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DayMark Safety Systems

DayMark Safety Systems

Established in 1989, DayMark® Safety Systems provides the food service industry with efficient, economical, and innovative labeling, as well as other products and services in the areas of facility safety, employee safety, food safety and technology and support. DayMark revolutionized labeling for federal food code compliance with the introduction of DissolveMark® dissolvable labels; MoveMark™ removable labels; and ToughMark™ repositionable labels. In 2012, DayMark’s direct thermal labeling system was introduced to automate shelf life, food rotation and grab-n-go product labeling – bringing even greater efficiencies and savings to restaurants and commercial food service operators.

DayMark took another step in 2018 with the launch of the MenuPilot® application, supported by the MenuCommand® corporate dashboard and Matt 85™ wireless tablet and Bluetooth direct thermal printer, which delivers a truly affordable, real IoT solution for every food service kitchen. When you Partner with DayMark, The Difference is Night and Day™.

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Articles by
DayMark Safety Systems

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Operations

Taking some of the stress out of foodservice management

Most consumers who rely on foodservice operations in hospitals, schools, universities, large offices and other institutions are looking for clearly identified foods that are both healthy and fresh.

Technology & Equipment

How foodservice can help keep children with allergies safe

Nearly one out of every four emergency room and doctor's visits are attributed to some type of food allergy.

Study takes a closer look at hand injuries.

Selecting the correct software can be a challenge—here are five things to consider before selecting a menu management system.

Learn how food service workers are taught how to be entrepreneurial-minded, paying much more attention to costs, food waste and even developing ways to serve the students more efficiently.

One way to ensure food temperature compliance is to invest in a system that monitors refrigeration and temperature.

One main challenge facing operators today is finding the right menu software, especially with looming menu-labeling regulations and increasing consumer demand for data.

There are several actions food service operators and their employees can take to minimize hazards in kitchens and dining rooms.

An increased focus on food waste and nutrition in the United States has led to a variety of regulations being passed down from the government calling for more informational labeling.