Action Stations Enhance Retail Sales

Who can resist chocolate!

The timing is perfect for the upcoming holidays as we think of dessert ideas.  Medical staff at Holy Redeemer Hospital in Philadelphia are now enjoying a new Chocolate Action Station designed by John Martinelli, director of retail and catering!   This was a great idea to supplement guests lunch, while increasing the average price per transaction by 12%!


The objective of the chocolate action station was to celebrate National Chocolate Day.   Due to the popularity of the concept, the chocolate action station will be offered more during the holidays, for special events or just as a monotony breaker!

Sous Chef Tina McQuiggan prepped and Supervisor Rydia Chamberlain artistically displayed all the desserts.  Once guests selected the dessert of their choice, Chef Tina or Rydia prepared and executed in front of them.  This consisted of filling the dark chocolate shells with fruit and adding different toppings.  For the cupcakes and cheesecake, they added a choice of different toppings (dark chocolate chunks, peanut butter cups, an assortment of flavored syrups and a few different cream toppings).

Executive Chef JT Dunn and John calculated the order to incorporate all the different types of chocolate.

Customers succumbed to temptations and indulged in these chocolate delicacies!

  • Dark chocolate shells that were filled with diced pineapple or strawberries drizzled with white chocolate syrup
  • Chocolate cupcakes topped with chocolate truffle drizzled with raspberry syrup
  • Chocolate peanut butter cupcakes topped with peanut butter cup drizzled with caramel syrup
  • Chocolate chip cheesecake drizzled with dark chocolate truffle syrup
  • Chocolate cake bombes filled with chocolate mousse and cream

In other action dining station news…St. Clair Hospital in Pittsburgh, PA, offers a “Personal Choice” action station where Sous Chef Joel Morgan and Executive Chef Ryan Lucci featured a carving station where customers were able to build a house-roasted turkey, bacon, and cheddar cheese sauce sandwich served on a bakery fresh pretzel roll. House-made warm German potato salad was also served on the side. The action station repurposes as a pizza station where individual pizzas are prepared to order with the toppings of customers’ choice! This has been our most requested station! Over 115 pizzas were served earlier this month, generating one of our highest sales days since COVID began!

Cura Meets Coronavirus Challenge with Dining Innovations

The fall was a dining comeback like no other where Cura offered innovative dining through Seasonal Plate celebrations, themed events and outdoor dining that encouraged residents and medical staff back to their favorite dining venues.  Following Cura’s reopening playbook, learn how our operators were able to offer these safe dining experiences to Cura managed communities and hospitals.

For the residents of independent living at Presbyterian Senior Living at Westminster Woods of Huntingdon, PA, the opportunity to feel a sense of normalcy and community in the midst of what has been a very tough 2020 has been given back to them thanks to Cura!

Robert Pennington, assistant director of dining services, has been keeping his residents entertained with several Al Fresco events.  Just recently he served up a fall magical soup sale “outdoors” that featured three homemade soups including butternut squash, cozy Autumn wild rice soup and pesto chicken minestrone. Chef Robert also served a feel-good fall salad with roasted sweet potatoes, fresh arugula feta cheese, dried cranberries, and pecans topped with a fresh lemon Dijon mustard dressing.  To accompany their soups, independent living residents were able to purchase fresh, homemade cranberry pumpkin breads.  48 breads were sold!

Cura’s special events for October continued with Lobsterfest at Lifespire’s Chesapeake Retirement Community in Newport News, VA, where over 165 residents enjoyed fresh lobster during this social distanced dining experience!    The authenticity of the event was truly made by Bruce Molloy, director of culinary services, who drove 24 hours round trip to purchase lobsters fresh from a Boston wharf! Residents also enjoyed home-made New England chowder; steamed shrimp, red skin potatoes, corn on the cob, rolls/cornbread, strawberry short cake (4 inches tall). beer, wine, beverages- all for $27 dining dollars! Great job team in creating such an AUTHENTIC event for our residents!

Seasonal Plate, an Elior North America promotion, are recurring events at Allegheny Health Network’s (AHN) Jefferson Hospital in Jefferson Hills, PA.  Matt Sherwin, general manager of dining, and his team recently served up a delicious crispy fish and homemade potato chips with Brussels sprouts slaw and homemade tarter sauce.  Medical staff and guests at AHN Allegheny Valley Hospital in Natrona Heights, PA, also savored house-made turkey sliders, a stuffing muffin topped with turkey, cranberry relish and fresh greens – just an early taste of Thanksgiving!

