In The News

SOURCE:  “How Passavant Community Engages Residents Through Menu Innovations and Creative Connections” FoodService Director Magazine, June 17, 2021   Passavant Community is a senior-living complex in Zelienople, Pa., managed by Cura Hospitality, an Elior company. General Manager Barbara Ferguson, a former fine-dining chef, oversees Passavant’s dining program, which includes restaurants, retail outlets, catering, and Cura’s […]

SOURCE:  “Cura’s Cafe Kara Opens in New St. Clair Health Center” Food Management Magazine, June 11, 2021 St. Clair Health’s biggest expansion project in 70 years is a state-of-the-art, six-story center that houses comprehensive diagnostic and therapeutic outpatient services in Pittsburgh. Cura’s team there catered the kickoff event for the center and will feed visitors

SOURCE:  “Off-Premises Design Evolves” FoodService Equipment and Supplies Magazine, May 28, 2021 Cura’s Presbyterian Senior Living Westminster Woods at Huntingdon in Pennsylvania, was featured in the May issue of FoodService Equipment and Supplies Magazine for the article titled: Off-Premises Design Evolves. Throughout the 2020 summer until November, the team relied on a few pieces of

SOURCE:  “Building Customer Connections while Social Distancing Endures” FoodService Director Magazine, April 30, 2021     Read more on how Cura stresses the importance of consistency when engaging our guests and residents in FoodService Director Magazine!

SOURCE:  “Switching to a POD System in the Age of COVID” FoodService Director Magazine, April 23, 2021 The dining team at St. Clair Hospital in Pittsburgh, PA, is celebrating a successful transition to a pod system, improving patient satisfaction in this feature piece published in FoodService Director Magazine. Congratulations!  Read more here.  

SOURCE:  “Cura Innovates; Creates Fulfilling Job Experiences at Phoebe” Penny Power News, April 12, 2021 Working for Cura at Phoebe Richland is exciting!  Read how our teams innovate and create fulfilling job experiences while enhancing life around great food for residents, patients, and guests! For employment opportunities, learn more here!    

SOURCE:  “What Will Become of the Salad Bar?” FoodService Director Magazine, April 9, 2021 Plan your lunch around the Salad Toss Up, an employee-served concept, which has increased salad sales by around 20% at Cura managed Natchitoches Regional Medical Center featured here in FoodService Director Magazine! 

In celebration of Earth Day 2021, Cura’s culinary and wellness professionals are proud to support planet-friendly practices at the individual and workplace levels! Cura recently partnered with a continuing care retirement community to help provide an experience that provides comfort, drives better food choices, and enhances the overall health and well-being of residents and staff.

SOURCE:  “Holy Redeemer Hospital Plays Cupid for Valentine’s Day” FoodService Director Magazine February 19, 2021 In an early celebration of Valentine’s Day, Cura Hospitality provided a sweet experience for healthcare workers at Holy Redeemer Hospital’s Meadowbrook campus. Cura’s foodservice team turned the Pennsylvania hospital’s cafe into an all-day themed party on Friday, Feb. 12. It