If you’ve spent more than a few days running a restaurant or managing the floor, you’ve probably heard someone shout “86 the salmon!” or “We’re 86’d on fries!” But what does 86’d mean in the restaurant world, really? And more importantly, how can you stop hearing it so often?

Getting “86’d” simply means an item is no longer available, either it ran out, or it’s been taken off the menu for a reason. It’s kitchen shorthand, fast and familiar, but it often signals a breakdown behind the scenes. From frustrated servers to disappointed guests, 86’d items throw a wrench into the flow.

In this blog, we’ll unpack where the term came from, why it’s a bigger deal than it sounds, what causes it, and how the right Back of House (BOH) systems can make 86’d a thing of the past. Let’s get into it.

What Does 86’d Mean in Restaurants?

In restaurant slang, “86’d” is a fast way of saying an item is no longer available. It could mean you’ve run out of ingredients, the kitchen is behind, or the chef has pulled the dish for quality reasons. It’s a phrase thrown around kitchens, bar stations, and ticket lines with urgency.

So, what does 86’d mean to a restaurant owner or manager? It’s more than just a missing menu item. It’s a signal that something slipped. Whether it’s poor inventory control or a gap in communication, every 86’d item leaves a mark, on service, on morale, and on your bottom line.

While it’s a common issue in high-volume kitchens, it doesn’t have to be. With better systems in place, especially smart back of house restaurant tools, you can dramatically reduce how often you hear the word “86’d.”

Origins of the Term

No one knows for sure where “86’d” came from, but there are plenty of interesting theories.

One story ties it to 1930s speakeasies, where bartenders used “86” as code to kick out unruly guests or cut someone off. Another theory points to diners that used item numbers on their menus, so “86” might’ve been a code for “no longer available.” There’s also a military shorthand explanation, where “86” signified discarding or eliminating something.

Whatever the true origin, it stuck. Today, “86’d” is the standard language in restaurant kitchens around the world. The fact that a century-old phrase still dominates modern kitchens tells us something, it’s a problem that hasn’t gone away.

But now, with the right restaurant kitchen management tools, you can change that.

Why 86’d Items Hurt Your Restaurant

So, why does it matter if you’re 86’d on an item? Guests will just order something else, right? Not always.

When someone comes in craving a dish they saw online or heard about from a friend, and they’re told it’s 86’d, they feel let down. That moment can spiral into a negative review, or worse, a lost customer.

That’s not all. An 86’d item means your staff loses a chance to upsell. That steak you just ran out of? It came with a premium wine pairing the server was ready to suggest. Gone.

Behind the scenes, 86’d moments also create tension between the front and back of house. Servers might feel blindsided, managers frustrated, and cooks pressured to come up with backup options.

And then there’s the waste. If you're not managing inventory correctly, you're likely tossing ingredients or misusing them, both of which eat into profits.

What Causes 86’d Situations

Most 86’d in restaurants moments can be traced back to the same few root causes:

1. Poor Inventory Tracking

If your system doesn’t tell you exactly how much you have left of each ingredient, you're flying blind. That’s how you end up running out mid-service.

2. Miscommunication

If the kitchen knows you’re almost out of a dish but forgets to inform the front, the next five tables ordering it are in for a surprise. That kind of disconnect slows down service and increases tension.

3. No Live View of Stock

If managers can’t see current stock levels in real time, it’s hard to catch a low inventory issue before it becomes a full-blown 86.

4. Manual Processes and Human Error

Relying on whiteboards, clipboards, or memory? That’s a recipe for mistakes. Smart tools remove guesswork and gaps.

How Smart Kitchen & BOH Management Tools (like NOVA) Solve Real Restaurant Pain

At NOVA, we’ve spent countless hours speaking with restaurant owners and managers who all echo the same frustrations: “Why did no one tell me we were out of this?” or “I’m tired of playing catch-up in the middle of dinner rush.”

Let’s be honest. Running a kitchen in real-time while juggling team communication, prep workflows, vendor delays, and unpredictable demand is chaos - especially when the systems in place were built for yesterday.

That’s where smart restaurant back of house software comes in. Not just to track stock. Not just to warn you when something’s low. But to give you foresight - to make your operations proactive, not reactive.

Here’s how NOVA steps in:

Real-Time 86’d Sync Between Kitchen & FOH

In most restaurants, the kitchen realizes something’s gone… after three more tables have ordered it. That creates friction, apologies, and sometimes refunds.

With NOVA: As soon as stock depletes or a dish hits its threshold, the system auto-flags it - syncing across your POS, KDS, and handheld ordering devices. No awkward moments. No blaming the kitchen. Everyone knows, instantly.

Predictive Inventory, Powered by Past Patterns

You shouldn’t be guessing how many chicken breasts to prep on a Wednesday - your system should already know.

With NOVA: We analyze historical sales, dayparts, weather trends, and even local events to forecast usage and prep needs. Our AI doesn’t just tell you what’s running low - it tells you what will run low before it actually does.

Automated Alerts That Actually Matter

Too many systems blast alerts you start ignoring. That’s not helpful.

With NOVA: You get smart alerts - context-aware nudges like:

“Tomatoes expected to 86 by 7:30 PM. Reorder now or sub menu items?”
“Low on mashed potatoes. Last reorder was 3 days ago.”

You don’t just get notified - you get options.

Mobile Kitchen Ops for Modern Managers

Let’s face it. You’re not always standing in front of a screen. You’re on the floor, meeting vendors, or off-site.

With NOVA: You get a mobile BOH dashboard in Nova Edge where you can track real-time inventory, respond to alerts, approve substitutions, or message the kitchen - all from your phone. Because managers don’t clock out when they step outside.

The NOVA Difference: Designed to Prevent “86” at Its Root

What does 86’d mean to us at NOVA? It means a missed opportunity. That’s why our platform is built to make it a rarity.  

We didn’t build NOVA to fix one symptom. We built it to eliminate the root causes of 86’d items altogether.

• Unified Platform: One system for POS, kitchen display, inventory, and order intake.

• AI Forecasting: From prep to plate, our models help you plan smarter.

• Real-Time Sync: Everyone - from FOH to the prep station - is always on the same page.

• Multi-location Ready: Run 1 restaurant or 50 - your data lives in one, beautiful command center.

And because NOVA is built with AI-native architecture, every feature improves the more you use it. That’s the compounding advantage of a system that learns your operations.

Final Word: Make 86’d a Thing of the Past

Let’s go back to the beginning, what does 86’d mean? It means something is missing. But when you run a restaurant, you can’t afford to miss anything, especially not key menu items, team communication, customer delight ,or revenue.

So, what does 86’d mean to you? At NOVA, it means an opportunity to innovate. 86’d may be part of kitchen slang, but it doesn’t have to be part of your daily routine. With the right back of house restaurant tools, you can turn a reactive kitchen into a proactive one.

Smart BOH systems like ours don’t just reduce out-of-stock issues. They redefine how your kitchen runs. You move from reactive firefighting to proactive decision-making. From manual guesswork to automated clarity.

Ready to stop hearing “We’re 86’d on that” for good? Book a demo today and see how NOVA transforms your BOH into a well-oiled, AI-driven machine - one that’s ready for every rush.

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