In the past, many catering businesses chose to use large plates and bowls in order to appear "more affordable" and attract more people to eat. But because the weight of the food is too heavy, many people can't eat it, and the leftovers are finally dumped into the trash can.
During this period, with the development of "saving strictly and opposing waste" activities in China, non-independent canteens and many commercial restaurants have also begun to promote small dishes or half dishes. Many cities, such as Wuhan and Fuzhou, have also put forward the "N- 1" ordering mode: in order to reduce the waste of the dining table, if 10 people order nine dishes first, it is not enough to add them.
In recent years, restaurants generally pursue dishes and refined routes, and the weight of dishes in restaurants has generally decreased compared with before. For example, in Hangzhou, the side dishes launched on 20 18, and the side dishes launched by grandma's take-out have lower vegetable prices and better sales. Small portions and separate meals not only promote consumption upgrading, but also bring a good social atmosphere.
In my opinion, small portions and half portions may increase costs for a period of time, but in the long run, they will reduce their own costs, which is beneficial to both shops and customers.