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 newest initiative—Fresh at Home meal kits.
Listen as she describes the impact of this initiative and many of the other innovations she’s launched at the retirement community to engage both staff and residents.
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
How a new Margaritaville transformed foodservice at a Louisiana campground in mere months
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
How Fabio Viviani is expanding his restaurant empire into the sweet side
117 chefs share their secrets to running a successful kitchen and restaurant
How Robert St. John turned Hattiesburg, Miss., into a dining destination
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
How Ford's Garage innovative menu and vibe draws guests of all ages
How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
How food hall pioneer Anna Castellani is transforming community dining
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
How 3 chain restaurant execs put menu innovation front and center
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
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