Ayr Muir's guest appearances

Ayr Muir

The EPAM Continuum Podcast Network

Sourcing Matters.show

MIT TALKS

Sarah Williams

Tom Peters

Kathleen Kennedy

Gabe Brown

Paul Hawken

Joel Makower

Marion Nestle

Chellie Pingree

Daisy Freund

Luke Holden

Dan Barber

Eric Topol

Elisabeth Rosenthal

Johns Hopkins

Jennifer Morgan

OwlTail

In this episode, Ayr Muir the founder of Clover Food Lab shares his journey from graduating from MIT with a Bachelor's and Master's in Materials Science &amp; Engineering to becoming a leading food entrepreneur.  Ayr is the founder of Clover Food Lab, a fast, casual, vegetarian food chain that continues to grow.  Clover was inspired by Ayr's desire to make lasting positive improvement on the environment.  Listen and learn how a purpose driven mission built an incredible business and life.

In this episode, Ayr Muir the founder of Clover Food Lab shares his journey from graduating from MIT with a Bachelor's and Master's in Materials Science &amp; Engineering to becoming a leading food entrepreneur.  Ayr is the founder of Clover Food Lab, a fast, casual, vegetarian food chain that continues to grow.  Clover was inspired by Ayr's desire to make lasting positive improvement on the environment.  Listen and learn how a purpose driven mission built an incredible business and life.

Clover Food Lab Founder Ayr Muir:  Saving the Planet, One Meal at a Time!

Pull up a seat, sit down, and prepare to devour the first course of *Why Now,* a production of EPAM Continuum’s Resonance Test podcast. *Why Now,* which is hosted by our Megan Welker, explores the relationship between cultural trends and disruptive innovations. Our first topic: the rise of alternative proteins. You can’t go out for a meal today without bumping into Beyond Meat or Impossible Foods somewhere on the menu. Why are meat-based meats seeing all this competition? To dig into the context, we asked Ayr Muir, Founder and CEO of Clover Food Lab, the Boston-based vegetarian food chain that’s been hawking Impossible meatball sandwiches since 2017: Why Now? Muir was refreshingly open in his responses. “We're in the food industry, and I think it's the most dishonest industry,” he said, adding that “It's a space where there's a lot of opportunity for creating real relationships. I think you have to start with trust to do that.” In the process, we learned what goes into Impossible meatballs and what they do for his business, the value of publicizing one’s mistakes, and the ways in which our food choices today are really about “voting for a certain future.” Curious to learn more? Listen to *Why Now*—now.Host: Megan WelkerEditor: Kyp PilalasProducer: Ken GordonRestaurants &amp; Retail Vertical Lead: Buck Sleeper

Pull up a seat, sit down, and prepare to devour the first course of *Why Now,* a production of EPAM Continuum’s Resonance Test podcast. *Why Now,* which is hosted by our Megan Welker, explores the relationship between cultural trends and disruptive innovations. Our first topic: the rise of alternative proteins. You can’t go out for a meal today without bumping into Beyond Meat or Impossible Foods somewhere on the menu. Why are meat-based meats seeing all this competition? To dig into the context, we asked Ayr Muir, Founder and CEO of Clover Food Lab, the Boston-based vegetarian food chain that’s been hawking Impossible meatball sandwiches since 2017: Why Now? Muir was refreshingly open in his responses. “We're in the food industry, and I think it's the most dishonest industry,” he said, adding that “It's a space where there's a lot of opportunity for creating real relationships. I think you have to start with trust to do that.” In the process, we learned what goes into Impossible meatballs and what they do for his business, the value of publicizing one’s mistakes, and the ways in which our food choices today are really about “voting for a certain future.” Curious to learn more? Listen to *Why Now*—now. Host: Megan Welker Editor: Kyp Pilalas Producer: Ken Gordon Restaurants &amp; Retail Vertical Lead: Buck Sleeper

The Resonance Test 43: Ayr Muir of Clover Food Lab

Spawned from a food truck in Kendall Sq, Ayr Muir has been advancing food systems for the last decade. Now, with 12 restaurants and zero food trucks around Boston &amp; Cambridge – Muir has his sights set on refining a process that can continue to scale without sacrificing commitment to quality. In our chat we cover supply chain integrity and transparency, Clover’s open kitchen concept where food deliveries come through the front door, the diverse values of the whole wheat berry, the experience of finding good coffee, and more innovations Clover has unearthed throughout the years.  18 months ago Ayr Muir made a commitment to his employees. National minimum wage is $7.25, and MA today is $11 pr/hr. Ayr commitment to a fair living wage of at least $15 per, and now has upped the challenge again – explaining “if it’s right for the employees, it’s worth fighting for.”  Muir has monitored similar key metrics of success from day one.  Now, with many lessons under his belt – these sound business decisions seem to be second nature as Ayr’s commitment to quality &amp; flavorful ingredients, to good people and to the planet push forward each informed strategy.  Throughout the conversation Ayr offers insights to the many values of well source food from responsible and progressive agriculture.  With regards to plant-based meats – and how progressive we become “is still something we’re all trying to figure out” according to Muir.  You can’t fake quality with their approach.  Have a listen:  www.SourcingMatters.show

Spawned from a food truck in Kendall Sq, Ayr Muir has been advancing food systems for the last decade. Now, with 12 restaurants and zero food trucks around Boston &amp; Cambridge – Muir has his sights set on refining a process that can continue to scale without sacrificing commitment to quality. In our chat we cover supply chain integrity and transparency, Clover’s open kitchen concept where food deliveries come through the front door, the diverse values of the whole wheat berry, the experience of finding good coffee, and more innovations Clover has unearthed throughout the years. 18 months ago Ayr Muir made a commitment to his employees. National minimum wage is $7.25, and MA today is $11 pr/hr. Ayr commitment to a fair living wage of at least $15 per, and now has upped the challenge again – explaining “if it’s right for the employees, it’s worth fighting for.”  Muir has monitored similar key metrics of success from day one.  Now, with many lessons under his belt – these sound business decisions seem to be second nature as Ayr’s commitment to quality &amp; flavorful ingredients, to good people and to the planet push forward each informed strategy. Throughout the conversation Ayr offers insights to the many values of well source food from responsible and progressive agriculture.  With regards to plant-based meats – and how progressive we become “is still something we’re all trying to figure out” according to Muir.  You can’t fake quality with their approach.  Have a listen: <a href="http://www.sourcingmatters.show/index.php/2018/04/04/ep-14-ayr-muir-an-architect-of-future-food/" rel="nofollow" target="_blank"> www.SourcingMatters.show</a>

ep. 14: Ayr Muir - Clover FoodLab CEO & founder