Panelists added that starting their own restaurants required not only business acumen but also a unique vision. Muir, for example, founded Clover because he felt that not enough was being done to combat the fact that the livestock industry contributes more carbon dioxide to the environment than the entire transportation industry. The panelists unanimously agreed, however, that fulfilling a vision also demands leadership and a strong team.

“You need a psychology degree, you need to be a mother, you need to be hard as well, but it’s very difficult,” said Vicki Lee Boyajian, who founded Vicki Lee’s Bakeshop in Belmont, Mass., of the many traits that a leader must assume to manage different kinds of employees and situations.

The event was followed by a reception with samples from Vicki Lee’s Bakeshop, Clover, and Farmstead Table, a restaurant in Newton, Mass.

“I was just impressed that we had this event,” said attendee Rose Wang ’14. “It’s a niche interest ...and the fact that the Leadership Institute was willing to explore that interest is very cool.”

Alessandra M. Moscoso ’14, the main event coordinator and a committee member of LIHC, said that Harvard panel speakers are rarely from the restaurant industry.

“[Harvard students] don’t see [restaurant owners] as leaders immediately, even though they are leaders in their field,” Moscoso said.