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How We "Crack Eggs"

Success is about keeping things fresh. Over the past 30 years, Scramblers has continually reinvented itself in order to stay efficient, relevant, and on top of the market. From a simpler name and a cleaner logo to a more modern restaurant design and an updated menu we continue to keep things fresh. Ultimately building a better business and a better lifestyle for our family. That’s the Scramblers way.

The Scramblers Difference

The Perfect Size

With locations in the Upper Midwest, we are small enough to be dynamic and make decisions quickly but large enough to be stable and continue to grow.

A Better Lifestyle

Being open from 6:30 AM - 3:00 PM means more family time for all of our franchise ownership and staff. We promise you will be home in time for dinner.

The University

Our digital training portal allows every person in your restaurant to learn the ins and outs of their role before they even start. If they need to brush up afterward, help is just a few clicks away.

We Are Family

Scramblers was founded on family principles that we still use throughout the business today. It's the key to our success and part of what makes us different.

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We're Eggsperts

By specializing in the brunch concept, we have developed systems that create efficiency. From our calculated menu to robust training, we know how to build successful franchises.

"The Coop" System

All the information you'll ever need is conveniently located in our custom-built system, The Coop. Whether you're hiring, working on business operations, or even just completing paperwork, it's all here.

Annie Scramblers Franchise Owner Lewis Center
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My experience with franchise ownership at Scramblers has been amazing. The Scramblers corporate team provides great support to my location, listens to my suggestions, and makes me feel a part of their family.

Annie

Franchisee

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The lifestyle you have always wanted!

Our Bread & Butter Team

Kelly Buerk Director of Franchising

Kelly

Director of Franchising

Shain Buerk President

Shain

President & Co-founder

Tim VP of Operations

Tim

VP of Operations

Brandon VP of Operations

Brandon

VP OF Operations

The Scramblers Story

1980-1989
How it all began
In the late 1980's, patriarch Philip Buerk and his son Shain wanted to carry on their family tradition of eating meals as a family so they opened their own restaurant 'Café Marie'.
1980-1989
1990-1999
Finding Our Niche
While most restaurants were positioning themselves to be as broad as possible in their menu and target market, this father and son team saw the unique advantages of specialization. By limiting their hours and becoming experts at just one segment, breakfast and lunch. They created a new restaurant concept that was so good they could close the doors in the middle of the afternoon and leave dinner for somebody else to handle.
1990-1999
2000-2009
The Family Grows
The operation's concentration on "doing only what we do best" needed to be communicated in the restaurant's name and so it was decided that all locations would open with a name that would signify the expertly crafted niche and 'Scramblers' was born. With lines of eager customers waiting outside the door for breakfast on Sunday mornings, the potential for explosive growth was undeniable and in 2005 a pivotal moment occurred. 'Scramblers' started franchising their concept to eager business partners.
2000-2009
2010-2019
Staying Innovative
As our customer base became younger and more mobile, 'Scramblers' took advantage of what our younger generation wanted by developing a fast causal option known as 'City Egg' with Scramblers quality food.
2010-2019
2020 & Beyond
Expanding Our Family
The Scramblers brand has grown throughout the Upper Midwest and continues to expand with corporate and franchised stores. Scramblers would love to have you become part of the family.
2020 & Beyond