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
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
Florida Hospital produces fresh grab-and-go for its micro market in its own cent
Micro-markets Fill Service Gap for Hospital 
Florida Hospital uses concept to promote healthier dining options in secured access locations.
New Binghamton Marketplace Sees Doubled Sales 
Renovated venue a hit with students during the day while also providing a new overnight option.
School District Caters Its Way to an Extra $100K 
Aggressive promotion helps Cartwright Schools grow sales from $40,000 to almost $150,000.
Food Hubs Help Solve Local Sourcing Issues 
Consolidated approach delivers reliability, consistency and transparency for operators looking to boost their healthy dining programs.
Senior Living Community Upgrades Dining to Modern Tastes 
New facilities at South Florida senior living community offer residents choice of casual and formal venues.
Clearing Cafeteria Debt Without Shaming Children 

It's perhaps the most perplexing issue facing K-12 foodservcie operators: how do you handle kids whose lunch accounts are overdrawn but who don't qualify for government subsidized meals? Many schools paper over the problem by providing at least younger students with minimal meals such as cheese or peanut butter sandwiches.

Baguettaboutit
Food Trucks Expand Their Role in Onsite 
These trendy rolling cafés are finding evermore uses in schools and hospitals

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