Article Tribune

In my last service consulting job, I had a discussion with the management and staff about the 86 board.

Yes, it is a very simple topic, even trivial some may think.

But, improper use of the 86 board will subtract from dining room service, possibly leaving the restaurant with some dissatisfied customers, which in turn lowers the bottom line.

So, here is the story. Basically, the dining room service staff was not even using an 86 board. The only way the staff could be informed of any 86′ed menu items was through the computer.

The problem was that the waiter would find out about the 86′ed item from the computer only “after” the food order was taken from the customer.

So, the waiter would have to return to the table and inform the customer that his/her desired order was no longer in stock for the shift.

The result of this system is wasted time and energy
for the waiter, and a possible dissatisfied customer who had to take the time to pick out a different menu item.

The very simple solution is that an “86 board”, clearly legible, must be in sight for all staff to view. Otherwise, the staff will learn of
86′ed items through the computer– when it is too late. (If it is a very large restaurant, then there must be a splurge for a second 86 board.)

Basically, if a menu item is 86′ed, then all waitstaff must be informed immediately so they, in turn, can “before” leaving the table with that food order.

Another important concept is the menu item countdown, where the most popular items get listed on the 86 board as they run very low.

In other words, when there are 5 lobster orders left, it gets listed on the 86 board with a 5 count next to it. When one order is sold from there, then it becomes a 4 count of lobsters, and so on until 0 lobsters are counted down.

This way, the waitstaff can inform diners of any popular menu items which may be close to running out for the shift.

For 86 board hardware, it should simply be a white
board with a dark colored magic marker, and not a
blackboard with chalk that gets a bit messy and is harder to read.

Yes, proper use of the 86 board will actually improve restaurant dining room service, and even help the bottom line.

Richard Saporito is the founder of Topserve Restaurant Consulting. He has over 30 years of restaurant service experience in many profitable New York City establishments. Discover how to improve restaurant customer service by visiting: http://www.howtoimprovediningroomservice.com/