JACKSONVILLE, Fla. (AP) - U.S. restaurants are notorious for their huge portion sizes. But some eateries may be cutting their entrees down to size to save profits in a tough economy.
Higher food costs are prompting restaurants to redesign menus, serve smaller portions and raise their prices.
Government economists say the price of flour, cheese and beef have risen significantly since January 2007.
To offset those costs, Plaza III The Steakhouse in Jacksonville cut their steaks from eight ounces to six ounces. But the two ounces they're cutting aren't going to waste -- they just become filet burgers.
Pusser's Caribbean Grille in Ponte Vedra Beach is highlighting local commodities such as Mayport shrimp and grouper, instead of more expensive dishes such as filet mignon. They're also promoting highly profitable cocktails that sell for $6 a glass.