Copyrighted by me

17 November, 2018: I got a call from another restauranteur the other day asking if our coffee racks were custom, who designed them, and whether I could share the contact of the builder. Yikes! I’m always wishing Clover inspires. It’s pretty exciting when we see bits of Clover in other restaurants. Especially when those changes (e.g., sourcing the eggs we… Read More

Does tofu belong on our menu?

13 November, 2018: We want to help meat lovers become vegetable lovers. Tofu isn’t the best way to do that. At least that’s what we’ve found in the past. We had a few failed tofu items on the menu. I like tofu. I grew up with it. But for many it’s just a 3rd rail. We’ve tried it in spreads… Read More

Sign up today, eat better tomorrow.

13 November, 2018: We’re super excited to announce that Winter CSAs are back for the 6th year in a row. This CSA (or farmshare) is grown by the Godfather of farming in Western Mass, the king of organics, who harvests roots right before the first frost, right when they’re sweetest, and stores them in a beautiful barn before sending them… Read More

From the archives

For the side of the truck?

29 August, 2008: What do you think of this for the side of the truck? Comments welcome. Here’s an older one. This image dates to the day after I first thought of the food lab idea: Read More

Survey Day: Thursday 11/8/18

8 November, 2018: If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Don’t forget to save the end-of-survey page to redeem for your thank-you treat from us. Click here for the Customer Survey November 2018 We’ll be closing this survey at the… Read More

10th Birthday – oh wow

29 October, 2018: I’m not too proud to admit I feel burnt. It feels sort of like post-exams from when I was in school, sort of like post-race or game. Physical and mental. And I think everybody who worked at Clover today is feeling this way. But I’m the one responsible for what was a pretty rough day. A few… Read More

2008 prices on the Clover app today

29 October, 2018: Travel back in time with us to 2008. We’re rolling back prices to celebrate 10 years. Come by. Be sure you have the app downloaded, that’s where all the vintage prices will be living! Happy birthday Clover! Read More

Blue eats L’As Du Fallafel

23 October, 2018: October 2005 I ate at L’As Du Fallafel. I didn’t know it at the time but this experience became the prototype for Clover’s most successful sandwich. This past weekend I took a trip to Paris with my father and my son (Blue, above). We’re approaching Clover’s 10th birthday (10/29/18) and I thought it would be fun to… Read More

From the archives

Total Re-Org

9 January, 2013: We’ve been working hard over the past month or so assessing our organizational structure. The topic of organizational structure may seem a bit abstract to you. It did to me when I first heard about it in business school. And there aren’t too many metrics you can throw at it that stick. But for many companies, especially… Read More

I didn’t think Clover would work

18 October, 2018: For years I kept this little secret to myself. When I quit my job I didn’t think my idea that became Clover would work. I thought I’d fail. I’d been dreaming about a company that would help meat lovers become vegetable lovers. But I couldn’t find any examples of people who had pulled this off. I didn’t… Read More

Knock Knock Paw Paw

16 October, 2018: The past 3 Sunday evenings I’ve gotten a knock on the door. It’s Paw Paw for Clover! I get bushels of paw paw delivered at my house. I put them in the back of my car and bring them into Clover. And we’ve been sampling them at the restaurants. Look for them today. Paw what? If you… Read More

Clover buys more local wheat than anybody in Boston. Let’s change that.

12 October, 2018: Setting up our own pita oven was sooooo painful. But we knew we could serve better tasting pita than what we were buying from Brooklyn and NJ. Why did we think we could do a better job? I’m starting to understand flavor as nutrition. And we can make more flavorful bread by using more nutritious ingredients. We can… Read More

Refined beaker sketches

10 October, 2018: Enjoy this time-traveling post, from October 2008, when Ayr was first developing the logo for the “Clover Food Lab.” As you may have noticed, the logo strayed quite far from this original idea, although you might notice the descendants of this logo appearing here and there at Clover. Read on, and be sure to join us on 10/29/18 for birthday… Read More

From the archives

Happy Birthday Clover. Win PRIZES PRIZES PRIZES

29 October, 2016:   Lucia here. I celebrated Clover’s first birthday back in 2009. And the other month, Rob, who runs Clover Westford, reminded me that Clover turns 8 this year. I thought it would be fun to do a scavenger hunt. So here you are, the Clover 8th birthday scavenger hunt. As you can see from the tweet above, some… Read More

JSP vs. CHK

5 October, 2018: On our order system each item has a short acronym. So if you work at Clover and take a lot of orders you start to get to know the Chickpea Fritter as CHK and the Japanese Sweetpotato Sandwich as JSP. This past week the Japanese Sweetpotato crushed the Chickpea Fritter Sandwich in sales. And even the poor… Read More