A proud moment
I’ve been having a lot of proud moments lately. It’s just so amazing to see Clover becoming more and more amazing and having less and
I’ve been having a lot of proud moments lately. It’s just so amazing to see Clover becoming more and more amazing and having less and
Antoria (HSQ) here. You might have heard we’re doing a lot of training right now. Part of the new training program for team members is
We’re working through a bunch of training. We want to make sure everyone at Clover has the tools to succeed at every part of their
That’s an iPad perched atop a stack of cookbooks and a speaker. We’re working steadily to develop robust training materials. A few weeks ago you
I spotted this on the LMA truck. Sara, I think you’re giving Enzo a run for his money as the ultimate Clover list-maker. In this
Some of you may have seen me at a truck or restaurant over the past few weeks camera and mic in hand. We’re building a
This is as goofy little story. I hesitated about whether to include it here, not sure if it’ll be interesting to you all. But Domingo
I love using a serrated knife. It goes right through tough- skinned vegetables: eggplants, tomatoes, peppers and cucumbers. And you can use it to chop.
I’ve been really focused lately, training staff how to care for and use knives at Clover. Most of the staff, don’t have formal culinary training,
I noticed that some of the soups were coming out a bit off (too thin, too thick). I knew that these recipes were tight and