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 in the first place, to help solve the staffing problem. We thought it would be helpful to share what the industry is seeing in Read more…
This summer we lost one of the world’s greatest ambassadors, a man who bridged cultures through food: Anthony Bourdain. He brought viewers with him around the world with his open mind and open heart. His suicide was a reminder that it doesn’t matter if everyone thinks you have it all Read more…
We couldn’t be more excited to announce that Maranda Dziekonski has joined our team to run Customer Success at Pared. Maranda is well-known and well-respected in the Customer Success community for her years of making customers happy at companies like Lending Club, Castlight Health, HelloSign and rentLEVER. Maranda was most Read more…
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, San Francisco Magazine’s 2018 Best Places to Eat in San Francisco and featured as a chef at the Pebble Beach Food & Wine festival. Read more…
We had a chance to sit down with award-winning chef and owner of Frances and Octavia in San Francisco. Frances received it’s first Michelin star in 2011. Octavia received it’s first Michelin star in 2016. Melissa has been a chef in San Francisco for over two decades and worked with Read more…
We are thrilled to announce that Pared has raised our $10 million Series A round led by CRV with participation from our seed round investors Uncork Capital and True Ventures. Saar Gur, partner at CRV, will be joining our board. What Are We Doing? We founded Pared in 2015 to solve Read more…
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 Francisco location. Everyone in the restaurant industry would kill to shave off even 1 percent from their prime costs (labor and food). Every single Read more…
I’ve always felt a kinship with restaurant owners. It’s hard not to respect people who pour their blood, sweat and tears into starting and running a restaurant. The hours of work before opening to prep the food. The hours of work and stress during service. The hours of work to Read more…
A picture (or video in this case) is worth a thousand words. We know that restaurateurs are very busy people so we put together this simple explainer video about how Pared can make their lives easier. We hope to help many more operators by connecting them with talented Pros in Read more…
When Will and I first started Pared during the exploratory phase, one thing we needed was a brand to represent what we were building. We were creating something that had never existed before: A marketplace for restaurant workers to find work. Our vision was to make restaurant life easier. I Read more…