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. Mother’s Day – This year Mother’s Day is Sunday, May 14! As we all know, this is our busiest day of the year!  Now is the time to begin preparing staff, schedules, and your restaurants for our favorite holiday!  Also, as in year’s past, we will be offering the same free gift to all mothers.  Certificates for handing out to mothers with instructions on how they can redeem their free gift are being mailed to all stores now.  Watch for their arrival sometime next week.
2. Biscuits – Due to the extra exposure that our biscuits have received with the new LTO, we’ve decided to switch our primary biscuit to one that we used during the pandemic. The new biscuit is a non-baked one currently found on the order guide under ‘Alternate Items’ and will now be switched to our primary product.  It must be baked in an oven at 325 degrees, but is a much better product.  A secondary option biscuit will remain as an alternate for restaurants without working ovens.
3. Marketing information – Be advised, on Saturday, May 6 the Scramblers Restaurants in Lewis Center and Sancus Blvd are sponsoring a benefit walk offering free coffee to guests who participate and redeem the attached flyer. While this will primarily affect these two locations, all other Scramblers locations should be aware and should plan to redeem this flyer if it is presented in their restaurant.    Free Coffee Flyer
4. Social Media – Our May social media calendar is here! Review our May calendar below and, as always, if you or your restaurant is interested in participating in our on-line social media campaign, simply contact Kelly for details!

RECURRING TOPICS

1. Spring/ Summer LTO – Attached is the digital version of the Product Preparation Guide with full descriptions, recipes, preparation instructions full color photos of all items, and a comprehensive list of all new items that must be purchased in order to continue this menu. Please read it in its entirety.  Many questions will be answered by doing so.  However, after implementing the new menu, a few questions arose, so we’ve decided to address them here:     Spring/ Summer LTO Product Prep Guide

a. Now that we have grits in store you will notice buttons for a side of grits on its own (cheesy grits can be ordered by adding cheese to the grits). This is a CUP of grits. We are not offering a bowl of grits at this time. Similarly, grits can be ordered as a Scramblers Side in place of pots/hashbrowns/fruit/yogurt etc. The grits should be placed in a soup cup and on a small plate. There are buttons for all of these options in Sizzle.

b. Similarly, a side of shrimp and a side of brisket are both options to be ordered. A side of shrimp is 6 pieces sauteed and placed in a fruit cup on a small plate. A side of brisket is 3oz heated in a sauté pan and placed in a fruit cup on a small plate.

c. If a guest orders the Red White and Blue cakes, the full fruit topping should always be on top (this does NOT apply to kiddies). This includes a classic, if they only order 1 or 2 cakes, or any other way the red white and blue cakes may be ordered. We have appropriately up-charged all of these options to account for the fruit which will be added. (For instance if they order a single red white and blue pancake it will cost them $8.49 – so the FULL fruit topping must be applied). Reorders also still get the full fruit topping. Due to the lack of reorder pancakes this maintains a sizable profit margin.

d. If a guest orders Red White and Blue KIDDIES then HALF of the fruit should be applied (1/2 a banana, 2 strawberries and 1oz of blueberries). This applies for kiddies on their own, or if ordered with the mini classic.

e. Remember two important items when preparing shrimp. First, many individuals can be highly allergic to shell-fish.  Therefore, in order to avoid cross-contamination every restaurant should have a dedicated pan for preparing shrimp that will not be used for any other products.  Second, shrimp should not be thawed.  Shrimp should be prepared from frozen to sautee pan.  They cook very quickly and will last much longer if cooked from frozen.  Additionally, the water from frozen shrimp helps to prevent the paste from over-thickening.

f. Flour tortillas should not be refrigerated.

g. If your restaurant is still using old china and has not yet switched to the new pattern, consider the following for product presentation:

1. Shrimp & Grits should go in a large salad bowl
2. Pancakes should go on an oval platter
3. Brisket Sliders should go on a round plate
4. Shrimp Tacos should go on an oval platter
5. Brisket Benny should go in a skillet

OPERATIONS MANUAL CHANGES

1. None.