What Does Eighty-six Mean in a Restaurant Kitchen

Someone connected to the restaurant or hospitality industry must have heard "86" or "Eighty-Six." It does not matter what your role is in the business. You could be a restaurant owner, food business entrepreneur, restaurant manager, or a restaurant or hospitality industry staff member. Here, we will discuss what does 86 mean in a restaurant kitchen. So, walk with us and improve your knowledge related to the kitchen and restaurant business.

What Does 86 Mean in a Restaurant Kitchen

86 is one of the most popular terms commonly used in the food industry. When the term 86 is used, it means that the items or services a customer is looking for are not currently available or the items are out of stock. 

It is a scenario that happens in specific situations. The most common causes of "86" are poor inventory, special offers, seasonal items or limited versions of the menus. It could be a bad sign for the restaurant business. This term is also called kitchen 86. 

When any customers are specially for that specific dish, they do not find the items. It can be a significant turnover for customers. Moreover, it also plays a negative role in building customer loyalty. 

As we know, the restaurant industry is a highly growing industry. When the market is highly demanding, it is essential to go with the flow of recent trends. 

Otherwise, you will pull yourself out of the competition. In that case, you must keep your eyes on "86". This article will explore what does 86 mean in a restaurant kitchen. So, don't go anywhere, empower your understanding  and make a successful restaurant business

Where Did the Term 86 Come From in Restaurants

86 is widely used in the restaurant, bar, and hospitality industry. There are a lot of concepts and myths about the origin of "86". You will find different theories or explanations about the term's origin. 

So, why wait!

Explore the strongest explanation behind the origin of 86. 

Theory 1

Most people believe the term "86" was first developed in the restaurant industry in the 1930s. At that time, the term was used as kitchen slang. When the kitchen is generally out of some ingredients or something else, they use 86 as slang. 

As the restaurant started using the term commonly, it became very popular. Finally, it becomes familiar in the restaurant industry and holds the strongest and oldest explanation.

Theory 2

Another strong theory of 86 d from a bar is an adaptation from whiskey. It is the old bartending term. Before the 1980s, whiskey came in 100 and 86 proof. 

And then, when some customers started to show signs of drinking too much alcohol, 100 proof, it was considered to be 86'd. In that case, they are served the 86-proof whisky, which is lower than 100.

Theory 3

Another robust theory of the origin of 86 is prohibition-era bars. In York City, a bar was located at 86 Bedford Street, and the bar's name was Chumley's Bar. 

One day, police raided the bars and told the customers, "86", using the secret back door. The door leads to 86th Bedford Street, and the customers use the road so they can not get arrested. In this term, 86 use it as a leave or kick out.

Common Items that Get 86d in Restaurant

When a restaurant is 86'd an item, its core ingredients are out of stock or unavailable. However, it is possible to supply those dishes if any minor ingredients still need to be included instead of the main ingredients. 

In that case, the restaurant can modify the item and provide alternative versions of that dish. It is one of the hidden techniques of restaurant management. Some common items are most likely to get 86 in a restaurant. Let's find out the most common 86ing items. 

1. Vegetables and Fruits

Many seasonal vegetables and fruits are especially found in specific seasons. Moreover, these ingredients are perishable, so it is challenging to stock or reserve those items. When dishes are specially made from those vegetables and fruits as a main ingredient, your restaurant can have 86 items in non-season.

2. Homemade Special Desserts

Some special homemade dessert menus are found in restaurants. These menus are seen occasionally but only sometimes. As the items are homemade, they are found in smaller amounts. In that case, those items are highly 86ing items. 

3. Special Ingredients

Many special ingredients are costly and rare. If any dish uses those special ingredients that are costly and rare, that causes the items 86. Some unique garnishes, special cheese, or spicy masala are examples of those ingredients. So, it is better to use something other than those in your menus that can negatively affect your restaurant. 

4. Customs Beers

In bars and restaurants, you may find special or seasonal beers. But those beers are very limited and are stocked out very quickly. In that case, those items got 86ing most frequently.

5. Seafood

Restaurants that provide fresh seafood have become popular for their fresh ingredients. People frequently visit that restaurant and have the taste of fresh seafood. Those seafood are more likely to be available at some limited time of day. So, after that time, those items got out of stock, and the restaurant had to declare the items 86d.

How to Prevent Having to 86 Menu Items

As we know, having 86 in your kitchen could significantly risk your restaurant's reputation. There are plenty of ways to lower the risk. It could be a good practice for your restaurant business. 

So, at first you have to know  what does 86 mean in the restaurant business. Here, we will discuss how to prevent having 86 menu items. 

1. Inventory Management

Inventory management is an essential task for any restaurant or hospitality industry. When any business can manage its inventory system effectively, it can provide the best customer service. One of the best ways to manage an inventory is to integrate it with the most updated restaurant POS software. 

As a result, these POS software can smartly track all the ingredients. Moreover, advanced software can also detect when any items are running out. In that case, you can successfully restore your inventory.

2. Regular Menu Monitoring

Regular menu monitoring can be crucial in having 86 on your menus. As a result, you must constantly check the menus and change the menu items according to their availability and seasonality. If you find that some items are getting less sold, then you can remove the item from your menus.

3. Maintain Good Relationship with Supplier

One of the best ways to stay ahead in the restaurant business competition is to deal with a good supplier. When the supplier provides good quality ingredients, you can provide healthy and tasty food to your customers. 

Moreover, you have to have a good relationship and constant communication with the supplier to get the best ingredients. This will help you get seasonal ingredients and prevent inventory shortages. 

4. Menu Flexibility

The more flexible your menus, the more smoothly you can run your restaurant. So, while designing the menus, you must focus on menu flexibility. You must add items with ingredients that are available and reasonable. This helps prevent having 86 menu items. 

5. Communication and Staff Training 

Effective communication among restaurant staff is a key term for preventing 86 in menus. When the front and back of the house bond well, they can create a good culmination. 

It helps to manage the restaurant's tasks effectively. Along with these, proper staff training is also important for restaurants. When the staff is properly trained, they can check all the restaurant parts and take initial steps according to the situation.

Final Thought

I hope you understand what does 86 mean in a restaurant kitchen. So, you can use it in your restaurant and bar business to avoid 86 on your menus. Proper communication between the kitchen and front house staff can ensure better customer service. As a result, your restaurant will become more popular and increase your profit margin.