Cura teams are also catering upscale  fundraisers in a safe way.  At Homestead Village Enhanced Senior Living in Lancaster, PA, General Manager Lindsey Clinton, along with her talented culinary team, recently catered a seven-course meal for Homestead’s Endowment Fund.  The team served residents in two separate dining locations as a way to keep them socially distanced.  The team also prepared 50 meal deliveries to those residents who donated, but wished to dine comfortably in their rooms.

The delicious menu featured: Confit Spiced Snake River Farms Kurobuta Pork Belly with Tart Vanilla Infused Apple Slaw and Red Wine Reduction; Smokey Cocoa Pumpkin Bisque with Crown Bourbon Barrel Aged Maple Syrup and Crème Fraiche; Seared Diver Scallop with Celery Root and Yukon Potato Puree, Sherry Pomegranate and Hazelnut Brown Butter; Pan Roasted Quail with Cinnamon Tawny Port Drunken Cherries, Seared Foie Gras and Sweet Corn Polenta Cake; and for dessert…Pavlova with Vanilla Bean Bavarian and Poached Seckel Pears and Black Mission Figs.


At the Community at Rockhill in Sellersville, PA, Cura celebrated Veterans Day with a mobile omelet station which traveled to “Veteran” resident rooms where Executive Chef Curtis Law prepared omelets to order!   Residents were also gifted a flag and certificate!

Congratulations to Betty & Donald Wunnenberg on your 70th Wedding Anniversary Celebration at the Lutheran SeniorLife at the Passavant Community in Zelienople, PA! Cura Catering Director Melissa Moody-White prepared and catered a special meal, including a beautiful house-made cake by Baker Jessica Headrick. The special couple was greeted outside by staff, employees and residents who extended best wishes on this “Platinum” occasion!

It was chili time for staff and residents at Tealwood Senior Living at Woodbury Senior Living!  The chili meals were delivered campus wide, along with a raffle for staff, by our incredible dining staff in Woodbury, MN! So much to be thankful for!



Welcome Corporate Executive Chef Eric Goldberg

Welcome Eric Goldberg, Cura’s new Corporate Executive Chef.


A classically trained chef, Chef Eric has served in the hospitality industry for over 20 years.  He has worked in restaurants, casinos, has been a research and development chef, and is an experienced Corporate Executive Chef in the senior living and acute care segments.

Chef Eric is a passionate culinarian with an emphasis on scratch preparations, regionality and farm to table / locavore ingredient sourcing whenever possible. Chef Eric promotes menu engineering that honors traditional values while integrating contemporary preparations into menus to provide a dining experience that offers relatable and appealing offerings to all guests, including those with special dietary needs.  In fact, during the interview process with Cura, Chef Eric prepared two pureed meals, including a pan seared shrimp with cauliflower mash and carrots, and spaghetti and meatballs.  According to Chef Eric:  “My job is not only to create great cuisine, but to ensure that all guests have a memorable and delicious dining experience.

A proponent of the “Blue Zone” diet for its health benefits and its direct link to a longer, healthier life, Chef Eric will seek to leverage senior living menus to include additional healthier and gluten free selections. “We have to think creatively adding interesting menu items to keep our customers who have food allergens, food sensitivities and texture needs excited about the food they eat.” 

Chef Eric resides in Pennsylvania with his wife and two children.  He is an avid outdoorsman and can often be found in his home kitchen preparing recipes and trying new methods and preparations to share with his family and friends!




Guest, Clients Thank Cura for Safe Dining Re-Openings and Services

Our dining teams are not only food service heroes, but champions in creating “safe” dining environments and services for everyone to enjoy our food!

The community in Tylertown, Mississippi truly missed Cura’s food at Walthall General Hospital.  The culinary team now offers a new and convenient curb side service so that hospital visitors and members of the community can safely enjoy a hot and delicious meal prepared to order from their favorite hospital cafe!

Launched on September 21, customers enjoy a variety of menu options such as fried chicken, smothered pork chops, meatloaf and fried catfish prepared fresh with homemade baked mac & cheese or mashed potatoes with a roll or cornbread. For those looking for a healthier alternative, customers may select from baked chicken, blackened catfish and grilled pork chops served with steamed veggies and turnip greens. Baked fruit cobbler, homemade cakes, parfaits and pies also tempt the sweet tooth!

