More from ayr

A new Clover: Part 1 of many

2 July, 2020: I’m going to start writing about some of the nitty gritty of re-opening. First thing I’ve realized? It’s not re-opening at all. Instead we’re launching something new, shooting from the hip, without good guidance or experience. This is true for all restauranteurs right now. Physical layout — changedCustomer flow — changedMenu presentations — changedMenu composition — changedTech… Read More

Less meat == less CO2

2 July, 2020: The other day I didn’t say what I wanted to say. I was sitting in my car with music playing. My 13-year-old Clementine who is about to go off to High School next year was helping me set up signs on some of our restaurants for our re-opening. I was teaching her how to use Super 77… Read More

Smiling hard through the mask

18 June, 2020: We were in hibernation, and now everything feels like it is happening at once, with masks on. A summary of major Clover news: The Clover at Home Box program continues to grow. This coming week we are adding a third pick-up/ delivery day. That will make 3 days/ week: Tuesday 6/23, Thursday 6/25, Saturday 6/27If you’ve ordered… Read More

Clover getting ready to re-open

22 May, 2020: We’re not going anywhere. But there are a lot of things that will have to change to make that statement fact. I thought I’d share with you all what I see in our future, and how it will impact the full community that has allowed Clover Food Lab to exist, our customers, our employees, our suppliers, our… Read More

Reducing spend on G-suite: A how to guide

19 March, 2020: This post isn’t about food. But it’s about some of the (very boring) stuff we need to be doing to protect our ability to make great food in the future. I’ve been spending the majority of the past 2 days contacting vendors and suppliers and service providers. My pitch is consistent: we want to use your service… Read More

The mother ship is resting

18 March, 2020: Those were the words Chris texted me this afternoon. Pictured above is our “cooling” walk-in. It’s a relatively small walk-in fridge with oversized cooling and a series of glass doors. In normal operations it’s in and out. We pack it from the door side and empty it from behind. Sometimes we turn it 3 times a day.… Read More

Pause

16 March, 2020: We all spend so much energy figuring out how to get from where we are to the next place. And at Clover that feels like such an imperative. Clover is trying each day to solve this existential challenge we face: Global warming. But now we’re facing a different more immediate challenge in COVID-19. We’re going to be… Read More