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
- 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. As promised, the guide is attached here and 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. Employee Compensation Guidelines
- 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.
- Coffee Stands – As we transition to a world without the immediate fear of virus transmission, we would like the Scramblers restaurants to continue to get closer and closer to life pre-pandemic. Therefore, all locations should go back to utilizing their ‘free sips’ coffee sample station in the lobby of the restaurant in the same manner it was used prior to Covid.
- Cups – Obviously, we all continue to wait for our Scramblers brand carry-out cups to be back in stock. Unfortunately, while they are not available yet, GFS has asked us to no longer order them until they are confirmed to be ready and available. Ordering them before we are given the ‘go-ahead’ gums up the system and creates an unnecessary back-log. We will inform all Scramblers restaurants in this update as soon as GFS tells us that they are available again.
- Potato Prices – Be advised, while we are still under contract with McCain’s for our potatoes and hash browns, you will see some cost increases based solely on additional freight costs.
- New china – We have completed the update of 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. Attached is a link to the new guide for restaurants that have the new china. This has also been updated in our Scramblers Operations Manual and published in The Coop. When your store receives the new china, carefully study this new guide in order to be compliant with the new Scramblers plate presentation standards. New China Plate Presentation Cook Book
- Be advised, at this time we are reverting all of our original couponing policies to our pre-Covid standards. Managers are able to make exceptions when necessary; however, when in doubt, defer to whatever the verbiage is on the coupon. This includes redemption guidelines and expiration dates on coupons such as $10 certificates, Free meal coupons, free coffee cards, free French toast certificates, Birthday club meals, senior cards, punch cards and more.
- Online Ordering Plasticware – In an effort to cut back on unnecessary costs and waste we have updated our online ordering platform to allow guests to select the option to not receive plasticware with their order. Plasticware should continue to be supplied with all orders unless it very specifically indicates that the guest does not need it.
RECURRING TOPICS
- Management Training – Save the date! We will conduct our annual Scramblers system-wide manager training session at the Drury Inn & Suites in Findlay, Ohio on Tuesday, April 12. All Scramblers General Managers and Restaurant Supervisors are welcome and encouraged to attend.
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.