Compared with traditional large dishes, small dishes or half dishes can meet the needs of modern consumers: first, when tasting dishes with different tastes, you can taste more kinds of food; Second, it helps to control diet and is suitable for people who lose weight and eat healthily; Third, it is suitable for single, small population and small food intake, which can avoid the waste of ingredients. Therefore, promoting small portions and half portions is an important market trend and one of the development trends of catering industry. However, for restaurant owners and restaurant operators, we must carefully consider whether it will have a negative impact on the time, manpower and material costs of restaurants before promoting small dishes and half dishes. First of all, promoting small portions and half portions will bring significant time costs. Compared with traditional large dishes, small dishes and half dishes need more preparation time and operation time. In order to speed up the cooking process, restaurants have to increase the number of kitchen staff and the time to prepare ingredients and various seasonings. In addition, restaurants need to consider how to adjust the service process in order to provide small and half dishes to more consumers more efficiently. Therefore, this change requires careful investigation and planning of restaurants in order to make their service processes more efficient and meet the high demand market. Secondly, the promotion of small and half portions will also have an impact on labor costs. Because the cooking process of small dish and half dish is short, chefs need to master more kinds of cooking skills and seasoning skills. In order to provide more choices, restaurants need to recruit more chefs with excellent cooking skills. In addition, serving small portions and half portions requires the cooperation of more waiters, providing customers with more elaborate catering services and making customers feel more comfortable and comfortable, which is also a consumption of labor costs. Finally, the promotion of small and half copies will also have an impact on the material cost. The ingredients used in each big dish, small dish and half dish are different, and different ingredients need to be re-purchased, and the requirements of refrigerators, kitchens and other equipment for storing different ingredients will be different, which increases the time cost of cleaning, quality inspection and tableware disinfection. Of course, if properly managed, operators can reasonably combine small dishes or half dishes, and the kitchen capacity will become easier to manage, even reducing the pressure of the original whole meal service and avoiding waste and customer dissatisfaction. Faced with these costs, restaurants can introduce cost-saving skills from the following aspects: First, manage ingredients accurately. In practice, if the two-phase restriction is strictly implemented and the types, uses and necessary quantities of raw materials are configured, the kitchen can directly feed and cook according to the accurate position of the ingredients, thus avoiding loss and repeated operations. This can reduce the waste of some ingredients and reduce the cost of food. The second is to adapt to local conditions. Reasonable control of the number of dishes list can make restaurants better analyze the cost of dishes, so as to prepare for improving the cost performance ratio (comparison of cost and effect). Restaurants can display their own half dishes or small dishes according to customers' tastes and preferences. The third is process optimization. Optimizing the workflow of restaurants can reduce the cost of time, manpower and material resources. Restaurants can use intelligent ordering system to improve efficiency and checkout speed, so that waiters can quickly deal with the needs of customers ordering food. Using simple and intuitive dishes introduction and side dishes guide can make chefs easily master the correct preparation process of dishes and improve the efficiency of food production. The fourth is publicity and pricing. For the newly launched half-dishes, we can carry out preferential price strategies to let more consumers try these new products. Through the easy-to-understand restaurant menu, let the guests clearly know the existence of small dishes and half dishes, and propose food choices for different scenes to the guests. In a word, it is very meaningful for restaurants to promote small dishes and half dishes, which not only helps to meet the diversified needs of consumers, but also brings new management and market opportunities. However, in this process, restaurants need to carefully handle the costs of time, manpower and material resources to ensure stable operating income and continuously improve the efficiency and simplicity of management. Following the above methods can help restaurants to gracefully promote small dishes and half dishes, and bring more delicious food experiences to more consumers.