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Team

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Monsoon Monday

Last Monday was one of those days where the weather was calling for rain, but there was no clouds in sight.  Before I could bite my tongue, it started to drizzle and than downpour.  I took the remaining orders and everyone scattered seeking refuge where ever they could find it (some better than others).  It was raining so hard that it was coming inside the truck and we had to take action. We closed both awnings, but that didn’t stop us from serving food to the folks that were trapped outside.
We ended up serving food out of the front door window and weathered out the storm. When the dust settled, the awing came back up and the customers went on their way and operations went back to normal.

About that handyman…

You know how I said I needed a handyman the other day? Well if Chris doesn’t watch out he might get that role. A bunch of stuff has been getting broken over the past few weeks. I can’t figure out if it’s because we have more people on board, or whether it’s just an illusion, the same number just multiplied by two trucks. Either way, there’s a ton of stuff coming out of commission.

Chris went at the water heaters, found a small silicone elbow that was broken, ordered a new one ($2.90), and replaced it. The operation involved going through a couple of security screws, and I’m guessing we voided the warranty. But now we have a working water heater without having to invest the $300 for a new one.

The counters on the MIT truck were OK, for the 6 weeks we were planning on using them. You see the Clover Food Lab was only supposed to last for a few weeks, and we were only supposed to feed a few people. Here we are, nearly 2 years later. And the 3 coats of urethane I put on those counters wasn’t enough, and the counters never stuck in place (as those of you who have leaned on them know). And it was only months before employees burned rings into the counter (I wont name names, Chris).

With the Dewey truck I had a new counter design. Thicker, better finished New England red oak. They were cut from a single board, which gives a very integrated look. But the rails just weren’t working well from day one. And it was only week 3 before somebody (I wont name names, Bobby) tore it off it’s footing.

So now it’s time to fix all counters tops. I finally found the perfect way to secure them: a window sash lock. And I skipped over furniture rails to something much more precise and powerful from McMaster Carr. Late Thursday night I finished the left counter of the Dewey truck. Next week I’ll finish the right counter. Then finally, we’ll get to the MIT truck.

I’m thinking when we have a fleet we’re going to need a maintenance guy…

Vincenzo is our new listman. I think he’s going to write about this soon in more detail.

You wouldn’t believe how different it is to operate 2 trucks vs. 1. Wouldn’t seem that different, but it is. Add to that the growth of both trucks, and we’re talking about a 4-fold increase in customers served this July vs. July last year. That means more dishes, more smallwares, more food, more employees, more of everything. We live by lists these days.

We’ve all been spending a lot of our time lately on operations. And it’s not about making these 2 trucks work. It’s about setting Clover up with the systems we’ll need to support many trucks. That’s right, if you haven’t noticed yet we’re ambitious.

Hat, one of our favorite employees from last summer, came back to work 2 weeks ago. I asked her yesterday what she noticed today vs. last summer. Her answer: “It’s soo much easier.” While the current crew would have trouble believing that, it’s true. And great to hear. We’ve been working hard to make everybody’s jobs easier. Still a long way to go, but we’re making great progress.

Single cup iced coffee

We already serve more single-cup drip coffee than anyone in the Boston area. Someday we’ll be able to claim the best cup in the city. We’re close, but we still don’t have filtered water, and I think that’s a bummer. Despite that, I’d put our coffee head to head with anything in the area. We’re proud to be working with great brewers, our staff are properly trained, and the technique has been refined. You don’t hear me bragging often, but this is something I’m really proud of.

Iced coffee? That’s been another story. We’ve been playing with something called “cold brewed” coffee for a long time. Early on we  were getting it really wrong. But now our method is down. It’s deep, tasty, stands up to milk. Only one problem: I think it’s loaded with way too much caffeine. Nobody knows how much, but I think it’s very very high. I’m going to do some calculations soon and will get them to you.

In the meantime, we’re ready to move away from the cold method. We love the taste but I just don’t feel right about the level of caffeine. So starting this week we’re going to be trying a new method: single cup iced coffee. Barth, our friend at Barrington Roasters, showed us the best method for brewing hot coffee. Basically you use a fancy expensive machine to brew concentrated coffee over ice, let the ice melt to get the concentration just right, then pour over ice.

I think we can do the same thing, but one cup at a time. As far as I know we may be the first to do this at a shop. I tried this morning and it was killer. Really really good. So here we come Boston and Cambridge. Come by this week and have us pour you a cup of iced coffee and tell us what you think.

Fired post

Ayr approached me and said I was at bat for my first blog post, and the topic was “Firing Employee’s.”  My first reaction was, no way I can do that.  Then it came to me that our blogs are all about honesty and facts, and that people need to witness as we grow our process on hiring and firing people.

My first week into managing the Dewey truck Ayr called me about firing a new employee who really wasn’t working out.  He asked me how I felt about doing it and I responded “well I don’t know if I’m very comfortable doing that.” He said “great, then you’re the perfect person to do it, call me when its done.”

