In this new post covid environment, hospital and senior living administrators recognize that food service is not their core competency. Relying on a trusted advisor who has invested the time and research to evaluate their business will be critical. From equipment and labor efficiencies, clinical strengths, and sourcing high quality food to technological advancements, Cura Hospitality provides the tools, resources and talented team so that clients can focus on their core responsibilities. “There has never been a time more relevant than now to consider a professional food service partner that can do that,” says T.J. Alibrio, Managing Director of Growth, Partnership Development, Cura Hospitality.
With great pleasure, Cura Hospitality (a member of Elior North America) announces the promotions of members of our partnership engagement team who will prepare our clients for the next generation of food service.
Kimmi Campagna was promoted to Senior Director, National Partnership Growth and Engagement. In her expanded responsibilities, Kimmi will focus on large pursuits nationally, with an elevated focus on acute care systems. In 2021, Kimmi was instrumental in partnering with Allegheny Health Network (10 hospitals throughout Western Pennsylvania) and Presbyterian Manors of Mid-America (serving 15 senior living communities in Missouri and Kansas) who selected Cura based on an impressive track record of achieving measurable outcomes in satisfaction, engagement and financial parameters while modeling a culture of true person-centered service. Both organizations successfully transitioned to Cura during a pandemic. As a result, Ms. Campagna received both Cura’s Top Sales leader of 2021, and on an organizational level was named the Elior North America’s National Sales Leader of the Year at the 2021 Growth Conference in Charlotte NC.
A 30-year acute care dining veteran, Ms. Campagna’s leadership experience in guest and team satisfaction contributed significantly in building the foundation of Cura’s comprehensive Completely Satisfied guest satisfaction platform. Ms. Campagna had led the first food & nutrition team featured as a National Success Story on service excellence and innovation by Press Ganey, the most acclaimed national patient experience measurement firm. “I am so fortunate that my passion has become a rewarding lifetime career.” says Ms. Campagna. “Through a truly person-centered methodology, employing innovative, lean operating principles and in a culture of caring, our goal is to be a visible, engaged member of the multi-disciplinary team; ultimately elevating positive organizational outcomes and financial performance.” Ms. Campagna adds she wholeheartedly embraces the Cura tagline of Nurturing wellbeing with every meal we serve as it resonates at the personal level which is the true key to service excellence.
Ms. Campagna has served as a presenter during national Press Ganey, Planetree and HFMA Conferences on leadership initiatives and innovative meal delivery solutions, and has been published as a trusted resource in Modern Healthcare and Dietary Managers Magazines.
Jon Norris was promoted to Client Partnership Director. In this role Jon will leverage his operational experience to build connectivity and assist with the field, while strengthening current client partnerships.
Beginning his career as a cook with Suburban Hospital in Bethesda, MD, Jon advanced his career in management roles prior to joining Cura in 2009 as general manager of dining services for Mercy Medical Center in Baltimore, MD. Most recently, Jon served as a district manager for 12 years with Cura where he managed a combination of 16 senior living communities and acute care facilities.
Jon will augment the relationships our operations leaders have with their administrators. “Showcasing the value that we bring to the customer is paramount. My job will be to effectively communicate on how that’s being regularly accomplished,” says Norris, who also mentors new managers for success.
Cura’s clients also benefit from Jon’s leadership support. Under his direction, clients have experienced Jon’s hands on approach from negotiating win-win partnerships, orchestrating new business openings to managing major construction projects. Jon will advocate for his clients, ensuring every resource is available to increase their revenue and overall success. “As I represent our clients, my job will be to identify those resources, whether it’s from an operations or marketing perspective. It’s a fresh eyes approach to what we can continuously do better,” he adds.
Cura also welcomed Paul Schick as the team’s new Business Development Director. With more than 30 years of experience in the healthcare foodservice industry, Paul is a registered dietitian and brings experience from all facets of healthcare foodservice in senior and acute care spaces. He has held clinical, food service operations, management, and retail roles.
By partnering with manufacturers and distributors Paul was able to help remove the pain points centered around patient and resident satisfaction and reduce cost. Taking simple steps such as suggesting alternative equipment for keeping food at the correct temperature, streamlining meal assembly and sharing food products that could be used for multiple menu items that were on contract helped reduced total spend.
“My career has taken me full circle. With combined strengths in clinical, operations, to leveraging purchasing power, I create opportunities for our clients. Through my eyes, I’m able to enhance their dining services program to reflect nutritionally balanced and allergen free offerings, the highest staff, patient and resident satisfaction, all while improving purchasing efficiencies,” says Schick.
“It will be my goal to provide a better understanding of how a partnership with Cura not only elevates quality and their customer experience, but makes a financially viable difference in their business.”
Cura has been curating dining service programs specific to each client’s needs. Specializing in life communities and acute care, Cura takes the worry of guest safety and satisfaction, employee development, operational and fiscal challenges off of our clients’ plates. As our client’s needs evolve, so do we.
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