Promoting small portions and half portions will increase time and labor costs, because it is necessary to redesign the menu, make dishes and coordinate the workflow of chefs, waiters and cashiers. Specifically, the following situations may increase time and labor costs:

1. The cost of redesigning the menu and making dishes: it is necessary to redesign, typeset and print the menu, and it is also necessary to experiment and make new small dishes or half dishes. These activities require time and labor costs.

2. The cost of changing the workflow: The provision of small dishes and half dishes needs to adjust the chef's cooking methods to ensure that the waiter can correctly entertain and recommend small dishes and half dishes. This may require training waiters and chefs, and the time and cost of these trainings are invested.

3. Possible waste cost: If the sales of these new dishes are uncertain, it may lead to the re-conceived dishes being wasted, thus wasting time and food costs.

To sum up, the promotion of small dishes may increase the time and labor costs, but if these new dishes are successfully developed and marketed, they can also provide additional benefits and popular customer choices for local restaurants or catering services.