Editorial Board   Guest Author

Mr. Chitlik

David Chitlik

Vice President - Hospitality Tax, Altus Group

David J. Chitlik, CAE, has extensive experience in all facets of the property tax assessment and appeal industry. Prior to joining Altus Group, he spent 18 years as the Director, then Senior Director, of the Property Tax Department at Marriott International. Initially he oversaw a staff of more than 20 associates working on both sales and property tax compliance, appeals and audits.

Mr. Chitlik has many years of property tax consulting experience, as well: first with Tenenbaum Hill & Associates, Inc. and then Marvin F. Poer & Company. He was the Managing Director for the Mid-Atlantic Regional Office for both companies with a combined 11 years with both firms.

His career in the industry began as a staff appraiser with the city of Alexandria, Virginia Assessor's Office. Within two years he was promoted to Director, Real Estate Assessments, which at that time made him the youngest Assessor in the United States. He spent a total of 14 years with the city of Alexandria in the Assessor's Office - 12 as director.

Mr. Chitlik has served as the Chairman of the Apartment & Office Building Association (AOBA) Tax Policy Committee for over 18 years and the Chair of the Alexandria Board of Equalization for 8 years. Additionally, he has served on the Council on State Taxation (COST) Property Tax Committee and the International Property Tax Institute (IPTI) Corporate Advisory Board.

Mr. Chitlik is a frequent speaker at various tax conferences, workshops and seminars both domestically and internationally. Lastly, he testifies in front of State and Local Legislators advocating for real estate tax reforms; such as lessening the burden of proof on appeals and achieving interest payments on refunds.

Mr. Chitlik is the Past President of the Virginia Association of Assessing Officers (VAAO), has a Certified Assessment Evaluator (CAE) Designation from International Association of Assessing Officers (IAAO) and is a member of Lambda Alpha International (the Honorary Land Economics Society). He is widely acknowledged as one of the foremost property tax experts in the U.S. Education University of Virginia, College of Arts and Sciences, B.A. in Economics

Please visit http://www.altusgroup.com/ for more information.

Mr. Chitlik can be contacted at 416-641-9500 or david.chitlik@altusgroup.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.