Food waste task force
You might notice a big 22-quart Cambro next to our sandwich station with cast-off bread inside it. One of the things Sunny is helping us with (in addition to calculating those nutritionals some of you have
You might notice a big 22-quart Cambro next to our sandwich station with cast-off bread inside it. One of the things Sunny is helping us with (in addition to calculating those nutritionals some of you have
Today for a good part of lunch at Kendall and Newbury, the only sandwich available was the BLT. At Brookline Village, Shane started making breakfast so he’d have something to feed customers. Sorry all, this was
HSQ1 (7 Holyoke St) is closed now. We sold our last sandwich there last night, March 31. I had an idea to put up a big marker and let all the customers and employees write
If you’ve been following the blog this year, you may have read about our relationship with Rhode Island Mushroom Company.
I remember standing at a construction site in 2010 showing my mom what the first Clover restaurant was going to look like. There was still brown paper on the windows. Next week is the last
When Ayr was first contemplating what breakfast at Clover would look like, he knew it had to involve coffee.
I’m sitting in CloverHSQ. This is our first restaurant. We opened it going into 2011 and now, a little more than 4 years later, we’re going to have to close it down. Carolee at Harvard
That’s Coley, an Assistant Manager at Clover, with Napur (sorry if I’m mangling your name!), a customer. I was just walking into DTX when Coley pointed to me and said something I couldn’t hear. He was
That’s Dave Luz, welcoming our first customer to CloverDTX, the first restaurant that Dave was completely responsible for opening. The other day Dave told me he was leaving Clover. I can’t think of many things
Chris and I took a group of employees out to Grafton Cheddar this winter. The cheese-makers gave us a block of truffle cheddar to take home.
