Our mission is to delight every guest of Scramblers by impressing them with unique breakfast and lunch recipes and attentive friendly service in a clean, dynamic yet comfortable environment.

NEW INFORMATION

1. Reopening – We’re open! As you all know, we have opened many of our restaurants for carry-out sales.  We are getting the word out through multiple social media sources including Facebook and Marie-Club, as well as news media outlets, roadside and building signs, and grass-roots word of mouth.  Please help pass the word along.
2. Scram Fam Pack – This weekend we will begin to advertise a Scramblers breakfast family pack for 4 for $25. It is called the Scram Fam Pack.  It is designed to be very simple and easy.  Please make sure your staff is aware.  The meal includes scrambled eggs, potatoes, 8 kiddie cakes, and 8 strips of bacon.  Additional people can be added for $7.  Upgrades to the product (cheese on eggs, cheese on potatoes, premium bacon, ingredients in pancakes etc.) will be at a flat $2 upcharge.  Because we have a Scrambler Pack for 10, servers may want to clarify the order from their guests when they are requested.
3. Dine-In Service – We have taken new steps and implemented new policies designed around mitigating the fear that is so pervasive among the public right now. The following is a list of many of the precautions that Scramblers will be re-opening dine-in service with:
   1. Masks – All staff will wear face masks when in the restaurant. Scramblers will be providing 100% cotton masks to all stores custom made for our restaurants and designed to be worn by all staff throughout their shift.
   2. Gloves – All staff will wear disposable gloves at all times while also using industry-standard hand washing practices.
   3. Limited Seating – Scramblers will provide all restaurants with 15 over-sized table-tent style signs to be placed on tables indicating that they cannot be used in order to reserve space for the practice of social distancing.
   4. Table setting – All condiments on tables will be removed. Tables should be cleaned and sanitized between uses, and void of all condiments including jellies, salt and pepper, creamers, sugars, ketchup and hot sauce.
   5. Multiple hand-sanitizer stations – In addition to the sanitizer station that was set up in restaurants before the shut-down, Scramblers is working to source more sanitizer to allow stores to set up multiple stations throughout the restaurant for our guests’ use.
   6. Temporal Thermometers – All restaurants will be required to have a temporal thermometer available to scan the forehead of all employees upon their arrival to work. A log must be kept of employee temperatures.
   7. Disposable menus – Until further notice, Scramblers will utilized carry-out ‘disposable’ single use menus to be discarded after every guest use. A case of carry-out menus will be delivered directly to each location.  If font size becomes an issue for some guests, standard menus can be used provided they are sanitized in plain view of the guest.
   8. Designated Sanitizing Engineer – Depending upon volume, stores may be required to employ one individual per shift for the sole purpose of visibly cleaning and sanitizing the restaurant throughout the day. This individual will wipe down tables, chairs, doors and door handles, lobby benches, hostess stations, and any other surface that is regularly contacted by guests or staff in the dining room.
   9. Crayons – Great Lakes Hamco will be providing all crayons in individually wrapped packs of four. Staff should discard used crayons after single use and provide new to all guests.  Do not collect used crayons and re-distribute to guests in other-wise unsanitary containers.  This will be a permanent policy change.

In addition to all of these policies, we would ask our General Managers to help integrate additional procedures in a ‘best practices’ manner.  There are many items that will help mitigate the fear of the public that our staff will be much better at developing depending on location.  These include procedures like traffic flow, curbside carry-out, condiment use or sterilization for re-use, cash handling and more.  As our staff develops these procedures, we encourage everyone to share what they have learned and what works best.

RECURRING TOPICS

1. Spring/Summer LTO – Due to the unforeseen circumstances of this current pandemic and the closing of our restaurants, we have elected to not create a Spring/ Summer Limited Time Offering Menu this year. We are confident that our focus and attention will be entirely occupied with the operations and re-opening of the restaurants this summer, so we will be using this year’s creations for future menus.
2. Scramblers Menu Guide – During our closure, we updated the Operations Manual to include the three books that make up the Scramblers Menu Guide (Cook Book, Recipe Book, and Prep Book). Once complete, we will soon publish in the Library in the Coop.  Look for your full color, hard-bound copy delivered directly to your restaurant.  You can expect your copy shortly after the re-open.
3. Orlando Bread – Due to significant ongoing issues with service and product, we have been working with Orlando Bread and GFS to change our existing bread distribution system. We have elected to begin to take all Orlando Bread products frozen distributed through GFS.  Beginning sometime after our re-opening we will make this change to frozen bread.  You will work with GFS to order bread and have it delivered to you on GFS truck deliveries in frozen form to be held in your freezer and slacked out as necessary.  While this method gives our restaurant managers more control and better product, it will require a more active role in our bread program.  We anticipate much fewer mold issues, better consistency of product, and less logistical turmoil in the future.
4. The Shop – Don’t forget, you can purchase uniforms at shopscramblers.com without a required login or password, or still on the Coop.
5. Online Job Applications – Don’t forget, on-line applications are now available for ease and convenience of the restaurants and our future team-members. Online applications can be found under the ‘Careers’ tab on our website.  Future team members will be asked to select a location.  This will allow the application to be sent directly to the General Manager, District Manager and Franchisee’s email.  It is then the responsibility of the General Manager to reach out to the applicant to set up an interview.

OPERATIONS MANUAL CHANGES

1. Food Preparation – Several changes have been made to the Scramblers Menu Guide made up of the Cook Book, Recipe Book, and Prep Book. These will soon be published in the ‘Food Preparation’ chapter of the Operations Manual.  Look for it soon.  A Full-color, hard-bound copy will be sent to you as well.