Tips for Keeping Catered Food Chilled and Safely Stored

Posted on 29th Jun 2018

In the catering industry, food items are often cooked off-site in a commercial kitchen and then delivered to wherever the catered event is being held. In such cases, food items will invariably need to be stored anywhere from one or two to several hours. This is when caterers must be very careful. Most cooked foods must be kept chilled to prevent bacteria from developing— … read more
comments powered by Disqus

Some Fundamental Differences Between Food Labeling in the US and Europe

Posted on 22nd Jun 2018

When they were first introduced about four years ago, the food labeling requirements of food products marketed in the European Union (EU) were designed to be similar to those in the US, and to address what were referred to as “international standards.” But now that the EU system (pictured) is in place, the food service industry is finding that the two systems have quite a few differ … read more
comments powered by Disqus

Four Ways to Ensure Gluten Free Food is Gluten Free

Posted on 15th Jun 2018

A  recent study by the New England Celiac Organization (NECO), found that many students with celiac disease would not recommend their college due to the fact that they found it hard to find genuinely gluten-free food on campus. So that we are all on the same page, celiac disease is an intestinal disease that often causes abdominal pain, bloating, diarrhea, fatigue, even … read more
comments powered by Disqus

The Bodybuilder, the Diet, and Nutritics

Posted on 11th Jun 2018

Unless you are—or have been—a competition bodybuilder, you may not know what it’s like to get the physical appearance and degree of muscularity necessary to compete in a bodybuilding contest, especially during the two to three months before the show. Along with the daily ritual of resistance training and cardiovascular exercises, many competitors start “manipulating hydration,” as … read more
comments powered by Disqus

Obesity, the Military, and Menu Management Systems

Posted on 1st Jun 2018

The 2018 budget recently passed by Congress calls for increasing the size of the military by about 26,000 people by October 2019, and up to 53,000 by 2023. However, increasing it by more than 50,000 troopers may prove more difficult than many suspect—and for a surprising reason. The problem is that there are just too many overweight—if not obese—people in the 17 to 24 age … read more
comments powered by Disqus

Adjusting to the Changing Supermarket Industry

Posted on 24th May 2018

In 2017, when it was announced that 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 and now the wealthiest person in the world, some are saying the move may not pay off as well as expected. Why? … read more
comments powered by Disqus

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
comments powered by Disqus

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
comments powered by Disqus

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 … read more
comments powered by Disqus

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
comments powered by Disqus