July 5, 2013

Opening day craziness

Share:

IMG_9202

We did it. We opened 2 restaurants in 1 week. And while there are many details we’re working on daily, Brookline Village (BLV) and Burlington (BUR) are alive and running. It feels great. Everybody has been working so hard, and in a really wonderful cooperative supportive way. I’m really proud to be a part of this organization.

So now I’m finally catching up. Here’s a picture of the opening day at Brookline. Part of the reason, OK all of the reason, that line is so long is that we were giving sandwiches away for free. This is something others do but we’d never tried ourselves. In the past when we’ve opened new locations we’ve relied on staff from existing units. But in the case of Brookline and Burlington, we’re having to rely more on brand new folks, primarily because of the locations being not on the redline (MIT, DWY, PRK, GOV sort-of, HSQ, etc.). So we thought a free sandwich day would be a low risk way of getting staff trained.

It worked pretty well. As you can see, people love free food. I think we’ll make some changes for future years. I was planning on running this for an entire day, but we didn’t pack enough food. And to be honest, it’s really exhausting to serve at this pace (250+ / hour) for much time. Going forward I think we’ll cap it to 500 free sandwiches.

On both projects we cut it too tight. I don’t know how to avoid that. But the contractors hadn’t finished some key items, even though both opening dates were pushed back due to construction delays. Don’t know what to do with this, but it really was a terrible way to get started this time around. Burlington did not have working air conditioning for example. Brookline Village didn’t have shelving installed and some other stuff.

But everybody pitched in and I think these both went pretty well. Now we’re on to the real crowds, which, while not quite the size of this line, are growing quickly. Thanks all for checking us out and supporting us!

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!)