Customers also receive a 16 oz. tea or fountain beverage to go along with their fabulous meal for only $6.20! Add dessert for a total of $8.65. Ready to order?  Customers may call and access the menu Monday through Friday between 8:30 a.m. – 10 a.m. Customers are instructed to arrive at the end of the loading dock from 11:30 a.m. to 1 p.m. where a member of the nutrition staff delivers the meal personally to the customer cars.

Safe openings were also recognized by our clients and residents!

At Lake Eire College of Osteopathic Medicine Senior Living Communities for Regency at South Shore and Parkside North East, Laurie Kiler, director of dining services, received praise for her team’s safe reopening from her client. “Laurie did a phenomenal job leading the Cura team. It was the first time for certain staff as they are new since COVID-19 hit, plus many new residents. The hiccups were easily fixed and when residents threw a curve ball she and her team excelled. Thank you!”  Kristen M. Gehrlein, MHSA, PCHA.  LECOM Institute for Successful Aging, Regency Parkside North East, Erie, PA.

The Peter Becker dining team in Harleysville, PA, are always going above and beyond to delight residents, whether it’s transforming the cafe into a pop-up grocery market to an outdoor dining event where the team successfully roasted 160 pounds of pork butts in an outdoor smoker.

The team once again provided another glorious and safe memory for a resident who celebrated an 80th birthday! Thrown by Gloria Rich for her husband, Jim, the Cura team received the following note:

“Just had to write to tell you how pleased I was about Jim’s 80th Birthday in the Reflections Dining Room.  As soon as you opened up the room for residents to dine with other residents, I reserved the room for Jim’s birthday.  We had five couples altogether.  Since Jim cannot eat anything with dairy, I ordered his favorite lemon meringue pie for all.  I also told Sam it was to be a surprise for Jim.   I found out that Sam had decorated the room herself.  She did a fantastic job the entire evening.  The servers were very professional too and they seemed to be happy to make the party a success. Thank you to the staff for making this dining room available to residents during this pandemic.  Now we can eat with other residents and still be safely distanced.  It is our opportunity to eat with new residents who feel very separated at this time.  It will be nice to get to know them.  Dinner was always our social hour and a time to involve new residents. Now we have a way to do that. You all are a big part of why we love living here at Peter Becker Community.” Gratefully, Gloria Rich, Resident at Peter Becker Community.

Medical staff also appreciate the pop-up markets that the Cura team has provided to those on the front lines who have little opportunity to go grocery shopping.  In the midst of the virus and the associated mitigations, the caregivers are able to shop without having to leave Punxsutawney Area Hospital in Pennsylvania. Since the beginning of April, the cafeteria has been offering a limited selection of grocery and food items for hospital employees to purchase. “This grocery service is outside what is normally asked of the food service department, but their efforts do not go unnoticed, as there is a great appreciation for creating this option!”  Katie Donald, Recruitment/Public Relations Specialist, Punxsutawney Area Hospital, Punxsutawney, PA.  

The team at The Lutheran Community at Telford in Pennsylvania, was very pleased to receive a thank you note from a couple who normally didn’t use dining services, but since COVID-19, has relied on Cura for their meals.  “Hi all, I just wanted to tell you that the dining service during this pandemic has been super.  As an outside unit, we didn’t use the dining services very much before the self-isolation.  Now, because of circumstances we are using it on a regular basis.  I told Shannon, the Meadows manager, that we certainly appreciate the service.  The people who prepare and deliver the meals have been super nice and friendly.  Also, if there is ANY problem, Shannon takes care of it very quickly. Please pass along our thanks to all of the employees who help in dining services. Stay safe and thanks for your leadership,” Chris and Ed Kerber, residents at the Lutheran Community at Telford, PA.


BeWell Promotes a Healthier You

BeWell is an Elior North America program that recognizes food as a powerful influence on the health and wellness of our seniors and medical staff! Our BeWell approach is designed to help our customers choose well when they dine with us. By shaping our dining environment to influence the healthy choice and fashioning our BeWell options as convenient, attractive and normal, we make the healthy choice the easy choice.  Many of Cura’s culinary teams present BeWell recipes during entertaining culinary demonstrations. For example, Chef Dennis Rivera from Phoebe Terrace in Allentown, PA, presents BeWell monthly where he prepares BeWell recipes “live” in front of residents who enjoy his cooking, social distanced, in the lobby.

