Started as a single food truck, Clover Food Lab has grown to 13 units in the Boston area.
Avr Muir, founder and CEO of Clover Food Lab, and his daughter, Clementine.
About 70 percent of Clover’s orders are takeout.
Clover’s year-old smartphone app now produces between 20 and 25 percent of Clover’s sales.
A chickpea fritter sandwich remains Clover’s best-selling full-time menu item and a locally-grown brussels sprouts sandwich with smoked cheddar, sour cream-Dijon spread, pickled red cabbage and toasted hazelnuts is the top-selling seasonal sandwich.
Clover’s stand-alone restaurants, measuring 1,300 to 1,800 square feet, average $1.7 million in sales.
