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. 

At one college, the eggs are practically chicken-to-kitchen fresh
A deal with a local poultry farm brings just-laid cage-free shell product to multiple sites around Northern Michigan University campus.
Survey: Bottled water tops Gen Z beverage consumption
A study of over a thousand college undergraduates shows 43 percent consume water over seven times a week, and 42 percent say they plan to drink even more.
WUSL claims success on bottled water ban 1
Study shows precipitous drop in bottled beverage and fountain drink sales since policy went into effect.
Gluten-free standalone retail eatery opens at Auburn 
Plains2Plate offers selection where those avoiding gluten can get anything on the menu.
NAMA panorama: 13 exotic products from the recent national vending show
Here's a baker's dozen of products featured at the NAMA OneShow that might interest operators in onsite foodservice markets.
Hospital designs safe space for allergen-free prep
A separate area in the Essentia-St. Joseph kitchen is being used to make meals for patients with food allergies.
Report: 4,000 more schools took CEP option in this school year
New research indicates more than half of all eligible schools now participate in the Community Eligibility Provision (CEP) option.
Photo gallery: 26 new outlandish ballpark foods

Just when you thought ballpark food couldn’t get crazier or more way out there, along comes an oversized bacon cheeseburger forcibly mated with a pepperoni pizza, Buffalo wings and bacon cheeseburgers grafted into a Bloody Mary, Fruit Loops topping a hot dog that’s already topped with mac n cheese and…well, you get the idea. Check out our photo gallery for these and other culinary…um, innovations?…coming to Major League ballparks this summer.

Treat America to rebrand as Company Kitchen
Firm's name change emphasizes its strong micromarket concept, which is now in over a thousand locations in 40 states.
UMass dining center now takes student pledges
Once a week, the Chef's Table at the Blue Wall asks customers to make one change in their behavior.
Jack Galione, 1938-2016
Corporate dining pioneer passes away at age 77.
Bon Appetit eatery does double duty in Minneapolis
The 5th Street Station serves employees and visitors to the National Bone Marrow Donor Program as well as walk-ins from surrounding businesses.
TrustHouse rebrand positions firm for U.S. growth
The transition to Elior North America is more than just a name change.
USDA rule would see schools fined for not following regs
USDA proposed rule would levy fines on schools showing “egregious or persistent disregard” for federal lunch rules.
Henry Ford licenses recipe database to provider in India 
The deal gives New Delhi National Capital Region more than 500 recipes for use in corporate food courts and other venues.

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