A Day in the Life at Eatarra

Ever wondered what it takes to serve hundreds of breakfast burritos, shawarma wraps, and rotisserie chickens every day? Join us for a behind-the-scenes look at what happens at Eatarra 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 rotisserie ready. Our head chef, Maria, arrives early to inspect the fresh deliveries—vegetables, meats, dairy—everything that came in overnight.

"Quality control starts here," Maria explains. "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 now, the entire team has arrived and the kitchen is a symphony of activity. Carlos is prepping the breakfast station—setting up his mise en place with precision. Hash browns are par-cooked and ready to be crisped on the griddle. Bacon strips are laid out. Eggs are cracked and waiting.

Meanwhile, Ahmed is marinating the first batch of chicken and beef for shawarma. "The marinade needs at least 2 hours to work its magic," he says, rubbing spices into thin-sliced meats. "But the ones we're using today were actually marinated last night. That's the secret—planning ahead."

7:00 AM - Doors Open

The first customers of the day are usually regulars. There's Mike, who gets the same order every morning: bacon and eggs burrito with extra hash browns. And Jennifer, who's been coming here for her coffee and plain bowl for three years.

"These people are like family," Sarah smiles as she rings up their orders. "We know their names, their usual orders, 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 line extends out the door, but our team has this choreographed to perfection. Carlos is working three orders simultaneously on the griddle, his spatula a blur of motion.

"The key is staying calm," Carlos says during a brief lull. "People are hungry, they're rushing to work. We need to be fast but we can't sacrifice quality. Every burrito needs to be perfect."

11:00 AM - Transition to Lunch

As breakfast winds down, we shift gears. The shawarma is loaded onto the rotisserie, starting its slow rotation over the heat. 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," Ahmed admits. "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 you thought the breakfast rush was busy, lunch is another level. Office workers, families, students—everyone comes in for our shawarma and grilled chicken. Ahmed is slicing meat directly from the rotisserie, 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—whole chickens with sides, shawarma bowls, combo plates. There's more time to chat with customers, to make recommendations, to ensure everything is perfect.

Maria makes her rounds, checking on tables, making sure everyone is satisfied. "This is when I can really connect with our guests," she says. "Learn what they loved, 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," Maria says as she does her final walk-through. "Tomorrow, we start fresh and do it all again. That's the restaurant business. That's why we love it."