---
title: Check dish feasibility before service
description: See which dishes are ready, at risk or 86'd based on the last physical count of each ingredient, and expand a dish to see what is short.
order: 35
updated: 2026-09-16
keywords: feasibility, availability, 86, stock, service, prep
---

The feasibility board tells the kitchen what it can sell tonight from what is actually on the shelf.

**Before you start:** recipes access. Counts should be recent; the board uses the last physical count for each ingredient.

## Read the board

1. Open **Recipes › Availability**.
2. Dishes are grouped:

| Group                     | Meaning                                                                   |
| ------------------------- | ------------------------------------------------------------------------- |
| Ready                     | Enough of every ingredient for the expected service                       |
| Listed                    | On the menu, no stock concern detected                                    |
| At risk                   | One or more ingredients below the quantity the expected servings need     |
| Bill of materials unknown | The dish has no recipe or an unmapped ingredient, so it cannot be checked |
| 86'd                      | Taken off in the kitchen                                                  |

3. Expand a dish. Each line shows the quantity one serving needs against the last physical count of that ingredient.

## Act on it

- **At risk:** tell purchasing, or spot count the ingredient if the count is stale.
- **Bill of materials unknown:** ask your onboarding team to complete the recipe mapping.
- **86'd:** the change is made in the kitchen workspace with a reason. The toggle on this board does not change availability; it is a local preview.

## Related

- [Run a stocktake](/docs/how-to/run-a-stocktake)
- [Read the plate cost docket](/docs/how-to/read-the-plate-cost-docket)