Push It
Push it refers to actively selling or promoting a particular menu item that management directs servers to recommend to customers, typically to move excess inventory, avoid waste from approaching expiration dates, or increase sales of high-margin dishes.
Push it means to actively sell or promote a specific menu item that management wants servers to prioritize. When a chef or manager tells staff to “push the salmon special,” they’re directing front-of-house teams to recommend that dish to customers above other options. This differs from general upselling because it targets one particular item rather than increasing overall check size.
Why Restaurants Push Specific Items
Restaurants push items primarily for inventory management. An ingredient nearing its expiration date needs to move quickly to avoid waste and loss. A protein ordered in bulk for a special event creates excess stock that must sell before quality degrades.
High-margin items also get pushed to improve profitability. A restaurant might have cost-effective inventory of a particular fish or seasonal vegetable and wants to maximize returns. Promotional goals drive pushing too—a new menu item needs visibility, or a signature dish requires reinforcement as a house specialty.
How Push Directives Work in Service
FOH staff receive push directives during pre-shift meetings. Management identifies the target item, explains why it needs promotion, and often provides talking points about flavor profiles or preparation methods. Servers then lead with that recommendation when taking orders or responding to “what’s good” questions.
The expo may reinforce push items during service by reminding servers which dishes to prioritize. Kitchen managers track sales throughout the shift to gauge whether the push is working. If the item isn’t moving, they may adjust the directive or offer incentives like spiffs for servers who sell the most.
Push as a Busy Service Period
As a noun, “push” describes the rush of orders that hits the kitchen during peak service. When a chef says “we’re getting a push,” they mean tickets are flooding in and the line needs to move quickly. This usage captures the intensity of simultaneous covers demanding coordination and speed.
The push typically occurs during standard meal times—12:30 PM for lunch service, 7:00 PM for dinner. Reservations and walk-ins converge, creating waves of orders that test kitchen capacity. Staff say “in the middle of the push” to indicate peak intensity when every station is working at full speed.
Strategic Pushing Versus Menu Balance
Effective pushing requires balance. Servers who push too aggressively risk seeming disingenuous or pushy, damaging the dining experience. The best approach integrates the target item naturally into recommendations based on customer preferences.
Management should avoid pushing items that are genuinely 86’d or nearing that status elsewhere on the menu. If you’re pushing the salmon while three other seafood dishes run low, you’re creating operational problems. The push works best when it serves both inventory goals and guest satisfaction.
Training Staff to Push Effectively
Successful pushing requires product knowledge. Servers need to taste the item, understand its preparation, and articulate why customers should order it. Generic phrases like “the chef wants us to push this” communicate desperation rather than enthusiasm.
Role-playing during pre-shift helps staff practice natural recommendations. Pairing suggestions work well—”the scallops pair beautifully with our Sancerre” feels more consultative than “you should get the scallops.” Explaining the story behind an ingredient—local sourcing, seasonal availability, unique preparation—gives servers authentic talking points that resonate with diners.
Common Uses
"Push it" is used primarily in pre-shift meetings when managers brief front-of-house staff on which items to recommend. A manager might say "push the pork chop tonight—we have 40 portions that need to move." Servers use the term among themselves: "are we still pushing the halibut?" The phrase also appears as a noun to describe busy service periods, as in "we're about to get a push" or "that was a serious push during the 7 o'clock seating," referring to the rush of simultaneous orders hitting the kitchen.