Some 71% of attendees surveyed at this year's BITAC Food & Beverage East say they are seeing a shift toward smaller portion sizes, a trend that means hotels may have to find ways to make up revenue from reduced plates. Some companies, such as Joie de Vivre, are responding by working to up-sell customers on starters and dessert. Executive Chef James Cottrell of the San Diego Marriott Marquis & Marina seeks to improve margins by focusing menu offerings on vegetables.