Staff Reports | Business & Commerce
Scramble, A Breakfast & Lunch Joint, has transitioned its Tempe restaurant from a fast-casual format to a full-service dining model, adding table service, reservations and an expanded cocktail menu.
The changes are designed to enhance the guest experience while maintaining the restaurant’s focus on made-to-order breakfast and lunch offerings, according to a press release.
“We’ve always believed that great breakfast starts with fresh ingredients and great food, but the experience surrounding that food is just as important,” Clay Moizo, co-owner of Scramble, said. “Our goal wasn’t to change what people love about Scramble. It was to make the experience even better by combining our signature efficiency with more personalized hospitality.”
Under the new model, guests are greeted by a host, seated at a table and served throughout their visit. Restaurant staff use handheld ordering technology that sends orders directly to the kitchen, helping maintain service speed while providing a more traditional dining experience.
The Tempe location has also expanded its beverage offerings with $22 bottomless mimosas available with the purchase of an entrée. New specialty mimosas include the Scramble Sunrise, Pineapple Paradise and Patio Punch.
Additional cocktail selections include an Espresso Martini, Irish Cream Cold Brew, Pineapple Breeze Cooler, Blueberry Lemon Spritz and The Bloody Beast, the restaurant’s signature Bloody Mary featuring celery, pickle and bacon.
Guests can also use a new reservation and waitlist system and order from the Pick 2 Mix & Match menu. The option allows diners to select two items from a variety of menu categories, including half sandwiches, salads, soup and smoothies.
Mr. Moizo said the transition is intended to build upon the elements guests already enjoy while adding a higher level of service and hospitality.
