Why are there fewer and fewer half-portions on the table?

1. The significance of the existence of "half-portioned dishes" on the dining table

After the launch of "half-portioned dishes", it has received full praise from customers, and its existence is of great significance. First of all, "half dish" is in line with my country's consumption trend that advocates thrift. Building a conservation-oriented society, advocating conservation and opposing waste are part of my country's efforts to build a harmonious socialist society. The widespread promotion of "half-portioned dishes" in restaurants will have an inhibitory effect on improving table waste caused by Chinese people's psychology of saving face; secondly, "half-portioned dishes" will help consumers develop the habit of rational consumption. Frugality is a traditional virtue of the Chinese nation, and we have the responsibility and obligation to pass on and carry forward this fine tradition. The "half-portion" on the table gives consumers more choices and reminds them to order as much as they want, which is very helpful in helping consumers form correct consumption concepts and develop good habits of rational consumption; thirdly , "Half portion dish" is part of the catering company's social responsibility fulfillment. For restaurants, "half dishes" may increase operating costs or increase the labor intensity of kitchen staff, but this behavior complies with social value orientation and meets public consumption needs. "Half portions" may not seem to be good for the business, but it can help the restaurant gain a reputation that money can't buy. This behavior is far smarter than blindly pursuing economic benefits without considering social responsibilities and customer needs. It is much smarter than spending money on advertising. [1]

2. Why catering companies no longer introduce “half-portion dishes”

Nowadays, the practice of “half-portion dishes” has a great effect on reducing table waste. At the end of the day, it’s hard to see “half-portioned dishes” in the restaurant. Some people in the catering industry believe that the main reason why "half-portion dishes" have ceased to exist is due to cost considerations. The price of making a "half dish" is halved, but the production and comprehensive costs are not reduced compared to the whole dish. On the contrary, it is necessary to increase the use of tableware and the number of services. [2] Therefore, as labor and other costs continue to increase, Many restaurants have given up on offering "half portions." In addition to cost considerations, restaurants no longer offering "half-portion dishes" are also related to social atmosphere and food culture. After the highly praised "Operation CD-ROM" gradually disappeared, waste on the dining table gradually returned. Moreover, Chinese people have had the habit of saving face since ancient times. Even if there are two choices, large and small, sometimes they still choose to face the whole thing because they care too much about the opinions of others. If you can’t finish the portion of the dish, you will choose not to pack it for the sake of face.

3. How to promote “half-portioned dishes” on a wider scale

1. Improve the awareness of conservation in catering companies

The reporter’s visit found that compared with no dishes in restaurants, No-smoking signs are everywhere, and many restaurants have no anti-waste leaflets or slogans at all. The few restaurants that have posted leaflets about civilized dining are relatively hidden and difficult to spot by customers. [3] For example, in the Quanju Debei Online Center Store, the "Civilized Table Convention" is posted alone in the inner corner. It mentions "Cherish food and do not waste it" in very small words. It is difficult to notice if you don't pay attention. , if the customer sits far away, he or she cannot see the small print clearly. If "half-portion dishes" want to be promoted again, the behavior and awareness of restaurants that stand behind saving must be reversed. Only most restaurants realize the importance of saving and are willing to contribute to saving. "Half-portion dishes" Only then can we re-enter people's horizons and carry forward the broad masses.

2. Promotion of food and beverage savings must be continuous

One of the important reasons why "half-portion dishes" were launched in 2013 and made outstanding contributions to improving my country's "waste on the tip of the tongue" It was because the publicity work advocating thrift was done very well at that time. Slogans that “eliminate waste and save food” can be seen everywhere on TV, the Internet, newspapers, streets and community bulletin boards. The party and the country have also made various efforts to promote the spirit of frugality and played a very good leading role. Social groups have also followed suit and contributed to the social atmosphere advocating frugality. Due to the important role of publicity, "Operation CD-ROM" and "half-dish" on the table should not just be a temporary whim, nor should it be a short-term "business as usual after the limelight", but need to become a long-term plan. Injecting long-term vitality into it, it is accepted by consumers under continuous and strong publicity, and ultimately forms restaurant sales and consumer consumption habits.

3. The system is an important guarantee for retaining "half portions"

Many restaurants have the practice of setting minimum consumption limits. This practice not only infringes on the consumer rights and interests, but also And it also encourages waste. In response to this phenomenon, it is recommended that relevant departments further simplify the reporting procedures and increase penalties for this behavior to reduce food waste caused by consumers in order to reach consumption limits. At the same time, it is recommended that relevant government management departments issue opinions to clarify that catering units must provide customers with services such as "small portions" and "half portions". At the same time, catering companies are required to mark the ingredients of the dishes on the menu, indicate the recommended number of consumers, and proactively provide free packaging and other services. [4] Some foreign experiences are worth learning from, such as criminalizing waste of public funds and fines for waste of private funds. In short, only by building a social atmosphere that “does not want to waste, cannot waste, and dare not waste” can the existence of “half-portion dishes” be broader and longer-term.

Summary

As an initiative that benefits the country and the people, the existence of "half-portioned dishes" is of great significance for opposing extravagance and waste and building a conservation-oriented society. In view of the current situation where "half-portioned dishes" are gradually disappearing from the dining table, one fact must be clarified, that is, under the "half-portioned dish" model, restaurants can achieve maximum success through positive interactions with consumers. At the same time, each of us must take conscious action, refuse to waste, and take the initiative to show off our finished plates. In short, if "half-portion dishes" are to be promoted throughout society, the country, catering companies, and consumers must work together. Without the efforts of any one party, it is impossible.