I feel fortunate to work at a company — Good Eggs, a farmers’ market-meets-online grocery — where breaking for lunch isn’t just another startup perk — it’s a daily ritual that’s built into the fabric of our company culture. Every day, we prepare and cook a family-style meal from scratch (for a team of 100+ employees) made with ingredients from our community of local farmers and food producers — to showcase our producers and their product.
Cooking for a large group certainly has its challenges, especially in our kitchen, which is barely 150 square feet. We’re also a lean team, with just three of us to prep and cook six to seven high-end dishes that require multiple steps and ingredients, in just four hours. All of this means that we have to be savvy with our space, ensuring that it’s set up for maximum efficiency.