Improving Life for Restaurant Industry Professionals


Founders Corner

1 in 10 Americans work in the hospitality industry. The average wage is only $13.48 per hour for non-supervisory employees. In Pared’s markets, New York and San Francisco, the cost of living is so high that this wage makes it impossible for people in the industry to make ends meet unless they have multiple jobs. Razor thin operating margins mean restaurants can’t always provide the hours an employee needs. Juggling multiple work schedules and working 10-20 days straight without a day off would take a toll on anyone. Exhaustion, injury, illness and stress are the results of not being able to properly rest. Physical and mental health become casualties in the life of a restaurant worker.

It doesn’t have to be that way. Our mission at Pared has always been to make restaurant life easier for both the people that run restaurants and the people that work in them. For the people that work in the industry, this means giving them better earning opportunities, providing them access to learn new skills and meet new people, and empowering them to work flexibly on their own terms. Pared allows industry professionals to pick and choose where and when they want to work. They can optimize for their own schedule by working closer to home or experiencing a new cuisine or restaurant environment. Through their gigs, they are regularly networking and creating valuable connections in the industry. And most importantly, Pros are making more money and taking time to rest.

In 2018, Pared Pros on average earned $19.66 per hour at an annualized income of $40,890. One Pro made $8,921 in October alone. Another Pro earned $59,000 over the year. Instead of getting paid minimum wage by a restaurant to wash dishes on a Friday night, a Pro can earn $30 per hour from a busy restaurant that desperately needs last minute staff and is willing to pay for the pro’s skills. We make it possible for professionals to find these opportunities and maximize their earning potential. One of our top pros has even built two houses back in his home town in Mexico for his family with his earnings.

For most, working in hospitality is a career, it isn’t a side job. Cooks, dishwashers and servers don’t want to drive for Uber or shop for groceries to make ends meet. By working on Pared, they make more money than they would with other gig economy platforms because they are skilled and restaurants are willing to pay for those skills. Not everyone can do knife work or even wash dishes properly.

Those that continue to work on Pared find more value in the platform over time as they build up their reputation and skills. Restaurant operators rate and favorite Pros which helps them get access to more gigs. Learning skills also unlocks new roles for them. More roles and gigs means more income. Pros prefer to work primarily on the Pared platform instead of balancing two or three jobs to make ends meet. Those Pros who stay on Pared longer make more money. Pros who have worked on Pared for 18 months make 75% more on average than when they first started. We’ve heard from so many of our Pros how thankful they are to be able to spend more time with their families and loved ones now because of Pared. Others tell us how they are now able to travel the world knowing they have income they can rely on when they return.

The numbers speak for themselves, but we also hear from our Pros time and time again about how much we’re impacting their lives. You can see story after story of Pros who have benefited from Pared in our featured Pro-files here on Beyond the Pass. These stories inspire our team to work even harder to continue serving those who serve us. Here are just a few of their amazing stories:

I reached out to my chef friend for help and when he started telling me about Pared, I couldn’t believe it. “You’re telling me I can just be a freelance cook till I find out what I want to do next? Anywhere in the city? Meet new people, make money, and just cook? You’ve got to be kidding dude.” I signed up immediately and man, talk about a blessing.
– Scott Park
Two years ago, I became a father for the first time and last May I was blessed with another child. At this point in my life I decided that I needed to devote more time to my family and my culinary career needed to be put on the back burner for a while. Thanks to Pared I was able to spend so much more time with my family, make my own schedule, and still make enough money to support my family. I wouldn’t be where I am today if I had not become a part of their awesome network.
– Alex Ripley
Making more money than I’ve ever made in my life and being able to make my own schedule finally helped me to achieve my lifelong dream of traveling abroad and tasting food from other countries. I just recently came home from traveling Europe and immediately got right back to work so that I can plan the next one.

Pared made living a normal life as a chef possible. I no longer have to ask for permission, then wait 2 weeks for a response when I want a few days off. If I want nights, weekends, and holidays off, I get them off. Just like if I want to work 3 weeks straight with no breaks. If my knees are up to the challenge, so be it. I wouldn’t change this job for the world. 12 years in this industry and I can finally get a good night’s sleep without having my dreams haunted by that God-forsaken ticket printer.
– Glen Allen
When I started working with Pared, it all came together.⁣ I’ve had a very hard time juggling it all until I found Pared. Pared has given me the chance to go and see so many kitchens, learn so much from talented chefs, all while having a flexible schedule that allows me to nurture the most important thing of my life-my family.⁣ I’m so grateful for finding this great tool and I know that I’m not the only thankful person.⁣
– Delia Cantoriu
I have been able to substitute the income from my previous job and meet other cooks who were in the same situation I was in. There is a great community on Pared and I would recommend it to those looking to get out of a routine and make their own schedule. I am now able to work Monday through Friday and cruise through the city knowing that my weekends are free and I’m earning enough to enjoy my spare time.
– Kirk Emerick

We are proud of what we’ve built but there’s still much work to be done. We want to bring the benefits of Pared to more restaurant professionals across the country. We want to create better products and features to make it even easier for Pros to manage their schedules and make more money when they want to. Young chefs want to travel and experience the world and we want to enable them to be able to pick up gigs anywhere, anytime. We can’t wait to hear more stories of how we’re impacting Pros lives and we’re just getting started!

2 Replies to “Improving Life for Restaurant Industry Professionals”

  1. agilityarc87 says:

    Working in the food industry is not for the faint of heart. Giving these true artisans that want to stay in this profession a chance to have a better pay and life is commendable. I grew up as the only son of immigrant Korean parents who owned restaurants so I know how hard it is to find and retain good workers in the restaurant industry. Thanks helping this industry!

    • Dave Lu says:

      Thank you so much for your thoughtful comment! I’ve made sure to share it with our team because this is what motivates everyone to do what we do each day!

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