What Does 86 Mean in a Restaurant?

Unpacking the Slang

Welcome to an insightful dive into one of the restaurant industry’s most curious terms: ’86’. Suppose you’re a new restaurant owner, a budding chef, or simply curious about restaurant lingo. In that case, you’ve stumbled upon the perfect resource.

This article isn’t just about unraveling the mystery of ’86’; it’s a journey through the vibrant world of kitchen jargon, peppered with fascinating facts and practical tips to enrich your culinary knowledge. Ready to discover the secret behind ’86’ and much more?

Let’s get started.

What Does 86 Mean in a Restaurant?

What Does 86 Mean in a Restaurant?  In restaurant speak, ’86’ primarily means an item on the menu is no longer available.

Picture this: the chef has just used the last avocado, and now, guacamole is ’86’d’ from today’s menu.

But the term is about more than just menu items running out. It also has a less-known usage, indicating when a person is no longer welcome in the establishment, perhaps due to past disruptive behavior.

Intriguing. But wait, there’s more to this simple number.

The origins of ’86’ are shrouded in mystery and folklore, adding a dash of intrigue to its everyday use. From speakeasy secrets to soda fountain codes, the theories are as varied as they are fascinating.

This article delves deep into the world of ’86’, exploring its meanings, origins, and impact on restaurant operations.

We will guide new restaurant owners and young chefs on managing when an item is ’86’d’ and share tips on avoiding this scenario through effective inventory management.

You will want to take advantage of it. There’s a wealth of knowledge and tips here.

So, while you know the basic answer to “What does ’86’ mean in a restaurant?”, stick around for a more flavorful understanding of this unique piece of restaurant lingo and how it shapes the culinary world.

The Dual Meanings of ’86’ in Restaurants

When you step into the bustling world of restaurants, you’ll hear the term ’86’ tossed around quite a bit.

It’s like a secret code, but don’t worry, it’s not as cryptic as it sounds. Let’s break down the two main ways this term spices up restaurant talk.

1.1 Out of Stock: The Kitchen’s Heads-Up

Firstly, and most commonly, ’86’ is the kitchen’s shorthand for saying, “Oops, we’re out of that!” Imagine this: you’re in the middle of a busy dinner service, orders are flying in, and suddenly, the chef realizes the last of the salmon is gone.

That’s when you’ll hear, “86 salmon!” It’s a quick, efficient way to let the entire staff know that salmon has just left the building (or, more accurately, the menu).

But why do items get ’86’d’? Here’s a quick list:

• Ran Out of Ingredients: The top reason. Those avocados for the guacamole were trendy today.
• Not Selling Well: Sometimes, a dish doesn’t vibe with the customers, and it’s time to say goodbye.
• Quality Concerns: If something’s not up to par, it’s better off the menu than on a plate.

1.2 Not Welcome: More Than Just Food

Here’s the twist: ’86’ isn’t just about food. Sometimes, it’s about people. Yep, you read that right.

If a guest is, let’s say, less than pleasant (think along the lines of causing a stir or not adhering to the dress code), the staff might use ’86’ as a discreet signal.

It’s the restaurant’s way of maintaining a comfortable atmosphere for everyone. Think of it as a kind but firm, “Sorry, you can’t stay.”

Why might someone be ’86’d’?

• Disruptive Behavior: No one likes a dinner drama.
• Safety Concerns: Overly intoxicated or threatening individuals are a no-go.
• Dress Code Violations: Some places like to keep it classy, dress-wise.

Both of these meanings of ’86’ are essential tools in the restaurant toolkit.

They keep things running smoothly, whether managing the menu or ensuring a pleasant environment.

If you’re a new restaurant owner or a young chef, understanding and using ’86’ can up your game in managing your bustling eatery.

And for those just curious about restaurant lingo, you’re now in on one of the industry’s classic terms.

Etymology and Fun Facts about ’86’

Diving into the origins of ’86’ is like exploring a culinary mystery. It’ll determine where it started, but some flavorful theories exist.

Let’s simplify the intriguing history and fun facts surrounding this iconic term.

The Rhyming Slang Theory: Soda Fountains and ‘Nix’ 

One popular theory takes us back to the 1930s soda fountains.

Picture a bustling spot where folks gathered for a cool drink and a chat.

Here, ’86’ might have been born from the rhyming slang with ‘nix,’ a term meaning ‘nothing’ or ‘no more.’ So, when a soda jerk said something was ’86’d,’ they meant it was all out.

It is a simple, catchy way to communicate amid clinking glasses and chattering customers.

The Speakeasy Story: Prohibition Era New York 

Step into the world of 1920s New York during the Prohibition era. The theory here links ’86’ to Chumley’s, a famous speakeasy located at, you guessed it, 86 Bedford Street.

When the police were about to raid, patrons were told to ’86’ it, meaning to exit discreetly, often through a secret door. This bit of history adds intrigue and romance to the term.

The Practical Approach: Inventory Codes 

Now for the more straightforward theory. Some believe ’86’ was part of a series of numerical codes used in kitchens and restaurants.

In this context, ’86’ was the code for an item that had run out. No elaborate backstory, just practical, everyday kitchen logistics.

’86’ in Popular Culture 

This little number has made its way into movies, TV shows, and music, often as a nod to its restaurant roots.

It’s a testament to how a simple piece of industry jargon can capture the imagination and become a part of the broader cultural lexicon.

So, there you have it. Whether a nod to the past, a practical code, or a catchy rhyme, ’86’ carries a rich blend of history and storytelling.

3. Practical Implications of ’86’ in Restaurant Operations

Understanding the term ’86’ is one thing, but seeing its practical implications is where the real kitchen drama unfolds.

This tiny number can significantly impact how a restaurant runs its day-to-day operations. Let’s take a closer look.

