Restaurant Compliance: Prevent Wage and Hour Claims
Summary: Defend against claims by taking objective, detailed notes and having any alterations to time clocks documented in writing; emails and text messages count as documentation. …
Pared Pro-file: Delia Cantoriu
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 …
Pared Pro-file: Pamela Dussault
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 Study: How Rice & Gold Avoids Staff Burnout
“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 …
Pared Pro-file: Scott Park
Eating well, spending life with people who love to love, and working hard for those same people. That is how my family is. It wasn’t an …
Pared Pro-file: Elias Cisneros
Two passions of mine have always been eating good food and traveling. I grew up in a small town in California and loved any chance my …
Pared Pro-File: Victor Aguilera
My name is Victor Aguilera. I’m originally from Venezuela and started working in the industry when I was 16 at this restaurant called Tatu in the Hard Rock …
Pared Pro-file: Alex Ripley
I began my career in the 7th grade in my hometown of Warsaw, Virginia. I learned that the tech school associated with my school district offered …
Pared Pro-file: Glen Allen
The Calling I grew up in Newport News, Virginia. I started my journey into the industry pretty much the same way everyone has, breaking my …
Pared Pro-file: Kirk Emerick
I grew up in Minneapolis, Minnesota. My journey in the food industry began when I was 18 years old. I worked at my neighborhood pizzeria restaurant …