What Does "86'd" Mean in a Restaurant

What does “86’d” mean in a restaurant? In the context of dining, 86 (eighty-sixed) is used to indicate that a dish or ingredient is no longer available. It’s a quick, efficient way for kitchen and service staff to communicate when an item has run out.

In addition to its use in restaurants, the term “86” has also evolved into slang, meaning to eject or deny service to someone.

This blog will dive into what “86” means in the context of restaurants, explore its origins, and explain how it’s used both in the industry and in everyday language.

What “86” Means in a Restaurant / Hospitality Context

As a Noun/Verb for Menu/Item Unavailability

In the restaurant industry, “86” is commonly used to indicate that a dish or menu item is no longer available. When a kitchen runs out of ingredients or a particular dish is sold out, staff will declare it “86’d.” For example, if a seafood dish runs out, the kitchen might say, “We’re 86’d on the lobster tonight,” meaning that it’s no longer an option on the menu for customers.

This term is widely used across both the Back of House (BOH) — where food is prepared — and the Front of House (FOH) — where customers are served. It serves as a fast, efficient way for the team to communicate that an item should be removed from the menu or is temporarily unavailable.

As a Term for Refusing Service or Ejecting a Person (Rarely)

While less common, “86” can also refer to kicking out or denying service to a person, usually in a bar or restaurant setting. If a customer becomes disruptive, intoxicated, or violates the establishment’s rules, staff may use the term “86” to indicate that the person needs to leave the premises. For example, a bartender might say, “We need to 86 him,” meaning the customer must be escorted out.

This use of “86” is rooted in the hospitality industry's need for a shorthand to manage difficult situations without the need for lengthy explanations.

Broader Slang Usage

Outside of the restaurant and bar scene, “86” has also found its way into broader slang, meaning to “get rid of,” “cancel,” or “nix” something. For instance, someone might say, "Let's 86 that plan," meaning the plan is being canceled or scrapped altogether.

The versatility of “86” in this context shows how the term has evolved beyond the kitchen or bar and is now part of casual conversations in various settings.

Common Use Cases / Examples in Restaurants

“86 the salmon special — we’re out.”

This is a typical use of “86” in a restaurant when a specific dish or ingredient is no longer available. For example, if the kitchen runs out of salmon, the staff might say, “86 the salmon special,” informing the team that it’s no longer an option for customers.

“We’re 86’d on fries.”

This is another common phrase used in restaurants when an item (in this case, fries) has been depleted. The server or kitchen staff would say, “We’re 86’d on fries,” letting others know that they can no longer serve fries.

“We’re getting close to being 86’d on the steak.”

In some cases, the “86” is used to warn that a dish is about to run out. This helps the team prepare for customers who might want to order it. For example, the kitchen may inform the front-of-house, “We’re getting close to being 86’d on the steak,” so servers can give guests a heads-up.

“Can you 86 the wine pairing for the main course?”

In higher-end restaurants, where wine pairings are offered with meals, “86” can be used to remove a specific wine pairing option from the menu. If the wine runs out, the staff may say, “Can you 86 the wine pairing for the main course?” signaling that the pairing is no longer available.

“The kitchen just 86’d the fish tacos — too many orders came in.”

Sometimes, the kitchen will “86” an item due to over-demand. If a particular dish is particularly popular and they’ve run out of the necessary ingredients, the staff may announce, “The kitchen just 86’d the fish tacos,” meaning that the tacos can no longer be ordered.

“We need to 86 the dessert menu for tonight — everything’s sold out.”

In some cases, restaurants may 86 the entire section of a menu, like the dessert menu, if all the items have been ordered or are out of stock. For example, “We need to 86 the dessert menu for tonight — everything’s sold out” signals to the team that desserts are no longer an option for customers.

Why the Term Still Matters for Restaurants & Hospitality

1. Clear, Rapid Communication

In the fast-paced world of restaurants and hospitality, clear and rapid communication is essential. The term “eighty six” provides an efficient and universally understood shorthand for when an item is no longer available. This quick communication helps kitchen and front-of-house (FOH) staff coordinate seamlessly, ensuring that no time is wasted. When a dish runs out, saying “86 the salmon” is much faster than explaining the situation in full. It’s an indispensable tool that helps the team stay in sync and keeps the service moving smoothly.

