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. Online Ordering – Scramblers online ordering is here! Our online ordering platform is complete and has been tested in our corporate locations over the past week with remarkable success.  We would like to implement this system in all Scramblers locations.  While the system is capable and dynamic, we will continue to update and improve on an on-going basis.
2. Open for Dine-In Service – Ohio Scramblers are open! Don’t forget our new policies and protocols for dine-in service:
   1. Masks – Guidelines and recommendations from the Ohio Department of Health indicate that masks are to be worn by employees at all times in the restaurant, except for individuals involved in back-of-house operations where kitchen heat can cause masks to be hazardous to the individual’s health. Therefore, while Scramblers front-of-house staff will be required to wear masks, Scramblers cooks will not.  Scramblers has 100% cotton masks custom made for our restaurants available to any location that has not already received them and is in need.
   2. Gloves – The Ohio Department of Health recommends the longtime industry-standard practice of hand washing as a safer and more sanitary method of preventing viral spread than the use of gloves. Therefore, while all back of house staff will wear disposable gloves at all times, front-of-house staff members should not wear gloves, but be vigilant in their hand-washing practices and use of hand sanitizer frequently while in view of the public.
   3. Limited Seating – Depending on your restaurant configuration, Scramblers has provided stores 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 have been 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.  All condiments should be brought to the guest on an individual basis with a station in the back separating sanitized and unsensitized condiments.
   5. Hand-sanitizer stations – Based on public sentiment, we will maintain the existing hand-sanitizer station in the lobby of your restaurant with ‘Scramblers Cares’ signs and Ohio Health Department and CDC guideline signs positioned appropriately throughout the store.
   6. Temporal Thermometers – All restaurants are 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 utilize carry-out ‘disposable’ single use menus to be discarded after every guest use. A case of carry-out menus has been 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. While the CDC has downgraded the likelihood of virus transmission through surfaces from ‘possible’ to ‘unlikely’, this individual will still be tasked to 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 is 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.
3. Delivery Services – Scramblers corporate restaurants are expanding their delivery footprint with the implementation of GrubHub. In addition, we have updated the delivery menu for these services to include the entire menu (with a few minor exceptions) rather than the very limited menu that they have been using up until now.

RECURRING TOPICS

1. Carry-out Procedures – After a few weeks 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 implementing 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.
2. Free Muffin Gift – We intend to continue the practice of offering a small gift to our guests as a gesture of thanks for their patronage. Please continue 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.
3. Scram Fam Pack – A reminder on the procedures of the 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.

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.