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Spotlight on Achsah’s Jamaican Restaurant
For businesses across the U.S., COVID-19 has had a major impact on operations and relationships with customers. On Thursday, September 17, SVP and Global Head of Business Continuity Jim Kelly,…
Spotlight on Swirl Wine Bistro
The journey back from the economic effects of COVID-19 has been a long road for many small businesses. On Thursday, September 17, SVP and Global Head of Business Continuity Jim…
Spotlight on Ragtrade Atlanta
Over the last seven months, small businesses across the U.S. – particularly minority-owned businesses – have been facing the challenges of COVID-19 head on. On Thursday, September 24, the Fiserv…
Spotlight on The Beverly
Many small businesses have been hit hard by the pandemic, particularly minority-owned businesses. On Thursday, September 24, Back2Business cruised into the heart of Atlanta, Georgia providing financial assistance, leading technology…
Diedrich Espresso
Clover: Hi Jasmine! Can you tell us the story of how you started your business?Jasmine Diedrich: I went to Washington State University, but after about a semester I remember having…
Full Service Restaurants (FSR)
How to make the 2020 Holiday Calendar work for you
Due to social distancing measures, Halloween is expected to be much more subdued than in previous years. Combine a more muted Halloween with a mid-October Prime Day, and you have…
Full Service Restaurants (FSR)
Sushi Lab
Clover: Hi Jeremy! Can you tell us a little bit about how Sushi Lab came to be?Jeremy Poon: I work for Sanctuary Hotel, and Sushi Lab started as a way…
Make hiring easy with JazzHR
Now more than ever, sourcing strong candidates can be headache-inducing. JazzHR offers Clover customers the ability to post a job to dozens of free job boards and track their candidates…
10 ways to reduce anxiety for yourself and your employees
COVID and mental health Before the pandemic, 1 in 5 US adults lived with mental illness. The advent of COVID and resulting shutdowns have boosted those numbers. In fact, a…
LuLu’s Mexican Food
Clover: It’s great to speak with you today, Roxanne. Can you share the story behind Lulu’s?Roxanne Mein: The idea for what would become LuLu’s restaurants started when Natalie Richardson, [the…
