13 March, 2017: I’m on an airplane flying back to Boston from Nashville Tennessee. Ron Shaich, the CEO of Panera, has become important to Clover. Immediately after I quit my job I dug deep into my alumni networks. High School, MIT, HBS, McKinsey. I found every person who worked in Foodservice and reached out to them to request a meeting.… Read More
10 March, 2017: Fin, a longtime customer who has been important to Clover, asked me the other day why I haven’t written much on blog. The answer is sort of long and boring. But Fin, you’ve inspired me to try to turn this around. So what am I up to? Mostly I’m rallying amazing people to help make Clover happen.… Read More
5 March, 2017: If any of you were graced with my ride to CloverFIN this morning in a Lyft, it’s because I was trying to test Youtube Live Events. I am thinking it would be fun for the partygoers to see the competition as it unfolds. I’ll be attempting to stream the competition tonight, so tune in to the Clover… Read More
17 June, 2009: A bunch of you have asked why we don’t make a big deal about the press we’ve been receiving, and why there hasn’t been a mention of any of it here on the website. The truth is we needed some time to sort out our conflicted emotions regarding the recent coverage. You see we actually told some… Read More
5 March, 2017: We are having a chef throwdown for our Spring Staff Party tonight. Chris vs Meg vs Enzo vs Jasper. The Secret Ingredients for tonight are from Russo’s, the best grocery store in America. Contestants will have 1 hour to cook an amuse bouche, appetizer, soup or salad. -French Smoked Garlic -Ice Cream Cones -Butternut Squash -Whole Wheat… Read More
5 March, 2017: Everywhere we went in Southern Italy, there was dry bread. We saw it in grocery stores and bakeries by the side of the road that smelled of wonderful fresh yeast. We saw it spread out on platters at an outdoor bar where you could go up to a little table spread with olives, roasted vegetables, sardines, mushrooms… Read More
22 February, 2017: Our last two surveys in January and December have had the highest response rates we’ve ever seen as a company. It’s so nice to feel such a big group of people helping make Clover better. If you received a survey card at a Clover location today, follow the link below to take the survey. And if you do take… Read More
13 February, 2017: Jenny has been researching ways for offices to eat Clover. She put together these Mezze Bars. I went with her the other day to set up one of our first orders, on the 27th floor of an office building next to CloverFIN. People were walking by and gasping. Since then, we’ve already sold 6. The Mezze Bar… Read More
2 October, 2008: It’s no secret that my counter tops take their inspiration from Northampton Coffee. I love that place, and in part the level of care and energy that went into creating an environment that reflects the spirit of the place. Example: no art on the walls because the coffee is meant to be the art. Researching their counters… Read More
7 February, 2017: Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm. We serve something like 12,000 of them each year. We make eggs in very small batches. A while ago, Ayr brought up the idea of using a circulator to keep the temperature of the warm bath consistent.… Read More
27 January, 2017: Don’t worry, the classic breakfast sandwich isn’t going anywhere. But now it has some new friends. 3 seasonal breakfast sandwiches have hit the menu the past few months. Peppers and Queso Fresco in September. Delicata Squash and Smoked Cheddar in October. These are sunchokes. Winter is their season. A customer told me sunchokes grow wild in his backyard this… Read More
27 January, 2017: These guys signal the beginning of what might be the best item to come out of Clover in 2017. If you haven’t had Mezze before, it’s a way of eating that exists all over the Middle East. Creamy dips, chunky spreads, preserved vegetables, cooked vegetables, pickled things, raw salads, and pita bread. It’s often eaten while drinking alcohol,… Read More
19 January, 2017: I am at CloverLMA right now, and we’re trying the Hungarian Beet Sandwich. Alshane just tried it and said, “If you don’t like beets, this sandwich is for you.” Michael Docter, the best beet farmer in MA, will be joining us at CloverLMA today at lunch. If you think you don’t like beets, come down to 360… Read More
25 January, 2010: Saturday I took my kids to see the chickens that lay eggs for Clover. We’ve been getting our eggs from Chip-in farm in Bedford, MA. They are not organic, but they are free range. We’d love to use organic eggs but have found that we can’t get organic eggs that are local and fresh. So we stick… Read More
19 January, 2017: Lucia here. If you were handed a Survey card in line today at Clover, click here to take the survey. Thanks again for taking the time to help us build a better Clover. (Note, you need to click on the post in order to click the link.) Read More