Management & Operations

What Does 86 Mean in a Restaurant? + Where This Code Comes From

The Rezku Team

Jun 24, 2025

What Does 86 Mean in a Restaurant? + Where This Code Comes From

In a fast-paced kitchen, communication is key. One of the most common terms you’ll hear is “86”—a bit of restaurant lingo that signals a few things to those working or running the business.

Whether it’s related to a menu item or an unruly customer, “86” is used across kitchens and bars with immediate clarity.

But what does 86 mean in a restaurant? What does it mean to be 86’d from a bar? Where did the term come from, and how can you prevent it from disrupting your service?

TL;DR

• “86” in a restaurant means an item is out of stock, unavailable, or should be removed from the menu. It can also refer to refusing service to a customer, especially in bar settings.
• Knowing why items get 86’d helps restaurants forecast better and avoid service hiccups.
• Having the correct POS means you can help avoid items getting 86’d and/or effectively manage your menu if it happens.

What Does 86 Mean in a Restaurant Kitchen?

What does 86 mean in the kitchen in restaurants? When you 86 a menu item, it means to take something off the menu, usually because it’s sold out or temporarily unavailable. This phrase is a staple in kitchens, and every seasoned chef or server knows to act fast when they hear it.

86 in restaurant terms can also mean to refuse service to a customer, usually if they’re being disruptive or behaving inappropriately.

Let’s take a closer look at code 86 in the restaurant business.

86 Meaning in Restaurants

Why do they say 86 in restaurants? 86 in restaurant lingo is a shorthand code used to indicate that an item is no longer available or should be discontinued from the service temporarily. It’s a term that exists in both food and drink service, and it functions as an efficient way to keep staff aligned.

The term is part of a broader system of restaurant codes—quick, clear phrases that convey operational needs in real time. When a menu item runs out or fails to meet standards, it’s “86’d” to prevent disappointing customers.

For example, if the last portion of the day’s salmon special has just been served, the kitchen might yell “86 salmon!” to inform the front-of-house team. It’s a signal to stop selling it immediately and to let customers know the dish is no longer available.

What Does 86’d Mean in a Restaurant?

To be “86’d” from a restaurant can apply to both menu items and customers. In the kitchen, it means a dish is out of stock. In a bar or restaurant context, it can also mean a person is being refused service or asked to leave the premises.

Where Did the Term 86 Come From in Restaurants?

Why do restaurants say 86? The origin of 86 in restaurants is still debated, but there are several popular theories.

One explanation ties the term to 1930s diner slang, where “86” was used as a code for “out of stock.” Another story connects it to Prohibition-era bars, where bartenders would “86” a rowdy customer, telling them to leave out the back door while police entered the front. Others suggest it originated in military or electrical engineering jargon.

Regardless of its origin, the term stuck. Today, “86” is embedded in restaurant business vocabulary, especially in fast-paced or high-volume kitchens where brevity is critical.

Most Common Reasons Why Items Can Get 86’d

Why is 86 used in restaurants? This code alerts restaurant staff that an item (or items) is being removed from the menu. Here are some of the most common reasons why restaurants may need to use 86 in food service.

Delays in ingredient deliveries or vendor shortages can leave restaurants without essential items. For example, if your produce supplier runs out of avocados, you may have to 86 guacamole until the next shipment.

Sometimes an item is far more popular than anticipated. If 50 steak entrees were prepped for the night and all sell out by 7 p.m., the kitchen will need to 86 the steak for the remainder of service.

If a delivery arrives spoiled or out of temperature range, it can compromise food safety. Chefs will 86 dishes that rely on those ingredients rather than risk serving substandard food.

If a fryer breaks down or a fridge malfunctions, certain menu items may no longer be safe or feasible to prepare. Remember, this is where having restaurant insurance in place will help cover the costs.

Without enough kitchen staff, it might be necessary to trim the menu. A limited line cook crew might lead to 86ing time-consuming dishes.

Common Items That Often Get 86’d

Certain types of items tend to run out more frequently, especially in busy restaurants:

• Daily specials
• Fresh seafood
• House-made sauces or dressings
• Limited-batch desserts
• Avocados or guacamole
• Signature cocktails (due to ingredient shortages)

These are typically items that either require fresh prep or have unpredictable supply chains.

How to Prevent 86ing Menu Items in Your Restaurant: 5 Practical Tips

To help avoid 86 in food service, you can adopt some best practices. Let’s look at the five top tips.

1. Use Real-Time Inventory Tracking

Relying on manual counts can leave you blindsided during a rush. Implementing a system like Rezku that updates inventory automatically as items are sold ensures that you know exactly what’s available.

For instance, if you’re down to your last five salmon filets, real-time tracking allows you to warn servers and place an emergency order before running out completely.

2. Forecast Sales Based on Historical Data

Sales forecasting isn’t just for budgeting—it’s a powerful tool to predict demand for ingredients and dishes. Analyze data from your POS system to spot patterns: Do your wings always sell out during big sports events?

If so, increase prep and ordering in advance. Using the best POS system for restaurants, smart forecasting minimizes surprises and maximizes readiness.

3. Communicate Across Teams

What is a busser in a restaurant? Who’s the host? What about the head chef, the kitchen manager, or the server? These are all restaurant staff: front-of-house, back-of-house, and management. Lack of communication between these teams can turn a minor shortage into a major service issue. Establish a clear protocol: when the kitchen 86s an item, how is that communicated?

Use digital kitchen displays or integrated staff messaging to notify servers in real-time. A customer should never be told a dish is available, only to be disappointed moments later.

4. Build Strong Vendor Relationships

Suppliers are more likely to go the extra mile when you have a consistent and communicative relationship. If you regularly communicate needs, confirm deliveries, and pay promptly, vendors are more inclined to offer quick-turn solutions when you’re short. Establish backup vendors for key ingredients to avoid dependency.

5. Simplify Your Menu Strategically

A smaller, focused menu reduces complexity, speeds up prep, and limits the number of unique ingredients you need to keep on hand. Instead of 86ing three different sauces, build your menu around a few core items that can be used across multiple dishes.

This not only reduces waste but also helps with training and consistency in execution.

Looking for Reliable Restaurant Inventory Management Software?

Rezku makes it easier to prevent stockouts with automated inventory tracking, vendor integrations, and real-time updates connected to your POS.

When you know what’s running low before it 86s, you can act proactively instead of reactively. Rezku’s POS features a countdown, enabling chefs to know when an item is close to 86 ahead of time.

But sometimes, having to 86 an item in a restaurant can’t be avoided. Rezku’s POS has tools that allow restaurants to modify their menu online and on-site from tablets and kiosks in real-time, directly from the KDS. This enables chefs to remove items from the menu before the next customer orders or purchases them.

Rezku’s POS tools mean better guest experiences, fewer lost sales, and a more efficient kitchen.

Key Takeaways About the 86 Kitchen Term

What does 86 mean in the restaurant business? It’s a quick, clear way for restaurant staff to say something is unavailable—whether it’s food or drink—or that a guest is being refused service.

It’s deeply embedded in restaurant lingo and helps teams stay aligned in fast-paced environments. By understanding why items get 86’d and taking steps to prevent it, restaurant owners can keep guests happy and service running smoothly.