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. 

Economizing By Centralizing 
Independent health systems cooperate on central facility for consolidating purchase, repack and production functions.
Joie Schoonover
Modernizing in Madison 
University of Wisconsin’s residential dining goes full marketplace
UMD Chefs Strut Their Stuff at Farmers Market
University of Maryland chefs cook with ingredients from local farmers
Silver Plate Awards
The Silver Platers' Playbook  1
The onsite dining segments are well represented by four of their most accomplished operators in this year’s competition, sponsored by the International Foodservice Manufacturers Association.
Sodexo Releases 2013 Workplace Trends Report 


Sodexo's annual Workplace Trends Report notes among its many findings that 86 percent of Millennials entering the workforce now say they would consider leaving an employer whose values fell short of their expectations  


Onsite Project Showcase 
From The Cleveland Museum of Art to dining halls at Boston University, onsite venues are renovating their foodservice facilities
UNC Healthcare
Retail Brands Do Double Duty at UNC Health Care  1
At UNC Health Care, patients are given access to a devliery menu from the facility's multi-station food court.
Union High cafeteria
Dining at Union High (Almost) Too Cool for School? 
Union High in Oklahoma has a dining complex that was designed to offer students a college-like experience
Top Trends in Managed Services 
Here are the most prominent trends driving Top 50 Contract Management Company operations in the past year.
Senior dining photo
Senior Dining Gives Meal Plans the Old College Try  1
Ohio Presbyterian Retirement Services has created a dining program for its senior residences that resembles that of a college or university meal plan
Automated machine
Automated Café Concept Fills B&I Niche 
A hybrid vending/manual foodservice model lets limited populations receive quality dining options
How ISU Got Its Groove Back 
Six years ago, Iowa State Dining was at a crossroads—no permanent director, outdated facilities, jumbled financials. But look at it now.
Jeff Denton
Ponca City Schools Chef a TV Star 
Chef Jeff Denton hosts Kidchen Expedition, teaching kids to grow and cook crops
Bedside Ordering With a High-Tech Personal “Touch" 
Ohio State Medical Center uses iPads to take meal requests from patients.
Riding a Green Wave 
Fletcher Allen is at the forefront of the move toward more sustainable dining in the healthcare segment.

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