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 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.
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.

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