March 31, 2015

So much Clover in 2015

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I’m back.

This isn’t the first time I disappeared for a while. Sorry everybody. So much is happening right now and I’ve done a terrible job making time for writing.

So much is happening right now, and that picture you see above, CloverHFI in construction, anchors that list. We have an official open date now: 22 April, 2015. That’s less than 1 month to 24 hour Clover. Less than 1 month. I’ll post a bunch on this in the coming days. In the meantime if you want to be part of this little revolution in Cambridge you can apply for a job at Clover. We have an amazing GM and Assistant-GM for the restaurant and we’re in full blown hiring mode right now.

What else? Whole Foods is on. We’re in the final stages of figuring that out. So soon you’ll be able to buy Clover at Whole Foods in the prepared foods section, and in time you might find a Clover restaurant inside a Whole Foods. Crazy, right?

We’re about to bake our own bread. Single largest improvement to food quality since we opened day 1. We bought the oven for pita making and spent 18 months (and too much money) making it OK for use in Massachusetts. This will fire up in about 1 month. More to come.

Newbury is going to happen. I know, I’ve been saying that for 3 years, but we have reason to think we’re close. A reason that looks like a building permit. Hang on.

Trucks are re-launching. Keep an eye out for a full schedule.

We’ve been invited to work with the Red Sox to kick off some street vending at Fenway. Really fun short term project.

We’re in the planning stages for a restaurant in Copley Square. Later this year.

We’re about to close a little bit of funding that was unexpected. This means we might have a truck in DC as soon as this summer. Sean, who has been coming up every week for 9 months to learn Clover can’t wait to go home and build us there.

We’re growing our team. I haven’t introduced Dave yet I don’t think, but will shortly. He’s our new VP of Operations, and he started in January. We couldn’t be happier, he’s just amazing and is going to do incredible things at Clover.

We just hired a Sr. Accountant. We’re searching for a VP of Finance. Bar is high for this hire. If you know somebody or are somebody with amazing experience at big firms and operating companies, a CPA, and love Clover let us know.

I’m just about done with a project that completely re-wrote the POS. Totally new ground up. It’s about to launch and will make Clover much better.

Some skunk-works projects I can’t really talk about because they involve others who wouldn’t want publicity yet.

So a lot is going on. I’m going to figure out how to add daily writing to the list. Seriously. It’s been too long.

Recent Posts

December 4, 2023
These sweet potato latkes date back to early days on the Clover food truck. They’re so yummy and the sweet potatoes lend them such a fun golden color. They’re probably the most popular item in our Hanukkah Meal Box, which you can get delivered on December 7th. Inside the box you’ll find: 
November 29, 2023
I’m writing to share some news: we’ve decided to permanently close CloverROW, our outpost in the Assembly Row neighborhood of Somerville. The closure of this restaurant is part of the whole company’s focus on reaching financial sustainability and positioning us for future growth. These decisions are really hard, but they’re necessary steps for us to simplify Clover. And, happily, all the amazing staff at CloverROW, including the manager Joe, will be able to move into other Clover restaurants. The math is straightforward…
November 21, 2023
Hope everyone has a great Thanksgiving. We will be closed Thursday 11/23 at all locations. For our kitchen team, it will be a good chance to rest after prepping a ton of Brussels casseroles for our Thanksgiving Box : ) As for the days surrounding Thanksgiving, we’ll be open normal hours, except for CloverFIN (Financial District) and CloverHSC (Harvard Science Center) which will be closed tomorrow and Friday. CloverHSQ (Harvard Square) will be closing early (at 8pm) tomorrow. 
November 16, 2023
I’m not a big believer in multitasking (which, in my experience, is doing a bunch of things simultaneously and badly.) But there’s a lot going on at Clover right now, so I had to break my No Multitasking Rule on Wednesday. I asked Michele and Greg on our Finance team if they’d mind if I took myself off video during a meeting to review Accounts Payable. “I have to draw a cartoon Delicata Squash,” I explained, reasonably.
November 16, 2023
Some of you have been asking for a sides-only box – and it’s true, sides are the best part, aren’t they? We’re making a limited number of boxes with mashed potatoes, gravy, stuffing, cranberry sauce, and King Brussels’ Casserole. Each Sides Box serves 6-8 people and can be delivered to your door for 11/21 or 11/22. 
November 9, 2023
The moment you’ve waited for is here. Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed! What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.
November 6, 2023
On Friday we had a company meeting with all our leadership to talk about a decision we’ve made about the future of Clover. We are all focused on putting Clover on solid financial footing so we can continue to make the food you love for many years to come. COVID changed everything for restaurants like us. The way we eat, drink, work, and get together has shifted substantially and, while Clover has seen a steady recovery in sales…
October 29, 2023
Julia here. Today, October 29, is Clover’s birthday! 15 years of perfect pita, crispy chickpea fritters, countless sandwiches that cycle with the seasons, and of course the occasional birthday cupcake. How lucky are we? Although I’ve been working at Clover for a year and a half, this was my first week as CEO. I’m excited and honored to be stepping into this role. I’ve been a Clover enthusiast for a long time – since my first taste of a Blue Oyster Mushroom sandwich as a grad student in 2013. As COO and now as CEO…
October 26, 2023
If you stop by tomorrow (Friday 10/27) around 11am, you might be treated to a bit of Clover history in the form of a carrot cupcake with buttercream frosting. One per paying customer, while they last! And they may not last long : )
October 26, 2023
A bunch of you have been asking, and yes, we are doing a Thanksgiving Box menu again this year, with all the favorites from years past – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, Ayr’s dad’s walnut-mushroom patè, stuffing – there’s even a limited run of Petsi pies. Free delivery to your door if you’re within 30 miles of us. Click here to reserve yours.
October 22, 2023
I’ve recently asked somebody who believes in Clover as much as I do to step into the CEO role. Julia Wrin Piper has been Clover’s COO for the past 18 months and will take over running the company day-to-day. I’ll be shifting my efforts to provide support for Julia and the team, work on growth opportunities, and pursue partnerships that will amplify Clover’s mission. I’ll remain a member of the Board of Directors and active as an advisor and mentor. Clover is facing a potent mix of opportunity and challenge right now and I know Julia is exactly the right person to lead the team through these twists and turns.
October 18, 2023
On 10/29 Clover will turn 15 years old. It’s been 15 years since we first pulled up a tiny white food truck to the MIT campus in hopes of testing a menu that could make a dent in global warming. Since then we’ve supported so many local farmers; had tons of adventures on board trucks and restaurants; and met tons of wonderful customers. And most of all we’ve made food. Lots and lots of food. In honor of our 15th birthday, we sent out a survey asking you about your favorite LONG-LOST MENU ITEMS. We’ve picked the top results and we’re going to bring them back for one day only – in the form of a Birthday Meal Box!