What are small portions? That is, the amount of dishes is only half of the normal dishes, and the price is also half price. In order to meet the diversified consumption needs of the diners, it can give customers more choices for dishes while reducing waste. In the past, many catering businesses chose to use large plates and bowls in order to appear "more affordable" and attract more people to dine. But because of the large portions of the dishes, many people couldn't eat them, and the leftovers ended up in the trash.

Since this period of time, with the development of my country's "strict economy and anti-waste" campaign, not only independent canteens, but also many commercial restaurants have begun to promote small portions or half-portions. Many cities such as Wuhan and Fuzhou have also proposed the "N-1" ordering model: in order to reduce table waste, if 10 people are dining, order dishes for 9 people first, and there will be more if there are not enough.

In recent years, restaurants have generally pursued a more refined presentation of dishes, and the portions of dishes in restaurants have generally been reduced compared to before. For example, in Hangzhou, small-portion dishes were launched in 2018. The small-portion dishes launched by Grandma’s Takeout have lower prices and better sales. Small portions and meal-sharing systems not only promote consumption upgrades, but also bring about good social atmosphere.

However, food waste is still a serious problem. According to statistics from the Food and Agriculture Organization of the United Nations, about 1/3 of the world's food is lost and wasted every year, totaling about 1.3 billion tons per year. In our country, restaurants, hotels, school cafeterias, staff cafeterias, etc. are all big wasters.

It is the responsibility of catering companies to eliminate waste. At present, catering companies have begun to implement measures to curb catering waste and introduce small-portion dishes and half-portion dishes. However, simply adding small portions or half portions of dishes will increase costs invisibly. For example, the Beijing Evening News investigated some local food streets and found that the price of a half portion of a dish is half the price of the original dish plus 1 yuan. The owner He said that the extra 1 yuan is to subsidize the additional consumption of manpower and tableware. How to find the greatest common denominator between controlling operating costs and avoiding catering waste is a topic that the catering industry needs to explore. Different catering companies and catering formats face different waste situations, so solutions should also be targeted.

Part of the reason for waste is that the dishes do not suit the taste of consumers. Restaurants should work hard to improve the quality of their dishes and make small-portion dishes that taste good so that the public can like them. This will naturally reduce waste and create motivation to take them home.

For individuals, it is not only necessary to eat enough, but also to pursue eating healthily. Overeating means waste and damage to health. Eating in moderation and with balanced nutrition is what everyone needs for health, and the small dishes introduced by restaurants and canteens can undoubtedly better meet people's needs for moderation and variety.

Promote" "Small portion dishes" and "half portion dishes" are 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 meal expenses. However, will this kind of promotion increase time, manpower and material costs?

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

Secondly, promoting "small portion dishes" and "half portion dishes" also requires publicity and promotion of the dishes, which also requires a certain amount of time and labor costs. Catering companies need to invest certain resources to promote this new dining option and attract customers' attention through online and offline methods. However, this can also be publicized and promoted through various channels, such as social media, advertising, etc., to reduce the corresponding time and labor costs.

In short, promoting "small portions" and "half portions" may increase a certain amount of time, manpower, and material costs for catering companies, but this can also be achieved by improving processes and management methods, and Use multiple promotional channels to optimize and reduce costs. In an era where customer demands and consumption habits are constantly changing, continuous innovation, innovation and optimization are the only way for catering companies to develop.

Answered 10 hours ago