January 11, 2017

What’s it like to work at Clover?

Share:

img_3756

We do employee surveys periodically, but this was different.

The other day I was sitting at CloverLMA scribbling away plans for 2017. And as I was writing ideas of how we can make Clover a better place to work I looked around and thought: I should just talk to some of the folks working here and see what they have to say.

Sometimes really simple stuff like that, just asking people directly, goes overlooked. I almost screwed up and made the 2017 plan based on my ideas and assumptions rather than talking to people.

Those interviews were so awesome that I repeated the process across a bunch of our restaurants. All in all I talked to 15 employees. A couple I knew pretty well, some I had met but didn’t really know, and a few I’d never met. The longest tenure was just over 3 years. The newest was less than 10 days.

The results were just amazing. Not what I expected at all.

People are SO HAPPY at Clover. I mean, it just floored me. I heard the nicest things. And these are folks I don’t even know in some cases. So I can’t claim any direct influence. We just have amazing stuff happening everyday in our restaurants. Really. I was stunned. And I’m just so proud of everybody that’s part of making this happen.

I also got some really great ideas for things we can do to make Clover a better place to work. Specifically, I think there are some really simple things we can do to improve communication with our staff. This was something that came up a few times and I think there are some really tangible things we can do to improve. Some of our GMs seem to do an amazing job educating staff about what they are a part of, while others might have more opportunity there. We can work to provide support to help everybody learn from those doing this most successfully. There is some training stuff I think we need to focus on too. Specifically in the early days at Clover. I also heard thoughts about how to improve scheduling and payroll. Thanks to everybody who took time to talk to me!!!

A couple of quotes:

I really love our customers, regulars are the best. Some people I see 4 or 5 days a week, sometimes even more than once a day. And we’ll talk. And sometimes they’ll give me things. Like this one customer gave me a documentary.

This is my way to know I’m making a difference everyday.

I worked with a pastry chef [before coming to Clover], trying to learn. I’d ask “how do you do this?” And she just yelled at me. It makes you feel like you don’t want to do something. But at Clover everybody works as a team to get things done. It feels like family.

I’ve started eating more healthy. And we’ll talk about it. You see the difference. People that come here regular, you see the difference. Like this one customer Matt. And even our General Manager of this restaurant has lost weight. It’s because it’s good food.

This is a good step forward for civilization. We can work together to keep moving forward.

Other jobs I’ve worked there was back of house and front of house and they didn’t like each other. Here we all just work together. And we talk to customers. I love it when a customer is laughing at a joke we’re making.

These are the questions I asked:

  • What’s you name?
  • Where do you work?
  • When did you start?
  • What’s your role?
  • Have you taken any classes at Clover?
  • What brought you to Clover?
  • What keeps you at Clover?
  • Have you ever thought of leaving Clover?
  • What makes you look forward to coming to work?
  • When you’re having fun at Clover what is happening?
  • When things are frustrating at work what is happening?
  • Was there a recent event that made you angry or frustrated?
  • How does this compare to other places you have worked?
  • How has your experience with training at Clover been?
  • Ideas to make life better for employees?

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)