News

Adjusting to the Changing Supermarket Industry

Posted on 24th May 2018

In 2017, when it was announced that Amazon.com had purchased Whole Foods, many believed it would revolutionize the grocery store industry, ultimately benefiting the consumer. While few experts are willing to question the business savvy of Jeff Bezos, CEO of Amazon.com and now the wealthiest person in the world, some are saying the move may not pay off as well as expected. Why? … read more
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Ask the DayMark Expert: What is the best system to use for developing menus and gathering nutritional data?

Posted on 17th May 2018

When it comes to systems that help prepare menus and provide nutritional data, you have many factors to consider and many options to select from. Our expert, Jill Carte, Category Manager of Kitchen Automation, answers this question in today’s post. Industry. The first thing we need to know is what industry you are in, such as sports, health care, food service, convenience store, ed … read more
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Did the Delivery Driver Get to Your Food Before You?

Posted on 15th May 2018

According to a survey taken by ABC Radio and released on March 28, 2018, only about 27 percent of Americans get behind a stove every day to cook a meal. And while many do go out to restaurants, most are having restaurants, grocery stores, and other types of food outlets deliver food to them. Convenient? Yes. Fast and friendly? Most of the time. Nice and tasty? Most people order … read more
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Food Labeling System Revolutionizes Food Labeling

Posted on 15th May 2018

DayMark Safety Systems has developed a new kitchen automation system designed to transform the way restaurants, quick-service retailers and non-commercial kitchens safely prepare the food they serve consumers. “These platforms help operators run their businesses more efficiently and safely,” says Jill Carte, Category Manager of Kitchen Automation for DayMark. DayMark’s sol … read more
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A History of Calculating Calories

Posted on 11th May 2018

Often the first thing – and many times the only thing – consumers look at when reading a food label is how many calories the item has. This is a disservice to the many other items listed on the label. It can be just as important, and many times more important, to also know the amount of sodium, fat, fiber, minerals and vitamins the food item has. However, because consumers do p … read more
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Where Good Nutrition Is Needed Most

Posted on 4th May 2018

A study released by Rural Healthy People 2020 finds that rural communities in the United States are facing far more significant health challenges today than when the organization was first formed Rural Healthy People focuses on the healthcare needs of those living considerable distances from towns or metropolitan areas as well as many miles from hospitals or medical faciliti … read more
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Before You Eat It, Do You Know the RACC?

Posted on 27th Apr 2018

If you check the label on virtually any food item, you’re going to see the RACC at the very top. RACC is an acronym developed by the Food and Drug Administration (FDA), and it stands for Reference Amount Customarily Consumed. Usually, on the food label it is listed as “servings per container.” But how do they determine the servings per container? If you think it is determ … read more
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Norovirus Outbreak in San Francisco Elementary School

Posted on 19th Apr 2018

Public health officials in San Francisco announced in January 2018 that 57 people (students and teachers), have come down with norovirus in a local elementary school. This happened at McKinley Elementary , located in the heart of the city, and one of the city’s larger elementary schools. "McKinley started noticing students with a pattern of symptoms that were suspicious fo … read more
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Advice on Handling Food Cool Down

Posted on 10th Apr 2018

A problem many cooks and food service professionals must grapple with, is how long to allow just-cooked food to cool down safely (sometimes referred to as the “chill down”) before placing it in a refrigerator or freezer for storage.   If food cools too slowly, bacteria can build up that can cause food poisoning. If the food is placed in a refrigerator or freezer while … read more
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Six Steps to Proper Handwashing in the Food Service Industry

Posted on 6th Apr 2018

If you’re in the foodservice industry, especially involved with food preparation, proper handwashing is very important. While office workers and those working in most all other industries can get by just remembering to sing Happy Birthday to themselves twice as they wash (the oft-cited way to measure the full 20 seconds required to effectively wash hands), for food service workers, s … read more
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