During the month of September, Chef Dennis presented a beautifully displayed Tuscan spaghetti squash with kale. This delicious and healthy option was well received by residents.  In October, Chef Dennis and Mark Gellert, director of dining services, were at it again when they prepared and presented mini salmon turmeric almond cakes over blackberry spinach salad for residents in attendance to enjoy!

In other BeWell news, residents at Menno Haven in Chambersburg, PA, enjoyed Brussels sprouts, a BeWell ingredient which is rich in antioxidants and high in fiber!  Jeremy Fry, Cura general manager of dining, served a Scottish Egg with roasted Brussels on whole grain with mustard drizzle.  Residents were also tempted with a salad tossed with lean chicken breast, thinly shaved Brussels sprouts, shaved parmesan, candied walnuts, dried cherries and bacon, topped with a house-made apple vinaigrette!

BeWell was also incorporated with a “Plant of Action” promotion at Holy Redeemer Health System at Meadowbrook in PA.  The Plant of Action station featured vegan, vegetarian & gluten free options for patients, nurses and doctors. Emma, our intern, even developed marketing materials to promote the event!  Check out the grilled vegetable panini with yellow squash, zucchini, eggplant and red peppers with guacamole and shredded mozzarella on a gluten free flatbread.  Plant of Action also featured a white bean (cannellini) meatball that consisted of garlic cloves, beans, basil, thyme, oregano, oats, nutritional yeast and lemon juice.
At Presbyterian Senior Living at Windy Hill in Philipsburg, PA, Jeff Boggie, director of dining, and Jeff Kline, assistant director of dining, hosted a farmers market day for their independent living residents!  Residents were able to purchase a variety of fresh local produce and boxes of freshly prepared grilled vegetables.  The BeWell program was incorporated as a way to educate residents on how to eat healthier!
BeWell November Highlights
The Cura team at Pickering Manor in Newtown, PA, used BeWell to leverage their American Diabetes promotion where our chef prepared bang bang chicken prepared with lean chicken breast, tahini, low sodium soy sauce, rice vinegar, sesame oil, honey, sriracha, black pepper, shredded iceberg and shredded romaine, peeled and sliced cucumbers and carrots, and green onions!

Memorable Celebrations

Cura’s teams are helping to create memorable celebrations and special themed meals for residents and their families!

Happy 65th Wedding Anniversary to a very special couple who reside at the Presbyterian Communities of South Carolina at The Village at Summerville.  They enjoyed our menu of she crab soup, tossed salad with house-made honey mustard dressing, steak and potatoes for the entree and a wonderful lemon cake with raspberry filling made by our resident Pastry Chef William.


A note from their daughter…
Mom and dad thoroughly enjoyed their lunch and everyone’s part in making their day special. Dad couldn’t stop talking not only about how delicious the steak was, but also how it was cooked to perfection! He also commented on how much he enjoyed eating on china with silver! Mom was delighted that so many staff members stopped by to speak to them. She was glad to see people, even if from a distance!

The cake was beautiful! William did a spectacular job on it! I am going to divide it up and share with the family.
Thank you so much in being a part of mom and dad’s special day and being willing to do something a bit different!
Everything was perfect!


The Cura team also helped to pull off a surprise 65th wedding anniversary party for a Newhaven Court couple at Lutheran Seniorlife at the Passavant Community. With a no visitation policy still in place, the Cura team set up a special romantic table for two in the private dining room and the family table on our porch outside. The family brought in a few props and some pictures for them to enjoy! We served both the happy couple and the family their dinner and dessert so they could celebrate this joyous occasion together!


Our third 65th anniversary was celebrated at The Florence Presbyterian Community in South Carolina.  The Cura team helped Mr. Kelham create a very special celebration! What a day to remember!

It’s Viva Italiano at Providence Point in Pittsburgh, PA. This wonderful themed meal for our residents was prepared by our outstanding Executive Chef Caleb Hicks and Sous Chef Malana Falconer who prepared an Italian stuffed pork tenderloin with wild rice mushroom stuffing topped with an Alfredo chardonnay sauce; or prosciutto wrapped shrimp with fresh mozzarella balls and basil pesto; or Grilled swordfish with beurre blanc sauce. All served with salad, sides and a cannoli – of course! This is fine dining prepared by talented chefs!

