Case Study: Clover Food Lab achieves greater efficiency and lower food costs with MarginEdge

Clover Food Lab Increases Efficiency, Reduces Food Costs and Streamlines Its Commissary Kitchen

Clover Food Lab, a Boston-based fast-casual chain founded by Ayr Muir with 11 brick-and-mortar units and a veggie-forward, seasonal menu, faced slow, manual invoice processing and limited visibility into ingredient usage and costs. In summer 2018 Clover implemented MarginEdge’s software platform to replace one-by-one invoice entry and gain better reporting and analytics.

Using MarginEdge’s automated invoice capture, reporting, ingredient-usage tracking and online commissary ordering, Clover now tracks 15 key value items weekly, sees food costs shortly after the prior week (instead of 2–4 weeks later), and has reduced manual entry and related errors. MarginEdge enabled recipe and procedure changes across units, improved ingredient efficiency and food-cost management, and streamlined commissary ordering for measurable operational and financial gains.

Clover Food Lab

Nate Berkowitz

Director of Finance