Chef Frank Dominguez is a corporate chef for Smithfield Foods. In his role, Frank has traveled as far as Canada, Mexico, Cuba, Russia and all throughout the Mediterranean to study authentic cooking techniques that he uses to create outstanding recipes that showcase Smithfield’s delicious line of meat products. He brings more than 30 years of experience in the restaurant industry to his role and has been a key member of the research & development team. He now oversees all Food Service Marketing events throughout the United States and around the world, creating dishes that offer customers an exceptional dining experience.
Chef Frank Dominguez
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The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.
Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.