Affiliate, Some Tips About The Restaurant "86" Board

Hi Affiliate,

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 might 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.
(As I will explain below.)

This information will soon be posted to my website:
http://www.topserveconsulting.com/articles.html

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 the server would find out about the 86'ed item from
the computer "after" the food order was taken from the customer.
So, the server would have to return to the table and inform the customer
of his/her desired order was no longer in stock for the night.

The result of this system is wasted time and energy
for the server, and a possible dissatisfied customer who
had to pick out another menu item instead what was originally ordered.

The very simple solution is that an 86 board must be
available for all staff to view instead of finding out
by 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.

If a menu item is 86'ed, then all waitstaff must
be informed immediately so they, in turn, can inform the customer
"before" leaving that table with the food order.

Another important concept is the countdown, where the most popular items
get listed on the 86 board as they 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 there are 4 Lobsters left, and so on until 0 Lobsters left.

For 86 board hardware, it should 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.

******************************************

Concepts such the above are really not so
trivial, when applied to restaurant dining room service.

I do cover some of these excellent service
concepts, and many more in my book at:
www.howtoimprovediningroomservice.com

When it comes to restaurant dining
room service, sometimes it is so obvious "nobody sees it."

Until next time,

Wishing you much success,
Richard Saporito
http://www.topserveconsulting.com/articles.html
(888) 276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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