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. 

Best Renovation: The Blue Wall 

A staple of campus life since the early 1970s, the Blue Wall is located in the Lincoln D. Murray Campus Center, the highest trafficked area of the University of Massachusetts-Amherst campus (originally a campus pub, it became focused on food after the drinking age was raised to 21 in Massachusetts in 1985). In preparation for the renovation, UMass Dining surveyed students to find out what was important to them when it came to food. The results showed a definite preference for healthier, local, more sustainable options.

Best Customer Service Concept: SMART Lunch at Dickinson (Texas) High School
The innovation mitigates the “lunch crush” factor that hampers participation when large numbers must be served in a very short time, while providing quickly identifiable meal choices in an appealing way.
Cleveland Clinic finally to ditch its McDonald's

The McDonald’s unit operating in the retail food court at the Cleveland Clinic will close on September 18 after several years of wrangling with the hospital administration over impression its presence on the premises projects, reports the Cleveland Plain Dealer.

Best Renovation Concept: The Blue Wall at the University of Massachusetts-Amherst 
The new roster of 11 dining concepts not only emphasizes quality, but also supports the university’s sustainability mission.
United Center initiative to celebrate Chicago cuisine
Concessions operator Levy teams with Bulls and Blackhawks on special menu program.
AHF names new board

The Association for Healthcare Foodservice (AHF) has named its new board of directors for a two-year term beginning August 2015. They are…

Sodexo lands major hospital contract
Deal with Cleveland Clinic adds major healthcare client to portfolio.
UMass commits to all antibiotic-free chicken
Initiative expected to involve some 750,000 pounds of poultry annually.
Star chefs create vended school lunches
Culinarians from Disney and LongHorn Steakhouse are among those developing reimbursable meals for pilot launch in Orlando high school.
Aramark partners with AHA on wellness initiative
Healthy for Life 20 by 20 seeks to improve the health of all Americans 20 percent by 2020 through healthier menus, consumer education programs.
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.

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