August 7, 2013

New food development structure launching



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 only for Finn and Heather’s wedding on Saturday.

Which brings me to something exciting. Do you have an inkling of a food idea that you think Clover could turn into something real? Something you grew up eating? A food memory you think could translate into an amazing Clover sandwich? Some street food you ate while traveling? Something you saw at the farmers’ market you think could make a killer soda or 3pm special?


1. Fill out the Clover Recipe Contribution form to get us your idea. This form is open to everybody, including employees, customers, and everyone reading this site.

2. If we like the idea, someone will champion it in our weekly Food Development Meeting. It might go through several iterations before reaching a customer. Then we’ll do what we always do: ask customers what they think. If it sells well, the item will roll out companywide.


Three different Clover locations are going to be test kitchens. Each of these locations is headed up by a talented, creative chef. Chris used to be the personal chef for The Rock (don’t ask him about it, he’s shy to talk about it) and knows everything about pickling and fermentation. Michael used to run the kitchen at O Ya, which was named the best new restaurant in the U.S. by the NYTimes a few years back. Vincenzo was a chef at the Four Seasons and is the one responsible for The Enzo sandwich, possibly our best-loved seasonal sandwich ever.

If you eat at one of these locations chances are you’ll be tasting food that’s in development.

CloverHSQ (Chris Anderson)

Clover Burlington (Michael Sutton)

CloverDWY at South Station (Vincenzo Pileggi)

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)