Providence Point also enjoyed an authentic luau themed feast! Delicious salmon salad, Laulah pulled pork, pipkaula (marinated flat iron steak), sesame seared tuna steak with balsamic lime reduction, and more!  The dining team also donned Hawaiian attire!


Sherwood Oaks in Cranberry Township, PA, also goes Hawaiian!  Residents enjoyed this creative themed event in the main dining room – 6 feet apart – while enjoying chilled mango soup, coconut lime tilapia, jerk chicken, steamed rice and fresh veggies!  Who couldn’t resist red raspberry pie and chocolate lava cake for dessert!


Farm to Plate

Many of Cura’s operations are supporting local farms and restaurants through COVID-19.  Allegheny Health Network’s Jefferson Hospital in Jefferson Hills, PA, recently established a local partnership with Triple B Farms based out of Monongahela, PA.  Celebrating 35 years of family, food and fun, Triple B Farms grows fruits and vegetables, and in addition, offers freshly baked goods, homemade fudge and gift baskets.  According to Matt Sherwin, general manager of dining services at Jefferson Hospital, “our goal was to keep it simple and offer, when in season, strawberries, zucchini and asparagus.  For example, we used the strawberries in the angel food cake as it’s very low in fat and a good dessert choice.”

The zucchini was sautéed to complement chicken Marsala featured as a BeWell item in the J Café, while fresh asparagus was offered as an a la carte food option or to enjoy as a side with grilled rosemary chicken and roasted redskin potatoes from the Spoon and Fork retail station!

Triple B Farms even offers homemade strawberry doughnuts, a hit for breakfast customers at JeffersonTruly the perfect take-out combo with a cup of “joe!”   Patients are also enjoying flavorful farm to fork meals prepared by our culinary team at Jefferson Hospital.  A house- made chicken stir fry was prepared with farm fresh onions, and red and green peppers grown and harvested at Triple B Farms.

In other farm to plate news, the dining team at Presbyterian Senior Living at Westminster Woods in Huntingdon, PA, treat their independent living residents to an “Artisan Cheese Wagon” offering five Italian inspired cheeses, including a wild mushroom cheese and bruschetta cheese from local cheese maker, “Friends Farm,” in Williamsburg, PA. Served with grilled flat bread, fresh grapes, a mini cannoli, and complimentary regular and non-alcoholic wine. Kudos to Chefs Paul, Robert, Dante and the entire team at West Woods!  Even bagels are purchased locally.  Westminster Woods residents and staff enjoy freshly baked bagels packaged and personally delivered from The Garlic Clove – Grab and Go Kitchen – a local eatery in Huntingdon.


Cura communities are even growing their own!  Pickering Manor residents at this Newtown, PA community are enjoying fresh from the garden purple basil, cucumbers, rosemary, Greek oregano, lemon thyme, sage, strawberry mint, garlic chives and San Marzano yellow and orange tomatoes. A special shout out to Jon Bibic, Cura production manager, who tends and cares for the 10×12 garden so residents can savor these delicious herbs and vegetables with their entrees, in their salad and as a garnish!

For those communities who don’t have the space to grow their own, Cura teams offer farmer’s markets for residents and staff such as the one recently held at Lutheran Seniorlife at the Passavant in Zelienople, PA. Where else can you savor fresh from the garden produce and baked goods made in house including strawberry rhubarb and peach pies, as well as Danish and fruit breads. The team also offered homemade peach and strawberry jams!


Allegheny Health Network’s Allegheny Valley Hospital in Natrona Heights, PA, also hosted a mini farmer’s market.  Staff could select from vine ripened tomatoes, compact tomatoes, red, green and banana peppers, zucchini, corn on the cob, cucumbers, and gala apples!  No need to stop at the grocery store here, staff selected from what they needed on their way home from work.

New Partnerships

Cura is proud to announce new dining services partnerships!  In August, Cura successfully opened The Culpeper, a Lifespire Community in Culpeper, VA.   This is the third food and beverage contract that Lifespire awarded to Cura. Earlier this year, Cura was selected for its senior living dining and clinical expertise at The Chesapeake in Newport News, VA; and the Lakewood in Richmond, VA.

Our tradition of excellent food is enhanced through the partnership with Cura. We are most impressed with the alignment of values and culture between our Lifespire communities and Cura,” says Jim Jacobsen, The Culpeper’s executive director.

