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
Chartwells takes aim at Gen Z
New “Where Hungry Minds Gather” brand designed to appeal to the generation now entering college.
Chartwells-Thompson withdraws from DC Schools contract
Letter from Chartwells president Rhonna Cass to Washington DC Council outlines reasons for exit but promises to stay on through summer.
UMass event celebrates the cuisine of Canada 
Flavours of Canada featured guest college chefs from six Canadian schools.
Guckenheimer corporate cafes receive REAL certification
Designation signifies compliance with United States Healthful Food Council standards for healthfulness and sustainability.
Chefs play at Boston Children’s Hospital café opening 
Celebrity chefs Brendan Pelley, Maneet Chauhan and Taniya Nayak make launch of Fresh Food Court a memorable experience.
Chef Challenge highlights ribbon cutting event 
Chauhan of the Food Network’s “Chopped” hosted a culinary chopped-style competition featuring Boston Children’s head chefs and Chef Brendan Pelley of the Fox show “Hell’s Kitchen” to break in the space
Flavors of Canada celebrated at UMass event 
Inside the the fifth annual Flavours of Canada guest chef event
Trinity to take over Michigan prison food contract
The state and former contractor Aramark mutually agree to end three-year deal.
FAU's The Feasting Dead 

The Feasting Dead event at Florida Atlantic University last Halloween was based on “The Walking Dead” and featured zombie actors roaming the dining hall while each station was fully decorated and named after various components of the television show, such as the Prison, the Greene Family Farm, Woodbury and Terminus.

University of New Hampshire's “Toy Story” event

These “cosmic cupcakes” were part of the menu at the “Toy Story” event at the University of New Hampshire in February. A conference room was transformed into “Andy’s room” filled with games, toys, photo opportunities, an ice cream bar and live streaming of all of the “Toy Story” movies.

Michigan State’s “Game of Thrones” dinner 

Michigan State’s “Game of Thrones” dinner in April featured a medieval-themed menu that included venison stew with root vegetables, herb and sheep milk cheese pie, roast sirloin of “auroch” and carved “dragon” wings with gooseberry sauce.

UB holds "Hunger Games" event 
A particularly inventive culinary touch was having each dining station represent a Panem District that served foods complementing the characteristics of that District.
Creative special event themes educate, advocate and entertain 
The need to let off steam from academic pressures, widespread familiarity with pop culture trends and youthful energy combine to produce some rather creative events.
At a campus not so far, far away... 

At Saint Peter’s University, in Jersey City, N.J., a “Star Wars”-themed dinner menued items such as Boba Fett-uccine, Obi Wan-Kabobs and Wookie Cookies, while the original movie played on LCD screens and an employee dressed as Darth Vader patrolled the dining room to engage students in lightsaber battles.

Johnson & Wales University-Charlotte: Epic Meal Theme 

This 110-pound Bacon Double Cheeseburger was the centerpiece of the Epic Meal Time theme (based on the popular YouTube series) at Johnson & Wales University-Charlotte on April 16, part of the Student Dining Center’s Theme Thursday series.

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