About
Dominick Iaderaia is a Washington-based restaurant and operations professional who has opened and helped design more than 20 restaurants throughout his career. He has built his experience around improving efficiency, reducing operating costs, reducing waste, and increasing profitability for restaurants, breweries, and foodservice operations. Dominick began in the industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. In that role, he maintained food quality and kitchen standards while coordinating event schedules and managing logistics across Michigan. He oversaw planning, booking, and promotional activities; organized large gatherings; and consulted with customers to determine objectives.