Posts tagged Clover guide

From the archives

You’ve been eating local…

17 September, 2014: That’s Danya and Matt of Queen’s Greens Farm in North Amherst. They’re the ones responsible for the beautiful red leaf lettuce you might have had this summer, and for the beets we’re featuring now in the Hungarian beet sandwich. It’s been our best summer yet in terms of percentage of the menu that’s sourced from this region.… Read More

From the archives

Jalapeno soda

18 August, 2014: I’ll admit more than a little skepticism about this one. Sometimes ideas come to our Food Development meetings that seem… well… ideas we’re not sure are going to work. But we taste everything. And sometimes I’m spectacularly wrong. The first time I remember this happening was with cinnamon lemonade. An employee wanted to make cinnamon lemonade. I… Read More

From the archives

Mayo Tasting

22 July, 2014: Ali’s the only vegan in our Food Development meetings, but she never makes a big deal out of it. However, I think this moment had to be a proud one for her. You may remember we’ve been opposed to veganaise for a long time. Ayr and Rolando tried it back in the beginning, along with vegan cheese. And there… Read More

From the archives

Brookline Mezze Experiment

19 March, 2014: We’re trying to figure out what Clover would look like inside of Whole Foods. Our friends there approached us early last summer to consider partnering on some exciting ideas. You may remember we hired IDEO a month or so ago to help with packaging. Now we’re tackling the customer experience. And we’re Clover, so that means asking… Read More

From the archives

New food development structure launching

7 August, 2013: This is Heather, just married, and holding her favorite Clover sandwich. The pimento cheese sandwich is something I brought to Ayr and Rolando back when I was first working on the MIT truck. It’s based on something I grew up eating, and it usually only makes an appearance in February. We brought it back for one day… Read More

From the archives

We love you Antoria!

28 January, 2013: I spend a lot of my day looking for what is wrong, what could be improved. It’s a drag. But I feel like it’s my job. What of the moments when I look at everything we’re achieving and smile? Those are more often than not private moments of reflection. I found this picture of Antoria while looking… Read More

From the archives

Ask Rolando about Moist Brisket

16 March, 2011: When Rolando and I were down in Texas the other week our most important mission was to understand Texas BBQ. There’s this crazy website called Full Custom Gospel BBQ and this guy is nuts about BBQ. So we used his guide and hit 6 of the top 10 BBQ joints in TX. Why? We’re going to start… Read More

From the archives

You’re fired

18 February, 2011: I’ve only done this twice in the past: Today I fired a customer. This super aggressive guy came in (details follow): “What is this?”- him “We make food and hope people buy and eat it.” – me “How long have you been here?” – him “3 months or so. We’re pretty new” – me “That girl over… Read More

From the archives

Whoopie fridays

13 November, 2010: You all know by now how excited I am to discover that Whoopie pies are a New England (Maine) original. We continued the celebration of the Whoopie yesterday with a new recipe from Vincenzo. We gave them away in honor of Steven, an intern of ours that was finishing his last day. What did you all think… Read More

From the archives

Bootcamp MVPs: Justin and Paulina

11 September, 2010: This was amazing. We had this massive line when Start-up Bootcamp let out. We fed 600 people in less than 90 minutes. That sort of serious line. And we didn’t staff for that. So I was the only order taker, with only 5 on the truck. So I called back to the end of the line to… Read More