Posts tagged Operations

From the archives

Opening day craziness

5 July, 2013: We did it. We opened 2 restaurants in 1 week. And while there are many details we’re working on daily, Brookline Village (BLV) and Burlington (BUR) are alive and running. It feels great. Everybody has been working so hard, and in a really wonderful cooperative supportive way. I’m really proud to be a part of this organization.… Read More

From the archives

PITA OVEN WATCH: Pita oven enters Clover 7/3, 9am-noon, CloverHUB

2 July, 2013: This picture is the culmination of a lot of detective work. We’d been talking about the idea of making our pita ourselves. But I found no American manufacturer of the kind of oven that makes Israeli-style pita. I was asking a ton of questions and doing some research and I found two people in the world that… Read More

From the archives

You’re right

2 July, 2013: Vincenzo is working on developing our next sandwich. It’s one we had on the menu last year. Pepper relish (made in house daily of course), Grafton Cheddar, cabbage, summer squash. It’s perfect for this time of year, that’s the stuff we’re buying from the farms right now. So at the last food development meeting Enzo brought 2… Read More

From the archives

Clover baking pita?

24 June, 2013: We’ve learned over the years that there are several styles of pita. The most common pita you probably see is a Lebanese style pita. It’s often really large in circumference but really thin. The pita we use at Clover is an Israeli style pita. It’s thicker and softer and we find it easier to stuff lots of… Read More

From the archives

Last parsnips of the season

4 June, 2013: We all get excited when parsnips hit our menu. They are the first vegetable to be harvested in New England. That’s because they winter underground. There are 2 crops: autumn and spring. The spring crop is more rare, more work, many farmers don’t bother. But if you can find them they are amazing. The parsnips are like… Read More

From the archives

Parsnip explanation

20 May, 2013: We’re learning that storage is as important as growing when it comes to root vegetables. Did you know that parsnips stop growing while they’re under the ground? During this time, all the starches get converted to sugar. If they aren’t harvested fast enough in the spring, they start to grow again and can become bitter and woody.… Read More

From the archives

No sanitary line

20 May, 2013: I checked in with Al, our construction supervisor on the Burlington restaurant the other day. We have an issue. They finished trenching, which means tearing up the concrete floors (see image above). But they didn’t find the sanitary waste line where they thought it was going to be. Uhgg. There are a couple of problems here. First,… Read More

From the archives

Packaging and rehydrated oat product

16 May, 2013: I’ve been at Starbucks Burlington since 6am. I got a note from our construction supervisor last night saying there was a problem with the trenching they’re doing. Apparently the drawings we had from our engineers (BLW engineering) were not accurate. So I’m meeting him up here to review the situation. I’m waiting for him at Starbucks. I… Read More

From the archives

New Burlington Truck Schedule

22 April, 2013: We’re still waiting on our building permit from the town of Burlington for our restaurant that will be at 100 Burlington Mall Rd. In the meantime we’re parking our food truck at local office parks hoping to introduce you all to our food and build awareness for the restaurant. The response has been awesome. I’ve been at… Read More

From the archives

CAPTURED!

19 April, 2013: We’re back. As of Saturday 4-20-13 Clover will be back in business. We’re open this weekend at: Clover HSQ (Harvard Square), 7am – midnight Clover HUB (East Cambridge, right near the action), 7am – 10pm Clover MIT (Kendall Square), 11am-3pm All trucks will be up Monday. See our locations page for more details. This photo is courtesy… Read More