Today we’d like to introduce you to Oscar Rodriguez.
Hi Oscar , we’d love for you to start by introducing yourself.
My story in the hospitality world started in the humblest way possible: at a dish pit. I was 14 years old when I got my first job at a local diner. By 15, I had moved up to the line, learning the high-stakes rhythm of a professional kitchen. Those early years taught me that in this business, speed is nothing without quality and consistency.
While I was working my way through the University of Utah, pursuing degrees in Political Science and Economics, I worked full-time as a chef in downtown Salt Lake City. I spent two and a half years at Manoli’s, where I really refined my technical skills and learned the nuances of running an elevated, chef-driven establishment. At that point, I thought I was on a track to the law; I was even working as a law clerk and witnessing the inner workings of business transactions. But as I neared graduation, I realized my heart wasn’t in a courtroom—it was in the kitchen and the community. I wanted to take the business acumen I’d gained and apply it to my first love: cooking.
A Leap of Faith and a Global Pandemic
The vision for Scrambled! was a collaboration with my mother, Claudia Flores. She had always dreamed of owning her own restaurant, and with my background in operations and her passion for authentic family recipes, we decided to make it happen.
We signed our lease on January 1, 2020, and officially opened our doors in Layton, Utah, on March 7, 2020. We had planned for a traditional, intimate sit-down diner. Ten days later, the COVID-19 pandemic forced us to close our dining room.
For a brand-new restaurant, that could have been the end. But the space we had leased happened to have a drive-thru—something we hadn’t originally prioritized. That drive-thru became our lifeline. We pivoted overnight to a fast-casual brunch model, focusing on speed, accessibility, and high-quality food that could travel well. We set a “six-minute margin” for our orders, ensuring that even if you were in a rush, you were getting a meal that was fresh and made-to-order.
Building a Community Staple
That initial struggle solidified our identity. We realized that Davis County was hungry for an artisanal breakfast that didn’t require a two-hour time commitment. We doubled down on our scratch-made approach, using my mother’s cinnamon roll recipes and creating signature dishes like Oscar’s Wicked Skillet. We also partnered with Daily Rise Roasting Company to ensure our coffee was as local and high-quality as our food.
The loyalty of the community in Layton allowed us to look toward the future. In September 2024, we reached a major milestone by opening our second location in Ogden. We took over a former Sonic on Washington Boulevard, transforming it into a light, modern space that allows us to produce at an even greater capacity.
Where We Are Today
Today, Scrambled! has grown from a family-run dream into a thriving business with nearly 40 employees across two locations. My father and sister are also integral parts of the team, keeping the family-first culture alive as we scale.
Looking ahead, I’m exploring ways to bring our modern diner experience further south into Salt Lake or Utah County. But no matter how much we grow, the core of my story remains the same: I’m still that kid who started in the dish pit, now dedicated to proving that the best breakfast in Northern Utah comes from a place of grit, family, and a refusal to settle for the status quo.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
If I said the road to where we are today was smooth, I’d be lying. It has been a journey defined by “trial by fire.” Most people see the busy drive-thru lines in Layton or the vibrant dining room in Ogden, but the foundation of Scrambled! was built during a series of challenges that would have leveled most new businesses.
The Ultimate “Bad Timing”
The biggest hurdle is the one no one could have predicted. My mother and I signed our lease on January 1, 2020. We poured our savings into the build-out, and we officially opened our doors on March 7, 2020.
Ten days later, the world stopped.
As a first-time restaurant owner, having a global pandemic hit during your second week of operation is a nightmare scenario. We had designed a cozy, sit-down diner experience, and suddenly, we weren’t allowed to let anyone inside. We were a brand-new name in the Davis County food scene with zero brand recognition, facing a total shutdown.
The “Drive-Thru” Pivot
We had two choices: close the doors or change everything. Fortunately, our Layton location was a former fast-food spot with a drive-thru window. At the time, we hadn’t planned on using it much—we wanted to be a “plates and silverware” kind of place.
We pivoted overnight. I had to rethink our entire menu to ensure that artisanal breakfast items could survive a 15-minute car ride without losing quality. We implemented a fast-casual model, prioritizing speed without sacrificing our “scratch-made” promise. That drive-thru didn’t just save us; it defined us. It taught us how to be efficient and how to serve a high volume of customers while maintaining a chef-driven experience.
The Scaling Growing Pains
Transitioning from a single location to a multi-unit operation brought its own set of struggles. When we moved into Ogden in 2024, we weren’t just opening a second kitchen; we were doubling our staff and our overhead.
Building a team of nearly 40 people who care as much about the “crackin’” culture as I do is a constant work in progress. In an industry where turnover is notoriously high, our struggle has been finding the right balance of growth while keeping that “family-run” feel. There were nights during the Ogden build-out where I was the plumber, the electrician, and the line cook all in one shift.
