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
New café boosts retail business for Iowa hospital
Regional 99-bed facility's dining department also serves attached senior living units and MOW program.
Convention facility’s urban farm dramatizes its sustainability commitment
Chickens, pigs, goats and bees—oh my!—inhabit Cleveland’s Global Center for Innovation facility’s backyard.
Flavor stations spice up school lunch 
Selection of spice blends placed at the end of the serving line allow young diners at Rochester City Schools to add their own flavoring touch.
Study: School meal participation linked with excess weight gain 5
Far from denigrating K-12 nutrition programs, paper’s co-author calls for more funding for initiatives like chef-to-school and farm-to-school, to help meet program goals.
Pizza “ATM” to debut at Xavier 1
The automated unit will vend freshly baked gourmet pies round-the-clock.
Tricycle cart offers economical summer feeding solution for district
Redmond Schools uses a three-wheeled mobile eatery to reach youngsters at their apartment complex homes.
Survey shows demand for onsite dining options at workplaces 1
Workers, especially in the U.S., say they would prefer having a place to get a meal or snack at their place of employment.
13 tips to make sustainability a priority in your operation 
From waste reduction and donations of excess production to offering healthier choices and practicing community outreach, Providence Health & Services walks the talk on making ecology and wellness top-of-agenda items.
District’s Energy Packs deliver variety while cutting costs and waste 
California’s Lakeside USD sees a participation boost and waste reduction from self-contained combo meal offerings.
Food truck latest addition to Greenville Schools’ meal program
The mobile eatery debuts as a summer feeding outlet but will complement cafeteria offerings during the school year at secondary school sites.
Survey: Colleges failing to meet gluten-free needs of students
A two-month survey of students with gluten-related disorders found a majority so dissatisfied they would not recommend their school to other celiac disease sufferers.
Report: Convenience factors hamper sports concessions sales
Long lines, slow service feed fan preferences for mobile, in-seat ordering, according to this multinational survey of sports fans.
A tour of Vanderbilt’s Kitchen and Market at Kissam

The Kitchen and Market is a combined prepared foods servery and 24-hour c-store for residents of Vanderbilt University’s Kissam College Halls complex, though it is also open to all other students of the university as well. The eatery is a prominent gathering place for the Kissam community, which is based on the British Oxford-Cambridge residential college model.

Dining venue facilitates living and learning environment at Vanderbilt 
Over 650 upperclass students living in the school’s College Halls at Kissam community share two meals a day at the Market and Kitchen dining center.
Best Special Event: Every Menu Has a Story at Senior Living Communities

Every Menu Has a Story is a special evening meal event featuring a custom-designed menu that is based on a story from the life of a particular resident of the community where the meal is held. The program was developed by Senior Living Communities (SLC), which operates 10 luxury retirement communities in five states. Read more about the program here.

All photos courtesy of Senior Living Communities

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