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DayMark Safety Systems

DayMark Safety Systems

Operating expenses are up and income is down throughout the entire food service industry. After taxes and expenses restaurants that make money, according to the National Restaurant Association, have bottom lines at 0.5 – 3.0 percent of sales. This tiny percentage is the difference between being profitable and going under, and it drives home the importance of controlling food cost. The best way to control food cost is to have a proper food-rotation system in place. Located in Bowling Green, Ohio, DayMark Safety Systems is the leader in personal, facility and food safety systems. Founded in 1989, DayMark specializes in products that assist restaurants and other food service establishments in complying with FDA and other compliance codes.

With our industry leading commitment to the customer through authorized distribution, DayMark offers ease of purchase and sales programs designed to support customer choice. DayMark Food Safety products are served globally through our network of trained food service distributors.

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Articles by
DayMark Safety Systems

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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.

Operations

Boosting safety back of house

Study takes a closer look at hand injuries.

Technology & Equipment

5 things to consider before selecting a menu management system

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

Workforce

Turning cafeteria workers into entrepreneurs

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.

Operations

4 ways to prevent health code violations

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

Menu

5 things to look for in a menu data solution

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

Workforce

5 ways to minimize the costs of workplace injuries

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

Menu

5 things you need to know about food-labeling changes

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.