Some people think that this will increase the cost of time, manpower and material resources. Personally, I think this worry is unnecessary. The reason for this is that promoting "small portions" and "half portions" can effectively avoid waste, and "small portions" and "half portions" can meet the needs of relevant people, and "small portions" and "half portions" can save ingredients and reduce cooking time, which will not increase the cost but reduce it.
First, "small portions" and "half portions" are effective ways to avoid waste. The greatest significance of promoting "small portions" and "half portions" is that waste can be effectively avoided in this way. For people with small food intake, they can't finish ordering "large portions" and "one portion", and the rest is likely to be thrown away, which will cause great waste. This kind of waste can be effectively avoided by means of "small portions" and "half portions".
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 food intake. Many people have a small appetite and don't need a large number of meals when eating. For these people, choosing "small dishes" and "half dishes" can meet their own dietary needs, and at the same time, the price of such meals will be lower and therefore less affordable.
Third, "small portions" and "half portions" reduce the amount of ingredients and cooking time, greatly reducing the cost. "Small portions" and "half portions" can be made with fewer ingredients, and because there are fewer ingredients, the cooking time will also be reduced, which will greatly reduce the cost. Some people think that this way will increase the number of meals and thus increase the cost. This worry is unnecessary. The reason for saying this is that the number of customers is relatively fixed, and "small portions" and "half portions" are just a few meals.