Will the promotion of "small portion" and "half portion" increase the cost of time, manpower and material resources?

Nowadays, many places in society advocate small dishes and half dishes, which can save materials well. Subdivide the way of catering, actively promote "side dishes" and "half dishes" to avoid waste. Such a suggestion has aroused everyone's concern and related discussion.

Some people think that this will increase the cost of time, manpower and material resources. Personally, I think this kind of worry is unnecessary. The reason for this is that the promotion of "side dishes" and "half dishes" can effectively avoid waste, which can meet the needs of relevant people, and "side dishes" and "half dishes" can save ingredients and reduce cooking time without increasing costs.

First of all, "small portion" and "half portion" are effective ways to avoid waste. The greatest significance of advocating "small portion" and "half portion" is that it can effectively avoid waste. For people with a small appetite, you 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 portion" and "half portion".

Second, "small portion" and "half portion" can effectively meet the needs of relevant people. Different people have different specific circumstances, and the same is true of food intake. Many people have a small appetite, so they don't need a large appetite when eating. For these people, choosing "small dishes" and "half dishes" can meet their dietary needs, and at the same time, the price of such meals will be lower, so it is even less affordable.

Third, "small portions" and "half portions" reduce the number 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 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 kind of worry is unnecessary. The reason for this is that the number of customers is relatively fixed, and "small portions" and "half portions" are just a few meals.