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
Technology Is Altering Operator-Customer Interaction
MUFSO panel offers insight on how tech is changing ordering, payment, customer relations, back-office management and just about everything else in foodservice.
Reworking Dining at Walter Reed 
Multi-phase upgrade project yields new patient room service, retail operations.
Best College Dining Halls? We'll Show You Best College Dining Halls…

An online article at Thrillist.com caught our eye recently. It was titled The 14 Best Dining Halls in America. Curious, since it is our job to cover this segment, we decided to see what they had come up with. Turns out the list isn't about dining halls at all, at least not really.

Red and Yellow Cards Flag Off-Diet Patient Trays 

In soccer, the yellow card is a warning, while the red card means ejection. At the University of North Carolina Hospitals, both cards are warnings of different degrees to patients who order meals under the institution’s liberalized diet approach that are inappropriate for their conditions (no, they don’t get ejected if they don’t comply).

Best of Show: Restaurant Associates 
President Ed Sirhal emphasizes quality, acceptability and execution
Why Douglas County Pulled Its High Schools Out of NSLP 
Affluent district fights to keep students on campus at lunch with healthy but attractive commercial-style offerings.
A Garden Grows at NC State 
Rooftop green space supplies nearby dining venues with fresh produce.
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.

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