In the bustling world of restaurants and bars, communication is key, and one term that stands out for its ubiquity and importance is “86.” Here’s a comprehensive guide to understanding what “86” means, its origins, and how it is used in the hospitality industry.
Definition of 86
The term “86” or “eighty-six” is an American English slang term primarily used in restaurants, bars, and the broader hospitality industry. At its core, “86” means to remove an item from the menu because it is no longer available. This can apply to any menu item, including dishes, drinks, and even desserts[2][3][4].
Reasons for 86ing an Item
There are several reasons why a restaurant might “86” an item:
Supply Issues: The most common reason is that the kitchen has run out of key ingredients necessary to prepare the dish. For example, if a restaurant runs out of herbs needed for spring rolls or if a bottle of wine on the menu has oxidized, the item will be 86’d[2][3][4].
Poor Quality: If the quality of the ingredients is not up to par, the item will be removed from the menu to maintain quality standards. This could include spoiled or wilted ingredients[1][2][3].
Prep Work: Sometimes, the necessary prep work for a dish was not completed earlier in the day, making it impossible to serve the item[3][4].
Strategic Removal: Restaurants might also 86 items for strategic reasons, such as promoting other dishes or due to seasonal ingredient availability[4].
How 86 is Used in Restaurants
The term “86” is used in various parts of a restaurant to ensure efficient communication:
Back of the House (BOH): Line cooks, chefs, and other BOH staff use “86” to communicate quickly about meals and ingredients. For instance, if a key ingredient is out of stock, the BOH staff will shout “86” followed by the name of the item[2][3][4].
Front of the House (FOH): Food runners, who move between the BOH and FOH, relay this information to servers and hosts. While FOH staff may use the term among themselves, they typically avoid using it with customers to maintain a more customer-friendly tone. Instead, they might say, “The gnocchi has been really popular tonight and is sold out”[2][3].
Origins of the Term
The origins of “86” are somewhat murky, but several theories exist:
Prohibition Era: One theory suggests that the term came from a speakeasy called Chumley’s bar located at 86 Bedford Street in Greenwich Village, New York City. During police raids, patrons were told to “86” the area through a secret back door[3].
Rhyming Slang: Another theory links “86” to the rhyming slang term “nix,” which means to cancel something. This term was used in soda bars in the 1930s[3].
Bartending Term: There is also a theory that “86” came from old bartending practices where customers who were drinking too much 100 proof whiskey would be switched to 86 proof whiskey to slow them down[1].
Common Items That Get 86’d
Limited-Time Specials: These dishes often use ingredients outside the restaurant’s regular inventory, making them prone to being 86’d if they sell out faster than expected[2][3][4].
Seasonal Ingredients: Restaurants using exclusively local or seasonal ingredients may frequently 86 items due to the perishable nature of these ingredients[3].
Best Practices to Avoid 86ing Items
To minimize the need to 86 items, restaurants can implement several strategies:
Inventory Management: Using real-time inventory software can help restaurants avoid running out of ingredients and ensure they are always prepared[1].
Forecasting and Planning: Proper forecasting and planning can help restaurants anticipate demand and ensure they have enough ingredients on hand[3].
Menu Design: Designing menus that are flexible and can be adjusted based on ingredient availability can also help reduce the frequency of 86ing items[4].
Most Important Facts About 86 in a Restaurant
Definition: “86” means to remove an item from the menu because it is no longer available.
Reasons: Common reasons include supply issues, poor quality of ingredients, and incomplete prep work.
Usage: The term is used by both BOH and FOH staff to communicate efficiently, though FOH staff avoid using it with customers.
Origins: The term’s origins are unclear but may date back to the Prohibition Era or come from rhyming slang.
Common Items: Limited-time specials and dishes using seasonal ingredients are frequently 86’d.
Best Practices: Effective inventory management, forecasting, and flexible menu design can help minimize the need to 86 items.
Understanding the term “86” is crucial for maintaining smooth operations and excellent customer service in the restaurant industry.
