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
colleges
What’s new in campus dining innovations
Here’s a roundup of recent stories about new venues, programs and initiatives launched by high education dining programs this fall.
Strike ends as Harvard, union agree on dining workers contract 1
A minimum annual pay of $35,000 now the “new standard for foodservice workers,” says union head.
Durango High School
Student-designed deli offers lunch alternative at high school  3
With extremely low participation counts, Durango High turned to teens to come up with a concept that might keep their peers on the premises at lunchtime.
Homegrown microgreens sprout at senior living facility 1
The specialty crop grows fast, is highly nutritious and gives meals at Peter Becker Communities some extra zing.
SodexoMAGIC files fraud complaint against Drexel
In court filing, foodservice provider SodexoMagic alleges “misrepresentation” of enrollment figures on which the campus’s dining deal was based.
Take a tour through Western Michigan’s new dining center
Western Michigan University’s brand-new nine-station residential eatery opened at the beginning of fall classes and has been packing in an average of 4,000 diners a day since.
Flagstaff Hospital
Flagstaff Hospital uses benchmarks to gauge and improve efficiencies 
Effective use of efficiency-measurement tools allows nutrition department to add staff and wins its director a national award.
Norwich Public School District
District earns manufacturing license for school kitchen
The Norwich Public School District is now in the produce processing business and can serve as a supplier to other K-12 operations.
Sodexo targets boomers in senior communities with bistro concept
Bistro 464 mixes options that "taste like home" with others that make you feel "like you are dining out,” in accordance with growing senior dining preferences.
Evergreen Healthcare
EvergreenHealth’s Café 128 does double duty 
The retail operation’s production facility also prepares patient meals.
Highline Schools
Innovative menu powers diverse district’s meal program 
Highline Schools isn’t afraid to try creative recipes to keep students engaged and participating in the meal program.
Seattle University
Fish-to-fork icon hire boosts Seattle University dining program 
Christine Keff of Flying Fish fame joins Bon Appetit staff as executive chef this fall.
Kelliher School District 36
Kelliher School first to bring home the gold 
The single-building K-12 district earned the first Gold Medal of Distinction last fall in the USDA’s HealthierUS School Challenge program.
Fairview Southdale Hospital
QR codes allow quick customer feedback at Fairview Southdale Hospital café 
The high-tech diner engagement option complements a recently renovated eatery’s wellness-focused offerings.
Gustavus Adolphus College
Waste not want not at Gustavus Adolphus College
The dining program composts all its recyclable waste, including all disposables, which is then used to fertilize the school’s garden, the Big Hill Farm, which in turn supplies produce to the campus kitchens.

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