It is understood that small packages mainly focus on single meals and small dishes, which helps consumers to reduce costs, reasonably choose the amount of dishes, and reduce leftovers and waste. On the one hand, the introduction of "side dishes" and "half dishes" is a reflection of consumer enterprises' compliance with consumer demand. In the process of its own development, enterprises also shoulder social responsibilities, such as advocating food conservation. On the other hand, the introduction of "small portion dishes" also reflects the vivid practice of social practice of saving concept. The introduction of "half dish" is refreshing and will certainly play a positive role in advocating food and beverage saving.

Promoting small portions and half portions will increase costs. The main reason is cost considerations. When cooking half or small portions, the production and comprehensive costs are not significantly reduced compared with the whole plate. On the contrary, the use of plates and the number of restaurant services have to increase, and the labor cost has to increase.

In fact, a half dish or a small dish seems to be just the split of the whole dish, but the process and time consumption have not been reduced at all, which will actually lead to an increase in the workload of chefs, waiters and dishwashers and increase personnel costs. If only half price is set, the merchant feels that the profit is less and it is not cost-effective; Above half price, consumers will not buy it.

To this end, industry insiders said that if 1 rice is 1 kg, half is not necessarily 5 Liang. In other words, the weight does not have to be split, but it should be quantified as much as possible. For example, a table for 10 people, a plate of braised pork for 10, and restaurants often serve 12, but in fact, according to countless experiences, 8 pieces is enough, because many people are too tired to eat. Therefore, under the pressure of reduced profits, many restaurants adopt more countermeasures-marking the price of 60% to 70% off the original price, but at the same time trying to enrich the content of dishes to increase added value.

In addition, the restaurant's "low-price reduction" package is also an effective way to reduce waste and not reduce profits. A variety of combinations in the set meal can meet different tastes, which can not only reduce the time for customers to order food and speed up the turnover, but also reduce the pressure of preparing dishes and reduce the waste in the kitchen.

Of course, even a half-price "small portion" will not necessarily reduce profits. If handled properly, it can even easily increase the unit price of customers.