Supply Chain and Inflation
Like every other Utah small business, we’ve battled the skyrocketing costs of goods. When the price of eggs—our core ingredient—tripled, it forced us to look at our economics more closely than ever. My degree in Economics definitely came in handy there. We refused to compromise on the quality of our ingredients, which meant we had to get incredibly smart about our operations and waste management to keep our prices fair for our customers.
The Silver Lining
Looking back, I wouldn’t trade the struggles. The pandemic forced us to be leaner and faster. The inflation forced us to be smarter. Today, when I see a line of cars wrapped around the building, I don’t just see customers—I see the result of a team that refused to quit when the odds were stacked against us. We’ve earned our spot in the Northern Utah brunch community the hard way, and that makes the success even sweeter.
We’ve been impressed with Scrambled! Breakfast + Lunch, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At its core, Scrambled! is a modern reimagining of the classic American diner. We specialize in high-end, chef-driven breakfast and brunch, but we deliver it with the speed and convenience of a fast-casual environment.
What We Do & What We’re Known For
We are known for taking the “basics”—eggs, toast, potatoes—and elevating them through technique and high-quality sourcing. We don’t just serve a breakfast sandwich; we serve the Grilled Breakfast Sandwich, a powerhouse of flavor that has become a staple for our regulars. We don’t just serve a skillet; we serve Oscar’s Wicked Skillet, a dish that has earned a cult following across the Wasatch Front.
We are also famous for our “sweet and savory” balance. Whether it’s our fresh-made waffles stuffed with real whipped cream or our massive, house-baked cinnamon rolls (my mother’s secret recipe), we make sure that every craving is covered. We also take our coffee seriously, partnering with Daily Rise Roasting Company to ensure that our caffeine game is as strong as our food game.
What Sets Us Apart
What truly sets us apart in the Northern Utah food scene is our “Six-Minute Margin.” We’ve perfected a system where you can get a scratch-made, gourmet meal in under ten minutes. Most places make you choose: you either get “fast food” that’s pre-frozen and bland, or you sit at a gourmet bistro for an hour. Scrambled! is the bridge between those two worlds. You get the quality of a sit-down brunch with the efficiency of a drive-thru.
Brand Pride & The Family Factor
Brand-wise, I am most proud of our resilience and our culture. We aren’t a massive corporate chain; we are a family-owned Utah business. When you walk into our Ogden or Layton locations, there is a high chance you’ll see my mother in the kitchen or me running the line.
We’ve built a brand that people trust. I’m incredibly proud that during the hardest economic times, we refused to “cheap out.” We still use fresh-cracked eggs, real butter, and premium meats. Our brand stands for uncompromising quality and a “Let’s Get Crackin’” attitude that treats every guest like a neighbor.
What Readers Should Know
If there’s one thing I want the Voyage Utah readers to know, it’s that we are here to fuel your day, not just fill your stomach. Whether you’re grabbing a quick bite at our Layton drive-thru on your way to work or bringing the family for a Saturday morning feast in Ogden, you’re getting the best of what Northern Utah has to offer. We’re local, we’re family-run, and we’re obsessed with making sure your first meal of the day is your favorite one.
What does success mean to you?
Early in my career, I probably would have defined success through traditional metrics: profit margins, expansion, or the title of “Business Owner.” But after the last few years—especially after opening my doors just days before a global pandemic—my definition has evolved into something much deeper.
Success is Resilience. To me, success is the ability to pivot when the world changes. It’s the pride I feel looking at our Layton drive-thru and knowing we didn’t just survive 2020; we thrived by adapting. Success is facing a 300% increase in the cost of eggs and finding a way to keep our quality high without losing the trust of our customers.
Success is Community Impact. It’s seeing a line of cars wrapped around our Ogden location on a Saturday morning. It’s knowing that Scrambled! has become a “third place” for people in Northern Utah—a spot where families celebrate, where workers grab their morning fuel, and where regulars feel known. When someone tells me that our Wicked Skillet is the best breakfast they’ve ever had, that’s a win that no spreadsheet can capture.
Success is Legacy and Family. I define success by the fact that I get to build this brand alongside my family. Seeing my mother’s recipes become local favorites and providing stable, meaningful jobs for nearly 40 members of our community is a huge part of my “why.” If I can create a business that reflects my values and supports the people I care about, I’ve made it.
Success is Growth Without Compromise. Finally, success is the refusal to settle. It’s being able to scale from one location to two (and hopefully more) while still maintaining the artisanal, scratch-made quality we started with. If we can grow while still cracking every egg by hand and sourcing our coffee from local partners like Daily Rise, then we are winning the right way.
At the end of the day, success isn’t a destination I’ve reached; it’s the daily hustle of proving that a kid who started as a dishwasher can build something that leaves Northern Utah a little more flavorful than he found it.
Contact Info:
- Website: https://scrambledut.com/
- Instagram: https://www.instagram.com/scrambledut/
- Facebook: https://www.facebook.com/scrambledut/
- LinkedIn: https://www.linkedin.com/in/oscar-rodriguez-b0a5a9180/
- Yelp: https://www.yelp.com/biz/scrambled-layton
