Mike Buzalka

Mike
Buzalka
Executive Features Editor,
Food Management

Mike Buzalka is executive features editor of Food Management and has served the magazine in this capacity since 1998. Before that, he was executive editor of The Foodservice Distributor magazine. Mike covers news, operations, management and supply chain issues for the magazine. 

Articles
Reinventing the Elementary School Meal
Sales at the elementary schools where the program was rolled out rose more than 57 percent.
K-12 Innovator of the Year: Irving (Texas) Independent School District
At Irving ISD, the separation between the back and front of the house is being breached, school by school.
Gourmet Deli Helps Keep Customers Onsite at Corporate Park

The challenge for many corporate dining operators is to keep customers onsite.

At the multi-tenant, growing Metropoint Corporate Campus in St. Louis Park, MN, dining services provider A’viands has so far met this challenge by converting a former coffee shop space into The Point Original Sandwich Company, a retail concept offering an onsite alternative to the cafeteria for lunchtime customers.

Waste Is a Particular Thing to Mind at Boston U.

When Boston University opened its spectacular Marciano Commons two years ago, it not only replaced three aging dining halls but also put itself near the forefront of the sustainability movement on America’s college campuses. That’s because included in Marciano are three venues—a dining hall, a bakery and a late-night restaurant—that are all 4-star Certified Green Restaurants (CGR), the only ones, reportedly, at a university. (There is also a 3-star CGR food court elsewhere on campus.)

24-Hour Room Service Helps Hospital Score Big With Press Ganey
Mercy Medical Center has achieved customer satisfaction scores over 90 for its foodservices for five years and counting.
Craft Beer Trend Moves onto College Campuses
The craft beer trend is moving into campus pubs and even sprouting a couple of brew-your-own operations.
Experimental Café Opens in VA Hospital to Serve Patients, Guests
American Heroes Café offers from-scratch menu patients can eat in the restaurant or have delivered to their rooms.
Healthcare Innovator of the Year: Lee Memorial Health System
Offsite centralization and onsite customization combine to drive Lee Memorial Health System’s expanding foodservice program.
Guest Tray Bonanza

Sales of guest trays at University of North Carolina Hospitals used to average about $50 a month and they were basically a hassle for the dining services department. Now, they are generating about $10,500 a month and no one is complaining.

In fact, says Angelo Mojica, director of nutrition services for UNCH, the program may just be getting started as it hasn’t really been advertised much so far.

“It has been so successful that we’ve added two extra FTEs in our call center,” he says. “For the first time, patient services is making money.

A Look at Lee Memorial's Meal Production System
An offsite operation called Culinary Solutions provides high-quality meals at Lee Memorial Health system.
Carts Boost Meal Sales at Clark County Schools 
Strategically placed mobile units take the pressure off lunch lines and offer quick dining alternative.
Centralized Fund Streamlines Alternate Lunch Program
New donation-funded initiative helps Cypress-Fairbanks Schools efficiently deal with maxed out lunch accounts.
2014 IFMA Silver Plate Award winner Sandra Ford
Silver Plate Awards 2014: Sandra Ford 
Director of Food & Nutrition Services Manatee County (FL) School District, Bradenton, FL
Silver Plate Awards 2014: Jim Broadhurst 
Chairman, Eat'n Park Hospitality Group
Kevin D’Onofrio
Silver Plate Awards 2014: Kevin D'Onofrio 
Director of Foodservice, Culinary Group, United States Military Academy West Point, NY

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