Guns and Butter

I can remember the first time I had a dish thrown at my head. I was a 14 year old dishwasher with better reflexes back then. I was…

Pared Pro-File: Abrahan Ruiz

Mi nombre es Abrahan Ruiz, con casi 14 años de experiencia en restaurantes y en posiciones como, lavaplatos…

Pared Pro-file: Evan Eisen

Pared is empowering people who have never been empowered in the industry…

How a Restaurant Decreased Labor Cost by 11%

Spice Kit, an Asian fast-casual chain, decreased labor…

Pared Pro-File: Virgil Versoza

My name is Virgil and I hail from Sacramento, California. I came to San Francisco to develop my career…

A Cook’s New York Homecoming

Being a cook in New York City was a uniquely profound experience that…

Paring Down Our New Logo

When Will and I first started Pared during the exploratory phase, one thing we needed was a brand to represent what…

Pared Prose: Beyond the Pass

As Pared heads into its third year, I would like to take a moment to introduce myself and share my…

Pared Pro-file: Jackson Touk

Some of us discover our path in life through a series of trials and errors. For others, all it takes is a…

Pared Pro-File: Josh Ortiz

One of the main reasons why I like Pared, is that I can make my own schedule. I can also gain more experience in working different restaurants. And the most exciting part of…