Cura also opened Richmond State Hospital in Richmond, Indiana.  Richmond State Hospital is a public behavioral health facility operated by the state of Indiana and one of six state psychiatric hospitals within the Family and Social Services Administration Division of Mental Health and Addiction. As part of a newly integrated system of state psychiatric hospitals, the hospitals serve consumers across the state as the Eastern Center of Excellence in Mental Health and Addiction Services.

We are certain Cura’s personalized management style and a dedication to preparing fresh and quality food will be appreciated by The Culpeper’s residents. They will experience our high level of food service and hospitality, as well as our team’s caring and nurturing culture,” says T.J. Alibrio, Cura Managing Director of Growth.

Al Fresco Dining



Outdoor eating and delivery is surging over the summer, and Cura’s operators continue to innovate as they reopen.  One lesson learned: Certain menu items travel better than others!

“Wots” in the “Wok” recently debuted outside at the Presbyterian Senior Living at Huntingdon, PA, where Cura chefs including Paul Sprowls, Robert Pennington, and Dante Tambellini prepared a stir-fry meal program from the “Wok Wagon” for independent living residents.  The “Wok Wagon” is a trailer that travels throughout campus to four different locations where Cura chefs prepare stir-fry meals to order and in front of  residents from the fully equipped wagon!  Residents selected from an orange chicken or beef  stir-fry prepared with rice and vegetables.  Both were winners at lunch!

And, if the Wok Wagon wasn’t enough, the culinary team was recently at it again.  This time, independent living residents were treated to an “Artisan Cheese Wagon” offering five Italian inspired cheeses, including a wild mushroom cheese and bruschetta cheese from local cheese maker “Friends Farm” in Williamsburg, PA. Served with grilled flat bread, fresh grapes, a mini cannoli, and complimentary regular and non-alcoholic wine. Kudos to Paul, Robert, Dante and the team at West Woods! A special shout out to Kristen Kyle, cook, who created the signage for the Artisan Cheese Wagon!

The Cura team at Peter Becker Community in Harleysville, PA, is also taking it outside.  They celebrated their successful grand “outdoor dining” opening with a delicious shrimp quinoa salad bowl with slaw for 80 residents prepared by our new Executive Chef Sam Conti! Outdoor dining is open Wednesday and Thursday from 11 a.m. to 6 p.m. Great job team on providing a safe dining alternative — Al Fresco!

Cura Safely Reopens


Cura’s senior living and hospital cafes are slowing reopening “safely”…and customers and residents are thrilled to be back!

Kristen Azzarello, Cura district manager and executive safety sponsor, together with Cura Managing Director Lisa Schairer, and Trish Spellman vice president of operations, assembled an inter-disciplinary group of district managers within Cura’s organization to create a COVID-19 Task Force. The Task Force continues to examine and truly scrutinize our own operational core competencies while ensuring we look to the expert regulatory agencies for input and perspective.

Leveraging both regulatory agency recommendations and our Task Force’s outcomes, Cura created its own COVID-19 Certified Re-Opening Playbook.

“I’m proud of our team – Cura is one of the first contract dining companies among its competitors to have developed a step-by-step COVID-19 playbook for reopenings.  In fact, we were the first Elior brand to create these playbooks which were used as a benchmark for other brands to follow,” says Ms. Azzarello.

The playbook for reopening details how to clean and sanitize in our new “normal.”  Everything from implementing enhanced hygiene to safeguarding employees, staff, residents and patients are covered.  Just as important, the playbook is broken down into phases for each area of operation, including:

  • Dining Room
  • Delivery Program
  • Grab and Go
  • Self-Serve/Retail
  • Catering

Many thanks to our district managers who worked with Kristen, Lisa and Trish to develop the playbook so that our operators may deliver a rewarding culinary experience while ensuring the health, safety and well-being of staff, customers and residents.  They are: Jim Crossin, Vanessa Horan, Kevin Dean, Amy Johnson and Keith Steinour.  A special thank you to Shannon Malozzi for using her marketing “magic” to package a playbook operators and clients alike are proud to use as a guide to reopen successfully!  Here are their stories:


DINING ROOMS: The reopening of the Newhaven Court was a huge success for residents who are now enjoying meals vs. delivery to their apartments at the Lutheran Seniorlife at the Passavant Community in Zelienople, PA.   There were lots of bright smiles, steaming coffee in china cups and pancakes hot off the griddle!  The dining team provides two assigned time slots for meal periods to allow for 6 ft. distancing.  Residents can also find hand sanitizing stations and a designated mask storage area at each place setting, a new normal.  Each resident receives a card with a magnet to attach to their fridge with their seating time and table number. According to Barbara Fergusen, general manager, “We used seating charts, name cards at their place setting and a designated greeter at the door to help ease residents into the new seating arrangements. We also gave out a special cookie treat with a card letting them know how much we missed having them enjoy meals in our dining room!”


