Company News

Today’s hospital administrators recognize that food service is not their core competency.    Relying on the experts gives administrators the ability, and more time, to focus on their core business.  Cura is proud to be that expert, and one that top healthcare networks select as the acute care foodservice contractor of choice to support their goals, […]

Cura’s culinary team celebrated the grand opening at Allegheny Health Network’s Wexford Hospital, a new construction, in the heart of Wexford, PA!  Cura began a seamless transition process earlier this year, where management teams worked collaboratively to reopen multiple dining venues across the AHN network! At Wexford, our team ensures the highest food quality, service,

As summer weather continues, the team at Summerville at Presbyterian Communities of South Carolina supports Chef Eileen’s al fresco grill nights on the Village Cafe patio for residents, family & friends!  These weekly events keep residents safe and socially engaged for only $9.50 per person while pandemic restrictions prevent indoor dining! Check out a recent

The hospitality industry is larger than one might think and sits within the wider service sector. Foodservice management companies like Cura are competing for the same talent in restaurants, hotels, catering…basically any business that has customer satisfaction as one of its core functions. It’s a challenging time, but Cura’s recruiting efforts continue to be strong,

  Each day in the United States approximately one pound of food per person is wasted. This equates to 103 million tons (81.4 billion pounds) of food waste generated in America in 2017, or between 30-40 percent of the food supply, according to the United States Department of Agriculture (USDA). Food waste is a global

Cura Celebrates National Safety Month As Cura teams begin to reopen hospital and senior living cafes and dining rooms, our operators continue to keep our residents, patients, and guests safe! During June’s National Safety Month, Cura, a senior living and acute care dining specialist, was one of the first food service contractors to step up