I called this employee and told her she was not on the schedule next week, and that she didn’t fit the role we are looking for. Calling her at first I felt quite bad that this was going to be my first time firing someone in my managing career.  To be a great candidate on the Clover staff you need to be enthusiastic about food, willing to work hard, and willing to learn.  This employee wasn’t close to our standards. It wasn’t fair to her, and wouldn’t serve Clover, to keep her on.

The way I saw this experience is like swimming in the New England Ocean, scared of how cold it will be at first, but once your in, there is no looking back.  After the first employee was fired, there have been a few more we had to let go because simply their shoe just didn’t fit.

That’s me, sort of

Once upon a time I was a summer associate at McKinsey and Company. For those of you who don’t know (I was in your camp 6 years ago) McKinsey is a somewhat, OK very, secretive company. They work with world leaders and business leaders. At one point they all wore easy to identify uniforms, sort of like the IBM salespeople. These days they’re wearing jeans and stuff and sitting on the greenway, much harder to spot!

I loved my time at McKinsey. I never expected to, but it surprised me. I’m not sure what I was doing there was important. Mostly I was helping big companies sell people more stuff they didn’t need in the first place. But I learned a ton and loved the people I worked alongside. This crew here are summer associates. We used to just call them “summers.” Blair, the guy gesturing, brought them by to have breakfast and say hi. Thanks guys, hope you enjoyed the food.

Goodbye Brian

The same week we welcome one of our original employees back into the fold (Hat), we have to say goodbye to Brian.

This is tough for us all. Brian has been an important part of Clover since the end of last summer. He’s seen us through our first evening service, our first winter, and some tough times when we were covering holes left by unexpected departures. He’s helped us increase the number of people we feed three-fold, and helped us adapt to a new truck.

Brian’s commitment to quality and detail has elevated everyone around him. We’re going to miss him. Brian is going to be kicking it in Denver. We’re not-so-secretly hoping he gets tired of the thin air and finds his way back. Until then, good luck Brian, and we’ll miss you.

In honor of Brian we’re going to be giving away sodas at lunch today. Come on by and lift a bubbly glass.

ADP or Paychex?

That guy there is from ADP, a paycheck processing company. He’s the one who bought me that muffin I wrote about the other day. There are basically 2 huge paycheck processing companies: ADP and Paychex. So I’m trying to decide which to go with.

I’ve been driving myself and my employees crazy with payroll. We’ve been hiring a lot of people, which means tons of paperwork. It’s driving me batty. Each employee we hire on takes me about 20 minutes of data entry. So I’m usually doing this late at night, and it’s a hassle. And then I find that I don’t have a check to make the payment, you get the idea. And so more often than I’d like we’ve had people who get paid late, which is awful. So time to fix all of that.

To be completely honest I’m not convinced there’s going to be that much of a difference between the two payroll services. So I’m concerned about cost and ability to assist me in recovering any tax credits I may be due.

If you haven’t heard, Dewey is growing up. It’s time for a little truck-to-truck competition. Our first ever. We’re going to be counting how many people are fed at each truck over the next 2 weeks. I’ll call the plays. And of course I’m a disinterested observer, right?

Hey Enzo! we know you’re killing it over there in Boston, we know you’ve got the Mayor on your side, did you sneak some pork into that BLT while I wasn’t looking?

But you know what, MIT is still king, at least after day 1 and 2 tallies are in. I’ll admit, we’ve had an advantage. The foul weather doesn’t matter as much when you’re working tech (vs. finance). And yeah, we’ve had a bit of a head start over at MIT. And yeah, breakfast and dinner are huge at MIT. But numbers are numbers. And we’re in an alley at MIT. I mean and alley. You have what, 10,000 people a day come out of that subway stop?

We’re just getting started. Feed more people!

(I didn’t give away any bias, did I? Disinterested observer, I promise. But I’ll admit, I’m an older brother, and you can ask my sisters who’ve had to deal with me for years, I’m always going to be the oldest. DWY like it or not, MIT is always going to be your big brother.)

Hot weather + long days + lots of new hires = short term memory loss. Let me explain.

Some of you may have met Mary. She’s one of the folks we hired in the last couple of weeks at the MIT truck. She’s a really hard worker, and she’s adapted to the truck really well. In the past two weeks I’ve managed to call her at least five different names other than hers. She always responds to all of them, but after the 5th time calling her the wrong name, she just says, “It’s Mary,” with a smile.

I’ll get it right some day. Glad to have you on board, Mary! Keep up the hard work.

By the way, this is Chris. Expect some more posts from me in the coming weeks, especially on new hires, nutritionals, and operations at the MIT truck.

It was Rolando’s birthday today. I knew I had to come up with something good. He even told me that much.

So I was thinking and thinking about what type of cupcake to make. We usually get something that represents the employee as well as we can. Let me back up, we have a lot of new customers. Clover gives away cupcakes, for free, to customers anytime a staff member has a birthday. It’s never announced, but if you come by for breakfast you’ll see us getting them ready and have a heads up. They’re always ugly, but they taste good.

