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. 

A tour through Detroit Medical Center's new Midtown Marketplace 

Detroit Medical Center (DMC) recently opened the first three phases of its spectacular new Midtown Marketplace dining venue in partnership with local retailer Papa Joe’s Gourmet Market & Catering. The $8.2 million, 15,000-square-foot food plaza features fresh food stations offering a range of concepts highlighted by Papa Joe’s Gourmet Foods concept, a multiplatform prepared food counter featuring soups, sandwiches, fresh juices and even freshly prepared sushi.

Detroit Med Center opens massive new food plaza 
The Midtown Marketplace boasts a mix of national and proprietary brands from local contractor Papa Joe’s Gourmet Market.
Levy adds Notre Dame athletics to client portfolio
Deal includes general and premium concessions services for all campus athletic facilities, including football stadium and basketball arena.
Study identifies success, failure factors affecting healthy dining programs
Institutional support, customer blowback and availability of appropriate products are some of the key drivers.
Colby College enables DIY smoothie operators
Do-it-yourself smoothie station a big hit in school’s residential dining halls, where students can concoct their own creations.
CEP negatively affecting Columbus Schools’ state funding
The impact of no longer gathering individual applications includes the loss of over $7 million in state poverty funding for the district.
At one college, the eggs are practically chicken-to-kitchen fresh
A deal with a local poultry farm brings just-laid cage-free shell product to multiple sites around Northern Michigan University campus.
Survey: Bottled water tops Gen Z beverage consumption
A study of over a thousand college undergraduates shows 43 percent consume water over seven times a week, and 42 percent say they plan to drink even more.
WUSL claims success on bottled water ban 1
Study shows precipitous drop in bottled beverage and fountain drink sales since policy went into effect.
Gluten-free standalone retail eatery opens at Auburn 
Plains2Plate offers selection where those avoiding gluten can get anything on the menu.
NAMA panorama: 13 exotic products from the recent national vending show
Here's a baker's dozen of products featured at the NAMA OneShow that might interest operators in onsite foodservice markets.
Hospital designs safe space for allergen-free prep
A separate area in the Essentia-St. Joseph kitchen is being used to make meals for patients with food allergies.
Report: 4,000 more schools took CEP option in this school year
New research indicates more than half of all eligible schools now participate in the Community Eligibility Provision (CEP) option.
Photo gallery: 26 new outlandish ballpark foods

Just when you thought ballpark food couldn’t get crazier or more way out there, along comes an oversized bacon cheeseburger forcibly mated with a pepperoni pizza, Buffalo wings and bacon cheeseburgers grafted into a Bloody Mary, Fruit Loops topping a hot dog that’s already topped with mac n cheese and…well, you get the idea. Check out our photo gallery for these and other culinary…um, innovations?…coming to Major League ballparks this summer.

Treat America to rebrand as Company Kitchen
Firm's name change emphasizes its strong micromarket concept, which is now in over a thousand locations in 40 states.

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