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. 

19 game-changing new NFL stadium eats

It’s not just the rookie players who were new when the National Football League kicked off its 2016 season in early September. The league’s various concessionaires have also spent the offseason concocting new and notable additions to bolster their food and beverage lineups for fans to enjoy.

Here’s a photo gallery of some of the Rookie of the Year candidates on the concessions front.


Des Moines Schools adds ethnic items to feed diverse population
A foodservice program goes out of its way to ensure that students in a highly diverse district feel comfortable.
Compass North America to source all cage-free eggs by 2019
Goal for company worldwide is to be all-cage-free by 2025.
healthy eating rebellion teens
When healthy eating positioned as rebellion to teens, researchers see results
Research on over 500 eighth graders shows they will choose healthier items if it’s implied that this action defies authority.
Liberty rolls out campus pizza delivery
Hilltop Pizza, one of two new pizza concepts at the school, now offers eat-in, carry-out and delivery options each evening.
Vanderbilt opens new bowl concept based on premium grains 
The station allows students to build from a base of quinoa blend, black barley or freekeh, with a choice of proteins, toppings and sauces.
All gluten-free dining hall opens at Kent State  1
The school’s Prentice Café features five stations where those with celiac disease can safely eat anything on the menu.
NC State revitalizes vet school’s café 
The new Wolves Den offers the university’s veterinary school campus an attractive and affordable dining option.
New college café “Towers” over its predecessor
When classes for the fall 2016 session began in August, students at Southeast Missouri State University had a brand-new all-you-care-to-eat dining facility to enjoy.
SNA survey: Efforts to promote healthy choices growing 1
The report based on over a thousand responses from school FSDs also shows lunch participation rates are declining.
Nearby kitchens, contract company rescue charters’ meal program
When two Oklahoma City charter schools lost their meal supplier, local contract firm Keystone Foodservice and two nearby schools with available kitchens stepped in the breach.
Mass picnic welcomes Virginia Tech students back to campus
The school’s dining services puts on a zero-waste meal designed to serve delicious food fast and efficiently.
UMass tops 2016 Princeton Review Best Campus Food listing
The school replaces Bowdoin at the top of the list after placing second the last two years.
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.

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