Nowadays, many places in society have promoted small portions and half portions of dishes. This method can save materials very well.

The way of segmenting meals actively promotes "small portions" and "half portions" to avoid waste. Such suggestions have attracted everyone's attention and triggered related discussions.

Some people think that this will increase time, manpower and material costs. Personally, I think such worries are unnecessary. The reason why I say this is because promoting "small portions" and "half portions" can effectively avoid waste, "small portions" and "

"Half-portion dish" can meet the needs of relevant people and "small-portion dish" and "half-portion dish" can save ingredients and reduce cooking time, which will not increase the cost but reduce the cost.

First, "small portions" and "half portions" are effective ways to avoid waste.

The biggest significance of promoting "small portions" and "half portions" is that this method can effectively avoid waste. For people with small appetites, they will not be able to finish the whole meal if they order "large portions" or "one portion", and there will be leftovers.

The lower part is likely to be thrown away, which will cause a lot of waste. By using "small portions" and "half portions", this waste can be effectively avoided.

Second, "small portions" and "half portions" can effectively meet the needs of relevant people.

Different people have different specific situations, and the same is true in terms of appetite. There will be many people who have smaller appetites and do not need a large amount of food when eating. For these people, choose "small portion" or "half portion"

』You can meet your own dietary needs, and at the same time, the price of such meals will be lower and therefore more affordable.

Third, "small portion dishes" and "half portion dishes" reduce the number of ingredients and cooking time, which greatly reduces costs.

"Small dishes" and "half dishes" can be made with fewer ingredients, and because there are fewer ingredients, the cooking time will be reduced, which greatly reduces the cost. Some people think that this method will make

There is no need to worry about increasing the number of meals and thus increasing costs. The reason why we say this is because the number of customers is relatively fixed. "Small portions" and "half portions" are just smaller quantities of meals.

The number of copies has not increased, so there will be no additional cost.