What are the benefits of half a disc?

Personally, I don't think it will increase the cost of time and manpower and material resources. I know that cooking, whether "small" or "half", will not increase the cost.

Let's talk about his main benefits first.

The first is "energy", which advocates operators to quantify the weight and volume of the food they sell, mark the main flavor characteristics, transportation and storage requirements, and focus on promoting "online ordering to indicate the weight (volume) of food" to better protect consumers' right to know;

Second, it can be divided. By subdividing catering units, we will actively promote "small dishes" and "half dishes" and accelerate the promotion of "small dishes" and "half dishes" to better protect consumers' right to choose.

Third, "the price can be clearly marked", that is, it does not induce consumers to over-consume, and better protects consumers' fair trading rights.

Two, catering operators should fulfill the obligation to stop waste. Operators can post "CD Action" signs to prompt consumers in necessary links such as buffet tables, school and office canteens, and prompt them to order food in moderation and consume rationally. Encourage the catering take-out platform to combine the dynamic ordering data information, release the reminding information of consumers in the whole process of ordering food, and advocate correct ordering and green consumption.

Three, catering operators should improve their self-help ability and guide the service level. Catering operators shall implement the standards and norms of anti-kitchen waste formulated by the state, industry associations and enterprises, incorporate anti-kitchen waste into the training content of employees, enhance the anti-garbage ability of the processing links in the catering industry, and enhance the humanized guidance and prompt service level for consumers to prevent kitchen waste.

Fourth, improve the catering quality of take-away scenes and reduce food waste. Operators of food and beverage take-out platforms and platforms should pay close attention to consumer feedback and food characteristics. The take-away platform should make use of the big data function of the catering platform, guide merchants to reasonably improve the distribution scope, food packaging and other conditions according to consumer feedback and food characteristics, improve the food quality and consumer dining experience of the take-away scene, and prevent food waste. Encourage qualified platforms and catering operators to launch the "automatic food quantity reminder" function in the online ordering process, and give food quantity reminders according to different dining situations after consumers set the number of people to eat, so as to help consumers make choices.

Five, wedding banquets, buffets, canteens and other dining scenes should strengthen the refined and humanized management, and put an end to waste. Timely monitor and evaluate the dining information of buffet and unit canteen staff, provide meals as needed, and scientifically match meals. In the wedding banquet, the proportion of prepared meals is reasonable, and separate meals or partial dishes are encouraged, and public spoons and chopsticks are provided. In view of the limitation of the use of public spoons and the confusion of public chopsticks, it is suggested to configure more public multifunctional clips. By encouraging packaging to be "happy", we can pack it for free in a way acceptable to the wedding ceremony. For the wedding table ingredients that are not in demand, no processing is required, and consumers choose to pack the ingredients to take away or eat within the agreed time.