Improving Life for Restaurant Industry Professionals
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 …
Numbers Don’t Lie: The Restaurant Labor Crunch
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 …
The Real Mind of a Chef: Mental Health in the Restaurant Industry
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 …
Our New VP of Customer Success: Maranda Dziekonski
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 …
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, …
Insider Insights with Melissa Perello
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 …
Pared raises $10M Series A funding led by CRV
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 …
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 …
What Startup Founders Could Learn from Restaurateurs
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 …
Get Pared Today: New Video
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 …