$10 is the new minimum
Nobody at Clover makes less than $10/ hour now. We made this change a few months ago, quietly. It’s really amazing we’ve been able to raise wages every year since we opened. I hope we
Nobody at Clover makes less than $10/ hour now. We made this change a few months ago, quietly. It’s really amazing we’ve been able to raise wages every year since we opened. I hope we
Lucia here. I was selected as one of Zagat Boston’s 30 under 30. It’s a real honor! My sister was also selected, which made it even more special, as was Thomas from East by Northeast, one
I’ve always loved Design Within Reach. I’ve never been able to afford anything they sell, but I love looking through their catalog of furniture and lighting etc. So we were super excited when DWR invited
We want everything – including our food development process – to be transparent. At the Food Dev meeting, we talk about what’s in season and taste new ideas.
Jorge and Dora own Mi Tierra restaurant in Hadley. I ate there tonight, and it was crazy busy. It just re-opened in a new location after a fire burned their restaurant to the ground and
We were touring Blue Bottle’s roasting facilities in NYC the other day (I’ll post more on that shortly), and I noticed these interesting orbs at the back of the space. I asked about them and
Ray showed us a little side project: artichokes. He didn’t grow these for customers, but for himself, just to see if it would work. I was still having trouble believing this. Land so good that
Pete (the guy in the black shirt) wrote us a handwritten note about the El Bosque, the new Guatemalan coffee we’re pouring right now. He said he was really excited because, for the first time, customers
Halloween descends on the Clover trucks and restaurants tomorrow. Candy for all, $2 pumpkin pie whoopie pies at Clover Kendall and Clover HUB, and this: Wear your costume to breakfast, lunch, or dinner at Clover
Troy joined us for Food Dev last Tuesday. Thanks so much for coming, Troy! Hope to see you at a future meeting.
