Carolyn Sams and Isis Krause of First Seating know the power of a great breakfast or lunch to transform a team meeting into a fun social gathering – bonus points if everyone gets involved in the kitchen. All summer long, we’re bringing you a series of team lunch concepts from this creative strategy duo that will have your team connecting and creating business solutions in a way that’s fun and practical…plus office-kitchen-friendly dishes to go along with the discussion.

First Seating specializes in helping teams of all shapes and sizes – non-profits and purpose-driven businesses especially – tackle their most important initiatives and issues through engaging, collaborative, creative round-tables helping to drive rich conversations, collaborative decisions, and stronger connections among teams. Last month Carolyn and Isis gave us tips for the perfect conversation starters at your team pow-wow. This month, they’re looking into the idea of “shared vision” and how everyone can contribute to building the type of culture and creed they’re proud to represent…

We like to use our mornings to think big. During our strategy workshops, we use mornings as the time of day to think big-picture and establish a shared vision together. With everyone’s brains fresh and unencumbered by the day’s worries, we can better tackle questions like, “what do we stand for?” “where are we going?” and “what are we building?” Add a great breakfast into the picture, and voilà, you’ve got a powerful discussion that can bring clarity to your organization’s purpose and empower the whole team.Take a look at the guide below for ideas on hosting your own vision breakfast in the office. Work through the following questions to look at it from a variety of angles, spark new ideas and create a vibrant discussion.

Download worksheet here

question 1: WHAT DO YOU STAND FOR?

Reason to Exist: What is your ambitious 10-year goal? Why do you exist as an organization?
Unique Qualities: What makes you unlike any other organization? How will this help you reach your goals?
End Result: How are you making a mark in this world over the long term? What do you want to see changed or improved?


Size: How large do you want to become as an organization? How many new people will join the team?
Offerings: What new big endeavors, products, or programs are part of your long-term vision? What do you want to remove or modify from your current offerings?
Customers + Clients: Who is your ideal target customer or audience? How many people are you reaching and where?
Location: Where will you have offices and staff?
Employees + Culture: What type of employees make up your organization? What is your ideal working culture?

Our hearty breakfast salad – a healthy twist on the classic potatoes and eggs – is the perfect meal to accompany this inspiring morning conversation with the team. Once you’ve gotten the base down (greens + potatoes + eggs + chives), feel free to get creative and let this salad reflect the seasons. In summer, add oversized slices of beautiful heirloom tomatoes, or swap in roasted kabocha squash during the winter. Serve with a slice of bread (and jam!) on the side if you like.

The Team Recipe: Breakfast Salad
Serves 6 – but scale to your needs


2 lbs fingerling potatoes, washed and sliced in half
¼ cup fresh rosemary, chopped
6 eggs
3 small heads of tender green (or red leaf) lettuce
3 heirloom tomatoes
1 bunch chives
additional fresh herbs for garnish (dill, parsley), optional
juice of 1 lemon
olive oil
salt, pepper


Roast the potatoes: Preheat the oven to 450°. Lightly drizzle the potatoes with 1-2 tablespoons of olive oil and toss with rosemary, salt and pepper. Roast for 20-30 minutes, flipping halfway through until potatoes are crispy.

Soft-boil the eggs: Fill a medium saucepan with 1 inch of water and bring to a boil. Once the water is boiling, gently place up to 6 eggs into the pan and cover. After 6 minutes and 15 seconds (exactly!), remove the eggs and place in ice water to stop the cooking (if you prefer a firmer yolk, cook an extra 30 seconds). Repeat process for remaining eggs.

Assemble the salad: Place greens in a large boil, toss in the roasted potatoes and add large wedges of tomatoes or other vegetables. Cut the eggs in half and place on top. Garnish with chives, fresh herbs and pinch of salt. Finish off the salad with a light drizzle of olive oil and fresh lemon juice, and a final crank of fresh black pepper.

**Tip: Make the roasted potatoes and eggs at home the night before if you don’t have a full kitchen at work.


Bottom banner image
From our friends