Month: January 2019

Pro-files

Pared Pro-file: Delia Cantoriu

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I’ve somehow always known that I wanted to become a chef. I’m almost sure that the kitchen is the place where I’ve spent the most time …

Industry

Numbers Don’t Lie: The Restaurant Labor Crunch

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We’ve seen headlines around the world talking about how hard it is to find good workers in the hospitality space. It’s the reason we started Pared …

Pro-files

Pared Pro-file: Pamela Dussault

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Working with food be it cooking, serving, shopping and even growing my own has been a long time passion for me. Not only has it afforded …

Case Studies

Case Study: How Rice & Gold Avoids Staff Burnout

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“Any hour that a Pared cook works for me, I’m saving one hour of overtime.” – Jae Lee, Executive Chef, Rice & Gold Jae Lee is …