Maggie Spicer ’07 started the initiative 86Fund to support San Francisco Bay Area restaurants facing unprecedented hardships during the global pandemic. Launched on November 30, 2020, the fund’s goal was to help independent restaurants weather the winter as indoor and outdoor dining were heavily restricted. Currently, at least 120 restaurants—from iconic and Michelin-stared ones to those on the rise—have applied for funds. Maggie’s other ventures include Noe Valley’s Douglas neighborhood grocery store, a neighborhood meal pickup program supporting local restaurants called Benne, and the brand strategy agency WHISK. Maggie has also reported on the hospitality industry, including as a guest editor of the San Francisco edition of the culinary magazine Ambrosia and coffee publication Drift, as well as regular contributions to Edible SF. As someone with both a love and understanding of San Francisco’s restaurants, she wanted to apply her business acumen to aiding the industry. “I was moved by the announcements of indoor dining getting 86’d and, realizing that many restaurants—which are an essential, diverse, historic, and social layer of our community—are already operating on fumes, saw the need to do something immediately.”