Raising money in NYC
The most important thing I’m working on right now is raising money for Clover’s next stage. Originally I was planning to do this end of summer, but that was before I had the idea of
The most important thing I’m working on right now is raising money for Clover’s next stage. Originally I was planning to do this end of summer, but that was before I had the idea of
You might not all be aware of this, but we pay MIT monthly for our spot. And it’s a lot we pay. Comes out to the first 30 customers or so everyday. I’ll refrain from
Our first Clover lost and found item. We saved this customer’s earmuffs (sorry man, didn’t get your name).
We’re starting to catch up with the demand, but not quite. I still think that our biggest roadblock is our operations, and the level at which the truck is staffed. Just know that we’re working
This post is just the beginning of a string of posts about some of our learnings. After all, we’re running this truck for the purpose of developing the best fast food menu ever. So what are we learning and what do people think?
As we’re becoming more comfortable with the truck operations, we’ve decided to start preparing the soups on the truck, in the morning. It’s pretty crazy. I think it’s safe to assume nobody has done something
Second day at the truck. Far from perfect, but much much smoother. The bread still isn’t right, but we’re thrilled with the number of repeat customers. Numbers have doubled from yesterday. Feedback is great. We’re
Here’s an excerpt from a recent back and forth with Erik Joule (Erik, hope you don’t mind me posting this). Iteration on the “manifesto.” Clover needs to focus on building a relationship with its audience
I scribbled down my goals for the brand a few months ago. Here they are: Long-term aspiration: Clover comes to define a lifestyle centered around a new cuisine and positive conscientious relationship to food Make
