Posts tagged Menu

From the archives

Menu 11-13

13 November, 2008: Everyone keeps telling me that I need to post the menu before, not after service. It’s true. I’m going to try tomorrow to post from my iPhone in the morning. So with luck this will be the last backward looking menu. We tried an organic chickpea fritter today (sold about 10% of total chickpea orders). And we… Read More

From the archives

Organization

12 November, 2008: One of the things we’re not quite on top of yet is the sourcing/ organization. It’s tough, the quantities are a moving target, and we’re making daily changes to the menu. All this means that each day we take stock of what we have, what we need, and figure out how to get from where we are… Read More

From the archives

Menu 11/12

12 November, 2008: We did another mushroom soup today, and it was a big success. The sandwiches are still selling well and evenly. The biggest news today was the bread. We finally got some great bread, and I think it’s making all the difference in the world. We are faster when it comes to making the sandwiches, and they taste… Read More

From the archives

Big containers

12 November, 2008: When a few things run out at the end of the day, that is a great thing. No waste. When everything runs out at 1:30pm, and we have to pack up early and leave it’s a bummer. Don’t get us wrong, we’re thrilled with the lines. But when I run out of food you don’t get to… Read More

From the archives

So what are we learning?

12 November, 2008: This post is just theĀ beginningĀ of a string of posts about some of our learnings. After all, we’re running this truck for the purpose of developing the best fast food menu ever. So what are we learning and what do people thing? First, it’s been a great test environment. Many of our customers are students or researchers. There… Read More

From the archives

Bread

11 November, 2008: As some of you know, I’ve been really unhappy with our bread. I made a trip into NYC today to sort this out. I now know Queens and Brooklyn a lot better, and have visited every Pita bakery in the NYC area. We bought samples (several hundred each) of the best, and will start serving with them… Read More

From the archives

Coffee

11 November, 2008: We’ve started to consider coffee. We’re lucky here. We have some of the best coffee roasters in the country in our back yard. Barrington Coffee Roasters is set up in Lee, not far from where I grew up. And George Howell Roasters is right out near Acton. George Howell started the Coffee Connection (which Starbucks then bought).… Read More

From the archives

Tomatoes

10 November, 2008: We need to start posting more frequently about our ingredients. We’re really excited about the food we’re able to bring you, and it’s time to start to highlight some of the ingredients. Our sandwich tomatoes (sliced tomatoes) are “Tasty Toms.” They come from Maine, and they are really just the very best tasting off season tomatoes you… Read More

From the archives

Thermodynamics of mixology

9 November, 2008: Not exactly Clover-related, but while in NYC today I took a few minutes to meet with Sasha Petraske. We’ve been doing these “thermodynamics of mixology” lessons once a month. I’m going to help him with a chapter of a book he’s writing. Read More

From the archives

Clover at Sam’s

9 November, 2008: Sam’s is a institution in Brattleboro, near where I grew up. Alongside the free popcorn they always had the best deal on jeans. I decided I needed to get some clothes for working the truck. Scrambling around for clean clothes each day on top of everything else is just not working. So I bought 3 pair of… Read More