How To 86 An Item On Toast, In the world of restaurants and bars, the term “86” is widely used to indicate that an item is no longer available. Whether it’s due to low stock, seasonal changes, or quality concerns, knowing how to effectively communicate and manage these changes is essential for smooth operations. This article will guide you through the process of 86ing an item on a menu, specifically in a toast context, and how to keep your team and customers informed.
1. Understanding the Meaning of “86”
a. Origin of the Term
The origin of the term “86” is debated, but it is commonly thought to have come from the 1930s among restaurant staff. It signifies that an item is out of stock or should not be served.
b. Importance in Restaurant Operations
Properly managing the “86” status of items helps maintain customer satisfaction and ensures that the kitchen runs efficiently without confusion.
2. Identifying the Item to 86
a. Monitoring Inventory
Regularly check your inventory levels to determine which items need to be 86ed. Consider factors like:
- Ingredient Availability: If a key ingredient is out of stock, the dish may need to be removed.
- Quality Issues: If an ingredient does not meet quality standards, it’s best to 86 the dish for that day.
b. Communicating with Staff
Keep an open line of communication with your kitchen and service staff. Encourage them to report when items are running low or when there are concerns about quality.
3. Implementing the 86
a. Update the Menu
If you’re using a digital menu system, update it promptly to reflect the 86 status. For printed menus, ensure that the relevant staff is aware so they can communicate with customers.
b. Notify the Team
- Team Meetings: Hold a quick meeting to inform staff about the item being 86ed. Discuss why it’s being removed and when it might return.
- Daily Specials Board: Use a specials board to highlight items that are temporarily unavailable.
4. Communicating with Customers
a. Training Staff
Ensure that all staff members are trained on how to communicate the 86 status to customers:
- Polite and Informative: When a customer orders an item that has been 86ed, staff should politely inform them and suggest alternatives.
- Provide Options: Train staff to recommend similar items or popular dishes that customers may enjoy.
b. Using the Menu
- Marking Items: If you have a printed menu, consider marking the 86ed items with a clear notation or removing them altogether to avoid confusion.
- Online Menus: Ensure that online menus are updated in real-time to reflect any changes.
5. Reviewing and Reassessing
a. Periodic Reviews
After a period of time, review the items that have been 86ed:
- Customer Feedback: Gather feedback to determine if there’s a demand for the item’s return.
- Inventory Levels: Check if you can restock the item and whether it remains viable for the menu.
b. Reintroducing Items
When you are ready to bring back an 86ed item:
- Announce the Return: Use social media or in-house promotions to let customers know their favorite dish is back.
- Highlight Fresh Ingredients: If applicable, emphasize any new or fresh ingredients that enhance the dish.
Conclusion
Effectively managing the 86 process in your restaurant is crucial for maintaining a smooth operation and ensuring customer satisfaction. By keeping your team informed, communicating clearly with customers, and regularly reviewing your menu, you can handle the ebb and flow of your offerings with confidence. Embrace the art of the 86, and your restaurant will thrive in the dynamic world of food service!
