Demand for fresher, healthier foods and expanded menu options beyond burgers and steaks are driving change in food and beverage offerings as hotels seek to keep guests in-house at mealtimes. A large percentage of attendees at the BITAC Food & Beverage East forum this week reported that guests are extremely or somewhat willing to try new menu items, a trend driving the additions of local dishes made from scratch with fresh ingredients and craft brews to many hotel menus.