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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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DayMark Safety Systems

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Technology & Equipment

Kitchen automation providing cost and labor savings

There are now a number of systems available that help streamline the many tasks that come with operating all types of kitchens, resulting in increased productivity, better protection for employees and safer food operations.

Technology & Equipment

Technology can be friendly—and help keep food safety in focus

Technological proficiency and detail orientation are two skills that do not come naturally to everyone. Fortunately, advancements in food service tech are helping ease the pain of both.

Some kitchens found these methods easier to manage and less costly--but that approach has changed due to the coronavirus pandemic.

The food service industry continues to face the coronavirus pandemic head on.

With the spread of COVID-19, foodservice operators have had to rethink many of their practices to ensure the safety of their employees and their customers.

New technologies are improving the temperature checking process and helping many foodservice directors avoid costly run-ins with health inspectors.

Consumers who regularly eat in hospitals, schools, universities, large offices or other institutions are looking for the same type of informative food labeling, including clearly identified foods that are both healthy and fresh.

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.

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.

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