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 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.