How To 86 On Toast, In the bustling world of restaurants and cafes, the term “86” is a crucial part of the vernacular. It signals that an item is no longer available, whether due to low stock, quality issues, or seasonal changes. Knowing how to effectively communicate and manage these situations is vital for smooth operations. This article will guide you through the process of 86ing an item on a menu, specifically in a toast context, while ensuring both staff and customers remain informed and satisfied.
1. Understanding What It Means to “86”
a. Definition of the Term
To “86” something means to remove it from the menu or to indicate that it’s out of stock. The term is thought to have originated in the 1930s and has become a standard in the hospitality industry.
b. Why It’s Important
Properly managing the 86 status of items helps maintain customer satisfaction and ensures efficient kitchen operations. Customers expect clear communication, and an unexpected item shortage can lead to frustration if not handled well.
2. Identifying When to 86 an Item
a. Monitoring Inventory Levels
Keep a close eye on your inventory to determine when an item should be 86ed. Common reasons include:
- Low Stock: If a key ingredient is running low and cannot be replenished in time.
- Quality Concerns: If an ingredient does not meet your establishment’s quality standards.
- Seasonal Changes: Some items may only be available during specific seasons.
b. Communicating with Staff
Encourage open communication among your team. Regular check-ins can help identify when items need to be removed from the menu.
3. The Process of 86ing an Item
a. Update the Menu
- Digital Menus: If you’re using a digital menu system, update it promptly to reflect the 86 status.
- Printed Menus: For printed menus, communicate with staff to ensure they know which items are unavailable and can relay this information to customers.
b. Notify Your Team
Hold a quick meeting or use a messaging app to inform your staff about the item being 86ed. Discuss:
- The Reason: Explain why the item is being removed (e.g., supply issues or quality concerns).
- Duration: If possible, let them know when the item might return.
4. Communicating with Customers
a. Training Staff on Communication
Ensure your team is trained to handle customer inquiries about 86ed items:
- Be Polite and Informative: If a customer orders an item that’s been 86ed, staff should politely explain the situation and suggest alternatives.
- Provide Options: Encourage staff to recommend similar items or popular alternatives that customers may enjoy.
b. Using Signs and Menus
- Temporary Signs: Use a specials board to highlight items that are temporarily unavailable.
- Online Updates: Ensure that any online menus or ordering systems are updated in real time to reflect changes.
5. Reviewing and Reassessing
a. Periodic Reviews of 86ed Items
After a period of time, review the items that have been 86ed:
- Customer Feedback: Gather input from customers to determine if there’s demand for the item’s return.
- Inventory Check: Assess if you can restock the item and whether it remains viable for the menu.
b. Reintroducing Items
When you’re ready to bring back an 86ed item:
- Announcement: Use social media or in-house promotions to let customers know their favorite dish is back.
- Highlight Quality: If there are new ingredients or improvements to the dish, emphasize these aspects to excite customers.
Conclusion
Effectively managing the 86 process in your restaurant or cafe 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 navigate these challenges with confidence. Embrace the art of the 86, and your establishment will thrive in the dynamic world of food service!
