At Salad Labs, we believe great companies build great things. We believe great companies are built from great people and a culture that empowers them to do their jobs and feel good about it. We decided to define culture before we ever defined a product requirement. The result was FABIPI. We assure you that, if you hang out around here long enough, the acronym will grow on you. It’s thrown around a lot in our offices, and it guides every decision we make. We believe values are best conveyed through actions rather than words, so don’t look for these on any dusty posters in the office. Between the Red-Bull-and-beer fridge, the red carpet, and the Justin Bieber VIP nametags, there really isn’t any room. We recruit people who don’t need any indoctrination; FABIPI is the way they operate by default.
Without further ado, meet FABIPI:
Fun: Our team knows when to joke around and when to buckle down. We know when it’s appropriate to create an adult ball pit in our office using Big Five’s entire stock of exercise balls, and we know when such activities will warrant complaint letters from our building. Okay, maybe not. But we did know to frame the complaint letter. Fun is the driving force behind our corporate culture, our products, and our interior design.
Appreciation: We value candor and directness, and we only say about fellow employees what we'll say to their faces. We don’t micromanage; we trust each other. We admit our mistakes, and we give credit where credit is due. We only have an org chart because the intern needed something to do that day. She did a very good job and we’re so grateful for it.
Balance: We make appropriate time for work, friends, and family. We take care of ourselves physically and mentally, and we stay in the moment whether we’re at home, at work, and of course at play. We prioritize what can be done well now and what can be improved later. We can pose effortlessly on those exercise balls we mentioned earlier. Well, most of us can.
Impact: We pride ourselves on producing large amounts of useful work in a short time. Our teammates know they can rely on us. We exhibit bias-to-action, and we focus on results rather than on process. We’re not impressed with how many hours you worked this week; we only want to know what you got done.
Passion: We inspire each other to think bigger, work smarter, and be excellent at our jobs. First, we want to see each other succeed. Second, we want to see the company succeed. We believe the second is a symptom of the first. We are tenacious. We celebrate wins (enter the beer fridge) and we bounce back quickly from setbacks (the same beer fridge). We wear flair daily, or else there are consequences.
Innovation: We challenge prevailing ideas and assumptions when warranted and we offer alternatives. We bring new and useful ideas to the table. We work to minimize complexity and we make time to simplify. If we’re building a spacesuit for an elephant, we’re asking how a parakeet would use it. To a lesser extent, we’re also asking why NASA issued that RFP.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Place the lettuce, onions, tomato, avocado, and 1 tablespoon lime juice in a large bowl; toss to coat.
Whisk together the vinegar, tequila, 1 tablespoon lime juice, salt, and pepper in a small bowl; slowly stream in the olive oil while whisking; pour the mixture over the salad and toss to coat. Serve immediately.
In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy.
Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
Divide the lettuce leaves among 4 salad plates. Arrange the tomato slices on top of the lettuce, then place the mozzarella on top of the tomatoes. Sprinkle the salads with the red onion, raspberries, and sliced black olives. Season with dried basil, salt, and pepper. Drizzle with the olive oil and balsamic vinegar and serve.
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir and serve.