What Does 86 Mean In A Restaurant?

Imagine standing in line, craving the seasonal panzanella salad, only to hear the dreaded words: "86 the special." Whether you've dined out or worked in a restaurant, chances are you've encountered the term “86” shouted from the kitchen, signaling a dish is no longer available. If you've worked in hospitality, as a chef, line cook, or part of the front-of-house team, you've probably even used it yourself.

"86" is a term every restaurant worker, guest, and owner should know. Its origins may be a bit mysterious, but it’s long been a staple in the restaurant, bar, and hospitality world.

What does the restaurant industry's 86 mean?

In the restaurant world, "eighty-six" or "86" means taking an item off the menu because it's no longer available.

This can happen for several reasons, maybe the kitchen ran out of key ingredients or the item has spoiled. For example, the herbs needed for the spring rolls might have wilted, or a bottle of Zinfandel from the wine list could have oxidized. Running out of ingredients is the most common reason something gets 86'd.

It’s also possible that the necessary prep work for a dish wasn’t completed earlier in the day, making it impossible to serve. Regardless of the reason, "86" is a quick and effective way to communicate that a menu item is off the table.

How is "86" put to use?

The term "86" is used in various parts of a restaurant. In the back of the house (BOH), it’s a common phrase among line cooks, chefs, and other staff to communicate quickly about meals and ingredients. Whether it’s an ingredient running low or a dish that’s no longer available, BOH staff use "86" to keep everyone in the loop.

Food runners, who move between the back and front of the house (FOH), often relay this information to the servers and hosts. FOH workers may use "86" when talking among themselves, but they typically avoid using it with customers. Instead, servers and hosts might say, "The gnocchi has been really popular tonight and is sold out," rather than, "The gnocchi has been 86'd."

Origins of the term 86

Though its exact origin is unclear, “86” has ties to the 1930s soda bars and Prohibition-era New York. The term is documented in late twentieth-century American slang dictionaries. One theory is that it came from Chumley’s, a speakeasy in Greenwich Village where patrons were instructed to exit via 86 Bedford Street to avoid police raids.

Another story links “86” to bartenders who cut off unruly patrons by switching them to 86-proof whiskey. Various theories about where the term originated emphasize its significance in the restaurant, bar, and hospitality industries.

Restaurant management

Theories of where the term comes from

"As you can tell, there are hundreds of stories about where it came from," Josh on Reddit clarifies.

"The one I heard was that during prohibition, there was a speakeasy with the address '86 something Street'. When they had to get rid of a drunk, they threw them out of the main door, marked '86' of course, instead of the secret entrance, in case there were any police lurking. That way, they could say "He showed up here drunk, this is a legitimate business" or whatever," they go on to explain.

Nick, on the other hand, has a theory that the term originated from past crime incidents. "Back in the prominent mob days if you wanted to get rid of someone you would “86” them, meaning you take them 8 miles out of town and put them 6 feet under. Not sure how much credibility that has but that’s the story I heard and apparently from there people adapted it to mean what it does today," they say.

The impact of 86’ing items in the restaurant industry

Running out of popular menu items can frustrate customers, especially if they’ve made a decision and can’t get what they want. For example, a certain dish like a special seafood platter might be 86’d due to a lack of fresh ingredients.

This leads to lost sales and potentially damages your restaurant’s reputation. Keeping tabs on inventory and knowing which dishes are likely to sell out is key to minimizing 86’d items. Additionally, drink services indicate when a specific drink item is no longer available, ensuring clear communication with customers.

Common items that get 86'd in restaurants

When a restaurant "86s" an item, it's usually because the key ingredient for the dish is out of stock. However, if it's just a minor component, like a sauce or garnish, the restaurant might keep the dish on the menu, serving a slightly modified version instead of pulling it entirely.

One of the most frequent casualties on a menu? Limited-time specials. These dishes often use ingredients outside the restaurant's regular inventory, making them a bit of a challenge when it comes to ordering. Whoever handles inventory might not know exactly how much to get since it's tricky to gauge how well a special will sell, especially when it's something trendy. If that special becomes a hit, it might sell out faster than expected.

Restaurants that focus on local or seasonal ingredients face additional hurdles in keeping items in stock. Sourcing from local farmers' markets can mean super-fresh, but also highly perishable, ingredients. Plus, these ingredients are often bought in smaller quantities, so it's easy to run out before the next market day.

