A Day in the Life at Eatarra

Ever wondered what it takes to serve hundreds of breakfast burritos, shawarma wraps, and fusion bowls every day? Join us for a look at what a typical day at Eatarra looks like from dawn to closing time.

5:30 AM - The Day Begins

While most of Glendale is still asleep, our kitchen team is already hard at work. The first task? Firing up the grills and getting the vertical spit ready. Our head chef arrives early to inspect the fresh deliveries—vegetables, meats, dairy—everything that came in overnight.

"Quality control starts here," our chef says. "If the tomatoes aren't perfect, if the chicken isn't fresh, we don't use it. Our customers deserve the best, so we start with the best ingredients."

6:30 AM - Prep Work in Full Swing

By this time, the entire team has arrived and the kitchen is a symphony of activity. The breakfast station is prepped—mise en place set up with precision. Hash browns are par-cooked and ready to be crisped on the griddle. Bacon strips are laid out. Eggs are cracked and ready.

Meanwhile, our shawarma specialist is stacking the marinated chicken onto the vertical spit. "The marinade needs at least 24 hours to work its magic," he explains. "The meat we use today was actually marinated yesterday. That's the secret—planning ahead."

7:00 AM - Doors Open

The first customers of the day are usually early risers and regulars. We've created a welcoming atmosphere where everyone feels at home—whether it's your first visit or your hundredth.

"We want our guests to feel like family," says our front counter lead. "We know their names, their preferences, how they take their coffee. That's what makes this place special."

9:00 AM - Morning Rush

The breakfast rush hits hard. Orders are flying in—both in-person and online. The kitchen operates like a choreographed dance. Our breakfast lead works multiple orders simultaneously on the griddle.

"The key is staying calm," she says. "People are hungry, they're rushing to work. We need to be fast but we can't sacrifice quality. Every burrito has to be perfect."

11:00 AM - Shawarma Time

As breakfast winds down, the shawarma takes center stage. The vertical spit has been slowly rotating for hours, the outer layer of meat perfectly caramelized and ready to be shaved. The smell is incredible—spices, grilled meat, fresh herbs. It's the smell that makes people stop on the street and peek in the door.

"This is my favorite part of the day," our shawarma master says. "Watching the meat transform as it cooks. The way the edges get crispy and caramelized while the inside stays juicy. It's an art form."

1:00 PM - Lunch Rush

If the breakfast rush is busy, lunch is another level. Office workers, families, students—everyone comes for our shawarma and fusion bowls. Our shawarma specialist slices meat directly from the vertical spit, building wraps with practiced efficiency.

"Each wrap needs to be balanced," he explains. "The right amount of meat, vegetables, sauce. Too much of anything and it falls apart. Too little and it's not satisfying. It's all about proportion."

5:00 PM - Evening Service

By evening, the pace slows slightly. Families come in for dinner—shawarma plates with sides, fusion bowls, combo meals. There's more time to chat with customers, to make recommendations, to ensure everything is perfect.

Our chef makes rounds, checking on tables, making sure everyone is satisfied. "This is when we can really connect with our guests," he says. "We learn what they love, what we can improve. Every comment matters."

9:00 PM - Closing Time

As the last customers leave, the cleaning begins. Every surface is scrubbed, every piece of equipment cleaned and prepped for tomorrow. The team reviews the day—what went well, what could be better, what ran out and needs to be reordered.

"We're only as good as our last meal," our head chef reminds everyone. "Tomorrow, we start fresh and do it all again. That's the restaurant business. That's why we love it."