News

By playing to their strengths–brand availability and loyalty, the physical in-store experience, and customer satisfaction–and by investing in technology solutions that help streamline the many tasks that come with managing operations, operators can remain competitive, increase worker productivity, and offer safer food options.Automated systems, such as DayMark’s MenuCommand® kitchen automation pla … read more

Remember salad bars?For many consumers, wandering through the grocery store, helping themselves at self-serve food bars, and tasting samples of food products may seem like ‘the good old days.’ With the onset of the COVID-19 pandemic, most supermarkets closed their self-serve stations or significantly restricted their use due to safety concerns for both customers and workers.In fact, many states pu … read more

Food waste has become a significant problem in the U.S.An enormous amount of food is being thrown away every day, and it doesn’t just affect the bottom line: food that is not eaten ends up in landfills, where it rots and produces greenhouse gasses. The food service industry has long focused on preventing wasteful product losses—losses that cost them billions of dollars each year. In particular, gr … read more

While ever-changing customer demands, new protocols for protecting staff and customers, and keeping pace with new technology all compete for operators’ attention during the ongoing COVID-19 pandemic, keeping food safe and avoiding costly health code violations remains a key concern.In the past, monitoring temperatures was tedious and sometimes ineffective as staff members manually checked and reco … read more

Operators are looking for new and innovative ways to meet increased demand, ensure the safety and health of workers and customers, and maintain confidence in products and vendor services as the coronavirus pandemic continues to challenge food retailers both big and small.Newly developed technologies—many of which were already making their way into grocery businesses before the pandemic forced stor … read more

With many restaurants closed or offering limited hours, people are cooking and eating at home more than they did before the outbreak of COVID-19 and will probably continue to do so for some time. Retail food locations, however, are one of the few places where it is impossible not to be around larger groups of people.As a result, customer expectations are changing dramatically, and the new normal … read more