DayMark Safety Systems

Articles by
DayMark Safety Systems

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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.

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