Hospitality runs on people.

Yelp, Google, OpenTable, Instagram, and whatever your friend texted you. Deciding where to eat or what to do Friday night takes more effort than it should. None of those platforms actually know you.

Tell Where To? who you are and how you like to experience your city. It builds a personalized feed of restaurants, events, nightlife, group experiences, and live drops, all matched to you. Not to everyone. To you.

Where To? connects operators directly to the right diners. Post a drop, a special, an event. It reaches the people who actually want it. No Groupon. No discounting your brand to fill Tuesday covers.

Most operators reprice their menus once a year, usually after food costs have already eaten into margin. A consultant charges thousands to tell you what your own POS data already knows, if anyone ever looked at it properly.

Mise connects to your POS and cost data to surface what's working, what's dragging margin, and what you should add, cut, or reprice. No spreadsheets. No consultants. Just clear answers from the data you already have.

Mise is designed for the operator who doesn't have a corporate analytics team. Clear interface, plain-language recommendations, and direct connection to whatever POS you already run, including the one you use with 86.

The best bartenders know more about spirits, flavor, technique, and hospitality than most people who write about it. They build loyal followings at their bars. But when they move on, that knowledge and that audience goes with them into a void. Instagram doesn't cut it.

Pour gives bartenders a place to share their knowledge, build a professional following, and get paid for what they know. Think of it as a creator platform with the craft and credibility baked in. Not TikTok. Not LinkedIn. Something built for this specific world.

Pour is the most personal product in the 86 suite. It's the one built for the people who love what they do and want the world to know it. If that's you, get on the list.

A restaurant group with 50 locations gets preferential pricing from every supplier. An independent operator with one great restaurant pays full price for the same product. That gap is not because of quality or relationship. It's purely volume. Board closes it.

Board pools the purchasing power of independent operators across the 86 network to negotiate supplier deals that only large groups can normally access. Produce, proteins, beverages, smallwares, linen, disposables. Better pricing, same quality, no compromise on independence.

Board requires a critical mass of operators to work properly. We're building the operator network through Sidework and the platform first. When Board launches, it will have the supply and the demand to actually move prices. We're not rushing it.