News Releases
CURA HOSPITALITY TO SERVE ACUTE CARE MARKET
OREFIELD, PA, January 29, 2007—Cura Hospitality, a highly responsive and innovative dining services and hospitality provider that Enhances Life Around Great Food, announced that in addition to serving senior living, will provide food service management to the acute care market including patient food service, clinical care for at-risk patients, and retail dining for community hospitals throughout the mid-Atlantic region of the United States.
“Cura has the operations infrastructure, clinical expertise, special events catering ability, and world-class culinary talent to successfully serve the acute care market,” says Cura Founder and President Mitch Possinger. “We believe that our fresh, trans fat-free menu options, clinical care experience, personal service and overall compassion towards patients, helps to speed the healing process and overall recovery.”
Cura is the first to develop an entirely trans fat-free hospital patient menu, offered recently to Windber Medical Center (Windber, Pa), Cura’s first hospital client. According to Nick Jacobs, President and CEO of Windber, “Cura helped us to remove trans-fatty acids, (a man-made substance that adds hydrogen to vegetable oil--a process called hydrogenation that increases the shelf life and flavor stability of foods containing these fats) from all foods featured on our patient menus. The fresh trans fat-free food Cura prepares is healthier, with enhanced taste and quality. We are extremely fortunate to have Cura as our partner in our quest to preserve human life over shelf life.”
In addition to healthy menu options, patients will experience bedside hospitality through a spoken menu service where a courteous host/hostess will take a patients’ menu order personally at bedside.
Cura’s clinicians will also help to identify nutritionally at-risk patients and recommend proactive care plans to help keep patients nourished and healthy through the following Cura-developed programs: Enriched Foods, supplement-free dining to help individuals maintain weight and cognitive ability; Puree Creations, artfully prepared pureed food to help keep individuals with dysphasia adequately nourished; and So-Quenching, that ensures adequate hydration through unique and flavorful hydrated snacks.
Cura also offers award-wining retail food trends, including delicious trans fat-free options, within their on-site restaurants and cafés. Hospital guests and medical staff may choose from exhibition-style cooking, high-quality foods to order, deli, pizza, hot and cold beverages, as well as Pacific Rim favorites.
Just as important, Cura Hospitality embraces a LivingLife philosophy, dedicated to nourishing, healing and uplifting the spirit through great food. “Many community hospitals are Planetree hospitals, emphasizing healing mind, body and spirit. Working together with Planetree hospitals like Windber, play upon our strengths and our care towards the health and well-being of hospital patients and guests,” adds Possinger.
