In The News

As the industry evolves, dining has become a powerful differentiator—driving resident satisfaction, supporting census growth, and shaping overall success—making it a strategic priority for leadership focused on long-term impact. The people at Cura are leading this transformation, as more and more senior living communities partner with us to design personalized dining programs that deliver exceptional

At the upcoming Healthcare Leaders Summit by Marcus Evans, May 14–15 in San Diego, CA, Cura Hospitality will join healthcare leaders to explore how hospital dining can move beyond policy and become a true driver of patient outcomes and satisfaction. As healthcare continues to evolve, hospital leaders are facing growing pressure to translate complex nutrition

DON’T MISS IT! In senior living communities, cultivating growth and engagement across culinary and service teams requires a unified, resident-centered approach that emphasizes excellence, collaboration, and talent development. When team members are trained with intention, engaged through shared purpose, and recognized for their contributions, they elevate both service standards and the resident experience. Success is

Floral and feisty, tropical fruits, from pineapple to passionfruit, brighten (and lighten) up spring dessert menus in senior living…! It was the beauty of dragonfruit that initially inspired Cura Hospitality Executive Chef Robert Grotha for a dessert at Aberdeen Heights, a Presbyterian Manors of Mid America senior living community in Kirkwood, Mo. He scoured his

“The guest chef program at West Penn Hospital has been great across the board,” says Douglas Johnston, chief operating officer, AHN West Penn Hospital. “In general, it creates a buzz and excitement in the cafeteria, giving both employees and visitors a much-needed uplifting distraction during their day. The guest chefs themselves—be it a West Penn employee

White Horse Village chose Cura because the values aligned, according to White Horse Village President and CEO Michael Shaw.  “We are excited to partner with Cura. Their commitment to well-being and tailored approach to dining and hospitality align closely with our dining priorities,” Shaw said in a statement. “From the outset, Cura has demonstrated a

Corporate Director of Culinary Chef John Cramutola breaks down how AI can be a powerful creative assistant! From speeding up culinary brainstorming to helping dining teams explore fresh ingredient combinations that reflect regional tastes and local preferences, Chef John shows how technology can support — not replace — the talent, intuition, and craft of our

At Aberdeen Heights, a PMMA (Presbyterian Manors of Mid-America®) community in Missouri, Executive Chef Robert Grotha and his team turned the classic “last meal” question into a bold, dessert‑first wine‑pairing dinner—an unforgettable reminder to savor life’s best bites. As part of their monthly Chef’s Plated series, the culinary team delivered a multi‑course, fine‑dining experience that

Chef and District Manager Jeremy Fry, at Menno Haven Retirement Communities in Chambersburg, PA, shares the story behind his deceptively simple signature dish: Sous Vide Turkey BLT – the process of cooking food in a vacuum-sealed bag at a precise and constant temperature. This results in perfectly cooked food that is tender, juicy, and bursting with flavor.