Company picnics extend well beyond a day of fun and laughter. Their benefits include helping employees feel good about themselves, each other, and the work they do. They can help strengthen team work and show employees that their company is committed to them and their families.
Picnics don't need be extravagant to be effective; even modest company events can boost employee morale. When employees are brought together outside of the workplace, stress, deadlines, and other pressures can be put on hold so that employees can actually get to know each other and build relationships.
Rewards for a job well done
Company picnics are also a great way to give back to your employees. Your employees are the heart and soul of your company. It takes passion to make a product that works or produce a service that surpasses excellence. By showing your employees that the company cares about them and appreciates their hard work, they will continue providing that top notch service because they know they are valued.
Play time
Think of what activities you'd like to have at your picnic. They can be simple such as playing kick ball to more involved such as renting a rock climbing wall or inviting some local farms to bring animals for a children's petting zoo. Consider using video projector equipment to show a movie on the company lawn at dusk, complete with a popcorn cart. The ideas are endless. By being creative every year and really listening to what your employees enjoy, they will be much more excited to participate.
Themes and menus
When deciding on a theme or menu for your company picnic, think outside the burger box. Instead of the traditional grilled meal, try an international foods picnic, fiesta, Caribbean meal or a Christmas in July picnic. There are many healthy options for these types of meals. If you are choosing to include traditional picnic items on your menu, try chicken or turkey brats or burgers from the local butcher shop or meat market as opposed to the conventional fare. Grilled chicken and grilled vegetables are also a great alternative to higher calorie meat products. For the buns and bread, focus on the 100 percent whole grain variety. You can also try a whole wheat English muffin or the buns marketed as 100 percent whole grain sandwich thins.
Chips are staples of most cookouts or picnics, but they are not always a healthy choice. If you're craving something salty and crunchy, try making your own kale chips instead. If focusing on a fiesta theme, make your own taco chips by using authentic corn tortillas, misting with olive oil on both sides, sprinkling with a little sea salt and baking at 375 for 15 minutes, flipping halfway through. By doing it this way, you can control the amount of sodium and ingredients in the tortilla chips. Try using garlic and onion in place of the salt for a different option. Have employees each bring a favorite salsa recipe and sample for others to try.
Instead of the traditional potato salad, encourage employees prior to the picnic to submit healthy alternatives. Post the recipes in the break room and have the employees vote for which options to provide at the picnic. Sneak extra fiber into the salad by keeping the skins on your potatoes. Try adding white wine vinegar, mustard and a little olive oil in lieu of regular mayonnaise. Plain Greek yogurt is also a wonderful substitute for high calorie mayo and sour cream used in coleslaw; try adding a little apple cider vinaigrette to give it the right flavor.
Usually desserts are also the favorite at a picnic, especially fresh berry pies; however, they're usually a bit high in calories. Instead, create a healthier version of a slice of pie by crumbling two graham crackers, pilling on the berries, and topping with low-fat Greek yogurt for a refreshing treat. Have employees each bring a healthy dessert for a judging contest as well as the recipe for display. Create a cookbook of all the healthy recipes used at the picnic and provide this to employees along with pictures taken at the event.
The most important thing to remember is to have fun! Picnics are all about getting together, enjoying the weather, and just having a wonderful time.
Try these recipes!
Need some healthy cooking inspiration? Here are a few recipes to help mix things up.
Spicy Fish Kebabs
Makes: 6 servings
Prep: 20 minutes
Grill: 10 minutes
Ingredients
1 1/2 pounds halibut
3/4 cup packaged peeled baby carrots
2 small zucchini or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices
1 cup fresh sugar snap peas, trimmed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
1/4 cup orange juice
1 cup quick-cooking couscous
1 teaspoon finely shredded orange peel
1 1/2 cups reduced-sodium chicken broth
Directions
1. Rinse fish and pat dry. Cut into 1-inch cubes. Set aside.
2. In a covered medium saucepan, cook carrots in a small amount of boiling water for 1 minute; add squash and cook for 1 minute more. Drain.
3. On 6 skewers, alternately thread fish cubes, squash, carrots, and sugar snap peas, leaving a 1/4-inch space between pieces. Set kebabs aside.
4. In a small bowl, stir together cumin, coriander, salt, black pepper, and cayenne pepper. In a medium saucepan, heat oil over low heat. Add spice mixture; heat and stir for 1 minute. Transfer 2 tablespoons of the spice mixture to a small bowl and whisk in orange juice.
5. Stir couscous into remaining mixture in the saucepan. Cook and stir for 1 minute. Add orange peel and broth. Bring to a boil; cover and remove from heat. Let stand.
6. Brush orange juice mixture on the kebabs. Place on a greased rack directly over medium coals. Grill, uncovered, about 10 minutes, or until fish flakes easily with a fork, turning and brushing with remaining orange juice mixture halfway through grilling. Serve with couscous.
Nutrition facts per serving: 325 calories, 29g protein, 29g carbohydrate, 10g fat (1g saturated), 3g fiber
Light and Fresh Potato Salad
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
Directions
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
Nutrition facts per serving: 90 calories, 1.8g protein, 14.9g carbohydrate, 2.8g fat , 2g fiber
