• The New York Times, Monday, March 26, 2007 11:30 AM

T.G.I. Friday's--a chain known for calorie-rich items like deep-fried potato skins stuffed with Cheddar cheese, bacon and sour cream--is gambling that diners will order what it calls "Right Size" portions that average about two-thirds the size of the usual serving.

Richard Snead, CEO of the chain's parent company--Carlson Restaurants Worldwide--says many consumers are tired of huge portions, especially on weeknights or at lunch when they do not want to indulge. But he admits that his move toward smaller portions is "scary."

Many restaurateurs remember what happened to the Ruby Tuesday chain in 2004 after it trimmed some portions and started printing nutritional information on the menu of calorie-packed burgers, steaks and ribs. Consumers complained, and after about five months, Ruby Tuesday plumped the portions and provided nutritional information only when asked. The reduced portions are part of an effort to "contemporize" Friday's image. "We're trying to lift it from this old perception of fried foods, old brown bars, junk on the walls," Snead says.

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