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. Opening Dates – Based on the newest state of Ohio guidelines, we are excited to begin setting dates for the re-opening of Scramblers dine-in service. We will open for out-door patio service on Friday, May 15, and full dining room service on Thursday, May 21.  We have much planning and preparation to do in the coming weeks to be ready for dine-in service and we will be providing guidance and instruction as we approach these dates.
2. Carry-out Procedures – After a week of carry-out sales we have identified some ‘best practices’ and helpful protocols to make our systems much smoother and our guests’ experiences much better. The following is a list of items to consider implanting in your restaurant:
   1. Accuracy – While guests have come to love our food quality during dine-in service, we have found them to be more forgiving with carry-out as they understand it may not always be piping hot by the time they get home. What they will not be forgiving about is accuracy.  Now more than ever, accuracy trumps speed.  Making sure the order is 100% complete is critical as guests know they can always warm up food at home, but they cannot make something that wasn’t put in the bag!
   2. Phone speed – After developing a thorough script for our staff so nothing over the phone was forgotten, we discovered that more important than non-critical details over the phone, was speed. We only have one line per restaurant and on any given busy Sunday, we lose business when people can’t get through to place an order.  While taking payment over the phone might make things more convenient upon a guests’ arrival, it slows down the process significantly and can create a bottle-neck.  We can honor guests’ requests if they wish to pay over the phone, but it is not encouraged.  The best phone method is to get a name, an order, and read back their order to check for accuracy.  Finally, procedures differ slightly from store to store, so you’ll want to give a very brief description of what they should expect when they arrive.  Most importantly, be friendly and fast!
   3. Door Dashers – We have found it most effective to establish a separate line in the restaurant for dashers. If you have a restaurant with a second door, utilizing that door exclusively for dashers alleviates confusion and speeds up the process.  If you do not and there are multiple people in the lobby picking up food at the same time, staging food will be important and separating delivery from pick up is very helpful.
   4. Curb-side delivery – Some guests request curb-side carry-out, but on weekdays it is far less frequent that once expected. While you should accommodate those few guests, do not center your carry-out procedures around curb-side, as most individuals are happy to come in to the restaurant for pick up and payment.
3. Free Muffin Gift – In doing carry-out operations exclusively, we have decided to offer a small gift to our guests as a gesture of thanks for their patronage. Beginning Thursday, May 7 we will be baking orange-cranberry mini muffins for guests.  Because they are mini muffins, they bake very easily and quickly without having to adjust the oven temperature while still getting a fully cooked, but not burnt product.
   1. You will need a 48-count mini-muffin baking tray (these have been provided to corporate restaurants but can be purchased at your local grocer).
   2. The batter can be ordered from GFS on your order guide under the bakery section.
   3. Fill half (approx. 1 oz) of a mini muffin pan cup with batter and bake for approximately 5-7 minutes.
   4. Place 3 muffins in a carry-out fruit container and cover with lid.
   5. Tape one 2”x2” square logoed tag explaining the gift to our guests as a ‘thank you’ on top of the container.
   6. Place one container in the bag with each and every carry-out order.
4. Mother’s Day Gift – The unprecedented nature of this pandemic has forced us into a Mother’s Day operation like none we have ever experienced. We expect to be busy for carry-out sales and as in year’s past, we will be offering a free gift to mothers.  All stores should have received free meal coupons in business-card size.  Please makes sure your staff is putting this coupon in every carry-out order.
5. Mother’s Day Procedures – Due to the anticipated volume of Mother’s Day, we are advising our staff to work closely with their managers to develop systems unique to this day that will speed up the process for guests and make the day run smooth. Such procedures include traffic flow directors in the parking lot, curbside ordering and curbside delivery.  Be prepared for a busy day!
6. Product Shortages – We have been working very closely with our primary vendors, including Gordon Food Service, and have agreed to be understanding with some of the challenges that they are facing. We may have to be resourceful and creative through the next month or two when it comes to product.  We will have to accept substitutions more liberally, and work around ‘out-of-stock’ products.  Some items with issues we have been warned to be prepared for are ham, eggs, bread, cheese and produce. We will keep managers updated as this list changes.

RECURRING TOPICS

1. 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, ingredients in pancakes, etc.) will be at a flat $2 upcharge. Upgrade to premium bacon will be $4 upcharge.  Because we have a Scrambler Pack for 10, servers may want to clarify the order from their guests when they are requested.
2. 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 front-of-house staff throughout their shift.
   2. Gloves – All back of house staff will wear disposable gloves at all times while also using industry-standard hand washing practices.
   3. Limited Seating – Depending on your restaurant configuration, Scramblers may provide your store with a dozen 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.

3. The Shop – Don’t forget, you can purchase uniforms at shopscramblers.com without a required login or password, or still on the Coop.
4. 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.