2. Inventory Management & Guest Experience

Properly using “86” is crucial for inventory management and maintaining a positive guest experience. When staff correctly inform customers that an particular item has been “86’d,” they can prevent situations where customers are disappointed by ordering something that isn’t available. By using this term, restaurants reduce the likelihood of taking orders for out-of-stock items, which helps avoid frustrating guests. It also allows the restaurant to make adjustments quickly, such as offering alternatives or recommending other available dishes, improving the overall dining experience.

3. Cultural / Linguistic Legacy

Beyond its practical uses, “86” carries a cultural and linguistic legacy. The term has roots in American diner and bar history, dating back to the early 20th century, and is still widely used in the hospitality industry today. It serves as a small but significant piece of tradition, a nod to decades of restaurant culture. The persistence of this slang reinforces the identity of the industry and adds a bit of character to modern dining establishments. Whether in a local diner or a fine dining restaurant, “86” continues to echo a rich history within the hospitality world.

How Restaurants Can Avoid "86'd" Situations

1. Inventory Management

Ensure accurate stock levels and maintain frequent communication between the kitchen and servers to prevent running out of items. Proper inventory management is key to avoiding situations where dishes are unexpectedly unavailable.

Using inventory management software can be incredibly helpful. 5-Out offers comprehensive solutions for inventory management, helping restaurants maximize revenue and minimize waste by purchasing and prepping exactly what’s needed. Their system tracks COGS (Cost of Goods Sold) and helps restaurants purchase and prepare ingredients based on actual sales projections, reducing the risk of running out of items unexpectedly.

Additionally, 5-Out’s Prep Lists & Purchase Orders feature eliminates waste by ensuring that only the ingredients needed for customer orders are purchased and prepped. This proactive approach to inventory management ensures that your restaurant is always prepared without overstocking, which could lead to items being 86’d.

Moreover, 5-Out integrates seamlessly with other restaurant tools like MarketMan, Craftable, R365, and [me], providing a full picture of inventory across all systems. This integration eliminates data silos and ensures that restaurant operations run smoothly.

2. Menu Planning

Regularly update your menu based on available stock and popular customer orders. If an item isn’t selling well, consider removing it from the menu to reduce waste and avoid stockouts.

By evaluating sales data, restaurants can identify which dishes are frequently ordered and which ones tend to sit unused. 5-Out enhances menu planning by offering Budgets & Forecasts, helping restaurants predict what they'll sell and when. This makes menu planning much more accurate, ensuring that popular items stay available while reducing the risk of stockouts for less popular dishes.

3. Clear Communication Among Staff

Establish clear communication protocols when items are running low. Servers should be updated regularly on items that have been "86'd" so they don’t inadvertently take orders for unavailable dishes.

Effective communication between the Back of House (BOH) and Front of House (FOH) is crucial to ensuring that everyone is on the same page. 5-Out facilitates this with Data System Integration, allowing seamless communication across different restaurant tools. This ensures that both kitchen staff and servers are constantly updated in real time about stock levels, reducing the chances of taking orders for items that are no longer available.

4. Maintaining Customer Experience

If a popular item unexpectedly runs out, offer customers an appealing alternative and provide a clear explanation. Consider offering a small discount or complementary item to keep customers satisfied.

When a customer is disappointed by an unavailable dish, offering an alternative or a small token of appreciation can go a long way in maintaining a positive experience. 5-Out empowers managers with Smart Actions that provide actionable insights and real-time data, ensuring that restaurant staff can offer well-informed alternatives without delay. Additionally, their Custom Reporting feature ensures that restaurant managers always have the right resources on hand to manage customer expectations effectively.

By integrating with other industry-leading software like Toast, Square, Clover, 7Shifts, and more, 5-Out ensures a unified system for managing inventory, labor, and customer experience, ultimately helping restaurants avoid "86'd" situations.

Ready to streamline your restaurant operations and avoid “86'd” situations?

Start using 5-Out today and optimize your inventory, menu planning, communication, and customer service.

Conclusion

In the fast-paced world of restaurants, “86” (an American English slang term) is an essential tool to quickly communicate when a certain dish is no longer available. While it helps streamline operations, improperly managing inventory can lead to upset customers who are disappointed when their favorite dish is unavailable.

Proper planning, clear communication, and real-time inventory tracking are crucial to avoid these situations. When a restaurant effectively manages its stock and menu, it can minimize the chances of "86'ing" items and maintain a positive customer experience.

To keep your customers happy and your kitchen running smoothly, start using 5-Out today to optimize inventory management, menu planning, and communication.