Compared with traditional large portions, small portions or half portions can meet the multiple needs of modern consumers: first, they can taste more types of food when tasting different flavors; second, they help control

The food quantity is suitable for people who want to lose weight and eat healthily; thirdly, it is suitable for single people and small families with a small population and small food intake, which can avoid the waste of food ingredients.

Therefore, promoting small portions and half portions is an important market trend and one of the development trends in the catering industry.

However, for catering owners and restaurant operators, before promoting small portions and half portions, they must carefully consider whether it will have a negative impact on the restaurant's time, labor, and material costs.

First, there are significant time costs associated with promoting small and half-portions.

Compared to traditional large portions, small portions and half portions require more preparation and handling time.

In order to speed up the cooking process of dishes, restaurants have to increase the number of kitchen staff and the time to prepare ingredients and various seasonings.

Additionally, restaurants will need to consider how to adjust their service processes to more efficiently serve small and half portions to more customers.

Therefore, this change requires careful research and planning by restaurants in order to make their service processes more efficient to meet the high demand market.

Secondly, promoting small portions and half portions will also have an impact on labor costs.

Since the cooking process of small portions and half portions is short, chefs need to master a wider variety of cooking techniques and seasoning techniques.

In order to provide more menu choices, restaurants need to recruit more chefs with excellent cooking skills.

In addition, providing small portions and half portions requires the cooperation of more waiters to provide customers with more sophisticated catering services, making customers feel more comfortable and comfortable, which is also a consumption of labor costs.

Finally, promoting small portions and half portions will also have an impact on material costs.

The ingredients used in large portions of each meal are different. The materials used in small portions and half portions are different. Different ingredients need to be purchased again. Refrigerators, kitchens and other equipment will also have different requirements for storing different ingredients, which increases the need for cleaning.

, quality inspection and time cost of tableware disinfection.

Of course, if managed properly, operators can reasonably combine small portions or half portions of dishes, and kitchen capacity will become easier to manage, and even reduce the original meal service pressure, avoiding waste and customer dissatisfaction.

Faced with these costs, restaurants can introduce cost-saving techniques from the following aspects: First, accurately manage ingredients.

In actual operations, if two-phase constraints are strictly followed and the types, uses and necessary quantities of raw materials are allocated, the kitchen can directly prepare the food according to the accurate placement of the ingredients, avoiding losses and repetitive operations.

This will reduce the waste of certain ingredients and reduce food costs.

The second is to reasonably adapt measures to local conditions.

Reasonable control of the number of menu items allows the restaurant to better analyze the cost of the menu, thereby preparing for improved cost-effectiveness (comparison between cost and effect). Depending on the customer's taste preference, the restaurant can then serve its own half portion of the dish or

Small portions.

The third is process optimization.

Optimizing various work processes in the restaurant can reduce time, labor and material costs.

Restaurants can use smart ordering systems to improve efficiency and billing speed, allowing waiters to quickly handle customer needs during the ordering process.

Using simple and intuitive dish introductions and side dish guides, chefs can easily master the correct preparation process of dishes and improve the efficiency of dish production.

The fourth is publicity and pricing.

A preferential price strategy can be implemented for newly launched small portions or half portions to allow more consumers to try these new products.

Through a simple and easy-to-understand restaurant menu, guests can clearly understand the existence of small portions and half portions, and propose dish choices for different scenarios.

In short, it is very meaningful for restaurants to promote small portions and half portions. It not only helps meet the various needs of current consumers, but also brings new management and market opportunities.

However, in this process, the restaurant needs to carefully handle the time, manpower, and material costs to ensure stable operating income and continuously improve the efficiency and simplicity of management.

Following the above methods can help restaurants promote small portions and half portions elegantly, bringing a richer food experience to more consumers.