Case Study: Cookshop on the Ease of Finding Qualified Talent on Pared
“Almost everyone we booked has been fast, reliable. Maybe even overqualified at times.” Andrew Corrigan, Director of Operations at Bowery Group (NYC) Andrew Corrigan, Director of …
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 …
Case Study: Aina – Growing Your Business
Jordan Keao is the executive chef and owner of Aina Restaurant in San Francisco, one of Michael Bauer’s 2018 Top 100 Restaurants in the Bay Area, …
Case Study: Spice Kit – How a Restaurant Decreased Labor Cost by 11%
Spice Kit, an Asian fast-casual chain, decreased labor cost by 11% from 27% of sales in 2015 to 24.3% of sales in 2016 using Pared at their San …