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
Outrageous
Best Station Concept: Oatrageous action station adds value to breakfast 
TouchPoint's Oatrageous action station bring customer service and high-price point item to breakfast menu.
Best Wellness Concept: District creates performance packs for athletes 
Chandler Unified Schools creates Peak Performance Packs for student-athletes and wins Food Management Best Concept award.
Bistro concept provides space to relax on Naval bases
The Take 5ive combines Starbucks beverages, tasty menu and comfortable seating in a flexible format that can fit different base demographics.
Best Convenience Retailing Concept: College takes retail services off campus 
Brigham Young University opens retail and catering outlet in off-campus bank and wins Food Management Best Concept award.
A tour of Duke's new East Union Marketplace 
Opened last fall, East Union Marketplace boasts several new fresh food stations, expanded seating space and a more open, light-filled ambiance.
Study: Morning meals, PM snacks drive college dining traffic growth
A rise in visits in AM and PM dayparts linked to growth in commuters and two-year college enrollment.
Sustainability at Chatham University's Eden Hall campus

Sprouting up in the rolling rural topography of Richland Township north of Pittsburgh, Chatham University’s 388-acre Eden Hall campus is one of the most sustainability-conscious academic locations in the world.
Highlighted by the recently opened $50 million Eden Hall Commons Center, the campus is home to Chatham’s Falk School of Sustainability, where practices ranging from water and energy conservation to green facility design and local food production are not only practiced but the basis of the curriculum.

Here are some of the sustainability highlights...

Working farm, solar power highlight Chatham sustainability program 
The school’s Eden Hall campus has its own growing fields and is totally reliant on solar power for its food production equipment.
SNA says House’s block grant proposal would cost states millions in funding
Association says provision would reduce school meal funding, end national school meal uniformity.
Independent tray service speeds dysphagia meals 
The pre-prep of thickened options led to increased fluid intake and higher resident satisfaction at Amsterdam Nursing Home.
Meet the 2016 Loyal Horton award winners

Each year, NACUFS recognizes the best achievements of its membership with its Loyal E. Horton Awards program. Winners receive Gold, Silver and Bronze recognition (plus Honorable Mentions) in six areas: Residential Dining Concepts, Residential Dining-Special Event, Retail Sales-Single Concept, Retail Sales-Multiple Concept/Marketplace, Catering-Special Event and Catering-Online Menu, with awards given in three categories based on school size.

Here are some of the winning entries in the 2016 Loyal Horton competition.

Bus does double duty for school nutrition program
Chesapeake Schools’ repurposed bus is both a rolling nutrition learning lab and a mobile feeding site.
Silver Spotlight: Lessons in leadership from Ponca City Schools’ Jeff Denton
The 2016 Silver Plate winner in the K-12 Schools category says HHFKA regs were well intentioned but should have been tested before rollout.
Campus eatery sparks connection with outside community
Community Table at the University of South Carolina is designed as a gathering place in both décor and menu.
Silver Spotlight: Lessons in leadership from Southern Foodservice’s Mike Barclay
The 2016 Silver Plate winner in the B&I/Foodservice Management category says a focus on customer service remains the key to success.

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