DIOSS CEO Dr. Deisell Donahoe Explores the New Possibilities AI is Bringing to Food Service

Food service operations impact everything from healthcare to education, and strategic leader Dr. Deisell Martinez Donahoe believes that cloud-based solutions and artificial intelligence is the adaptive partner this niche needs.

Bringing balance and excellence to food service operations can positively impact the quality of life of select groups, including medical patients, students, restaurant patrons, and more. Providing better and more thoughtful meal planning and ordering opportunities can simplify business operations while increasing public health, and DIOSS is currently lending a helping hand to a growing number of individuals and businesses to make this possible.

Behind DIOSS is CEO Dr. Deisell Martinez Donahoe, a long-time educator and business executive, who believes that global food services can be improved through simplified tools and better accessibility. Across several industries, food services are currently plagued by staffing shortages of leaders, dietitians, and other key resources, but education and artificial intelligence (AI) are proving to be valuable tools in helping to meet high-priority needs when it comes to mealtime. In a one-on-one interview, Dr. Donahoe explores how the principles behind the patented DIOSS Qi Suite can be applied to food service teams to improve daily operations.

DIOSS is an evolving software-as-a-service (SaaS) company that is committed to helping customers simplify their operations while gaining access to high-quality resources at a fraction of their usual cost. Aimed at leaders and staff in various top-performing industries, DIOSS is introducing tools and frameworks that can support critical operations in healthcare facilities, schools, restaurants, and even correctional facilities. The software provided by DIOSS is the Qi Suite, a cutting-edge software solution with integrated AI that is designed to simplify and streamline a team’s path to operational excellence for higher-impact daily operations.

With so many businesses and non-profits struggling to find and maintain talented nutritional resources, the need for optimization is high. “In most settings, leaders are stuck in a perpetual loop of onboarding, training, and ongoing education to keep staff up to date on regulatory requirements and shifting customer needs,” says CEO Dr. Donahoe, adding, “Since food service is also known for higher-than-average turnover rates, a significant amount of the investments in these areas turn directly into losses.”

Companies often rely on creative solutions to navigate these setbacks if they can. The Qi Suite aims to offer support here by simplifying training and onboarding, giving more time back to leaders, and providing a more comfortable experience for staff to increase employee retention, saving companies money in the long run.

“Every company can benefit from a solution that provides easy access to policies and procedures, specialized menus, and recipes that offer regulatory-compliant nutritional analysis,” explains Dr. Donahoe, citing these as primary areas of concern in food-related fields. To assist, DIOSS offers a plug-and-play solution that provides support for options tailored to a specific group and can also be used to make a team’s own plans and approaches with guidance from operational, nutritional, and regulatory experts.

Continuous improvement is another critical consideration due to the evolving nature of food service. The Qi Suite helps teams meet and exceed their goals by offering validation and opportunities for improvement. Monthly quality and regulatory assessments with subject matter expert (SME) validation present valuable insights, including downloadable breakdowns of ways that teams can improve. Taking this approach helps teams better understand their performance and what steps can be taken to enhance it.

“These breakdowns are provided with evidence and analytics, helping leaders to better understand the action plans for more successful and compliant operations,” shares the long-time leader and tech CEO. For help on the go, leaders, and staff can receive support from the system’s onboard AI knowledge base when questions arise. To support higher accuracy, each AI system is continuously monitored by a human SME for direct hands-on support if it is needed.

To support the growing need for improved food services, DIOSS does not require long-term commitments and is priced to be affordable for groups of all sizes, offering high-quality resources at a low industry cost–a valuable benefit for teams that are constantly struggling with their budgets. “Our subject matter experts train, mentor, and develop these resources, then help assign them with clients at a low-to-zero cost profit margin,” says CEO Dr. Donahoe, adding, “We don’t make money on these resources, just like Costco doesn’t make money on its hot dogs—this is a value add that we provide as a benefit to our loyal Qi Suite subscribers.”

Reaching more companies and helping to provide better operational support is the primary goal at work behind DIOSS, but enhanced technology is also a core focus. The end goal for this group, as explained by the company’s CEO, is to have an onsite robot that automatically monitors operational compliance based on select standards, alerting leadership when something is not compliant.

“We already have a client that is partnering with us on the testing and launch for this next phase of development,” shares Dr. Donahoe. Pricing, she believes, is no issue. “Individual members can access the current system at a rate of $99.99 per month, and while we are still defining the pricing model for the automated compliance robotic option, we are aiming to make it affordable in alignment with our value proposition because we know food service impacts everyone.”

As food service needs continue to grow, companies need more efficient and capable support systems to help teams support their customers. From planning to training, the DIOSS Qi Suite hopes to improve operations across the board for better, safer meals.

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