Our Mistakes

From the archives

Burlington model

22 February, 2013: That almost looks real, doesn’t it? Not yet, right now it’s just a scale model we’re using to explore ideas. My architects and I have this plan for wood paneling and ceiling at the Burlington restaurant. The restaurant is really long. And most operators would just draw a line at the 2/3rd park, that’s 1/2 to 2/3rds… Read More

From the archives

Chris with the powerwasher

4 September, 2012: I’m thinking every day about what kinds of things we need to be doing to make sure we’re thriving 6 months, 18 months, 2 years from now. One of the biggest puzzles I’m facing right now is cleaning and maintenance. We just don’t have a good way to scale this. Currently it’s me (check the recent post… Read More

From the archives

Cheat away

23 July, 2012: That’s an iPad perched atop a stack of cookbooks and a speaker. We’re working steadily to develop robust training materials. A few weeks ago you saw the training videos. Today I’m posting our Trainers Guide. Think of this as the Teacher’s Edition of those text books at school, you know, the one with all the answers. But… Read More

From the archives

No really, that’s Enzo

31 May, 2012: When I first handed a wrench to Enzo (MIT) you would have thought it was a slug, or something gross. He didn’t even want to hold it in his hand. Vincenzo was a chef at the Four Seasons before Clover, and fixing things, using tools, all of that, just wasn’t how he thought of himself. He came… Read More

From the archives

Don’t worry, the truck wasn’t moving…

7 February, 2012: I’ve been working here at Clover for a little over a year now, and I’ve definitely made my fair share of mistakes.┬áThere’s even already a blog post about how I thought the oven was broken because I left the big, red “roast and hold” button on. I’m sure most of you who drive cars have locked their… Read More

From the archives

Teaching people to write on the website – part 2

7 February, 2012: In January I gave managers a challenge: write one post on the website. This had been really hard for some in the past, and the result was that nobody was hearing from the folks who are making it happen every day at Clover. So I told them to do something simple: take a picture from their first… Read More

From the archives

New employee handbook

25 January, 2012: New edition of the employee handbook. We fixed some mistakes you all pointed out. Some of you have very sharp eyes, thanks! We also made a pretty major change to the way we’re compensating managers. I’m really excited about the change, it brings us closer to the ideal of having managers feeling that they are “running their… Read More

From the archives

Whoopie pie Friday: Tonight, Clover HSQ, 7 Holyoke

4 November, 2011: We bake whoopie pies on Friday nights at the Harvard Square restaurant. Did you know whoopie pies are a New England thing? Some say Maine, some say Pennsylvania. Apparently there’s a battle over who claims whoopie pies, Senators are involved, inflammatory newspaper articles, etc. Customers from Maine or PA are welcome to weigh in. Our whoopie pies… Read More

From the archives

Red box nightmare

26 October, 2011: I’m siting at our new counter at the HUB on our new seats waiting for a crane. The counter is not screwed in yet, neither is the seat, but it’s so close I can start to pretend we’re open. That big red box in the picture, sorry, BOXES, you might look at those and wonder what they… Read More

From the archives

Marine speakers

2 August, 2011: We’ve been doing some more truck building. I realized I’ve never written about the speakers before. We use marine speakers. They are waterproof, white : ) and not too expensive. But most importantly they are waterproof. When I was first working on truck design I asked Dariusz from Q Audio what I should do to make sound… Read More

From the archives

The great bread disaster

17 April, 2011: The other day we had the largest Clover disaster since I had an accident. Well, there was that time Enzo confused gasoline for diesel. Anyway, this one ranks up there, and in some ways is more painful because it’s pure waste and entirely our fault. We made some mistakes in how the bread was managed. The result:… Read More

From the archives

Menu screen, v.2

1 March, 2011: I’ve been working really hard to get the second menu screen up. The first has been working much better than we expected: Customers don’t seem to look at it as a TV – some even asked “how to you write on there” thinking it was a back-lit board The serve times next to the items are SUPER… Read More