3.1 When a Dish is ’86’d’ 

Picture a typical morning in your restaurant. The aroma of freshly baked goods fills the air, and your ham and cheese croissants are the talk of the town.

But suddenly, mid-morning rush, your kitchen crew realizes they’re out of ham. That’s an ’86’ situation right there.

What happens next is a little dance of communication:

• Kitchen to Front-of-House: The chef quickly informs the servers and the front-of-house manager that the beloved croissants are off the menu.
• Adapting on the Fly: The front-of-house team then needs to pivot. They inform customers who’ve already ordered and suggest delicious alternatives.
• Teamwork Makes the Dream Work: It’s all about quick, clear communication. The kitchen and front-of-house must be in sync to ensure smooth sailing (and serving).

3.2 Handling an ’86’d’ Item 

It’s not just about telling the staff; it’s also about telling your systems. In today’s tech-savvy world, this means updating your point-of-sale (POS) and online ordering platforms.

• Update the POS: With a few clicks, make sure the ’86’d’ item is no longer available to order. This prevents further orders and the potential confusion it might cause.
• Online Systems Need Love, Too: They must be updated ASAP if you use online ordering or delivery platforms. You don’t want a customer ordering something that’s no longer available.
• The Importance of Being Prompt: Timely updates are crucial. Delayed communication can lead to customer disappointment and, worse, negative reviews. In the fast-paced world of food service, keeping everyone on the same page is key to a happy clientele.

Essentially, ’86’ is more than just a term; it’s a critical component of efficient restaurant management.

Whether it’s a run-out ingredient or an unexpected menu change, handling an ’86’d’ situation well can differentiate between a smoothly running restaurant and culinary chaos.

So, keep those lines of communication open, and remember, being ’86’d’ isn’t the end of the world—it’s just another day in the thrilling world of food service!

4. Preventing the Need to ’86’ Items

While ’86’ is a handy term in your restaurant vocabulary, ideally, you want to use it as little as possible. The key to this? Effective inventory management.

Let’s explore some strategies to help you keep ’86’ at bay.

Effective Inventory Management

Think of your inventory as the heartbeat of your restaurant. Keeping it well-managed means fewer surprises and smoother operations.

Here are some tips to get you started:

1. Know Your Stock Like the Back of Your Hand: Regularly check what you have, what’s running low, and what’s not used. This habit helps you stay ahead of potential ’86’ moments.
2. Understand Your Customer’s Favorites: Keep a close eye on what flies off the menu. If those ham and cheese croissants are a hit, ensure you’ve always got enough ham and cheese.
3. Communication is Key: Ensure a clear line of communication between your kitchen staff and suppliers. If a delivery is late, you want to know ASAP.

Choosing the Right Inventory Management System 

Not all inventory systems are created equal. Finding the right one for your restaurant can make a world of difference.

1. Look for User-Friendly Features: You want a system that’s easy to understand and use. The less time you spend figuring out the software, the more time you have for your customers.
2. Real-Time Tracking: A real-time system that updates your stock levels is a game-changer. It helps prevent those ‘out of stock’ surprises.

Integration with POS 

Your POS system is for more than just ringing up sales. It can be a powerful tool in managing your inventory.

1. Seamless Syncing: Choose a POS system that integrates smoothly with your inventory management software. This setup ensures that sales data is directly reflected in your stock levels.
2. Automated Updates: With the right POS, when you sell a dish, it automatically deducts the ingredients from your inventory. This kind of automation is a lifesaver.

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Keeping Extra Inventory for Popular Items

Having a little extra off your bestsellers is wise. Think of it as your culinary safety net.

1. Balance is Key: While it’s good to have extras, you want to stay within your budget and avoid overstocking and ending up with waste. Find that sweet spot.

Proactive Management: Anticipating Needs 

Lastly, proactive management is your best friend in the fight against ’86’.

1. Regular Reviews: Regularly review your sales data and stock levels. This helps you anticipate needs and adjust orders accordingly.
2. Stay Informed: Keep up with trends, seasonal demands, and local events that might affect your stock needs.

Implementing these strategies will reduce the frequency of ’86’ scenarios and improve your restaurant’s overall efficiency and profitability. Remember, a well-managed inventory is like a well-oiled machine – it keeps everything running smoothly!

Conclusion

In the dynamic and often unpredictable world of the restaurant industry, understanding the term ’86’ is more than just learning a piece of jargon; it’s about grasping a crucial aspect of kitchen and dining room communication.

This simple number holds significant power, signaling changes in menu availability and guest management and ensuring operations run smoothly and efficiently.

However, while ’86’ is undeniably a useful term in the culinary lexicon, its frequent use is something restaurants should aim to minimize.

The goal is to strike a balance where ’86’ becomes an occasional tool rather than a daily necessity.

This is where the art of effective planning and proactive management comes into play.

Adopting robust inventory management practices, integrating advanced POS systems, and maintaining a keen awareness of your restaurant’s rhythm and customer preferences can significantly reduce the need for ’86’ items.

Remember, whenever you avoid having to ’86’ something, it’s a small victory for your restaurant’s efficiency and customer satisfaction.

It means anticipating needs, managing resources wisely, and ensuring guests’ seamless and enjoyable experience.

So, as you step back into the whirlwind of restaurant life, keep the lessons of ’86’ in mind.

Use it wisely, plan diligently, and watch as your restaurant thrives, not just in the language it speaks but in the exceptional experiences it consistently delivers.

Jeff Smith is a Restaurant Consultant with over 20 years of hospitality experience ranging from server to owner and general manager.  He focuses on Restaurant POS technology as well as restaurant marketing.  Check out our world-famous restaurant resources page for a comprehensive offering of hand-picked resources and tools to help your business.  You can also check out some of our other restaurant business articles.