Posts tagged Operations

From the archives

Clover electrified

5 October, 2015: This cord is going to mean fresher food for you. Any food that can’t be prepped with a knife or a blender gets made back at the HUB. We make the food, pack it, then store it in our walk-in fridge until the resupply van is ready to head out to our locations. Ayr and Chris were thinking… Read More

From the archives

Can CloverHSQ wait times survive the class of 2019?

1 September, 2015: CloverHSQ has never been more popular. I’m not bragging, it’s just fact. It’s due to a lot of things, some amazing food and amazing leadership by Lynn, the manager there. I was taking orders and I could feel the excitement in line. Freshman advisors were bringing in their advisees for iced coffee, sharing this place that they had… Read More

From the archives

Birth of the Fry-Speditor

23 August, 2015: Judy was presenting her assistant manager project to the group the other day. Her project was to design a chart that managers can use to assign roles to each employee during a shift. See that acronym FRY-SPD? The fry-speditor is a new position that Enzo coined. He’s pretty good at creating new words. The fryer at Kendall… Read More

From the archives

Color-coding system for pitas

14 August, 2015: We’re baking something like 3000 pitas a night. Some of them are minis (for breakfast sandwiches and kids sandwiches). Some are big (for regular sandwiches). When we were purchasing pita from a bakery, we would sometimes confuse big and small pitas. Chris came up with a method of matching the colors of the racks with the ties on the… Read More

From the archives

“Chris, I think it’s finally time to buy a forklift”

13 August, 2015: Those were the words that Ayr said at our last staff meeting. The HUB at 1075 Cambridge Street is turning into a distribution center for local food, and we’re not quite equipped to handle it. We’re selling 70 percent more food we were 7 months ago and in a few months we’ll be selling double the amount… Read More

From the archives

Clover Kosher Update

22 July, 2015: We’ve done few things in Clover’s history that have generated as much excitement as our recent move to Kosher certification. Last week we invited you to see BLV, HSQ, and KND get Kashered. Soon we’ll have open Kashering of HFI and BUR. And then we’ll be 100% Kosher. It’s really exciting for us. Let’s call this post… Read More

From the archives

Clover Clean

21 July, 2015: This is a message I shared with our employees the other day. I think it’s really important to our company and thought I would share it with all of you wholesale. This is the first step in a journey we’re going to take together as a company over the coming year. It’s the culmination of ideas I’ve been… Read More

From the archives

Manager learning

16 July, 2015: About 3 years ago we started working in earnest on our training programs. At this point everybody in the company is trained (to their level) and we have a full time trainer role (Sara). If you’re curious about our materials stop by our “Careers” tab of the website and check out the “Teacher’s Training Guide.” We update… Read More

From the archives

Clover #7

10 July, 2015: I’m working on our next Clover location. We had expected it would be Copley Sq. (you might have seen me mention something about that). We had a Letter of Intent (LOI) signed on a site there. A Letter of Intent is a non-binding agreement between a landlord and a tenant. Our Landlord approached us about that site… Read More

From the archives

Pita baker hired

9 July, 2015: Our oven has a shiny silver sticker that says UL on it, that stands for Underwriters Laboratory and means that we spent nearly 2 years getting this special oven certified to operate in Massachusetts. We have a pita recipe. It uses some sour sponge alongside instant yeast. And it’s built around 30% fresh milled Massachusetts-grown flour. And… Read More