What Does 86 Mean In A Restaurant?

Theories of where the term comes from

As you can tell, there are hundreds of stories about where it came from. The term eighty six is often used to describe the process of removing or rejecting items or people in a restaurant or bar setting, indicating that something is no longer available or someone is no longer welcome, as clarified by Josh on Reddit.

The stories generally refer to the origins and meaning of '86', with some suggesting it comes from prohibition-era speakeasies. “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 would 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.

Other Theories Behind "86"

The origins of the term "86" remain a mystery, with no shortage of competing theories. St. Louis Magazine columnist George Mahe highlights a few of the most popular:

One story traces it to Chumley's, a Prohibition-era speakeasy in New York located at 86 Bedford St. When police raids were imminent, bartenders would shout "86" as a signal to hustle customers out through the Bedford St. door before officers came through a different entrance.

Another theory points to Article 86 of the U.S. Uniform Code of Military Justice, which covers Absence Without Leave, better known as AWOL.

A third explanation dates to the Great Depression, when soup kitchen pots supposedly fed exactly 85 people. The 86th person in line simply went hungry.

As for the definitive answer, Mahe puts it best: "If anyone asks you where the term 86 originated, tell them what I tell people: I don't really know, but there are about 86 theories."

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.

By staying on top of inventory, storage, and planning, restaurants can avoid having to 86 too many items, but it’s almost inevitable that some will disappear from time to time.

The communication protocol for using 86

When you're in a busy restaurant kitchen, you need to be able to get messages to the front of house staff without slowing things down. A lot of places use hand signals to do this, which can be really effective.

On the other hand, it's also the case that clear communication is key when 86ing items. It's just a matter of getting the message to the customers and letting them know what's going on. Whiteboards or digital displays in the kitchen serve as handy reminders for staff about items that are out of stock, and this really helps prevent mistakes from happening in the first place. Plus, restaurant management apps can streamline this whole process by automatically sending updates to servers and kitchen staff, so everyone's on the same page and knows what's going on in real time.

Regular pre-service chats between staff can further help make sure everyone's on the same wavelength about any potential stock issues. By keeping the lines of communication open, restaurants can actually make things run a lot more smoothly, cut down on errors, and end up giving customers a better experience overall.

Difference between “86” and “Sold Out”

The terms “86” and “sold out” might sound like they mean the same thing, but their roots and usage tell a different story. While both signal that a menu item is no longer available, the slang meaning and context behind “86” set it apart from the straightforward “sold out.”

“86” is a word steeped in restaurant industry history, with its origin lying in the colorful soda fountain lingo of early 20th-century New York. According to stories from the Broadway column and tales of the Hollywood soda jerker, “86” was a code used to quickly communicate that something, be it a menu item or even a customer, needed to be gotten rid of or refused service. For example, a bartender might say, “Let’s 86 the martini special,” meaning it’s time to pull it from the menu, often because the stock has run out or the bar wants to refuse further service of that item.

On the other hand, “sold out” is a more literal term, simply indicating that a menu item is no longer in stock. It’s the kind of language you might hear in a retail setting or see printed on a sign: “Sorry, the chocolate cake is sold out.” In restaurants, “sold out” is typically used with guests, while “86” remains a behind-the-scenes code among staff.

The etymology of “86” is rich with theories. Some say its origin lies in rhyming slang, where “nix” (meaning to cancel or refuse) rhymes with “86.” Others point to the legendary Chumley’s bar at 86 Bedford Street in Greenwich Village, where the term allegedly became code for warning patrons to exit quickly when police were near. The Washington Post and New York Times have both published articles exploring these stories, highlighting how the word “86” has taken on a life of its own in the language of service and hospitality.

Ben Zimmer, a noted language columnist, has traced the evolution of “86” from its early days as soda fountain slang to its current status as a verb in the restaurant world, used to get rid of, refuse, or kill a menu item or even to refuse service to a person. The term’s flexibility and colorful history have made it a staple in the restaurant industry’s glossary, while “sold out” remains a more formal, customer-facing phrase.

In practice, “86” is often used as a quick code among staff, a way to keep service running smoothly without alarming guests. “Sold out,” meanwhile, is the language of finality, used to inform customers that an item is gone for the day. Understanding the difference between these terms not only helps decode the unique slang of restaurants and bars but also offers a glimpse into the vibrant culture and history that shape the industry’s language.

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 find yourself pulling menu items all the time, it's a hassle for both you and your customers. Here are some smart ways to reduce the need to yank things off the menu and keep things running smoothly.

1. Sort out your 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. Have a good look at your menu

If you keep pulling the same items, it might be time to rethink your menu. Are those things too pricey to keep up with, or are they just not that popular? Streamlining your menu can help you focus on dishes that are customer faves and sustainable for your business.

3. Build strong relationships with suppliers

Reliable suppliers are the key to keeping a steady stock. Regular communication with your suppliers will keep you in the loop about any potential delays or shortages. Having backup suppliers or alternative ingredients for key dishes can help you keep going even if the primary source is out.

4. Simplify your prep and storage

If spoilage is the reason for having to '86 an item, it's worth taking a closer look at your kitchen processes. Are items being stored properly ? Are your prep staff over-prepping certain ingredients that go to waste ? Taking a close look at your prep work and storage techniques can make a big difference in extending the shelf life of perishables, reducing waste and those awkward shortages when you've run out of something.

5. Keep on top of customer preferences

Customer tastes can change in an instant, and some items just don't sell as well as they used to. By regularly looking over your sales data, you can spot trends and adjust the amount of ingredients you keep in stock before they start piling up. Seasonal trends and local events also have a big impact on what people want to eat and drink at different times.

6. Make your menu more flexible

Why not design your menu so that the same ingredients can be used in loads of different dishes? If one particular item isn't selling, you can chop its components up and use them in your more popular dishes. This approach lets you make the most of what you've got in stock and helps you manage your inventory more efficiently.

7. Get your team on the same page

When something does come up, and you need to '86 an item, make sure your staff knows what to do to keep customers happy. They should know how to suggest alternatives to customers and how to manage their expectations if they can't get what they wanted.

8. Talk to your customers

When a menu item has to be '86ed, be upfront and honest with your customers - let them know what's going on. If they understand that it's not just your fault (like a supplier shortage or something), they're more likely to be understanding. Having some backup suggestions ready to go can also help smooth things over.

Other examples of when 86 is used

Way beyond the bar, '86 has become part of popular culture in all sorts of different ways. There's a Japanese light novel series called 86, and its anime adaptation, which uses the phrase to refer to a bunch of people who've been stripped of their humanity by the state. It's a pretty interesting use of a word that originally meant just getting '86'd - being cut or cast out.

In films, you've been able to hear the phrase 'eighty-six' - or '86 for short - for years, from the 1972 drama The Candidate, where a character uses it to mean cutting something off (a haircut, in that case). Now you hear it in the news and on social media too - people use it as shorthand to mean removing a person or policy, which shows just how far and wide industry slang can spread.

Conclusion

Nobody likes things to come up missing - not customers, not staff, and definitely not restaurant owners! The term '86 has a pretty unclear history, but it's really taken off in a big way in hospitality.

By looking at your inventory management and menu planning, and trying to be a bit more clever about forecasting, you can cut down on the number of times you have to '86 an item and keep your customers happy. There are all sorts of stories and anecdotes about how '86 came to be such a big deal in our industry - theories from the Prohibition Era and all sorts of other cultural references.