Nothing brings people together like good food, and in the workplace sharing a meal is a natural way to spark conversation and collaboration among employees. Cornell University conducted a study surrounding social eating in a professional setting, and their conclusion was that “….Food acts as a kind of social glue, thus serving as a key element of effective team building.”
There are many components to company culture however, creating an environment focused around employees engagement is key. In their research surrounding company culture, the Gallup Institute has reported organizations with a high employee engagement had a 41% reduction in absenteeism and a 17% increase in productivity.
At UE.co we believe there is no better way to connect with others than over a meal, and Friday Breakfast tradition is hands down a favorite in the office. Each week is a different family-style breakfast meal, and most meals are fairly simple to prepare or buy in bulk. Here are some of our go-to breakfast meals:
- Yogurt Parfaits
- Smoothies
- Bagels and fruit
- Precooked egg bites
- Waffles
- Acai bowls
- Donuts
- Pastries
- Breakfast burritos
Once a month employees volunteer to cook our “Big breakfast” of the month to prepare a hot and ready breakfast. Employees get even more creative when choosing breakfast meals during holidays with making Cinnamon rolls during Winter holidays and Green eggs for St. Patrick’s day. Big Breakfast meals typically require a stove top or hot plate grill, and our crowd-pleasing meals have been:
- Scrambled Eggs & Bacon
- French toast
- Egg breakfast sandwiches
- Ham & Veggie egg scramble with hash browns
Eating together has brought value to our company culture over the years, through Friday breakfast, surprise afternoon snacks, and seasonal cookouts. Successful company culture is beneficial in more ways than one by engaging and retaining current employees, while also attracting new talent. It has been said that the way to a person’s heart is through their stomach, and at UE.co we can’t argue with that.
