From the archives

If you’re a general manager your groceries are on us

27 April, 2016: We’ve been trying to think about ways to get everyone at Clover engaged with food. I think Megan had the idea to buy a farmshare for every general manager. After checking with farmers and making sure we could afford it, we put the plan into action. Last night we announced this to general managers at our weekly meeting. I had… Read More

From the archives

Spitting, slurping, crunching, cracking

21 April, 2016: We hosted Mike from Blue Bottle for a coffee and donuts event at DTX right after we opened. He offered to do a full cupping. A cupping is the way coffee roasters test coffees. It’s not something consumers usually get to see. It’s a really cool way of breaking down the different parts of a coffee. You break a… Read More

From the archives

Pimento Cheese Sandwich launching today

12 April, 2016: Like many Southern housewives of the 1950’s, my grandmother Jane had a pimento cheese recipe. After she died our other relatives kept up the tradition. I specifically remember writing in my diary after a visit from our Houston cousins: “Today we went to the Austin Kite Festival and afterwards we ate pimento cheese sandwiches.” Pimento cheese is a spread made… Read More

From the archives

“Say-what?”

6 April, 2009: So one of the most frequent questions we hear is one of the most difficult to answer. What is that “BBQ…” and a few tackle “seitan.” So what is it? I don’t feel like my answer is very satisfying. It’s a product made from “vital wheat protein,” sometimes called “wheat gluten.” basically they wash wheat until all… Read More

From the archives

Closed for a special event

12 April, 2016: Lieza has been busy transforming Clover restaurants for special events. This photo was from a preschool who had their annual gala at CloverKND. There was a silent auction, and the group decorated the restaurant with legos and action figures. If you’re interested in booking your own Clover and filling it with your friends and family, fill out… Read More

From the archives

Tearing everything out from the walls

7 April, 2016: Sara was one of the first employees hired at CloverHSQ in 2010. Chris had her working drinks station for 3 hours a week at first. Now she directs our entire training program. Sara and the employees in this picture had the fun task of cleaning out HSQ1 for movers who came Saturday to move everything into storage. They boxed.… Read More

From the archives

Death to the chickpea fritter as you know it

5 April, 2016: Ayr had an idea early this year to tear up some of our core items (Chickpea Fritter, Egg and Eggplant, BBQ Seitan). Take the chickpea fritter, our version of falafel. You might think it’s perfect. And you would be kind of right. We have improved almost every aspect of the sandwich over time. The bread is now baked in… Read More

From the archives

CloverHSQ, our time capsule to 1913, opens 4/5/16 at 1pm

5 April, 2016: Sorry for the late notice. But it always happens like this. We get one permit, then we wait with bated breath for the next permit. And then we wait again for the final permit. Come by today at 1pm and see what we’ve done with the place. We’ll have the full Lunch Menu and we’ll be open til… Read More

From the archives

Operations innovations

3 November, 2008: End of last week we realized that we could prep on the drive to MIT, and take-down on the drive back. You might be wondering why this brilliant operations innovation hasn’t yet resulted in earlier and later service. Don’t worry, it will. Right now we’re dealing with other fun problems like a truck that wont start in… Read More

From the archives

First bent logo

5 April, 2016: I brought over this giant vinyl white logo printed by Danger Awesome. I was all ready to adhere it to the glass when Ayr said, “What if we did it vertical, bent down the center?” I was not sold on the idea, but I said, sure! We placed our ladder on some shaky snowy ground and went for it.… Read More

From the archives

Pancakes with local grain

4 April, 2016: Enzo came to Food Dev the other week with a griddle and butter. He made pancakes with our recipe, the one we perfected in 2011, but he used 100% local flour from Maine Grains. Main Grains mills using a stone miller. The stone mill keeps the flour cool, which helps with fermentation. We’ve been using a percentage of this stuff… Read More

From the archives

April fools at Clover

1 April, 2016: 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 not an April Fool’s joke. We really didn’t mean to run out of so many items today. We had a series of… Read More

From the archives

Sufjan Christmas, laughing, and crying

1 April, 2016: I’m at HSQ. It’s my last day working here in the office I helped build (I put the floor in and did the walls) back in 2010. Back then we asked the question: can we run a Clover restaurant? HSQ was more than a prototype, it’s was a flexible space in which to build and test prototypes. This is… Read More

From the archives

Refined beaker sketches

29 September, 2008: Josh has been hard at work. Find more examples after the break. I’m liking some of these. All are sketches, but I think the direction is interesting. That said, the flask isn’t everyone’s favorite (see last post). And I have ringing in the back of my head Erik’s encouragement to keep the logo as simple as possible. Read More

From the archives

For one weekend only, there will be no Clover in Harvard Square

1 April, 2016: 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 their memories on the door. The door is all covered now in words! Stop by if you want to add yours. I’m… Read More