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. 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, all Scramblers staff will be required to wear masks with only one exception; Scramblers cooks will not be required only when standing on the cook line.  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.

RECURRING TOPICS

2. Online Ordering – Scramblers online ordering is here! Our online ordering platform is complete and has been available in our corporate locations over the past few weeks with remarkable success.  While the system is capable and dynamic, we will continue to update and improve on an on-going basis.  Don’t forget to place the quarter-page flyers advertising our Online Ordering in every carry-out bag.
3. Delivery Services – Scramblers corporate restaurants has expanded our 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.

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. The all new Menu Guide has now been published in the ‘Food Preparation’ chapter of the Operations Manual.  Find it in the Library of the Coop.  A Full-color, hard-bound copy will be sent to you as well.