Wall of cambros, wall of people
You get two pictures this time. The food summit at Northeastern was our biggest event, almost like summers at DWY but all at once. We pulled up 2 trucks, the plan was to send 50
You get two pictures this time. The food summit at Northeastern was our biggest event, almost like summers at DWY but all at once. We pulled up 2 trucks, the plan was to send 50
That’s my claim, not his. And I’ll admit it’s not particularly well informed, but it might be true. He told me “there are a few people who know more than I do, but they wont
Rolando and I started our day with coffee and beignet at Cafe Du Monde. This place is very well known, sort of a landmark in New Orleans. The place is built for seriously high volumes.
So what’s the deal with this Chicory coffee? If you’ve been at Harvard Square you might have noticed it’s now an offering on our menu. But what is it? As Rolando and I were on
We’re starting to do a lot of catering here at HSQ and that means we get to work a lot with Metro Pedal Power. (We started working with these guys last winter at the MIT
This is Bill. You can’t see his face but he works for Harvard and he’s awesome. If we ever have any general maintenance problems with the building, he takes care of them for us. At
I’ve been working really hard to get the second menu screen up. The first has been working much better than we expected: Customers don’t seem to look at it as a TV – some even
That’s the new truck with holes in the side. Makes your heart skip a beat, doesn’t it? We can’t wait. When I was building the last truck (Dewey) I thought we’d have a pretty good
You all witness (and are incredibly patient) with the daily change at Clover. I was talking to a long time MIT customer the other day Leta, and met her 2 year old son who she
Yesterday at MIT one of our customers, Nittin, was giving us a hard time about the chickpea fritter. “Why don’t you just call it falafel,” he was saying. “It’s just like the falafel I’ve had
