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. 

Binkle resigns LAUSD post
He had been suspended with pay since December 2014 following charges detailed in an IG report on the meal program.
TrustHouse acquires catering firm 1
Philadelphia-based restaurateur Stephen Starr's Starr Restaurants Catering Group provides custom catering and visitor dining at cultural institutions, public attractions and business locations.
New Tapingo program extends campus dining's reach to off-campus customers
Tapingo Delivers provides order/delivery from campus dining venues to off-campus customers.
District uses summer’s bounty to feed fall demand 
A pilot program at Washington County Public Schools prepares and freezes meal components made with fresh local ingredients over the summer for later use.
Technomic: Employers encouraging healthy menu choices
Salads, produce ingredients trending up, pizza and Mexican trending down.
Former Wendy's exec added to Spectra hospitality unit management team
Glen Brandeburg spent 15 years with national QSR chain, most recently as senior vice president of operations, innovation, and business strategy.
Organic garden grows at Oregon State
Green space, product of a collaboration between dining services and two academic departments, also supplies product for campus eateries.
Hospital cafés get overnight transformations 
Two Indiana University Health venues literally renovated in less than 24 hours.
NFL's Lions, St. Joseph Health partner on healthier stadium menu
A new Healthy Choice designation will appear on almost three dozen suite and concessions F&B items.
University of California system commits to $15 minimum wage 2
Initiative will be phased in over next two years, with initial bump to $13 this October.
Leah Schmidt to head dining at St. Joseph Schools
Former SNA national president will lead department to self-operation.
Dining upgrades planned for this fall at Liberty University
Campus dining provider Sodexo plans a new food truck and tossed salad concept as well as online ordering for takeout.
Johnny Rockets looks to up college presence with Express concept
Adaptation is flexible enough to range from 150 to 1,100 square feet to accommodate different venue restrictions and requirements.
Stanford first college to get REAL
Designation from U.S. Healthful Food Council certifies school's excellence in its commitment to holistic nutrition and environmental stewardship.
Senate Committee votes to relax some school lunch regs
Amendment passed by Appropriations Committee suspends sodium reductions, provides for an out on the whole grain requirement.

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