We usually try to get close to our employees (Enzo == corn cupcake, Rum buttercream when Hat turned 21, Chocolate and stout for Jeremiah, parsnips for Teasel, etc.). I started thinking about Clover’s food philosophy, which Rolando is responsible for. And at the core it’s about making simple things taste great. Relying on care and quality ingredients. This is sort of radical in a world where chefs define their cuisine by unpronounceable ingredients, exotic combinations, exotic techniques, and of course, complexity. We’re into few ingredients, carefully prepared.

So I made Rolando the original recipe that all of our cupcakes are based on. This is an old depression era recipe from my Grandmother. We’ve been riffing on it for a long time, but I’ve never made the original for Clover. So here it is, a cupcake version of my Grandmother’s “wacky cake.” That’s a chocolate cake with a crunchy coconut topping.

Bring it on summer. Bring it on Boston. The number of mouths we’re feeding daily has more than doubled in the past 4 weeks. That means we are making a ton more Hummus and Falafel. Which means our little 3 Qt. Robo Coupe (commercial food processor) is working overtime. Like 20-30 batches a day. 2-3 hours non-stop on the food processor.

So we made our largest equipment investment to date. We bought this bad boy for something like $8,000. I was hoping, but not entirely sure I was making the right choice. This sort of investment is strange, unlike a car you don’t get to test drive. You can talk to a few people, but you don’t get a chance to see if it will work until it arrives.

Now the hummus we used to spend 2 hours making is silky smooth in 20 seconds. Awesome.

It started with a phone call. Vincenzo, our fearless leader over at the Dewey truck, was in his second week working with us full time.

“Ayr, what kind of fuel does the truck take?”

At first I was confused. The Vincenzo added “Unleaded, right?”

And something about his tone told me exactly what had happened. “Oh s#@$! Turn the engine off immediately!” Then phone calls, etc. The mechanic: “Oh s@#$!”, my wife “Oh s@#$!”

a bunch more after the break… Read the rest of this entry »

Bonnibel

Meet Bonnibel. She worked in communications until she realized she loved the world of food. Ask her about farming, composting, or food policy, and you’ll get as excited as she is. Bonnibel’s from Texas but her family is Filipino, I’ve been begging her to make us some Filipino food.

Bonnibel’s been with us for two months, but it was just during the last week that she meandered over to the fryer. And if the rest of us are lucky, the fryer is where she’ll stay. Bonnibel rocks the fryer. Even though it’s hot back there, the fry baskets are heavy, and you can hardly hear because the hood is so loud, everything she puts out is hot, perfectly cooked, and ready before we even know we need it.

Bonnibel might have realized she’s going to have a tough time moving away from the fry station. Tonight she started signing emails as “Fryer B.”

Clover’s staff went strawberry picking yesterday. I have an idea that
someday Clover will be an educational environment for employees, where they not only learn how to make perfect French fries but learn about food systems.
Picking our own berries is a start. Both trucks will be featuring strawberry agua frescas today. These late strawberries are super sweet, be warned.

This was awesome. The other day the mailman stopped by our truck. This time he wasn’t there to buy a sandwich, he was on official business. Somebody sent a letter to our truck! Pretty awesome. I can’t wait to try sending my own letters and packages to the truck. Pretty soon we may have our own zip code (or 4-digit zip code extension : )

Bread run

Those of you who’ve been following us since the beginning will remember several posts about bread. And some of you have suffered stock-outs.

We get our bread from Brooklyn. It’s a pain to go that far, and a long story explaining why we do it anyway. See some of the previous posts. Anyway, until we’re much larger we wont be able to get our bread made the way we want it in Boston. In the meantime we take weekly trips to NYC. This is Rolando loading bread at 6am yesterday morning. We freeze the bread at our commissary, thaw it overnight, then toast it for your sandwich.

We recently bought a re-supply van and now we’re able to use that to run the trips which are either exciting or a drag, depending on how you feel about driving a 9 hour round trip with a barely functioning radio.

OK, so he wasn’t exactly a customer. I broke one of our rules and gave a Soy BLT and fries away for free today. When he asked “so you have BLT here?” there was joy. When I explained it’s tempeh, no bacon, that joy vanished. But we made the sandwich. And despite some skeptical looks before biting into it, our Mayor ate the entire sandwich. Down to the last bite. See that, I took a picture to prove it. Thanks Mayor! We’re looking forward to your feedback next time you’re by.

Enzo’s corn cupcake

Those of you who have been around forever know all about this. But there are a bunch of new folks learning about Clover, and I’m not just talking about the growing crew.

For you new customers out there, let me introduce you to a Clover tradition: when staff have a birthday we give customers free cupcakes in celebration. We don’t announce it. We don’t publicize it. If you come by for breakfast you may have advance warning. Otherwise it’s a happy surprise.

Vincenzo, who is doing a killer job leading the Dewey truck on a Boston invasion, turned 26 last week. Enzo has been showing me his favorite foods over the past few weeks. They all have corn. Cachapa, Pupusa.

So we had to make Enzo corn cupcakes. And brown sugar cream cheese frosting.

btw, did anybody read the Globe yesterday? Looks like Enzo has a fan.

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