Two years ago, if you asked Clementine owner Annie Miler about expanding her business she would have laughed, already juggling two young children and a bustling cafe. But recently she received an opportunity — with a much larger kitchen — that she just couldn't turn down.
The newly opened Beverly Hills location gives customers a chance to order the same seasonal salads, sandwiches, soups (vegan black bean, beef borscht), pastries and heat-at-home entrees that can be found in Century City. Located on the ground floor, in the back of the UTA Plaza, Miler is excited to create a neighborhood feel with regulars. “I am lucky to be expanding in an industry with such a high turnover rate,” she says.
The building's landlord was looking for someone who wasn't offering the same standard, generic foods you typically find in the corporate world. It's nice to bring something homemade to an office setting, where people spend half their lives working: “They shouldn't have to eat institutional food,” Miler says.
Once home to the Hilton Hotel headquarters, UTA Plaza was already equipped with a full-scale kitchen — an exciting opportunity for Clementine to expand its catering. “I want to make sure there's a way for my staff to learn, grow and expand their horizons,” says Miler, who has watched dishwashers move up to managerial positions in her Century City location. And she hopes to see the same type of progress in Beverly Hills.
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