While running a busy operation, running out of crucial ingredients is one of the common phenomena that comes across more often, it is imperative to handle the situation by being calm and composed while constantly being in touch with the supplier to get them delivered at the earliest possible time and in the meantime the dish should be kept not available until the availability of the required ingredients. The Guests should be approached and explained well about the situation keeping the scenario transparent while ensuring no substandard practices are followed.

This happens way too frequently, regardless of how robust the organization's systems are upheld... but the good news is this can be planned for. What I like to do with our units is to document which suppliers/items this happens most frequently with, and source back-up options. I keep a simple Excel spreadsheet shared with in house procurement team, buyers, and GMs, and have the company name, POC, contact info, and relevant items clearly stated, so when this happens we A) communicate with the primary supplier to be on top of expectations, and B) attempt to source the ingredients from our back-up options ASAP. If unavailable, 86 the affected dishes/drinks until back in stock, communicate and apologize to guests, focus on what we can offer.