Eighty-Six(86)

You’ve likely heard someone yell,
“Eighty-six the salmon!”

It’s more than just a quirky phrase. In restaurant lingo, “86” means an item is unavailable—temporarily or permanently. And while its exact origin is a bit of a mystery, its role in smooth restaurant operations is crystal clear.

The Mysterious Origins of “86”

So, where did this strange term come from?

There are a few competing theories:

• Some say it came from 86 Bedford Street, the address of a speakeasy in New York that used it to remove unruly guests.

• Others believe it started at lunch counters, where “86” simply meant “we’re out.”

Regardless of how it began, the restaurant world today has fully embraced it as the universal shorthand for “not available.”

What Happens When You 86 a Menu Item?

When an item is 86’d, it sets off a quick and crucial communication chain:

1. The kitchen informs the expo.

2. The expo tells the servers.

3. The servers then relay the update to guests, often with alternative suggestions.

Done right, this process prevents awkward situations—like taking an order for something the kitchen can’t make.

How to Communicate 86s the Right Way

Effective 86 communication isn’t random—it’s part of a system.

Here’s what organized restaurants often do:

• Use a visible 86 board in the server station

• Update the POS system to reflect unavailable items

• Hold quick pre-shift meetings to go over 86s

• Assign team members to monitor inventory levels proactively

These simple habits can help avoid last-minute surprises during service.

Turning 86 Moments Into Sales Opportunities

Believe it or not, running out of a popular item isn’t always bad.

In fact, well-trained servers can turn 86 situations into upselling opportunities. When handled with confidence and great service, suggesting a premium item or highlighting a hidden gem on the menu can even raise your average check value.

What Frequent 86s Reveal About Your Operations

If you find yourself constantly 86’ing certain items, it might be time to take a closer look at your operations.

Frequent shortages can point to:

• Poor inventory planning

• Unreliable suppliers

• Unexpected demand patterns

By tracking 86 trends, restaurant managers can make better purchasing decisions and improve future menu planning.

How Technology Helps With 86s

Modern POS systems make handling 86s much easier. Many restaurants now use tools that:

Still, even with tech on your side, nothing beats clear, real-time communication between teams.

86s and Your Restaurant’s Reputation

Guests understand that restaurants run out of items sometimes. What they don’t appreciate is poor communication.

Handled poorly, 86s lead to disappointed customers. But handled well—with fast updates and thoughtful alternatives—they become moments to build trust.

In fact, many restaurants that manage 86s gracefully actually earn better reviews and stronger guest loyalty than those that don’t.