Nov 29 2018
Jenn Mar
3 Minutes to read

When Theresa Ward talks about breakfast at Scrambl’z, she runs at full capacity, gushing about her favorites. The side of her that’s still conditioned to behave as an excellent server comes out. She has a natural way of making everything appear delicious. Among her favorites are the crisp “angry” potatoes tossed with green onions and jalapeños. She can’t get enough of the creamy, fluffy texture of the scrambled eggs. She loves the crisp bacon, too, cooked perfectly. There’s hardly a dish she doesn’t like. I believe her.

Theresa Ward is the manager of the Almaden location of Scrambl’z, a neighborhood diner with two outposts in San Jose. Speaking with Ward is intoxicating. She runs a tight ship. She’ll strike you as the type of person who has the plans drawn out before you think to ask for them. She moves quickly, has an exceptional memory and an eye for details.

She’s been with the business, and its many earlier incarnations, from the beginning. Altogether that makes 38 years. Ward started out as a hardworking server and now oversees the restaurant known in the community as a bubble of childhood comfort. Scrambl’z is where you can enjoy chocolate-studded pancakes in a room filled with fifties kitsch memorabilia. One of the dining booths is a decommissioned sunshine-yellow van.

[Courtesy of Scramble'z]
[Courtesy of Scramble’z]

View the Scrambl’z catering menu

If you order from Scrambl’z, whether for a sit-down breakfast or business catering, its preparation will likely happen under Theresa Ward’s watchful eye. She’s skilled at making sure that if you dine at Scrambl’z, you have a grand time. If you order catering from her Almaden location of Scrambl’z, she’s there to ensure it arrives punctually and is warm and delicious.

Some days Scrambl’z serves over a thousand people and also handles catering. If the restaurant projects ease on those mornings, it’s in part due to its sophisticated kitchen. There are three cooking stations where a good number of cooks will do their work. One station is reserved for eggs, another for pancakes and waffles, the last for sandwiches. One cook turns out toast all day long, and that’s all he does. This complex arrangement is usually seen at upscale restaurants to expedite orders. At Scrambl’z the kitchen is the jewel in the crown. They are fast. The synchronicity of the kitchen is a marvel—cooks throw down eggs and form buttery mounds of biscuits perfectly.

Meanwhile the front of the house is armed with a finely tuned team. Theresa Ward deserves some of the credit. She takes a different approach to running a restaurant, prioritizing the culture of her crew. For one, she remains protective of her tight-knit staff.

“Our team[members] love each other. Honestly, a lot of our people go out and do things together. We’re always looking out for each other,” she said. “You’ll never hear the words ‘not my station.’”

The team moves in concert. They’re also happy and customers can sense this in the service. It’s this culture that Ward intends to protect. Not all restaurants see this level of cooperation. In the industry, competition among servers for tips can push coworkers to behave aggressively. This can strain workplace relationships and affect service. But at Scramble’z employees work harmoniously.

[Courtesy of Scramble'z]
[Courtesy of Scramble’z]

View the Scrambl’z catering menu

On top of the service, the food is delicious, made from premium ingredients and cooked from scratch. Eggs are lightly beaten, poured into an oiled skillet, the scrambled eggs served hot, with a sprinkling of salt and pepper. When you cut into a warm stack of pancakes with a fork, you’ll find that they’re reliably tender and tasty.

The Almaden Scrambl’z catering menu, filled with savory and sweet breakfast dishes, will put you at ease on a Monday morning when you’re sorting through a pile of emails. If you want the comforts of a slow-cooked breakfast at the office, a rich catering spread from Scrambl’z can feel like a gift.

Inspired to place your breakfast order?

Start here

Jenn Mar

Written by:

Jenn Mar

Jenn Mar is senior digital editor at ezCater. She's anchored by crusty donuts and tingly “biang biang” noodles.

Posted in: Trends in FoodNeed to Know

Tagged with: American, Breakfast, Catering, Catering Network, Lunch