DELIVERY PROGRAMS:  Hospital visitors and the local community enjoy new curbside dining services by Cura at Marion General Hospital in Columbia, Mississippi and Wise Health Surgical Hospital at Parkway in Fort Worth, Texas!

At Marion General, this new “car hop”-style service through which staff delivers meals straight to guests’ cars in the parking lot, is open to hospital visitors as well as the general public.  Guests simply place their orders over the phone, at which time they can provide a credit card number or have an order total given to them. When they arrive in the designated parking area, they place a second call to let staff know they have arrived, and a team member will bring their order to the car. Guests can also choose to pay in cash as long as they have exact change.

At Wish Health Surgical, the culinary team offers a variety of items for breakfast and lunch, free of charge, for those waiting for a loved one to have a medical procedure.  Morning meal options include cold cereal, oatmeal, yogurt, muffins, fresh fruit, juice and coffee. Lunch includes sandwich offerings such as ham and cheddar or turkey and Swiss on a ciabatta bun, chips, protein bars, a dessert of the day along with beverages.  Snacks for kids are also available. Due to demand, the team also plans to add dinner and some hot meals.  Orders, which take “no more than 5 minutes” to fulfill, are facilitated through the hospital’s front desk. The concierge takes phone orders and relays them to the kitchen, where staff have boxes lined up and ready to pack. The concierge then delivers the assembled meals to visitors’ vehicles.  This Cura story was front page news in FoodService Director Magazine!


GRAB AND GO: At Tel Hai Retirement Community in Honey Brook, PA, the Daily Brew opens safely offering independent residents and staff a “robust” grab-and-go menu.  Guests can select from salads, sandwiches, desserts, snack packs, fruit, candy – as well as a huge assortment of beverages. The display case is covered – no touching.  Two team members serve guests what they want.  The Daily Brew was a grocery store during COVID-19. We’re happy to see them back in business! At Allegheny Health Network’s Jefferson Hospital in Jefferson Hills, PA, the new “normal” salad bar features daily prepackaged “upscale” salads including classic chef, classic garden, grilled or breaded chicken Caesar, spinach bacon and chicken strawberry spinach with blue cheese. Great job team on safe dining offerings!


RETAIL:  The retail coffee bar at Texas Health Frisco in Frisco, Texas recently celebrated its grand reopening.  While visiting the café, visitors can explore all the fabulous Ascension coffee beverage options, pastries and breakfast sandwiches available daily Monday through Friday from 6 a.m. to 10 a.m. Grab-and-go sandwiches, salads, pastries and beverages are offered again from 2 p.m. to 6 p.m. They are even open on weekends from 7 a.m. to 2 p.m. All methods of payment are accepted including payroll deduction. Thank you Ascension and the Cura team for bringing back a safe coffee bar!


SELF SERVE: Called a “Sorta” Salad Bar…the Healthcare staff at Punxsutawney Area Hospital in Pennsylvania missed the salad bar! So, the team has preportioned, and prepackaged all the veggies, lettuce and other fixings so guests can make their own salad. This is an ingenious way to offer a healthy option in a safe way. At Holy Redeemer Health System in Meadowbrook, PA, a made-to-order salad bar located in the retail food court has also reopened for staff. Guests simply point to what they want, while our dining server gathers the ingredients, mixes in a silver bowl and pours into a take-out container.  A great way to re-purpose the salad bars!


CATERING: Safe catering has returned! Cura at Lutheran Seniorlife at the Passavant Community in Zelienople, PA hosted a group of ladies who enjoyed a trio salad plate in the community’s gardens. The team did an excellent job in providing a safe way to dine by providing hand wipes and Ziploc baggies to hold their masks while they ate. It was very nice to see residents have a good time again!