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. 

Elior acquires Preferred Meals
Company manufactures more than 130 million meals annually, primarily for the education and senior dining markets.
Food Management names 2016 Best Concept Award winners
Minneapolis Public Schools and director Bertrand Weber win Best of Show honor.
Silver Spotlight: Lessons in leadership from the University of Vermont Medical Center’s Diane Imrie
Bring your passion to the job advises the 2016 Silver Plate winner in the healthcare segment.
Yale’s Taherian wins IFMA Gold Plate
College segment Silver Plate winner wins top honor at gala event in Chicago.
College provides suppers for needy kids in local K-12 district 
A program from Metz at Misericordia University delivers six evening meals to 40 area youngsters meeting poverty criteria.
Healthful menu changes boost hospital’s dining program
Stanford Health Care’s switch to more local products, more scratch production and less fat, sugar and salt has boosted sales and customer satisfaction.
Falcons to offer radically reduced concessions prices at new stadium
From $2 hot dogs to $5 domestic beers, fans will see an array of economically priced food and beverage options at the team’s new Mercedes-Benz Stadium starting in 2017.
Retail makeover boosts high schools’ participation 22 percent  2
Balance Kitchen gives some 6,000 teens an attractive dining venue that also accords with their values.
Silver Spotlight: Lessons in leadership from Yale’s Rafi Taherian
The 2016 Silver Plate winner in the college segment says not to worry about making mistakes and offers his insights into the future of college dining.
A tour through Detroit Medical Center's new Midtown Marketplace 

Detroit Medical Center (DMC) recently opened the first three phases of its spectacular new Midtown Marketplace dining venue in partnership with local retailer Papa Joe’s Gourmet Market & Catering. The $8.2 million, 15,000-square-foot food plaza features fresh food stations offering a range of concepts highlighted by Papa Joe’s Gourmet Foods concept, a multiplatform prepared food counter featuring soups, sandwiches, fresh juices and even freshly prepared sushi.

Detroit Med Center opens massive new food plaza 
The Midtown Marketplace boasts a mix of national and proprietary brands from local contractor Papa Joe’s Gourmet Market.
Levy adds Notre Dame athletics to client portfolio
Deal includes general and premium concessions services for all campus athletic facilities, including football stadium and basketball arena.
Study identifies success, failure factors affecting healthy dining programs
Institutional support, customer blowback and availability of appropriate products are some of the key drivers.
Colby College enables DIY smoothie operators 1
Do-it-yourself smoothie station a big hit in school’s residential dining halls, where students can concoct their own creations.
CEP negatively affecting Columbus Schools’ state funding
The impact of no longer gathering individual applications includes the loss of over $7 million in state poverty funding for the district.

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