Apr 5, 2018
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 & 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 & 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: