Some restaurateurs say startups like Pared and Instawork could be the answer to restaurant staffing shortages
On the ground with the future leaders of the restaurant world
Pared CEO Pacio believes Pared’s vetting function creates a win-win for giggers and businesses. “We see ourselves as a professional network, a LinkedIn for this industry,” he says. It’s a network that Pacio adds is expanding from an original core of fine dining clients to a far wider range of businesses with a common need for culinary assistance.
Marie Holvick, an employment law specialist and partner at Gordon & Rees Scully Mansukhani, agrees that apps like Pared provide a crucial source of on-demand labor; still, she admits there are downsides, which she hears from clients in the restaurant industry. “People can abuse the paid sick leave in order to go work a gig, and then get paid twice that night,” she says.
Lazy Bear was an early adopter of Pared to find dishwashers and polishers when regular team members went on vacation or missed a shift. And though Barzelay says he doesn’t use the app as frequently these days, he’s been impressed with the quality of candidates.
Recently, Aguilera worked a gig at Petit Crenn, Dominique Crenn’s seafood-centric tasting menu concept in San Francisco’s Hayes Valley. He was then offered a stage at its Michelin-starred sister restaurant, Bar Crenn, and after that, a part-time job there. “Pared has helped me to make these types of moves,” Aguilera says, adding that he’s still mulling over Bar Crenn’s offer.
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