need more manpower and time. In addition, if catering enterprises use special small dishes and half dishes, they need to invest more material costs.

Price and profit

When small and half dishes are introduced, the price is usually lower than the original dishes. This is because small dishes and half dishes use less raw materials and the processing process is simpler than the original dishes, so the price will naturally decrease. However, the reduction of selling price also means the reduction of profit space, which may affect the profit of catering enterprises if it is not controlled.

to sum up, the promotion of "small portions" and "half portions" will increase the cost of time, manpower and material resources, but it may also bring more profits on the premise of controlling the cost and selling price. With the help of data analysis and model calculation, catering enterprises can optimize the cost and selling price to improve their operating efficiency. In addition, some marketing strategies can be adopted, such as promotional activities, packages, etc., to increase the sales of small dishes and half dishes and further increase profits.