The promotion of "small portions" and "half portions" may increase the time, manpower and material costs, but it will also bring many positive effects, especially in today's economic environment, which can better meet the needs of consumers, increase sales, and improve customer loyalty and return rate.

First of all, the promotion of "small portion" and "half portion" programs requires an appropriate increase in human and material costs. Small portions and half portions need more production time and labor costs than ordinary portions, and at the same time, it is necessary to control the consumption and cost of ingredients more accurately. However, this cost increase can be made up by increasing the unit price and sales volume of customers, because consumers are more willing to buy small or half dishes.

Secondly, the promotion of "small portions" and "half portions" will help to increase sales and customer loyalty. With people's concern for healthy eating and the demand for saving consumption, promoting small portions and half portions of dishes can better meet customers' needs, reduce waste, increase sales and customers' return rate. In addition, providing more choices will also help attract new consumers and improve customer satisfaction and loyalty.

finally, the promotion of the "small portion" and "half portion" schemes will help to improve the brand image and competitiveness of restaurants. In the catering market, providing more choices and better service quality can establish a more positive brand image for restaurants and attract more consumers. In addition, this scheme also helps to increase the competitiveness of restaurants, distinguish them from competitors and increase market share.

On the whole, although the promotion of "small portion dish" and "half portion dish" will increase the time, manpower and material costs, it will also bring more positive effects. By providing more choices and better service quality, sales and customer loyalty can be increased, and the brand image and competitiveness of restaurants can be improved, thus achieving better economic and social benefits. Promoting "small portions" and "half portions" is a new trend in the catering industry in recent years. For consumers, this can not only meet the needs of different tastes, but also control the cost of meals. However, will this promotion increase the cost of time, manpower and material resources?

first of all, the promotion of "small portion dishes" and "half portion dishes" requires adjustments by catering enterprises, including the procurement, processing and distribution of ingredients. If the kitchen has to prepare different portions for each dish, it will inevitably increase the manpower and material costs. However, this cost increase can be optimized by improving technology and management methods, and the corresponding promotion can increase customer satisfaction and bring more benefits.

Secondly, the promotion of "small portions" and "half portions" also requires the publicity and promotion of dishes, which also requires certain time and labor costs. Catering enterprises need to invest some resources to publicize this new catering choice and attract customers' attention through online and offline ways. However, this can also be publicized and promoted through various channels, such as social media and advertisements, so as to reduce the corresponding time and labor costs.

In short, the promotion of "small portions" and "half portions" may increase the cost of time, manpower and material resources for catering enterprises, but it can also be optimized and reduced by improving the technology and management methods and adopting various publicity channels. In the era of changing customer needs and consumption habits, constant innovation and optimization are the only way for catering enterprises to develop.