Case Studies

Case Study: Cookshop on the Ease of Finding Qualified Talent on Pared

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“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 …

IndustryInsider InsightsPared On-Air

How to Navigate the Third-Party Delivery App Landscape

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Summary: Customer demand for food delivery is skyrocketing. Sales projections estimate 20% annual growth, reaching $365B by 2030. Operators should consider factors such as physical space, …

Founders Corner

Improving Life for Restaurant Industry Professionals

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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 …

IndustryInsider Insights

Restaurant Compliance: the ADA and Disability Accommodations

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Restaurant owners have a legal responsibility to comply with the ADA. This blog post details how restaurant operators can stay in compliance.

IndustryInsider Insights

Restaurant Social Media Marketing: Instagram Tips You Can Use Now

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Summary: For restaurant operators, Instagram is currently the best social media channel to focus your time and efforts. See if anyone on your internal staff expresses …

IndustryInsider Insights

Restaurant Compliance: Providing Sexual Harassment Training for Your Staff

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Summary: Establishing a culture of respect and inclusion is not just supervisors’ jobs but everyone’s. Taking small efforts like discussing relevant articles during family meal can …

IndustryInsider Insights

Restaurant Compliance: Proper Tip Handling, Tip Pooling, and More

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Summary: In California, employer mandated tip pooling between front-of-house and back-of-house staff is legal. Employers and managers are never allowed to collect any tips in a …

Industry

Restaurant Compliance: Prevent Wage and Hour Claims

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Summary: Defend against claims by taking objective, detailed notes and having any alterations to time clocks documented in writing; emails and text messages count as documentation. …

Pro-files

Pared Pro-file: Delia Cantoriu

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I’ve somehow always known that I wanted to become a chef. I’m almost sure that the kitchen is the place where I’ve spent the most time …

Industry

Numbers Don’t Lie: The Restaurant Labor Crunch

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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 …