Rethinking takeout
Lucia
November 17, 2012
We know our “to go” options need some work. Is this a barrier to any of you eating with us? I don’t know. But I
We know our “to go” options need some work. Is this a barrier to any of you eating with us? I don’t know. But I
My first morning in Italy I got an espresso, and noticed how they were making orange juice at the bar. At first I thought it
Every quarter, we have an All-Company Meeting. We keep them open to the public, and as we’ve grown they’ve gotten bigger and bigger. If you’re
Brewing now, in the $2 slot, is La Hondurita, roasted by Matt’s wood-fired coffee up in Maine. La Hondurita is a farm that Matt has
We’re operating all locations today. If you have the day off, come by. That’s HSQ this morning. Couple new things happening. Blue Hubbard squash soup,
We are doing a small batch roll out today, at all Clover locations, of the Turnip sandwich. Here is last years post on the Turnip.
We set up a little retail wall all about home-brewing coffee. Grinder, Melitta, filter boxes, Aeropress, plus the El Bosque and La Loma coffee we’ve
Hey all. It’s Sara here. I’m running the MIT truck. Over the past few weeks dinner customers may have noticed that we’ve run out of
Alright, alright. We owe you guys some answers. Why did 3pm specials disappear? And why are they back now? We want to make food you’re
We sold our first sandwich 4 years ago on October 29, 2008. (This year Sandy thought it would be fun to celebrate with rain and
