Core Viewpoint - Haidilao is promoting a culture of saving and reducing food waste through various initiatives, including encouraging customers to order smaller portions and implementing efficient inventory management practices [1][2] Group 1: Customer Engagement - Haidilao advocates for customers to order appropriately by allowing 90% of its dishes to be ordered in half portions, with over 80% of these half-portion dishes being popular among customers [1] - The introduction of the "Lao Pai Nine Grid" offers a selection of nine signature dishes in a compact format, providing diverse options for consumers while promoting the idea of tasting without waste [1] Group 2: Operational Efficiency - The company employs visual management in its storage facilities to enhance organization and cleanliness, which helps in tracking inventory effectively and reducing waste from expired products [1] - Haidilao utilizes a demand-based inventory replenishment system and small packaging initiatives to ensure the freshness of ingredients and minimize waste [1] - The implementation of a digital ordering forecast model allows for more accurate inventory management in the kitchen, further reducing waste associated with overstocking [1] Group 3: Supply Chain Innovations - Haidilao has adopted a "central kitchen + clean vegetable delivery" model to minimize waste from rough processing of ingredients at the store level [2] - The company collaborates with suppliers to adjust packaging sizes, converting larger packages into smaller ones to enhance the utilization efficiency of raw materials [2] - Through comprehensive innovation across the supply chain, Haidilao integrates the concept of saving into its operational philosophy, benefiting both customers and internal processes [2]

Core Viewpoint - Haikou's restaurant industry is promoting small and half-sized dishes to encourage a culture of saving and reduce food waste [1][3][5] Group 1: Industry Initiatives - The restaurant industry in Haikou has actively implemented the "Clean Plate Campaign" by offering various meal combinations, small dishes, and half-sized dishes to cater to diverse consumer needs while promoting the idea of saving [3][5] - Many restaurants have redesigned their menus to include small portion options and have trained staff on ordering techniques to guide consumers in making reasonable choices [3][4] Group 2: Consumer Preferences - Consumers appreciate the ability to try multiple dishes without the fear of waste, as demonstrated by a customer who enjoyed the option of ordering half portions [2][3] - The carefully designed meal packages, such as single, double, and family meals, have gained popularity among office workers and students due to their convenience and cost-effectiveness [4] Group 3: Environmental Considerations - Haikou's restaurants are enhancing their takeout services by improving the quality of packaging, offering eco-friendly options like biodegradable containers and insulated bags [4] - The restaurant industry is seen as a key player in promoting food-saving practices, with industry associations encouraging diverse service models to instill the concept of saving food in every aspect of dining [5]