As many of you know, we’re easing into catering for select groups. This past week we had an opportunity to work with a cool new
Chris brought us a case of plantains the other day. Who knows why he had them, Chris can be a bit mysterious. These are sweet,
… well it’s late for us! We had our first 8am-8pm day yesterday. It worked beautifully. Back at it today. It gets a little dark,
We have a very simple understanding of fresh: – When was it picked, dug up, harvested? – When was it cut, chopped, prepped, cooked?
You may have noticed the new potato cutter. I sent away for a model that works a bit differently than the one we last had.
We’ve been cutting a lot of fruit lately. You may have noticed we’re picking up select catering gigs. And while fresh juice isn’t a regular
We’re adapting to the cold and crowds. Last time around our little 8k BTU burners could keep up with the crowds. And we thought we
Snow? Don’t really remember 2 snow storms before Halloween. We’ve had a bunch of questions lately about winter at Clover. Here’s the deal: we’re planning
Our latest round of hiring has us systematizing clover: checklists, recipe cards, training programs, onboarding packs. We’ve played with this stuff before, but now we’re
