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The Casey39s Village dining room with piano and agua fresca water dispenser
<p>The Casey&#39;s Village dining room, with piano and agua fresca water dispenser.</p>

Unidine enters Colorado with CCRC deal

Fast growing firm now operates in 23 states.

Unidine Corp. extended operations to a 23rd state when it recently inked a dining services contract with progressive senior living campus Casey’s Pond in Steamboat Springs, Col. The facility opened in 2013 as what it says is the first continuing care retirement community in a rural mountain resort market.

Unidine, ranked No. 14 on FM’s 2015 Top 50 Contract Management Companies listing with 2014 revenues of $249 million, was also one of its fastest growing. Earlier this year, it entered North Carolina as its 22nd state, also with an eldercare facility contract. Senior dining and hospitals represent the bulk of Unidine’s business.

“Unidine elevates our culinary offerings for our residents in all of our living environments with exciting menus and great attention to those with special dietary needs,” said Casey’s Pond Chief Executive Director Dan Shields in a prepared statement. He added that factors weighing in the decision included a commitment to scratch cooking, using locally sourced fresh ingredients and putting a focus on wellness and innovative nutrition programs.

Unidine’s culinary team at Casey’s Pond will be led by veteran chef Charles Fleischman, whose 30-plus years of industry experience include fine dining and hotels as well as dining management services. He most recently worked for a senior living community in Denver. Previously, he was Executive Chef for Lockheed Martin in Denver and General Manager for Denver Salad Co.

“With Chef Charles’ culinary expertise, the Casey’s Pond team has embraced our Fresh Food Pledge and our scratch cooking philosophy,” said Unidine CEO/Founder Richard Schenkel in announcing the contract. “By selecting Unidine to transform the culinary experience, Casey’s Pond is enhancing its commitment to residents, staff and the community.”

Contact Mike Buzalka at [email protected]

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