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 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.