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…
There are few industries older than the restaurant industry. People have paid for others for food by bartering or with currency for centuries. It’s an industry in which cuisine and service has evolved but the core business has remained the same: people preparing and serving food to those who are Read more…
From Top Left to Bottom Right: Christopher Kostow (The Restaurant at Meadowood), Juan Mari and Elena Arzak (Arzak), Thomas Keller (The French Laundry), Corey Lee (Benu), Daniel Boulud (DANIEL), Albert Adria (Tickets), Tom Colicchio (Craft), Michael Voltaggio (Ink), Dominique Crenn (Atelier Crenn). Those who know me, know that I’m passionate about Read more…