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
- Daylight Saving Time – Be advised, Sunday, March 13 daylight saving time begins. Please remember to roll clocks forward by one hour. This usually makes for a slower start to our Sunday business and slightly depressed sales as most people adjust to the time change. Please consider this when determining when to bring staff in on Sunday.
RECURRING TOPICS
- Employee Compensation Guide – Over the past two years, we have seen many changes in the restaurant industry that have affected our operations in a multitude of ways. However, Scramblers takes pride in its ability to be flexible and adapt as these unexpected changes have forced us to make adjustments in our operation. One such adjustment is the way our staff is compensated. We have found that finding quality staff is harder than ever, but with Sizzle, operating with fewer servers is possible. We have found that servers average higher individual sales and are tipped at a much higher rate, and that wages for all personnel, including support staff is higher than it’s ever been. Therefore, in an effort to stay competitive in compensation structure, aggressive in hiring, fair in practice, and prudent in our efforts to control labor costs, we have created an updated recommended compensation schedule for our staff-level positions. This is to be used by all Scramblers Management to reevaluate how, by whom, and by how much staff is to be paid moving forward. These are corporate guidelines and should serve all operators to ensure we are not overpaying, underpaying, or under-utilizing the most efficient and effective methods of payment. We will soon publish this guide here and it will be published on your Sizzle System as well. Take advantage of this guide. It will give you an opportunity to keep labor costs under control while simultaneously hiring and retaining the best staff possible
- Management Training – Save the date! We will conduct our annual Scramblers system-wide manager training session in Findlay, Ohio on Tuesday, April 12. All Scramblers General Managers and Restaurant Supervisors are welcome and encouraged to attend.
- New china – We are currently working on the final phase of updating our Menu Kitchen Guide and Scramblers Cookbook with full color photos of all proper plate presentations with our new china. Based on the size and style of the new china, many items have changed in their presentation. Once complete, we will update our Scramblers Operations Manual and publish this new guide in The Coop. When your store receives the new china, in order to be compliant with the new Scramblers plate presentation standards, careful study of this new guide will be critical for management and all Scramblers Staff. Look for the new guide in the coming weeks.
OPERATIONS MANUAL CHANGES
- Menu Kitchen Guide – Look for the new Scramblers Cookbook with updated plate presentations with our new china pattern in the coming weeks.