| In my last restaurant service consulting job, I had | | | | through the computer-- when it is too late. If it is |
| a discussion with the management and the | | | | a very large restaurant, then there must be a |
| waiters about the 86 board. Yes, it is a very | | | | splurge for a second or third 86 board. |
| simple topic, even trivial some may think. But, the | | | | Basically, if a menu item is 86'ed, then all waiters |
| improper use of an 86 board will hurt restaurant | | | | must know immediately so they, in turn, can |
| customer service, possibly leaving some | | | | inform the customer "before" leaving the table |
| customers dissatisfied, which in turn subtracts | | | | with that food order. |
| from the bottom line. | | | | Another important concept is the menu item |
| So, here is the story. In this particular restaurant | | | | countdown, where the most popular items get |
| that I was helping, the waiters were not even | | | | listed on the 86 board as they run very low. In |
| using an 86 board. The only way the waiters | | | | other words, when there are 5 lobster orders |
| could be informed of any 86'ed menu items was | | | | left, it gets listed on the 86 board with a 5 count |
| through the computer. | | | | next to it. When one order is sold from there, |
| The problem was that the waiters would find out | | | | then it becomes a 4 count of lobsters, and so on |
| about the 86'ed item from the computer only | | | | until 0 lobsters are counted down. This way, the |
| "after" the food order was taken from the | | | | waiters can inform diners of any popular menu |
| customer. So, the waiter would have to return to | | | | items which may be close to running out for that |
| the table and inform the customer that his/her | | | | shift. |
| desired order was no longer in stock for the shift. | | | | For 86 board hardware, it should simply be a |
| The result of this system is wasted time and | | | | white board with a dark colored magic marker, |
| energy with a possible dissatisfied customer who | | | | and not a blackboard with chalk that gets a bit |
| had to take the time to pick out a different menu | | | | messy and is harder to read. |
| item. Technology is not solving this problem. | | | | Yes, proper use of the 86 board will actually |
| The very simple "old school" solution is that an 86 | | | | improve restaurant customer service, which |
| board, clearly legible, must be in sight for all staff | | | | enhances reputation and the bottom line. |
| to view. Otherwise, they will learn of 86'ed items | | | | |