Certain ingredients, like leafy greens, sprouts, and fresh fruits or vegetables, are particularly vulnerable to going bad quickly. If a restaurant isn't careful with its inventory and storage, this can lead to a lot of wasted food and a higher chance of needing to 86 a dish.

Another reason items get 86'd is when they require prep work before service starts. For example, cafes and coffee shops often prep breakfast burritos or croissant sandwiches early in the day. Once these sell out, they're usually gone for the day. Similarly, if a place sources pastries, donuts, or empanadas from local vendors, those items might not be restocked until the next morning or even a few days later.

The communication protocol for using 86

Effective communication when 86'ing items is essential in a restaurant setting. Many establishments adopt various methods to relay updates swiftly and clearly. For example, hand signals can be employed in fast-paced environments, allowing kitchen staff to convey messages without disrupting the flow of service.

Whiteboards or digital displays in the kitchen serve as visible reminders for staff about unavailable items, helping to prevent errors. Additionally, restaurant management apps can streamline this process by automatically updating servers and kitchen staff, ensuring everyone is aware of real-time changes.

Regular pre-service meetings can further reinforce these communication protocols, ensuring that all team members are informed about any potential stock issues. By maintaining open lines of communication, restaurants can enhance efficiency, reduce mistakes, and ultimately improve the customer experience.

Case study: how restaurants manage 86 situations

Take the example of a high-end seafood restaurant that frequently has 86 dishes with limited-supply items like fresh oysters. To manage this, they train staff to explain the freshness of their offerings and rotate similar dishes to maintain customer satisfaction.

How to avoid 86'ing

If you constantly find yourself "86ing" (removing) menu items, it can be frustrating for both you and your customers. Here are some practical ways to minimize the need to pull items from your menu and keep things running smoothly.

1. Improve inventory management

The most common reason for 86ing is running out of ingredients. Tighten up your inventory tracking to avoid over-ordering or under-ordering. Implementing a POS (Point of Sale) system that links to your inventory can provide real-time updates, so you always know what’s available. This can help you predict trends and adjust stock levels to meet demand.

2. Evaluate your menu regularly

If you’re repeatedly 86ing the same items, it might be time to reassess your menu. Are those dishes too costly to maintain, or are they just not popular? Streamlining your menu can reduce the burden on your kitchen and suppliers, focusing on dishes that are both customer favorites and sustainable for your business.

3. Build better relationships with suppliers

Reliable suppliers are essential to maintaining a steady stock. Regular communication with your suppliers ensures that you’re aware of potential delays or shortages. Having backup suppliers or alternate ingredients for key dishes can help keep your menu intact when your primary source is unavailable.

4. Optimize prep and storage

If spoilage is a reason for 86ing, take a closer look at your kitchen processes. Are items being stored properly? Are prep staff over-prepping certain ingredients that go to waste? Streamlining prep work and improving storage techniques can extend the shelf life of perishables, reducing waste and shortages.

5. Monitor customer preferences

Sometimes, customer demand changes and certain items might not sell as well. By regularly analyzing sales data, you can identify trends and adjust the quantity of ingredients you keep in stock. Seasonal trends and local events can also impact which items are popular at certain times.

6. Offer flexible ingredients

Consider designing your menu with ingredients that can be used in multiple dishes. If a particular item isn't moving, you can repurpose its components in other popular dishes. This flexibility allows you to manage inventory more efficiently and ensures you have the raw materials to meet demand.

7. Communicate with your team

Make sure your staff is on the same page about how to handle potential 86 situations. They should know how to offer alternatives to customers and manage expectations before they get disappointed by unavailable items.

8. Customer communication

When a menu item does need to be 86ed, communicate this clearly with your customers. If they understand that it’s due to factors beyond your control, like a supplier shortage, they’re more likely to be understanding. Having backup suggestions ready can also help smooth things over.

Conclusion

Nobody likes an 86’d item, customers, staff, and restaurant owners alike. The term '86' has a somewhat unclear historical background but holds significant relevance within the hospitality industry.

By focusing on better inventory management, forecasting, and menu planning, you can minimize instances of having 86 items and keep your guests happy. Various stories and anecdotes, including theories from the Prohibition Era and other cultural references, illustrate how the term '86' has evolved and its significance in hospitality terminology.

Contents

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What Does 86 Mean In A Restaurant?

What does the restaurant industry's 86 mean?

Further reading

How is "86" put to use?