Here are three random thoughts and observations.

First, let’s start with healthcare foodservice. This segment has long been one of the most complex operator segments in the industry. People outside of healthcare foodservice still continue to operate under the misguided notion that patient tray service represents the majority of the meals this segment serves. Nothing could be farther from the truth. Rather, patient tray service often pales in comparison to the other areas healthcare foodservice operators must master equally well.

For example, corporate feeding, namely providing cost-effective, timely nutrition to staff and those visiting healthcare campuses remains a center-of-the-plate issue. This requires running a retail as well as a catering business. As if that were not enough, healthcare foodservice operators must extend their influence beyond their campuses and lead the communities they serve in the areas of health and wellness as well as supporting key local organizations like Meals on Wheels.

The good news is that healthcare foodservice operators remain as resilient as ever. On hospital campuses (page 42), for example, they continue to find ways to maintain or enhance food quality and service despite significant labor and cost constraints. They continue to get creative with menu development and in implementing leading-edge technologies like coffee-making robots. And in the senior living segment (page 34), some operators are literally taking their businesses to the streets by functioning as a recruiting vehicle to attract new residents as well as serving as a restaurant that nonresidents who live in the surrounding community can enjoy.

Second, menu trends continue to reflect how global the consumer palate has truly become. Take, for example, the emergence of chicken skins as a rapidly growing menu item (page 16). Dubbed the snack of the year by the New York Times, chicken skins are not a new menu item, globally speaking. In fact, they’ve long been popular in such countries as Japan and Indonesia. Chicken skins are, however, relatively new to U.S. menus, and it’s been incredibly interesting watching operators creatively embrace this menu trend.

Third, the bar business (page 67) remains as intriguing as ever — and with good reason. The higher-than-normal interest rates aimed at curbing inflation as well as the ongoing speculation about a recession are enough to make anyone want to have a drink or two. As a result, bar operators continue to look for ways to make hay while the tequila sunrise is still shining, so to speak. That includes looking for opportunities to speed service, drive more sales that include both food and beverages, and find ways to build a buzz via social media-worthy drink presentations. If you want to learn more, belly on up to page 67, where Tom O’Brien’s pint glass is full of frothy insight on the latest from this operator segment.