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
- Gluten Free Menu – We have updated our Gluten Free Menu to more closely correspond with the new full 2019 Scramblers Menu. Each restaurant will receive 8 menus. Please replace the old Gluten Free Menu with the new one.
RECURRING TOPICS
- Training Videos – We are excited to announce the completion of the long-awaited on-line Coop Training Videos! The new videos have been updated in multiple ways to make them more effective, more interactive, faster, smoother, and more relevant. They have been updated in the Coop at Scramblers University as an effective training tool for management. In addition, new tests have been uploaded as well to ensure new staff is paying attention and ready for work.
- Spring/Summer LTO – Be advised, we will be ending the Spring/Summer Limited Time Offering Menu on Monday, September 2, Labor Day. The Fall LTO will have a roll-out date in mid-September, but the current LTO should be pulled after Labor Day. Please consider this date when ordering product specific to this menu.
- Summer Savings Pass – Be advised, we have identified a contradiction in our Summer Savings Pass Promotional alert as it relates to the marketing piece of the program. While the alert, used to educate our staff on the details of implementing the promotion, indicates that this 3 dollar pass is to be used as ‘Dine-in Only’ it does not indicate this verbiage on some of the marketing material that the guests see. Therefore, we must honor this discount on carry-out requests as well. Please inform your staff.
- Lamb Westin Potatoes – Now that we have the new potatoes from Lamb Westin in all restaurants, most staff is noticing the subtle differences between the Lamb Westin and the McCain’s potatoes and hash browns. While the hash browns are clearly a superior product to the ones we have been substituted over the past several months, the potatoes are not. While they are of good quality and flavor, they are clearly a smaller cut which makes them more temperamental. This means that your cooks must take great care in the preparation of these potatoes for our guests. These potatoes cook much faster, burn more easily and dry out quickly when not treated properly. Please recognize the importance of pampering these potatoes with far more diligence that we are accustomed to. The best approach is to bake them for a shorter period of time (par-bake) season appropriately, and place directly on the flat-top to continue to cook. They should go directly from griddle top to plate so they are hot and fresh, rather than being held for extended periods of time.
OPERATIONS MANUAL CHANGES
- None.