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. 

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Six years ago, Iowa State Dining was at a crossroads—no permanent director, outdated facilities, jumbled financials.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.
Bedside Ordering With a High-Tech Personal “Touch” 
Ohio State Medical Center uses iPads to take meal requests from patients.
The Spartan Diet Gets a Major Makeover 
Michigan State makes a commitment to "lead with food"
Dining at Darden 
One of the world's foremost commercial foodservice firms turns to a noncommercial foodservice specialist to manage its onsite dining needs.
IDEAS 2011 
From branded wellness concepts to the latest menu trends, training strategies to customer research, the 2011 FM IDEAS Conference offered meaningful ideas to onsite operators across all segments.
Tech Revolution 
Texas Tech has quadrupled its dining revenues since 1998 by building a program that keeps the communter heavy student population on campus to eat.
What Makes a Great Wellness Program? 
Six tips for getting the most out of your wellness program initiative.
On the Front Lines of Child Nutrition 
At Jackson, Mississippi Schools, the school meal program is serious business.

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