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Clover food lab case study

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Clover Food Lab in 2016

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The 40/40 List | QSR magazine

By July , the founder of Clover Food Lab Clover had created a profitable business that served locally sourced, organic, vegetarian fast food. Over the course of four years, Clover had grown from one food truck parked on the Massachusetts Institute of Technology MIT campus in Cambridge to five food trucks and two brick-and-mortar restaurants in the metropolitan Boston area. With loyal customers advocating for the brand, the CEO knew that his company was well positioned for continued growth. He dreamed of turning Clover into a global fast-food provider, capturing enough market share to compete directly with international fast-food chains like McDonald's. In , he considered expanding his company into a new market and wondered whether Clover's vision and operations could be duplicated.
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The Department of Labor Forced Clover Food Lab to Pay Thousands in Back Wages

Everyone's always looking for the next big thing. It's true in pop culture, it's true in the stock market, and it's true in the technology sector. And it's especially true in the limited-service restaurant industry.
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The company serves a simple menu that changes day to day and with the seasons based on what is available from local farmers and includes a large mix of organic ingredients. He wishes "to shrink the ecological footprint of the food industry by making fresh, local, sustainable vegetarian food as common and convenient as the fare at Burger King or McDonald's ". Clover Food Lab's trucks and restaurants have minimalist , somewhat industrial design, and include elements that give them the look and feel of a laboratory. The kitchen has "a pop-up quality, as if the crew is here temporarily, planning to relocate elsewhere. Typically held on the first day of operations of a new Clover location, Pay What You Want Day allows the area to get to know the food and for the staff to work out their pace.
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