Editorial Board   Guest Author

Mr. Bilicic

David Bilicic

Senior Vice President , Magid

As Senior Vice President, David Bilicic leads new business development for Magid, a consumer-centered business strategy company delivering courageous thinking that shapes better experiences, products and services.

Mr. Bilicic brings impressive research and consulting experience to his work across several verticals including Travel/Hospitality, Healthcare, Financial Services, Retail, CPG and Automotive. In the past year alone he has been instrumental in the development of proprietary research specific to the consumer behaviors surrounding subscription-based services, as well as a deep dive into the private label space.

Standing on their industry-defining service, Magid is grounded by a rare combination of tailor-made research, a deep understanding of human behavior and operational expertise.

Prior to joining Magid, Mr. Bilicic was Global Head of Sales & Strategic Partnerships at Realeyes - a company that determines consumers' emotional response to video and digital advertising. Before Realeyes, he gained supplier-side experience at a range of companies including: Lightspeed Research (Kantar / WPP), GfK, Research Now, IRI, and Nielsen. Notably, while at Gfk, Mr. Bilicic developed the Travel/Hospitality vertical from scratch, growing it to $10 million during his tenure.

In addition to his deep research background, Mr. Bilicic is also able to connect with the client-side perspective having honed his skills at Tropicana, Taco Bell, and Abbott Labs. He is frequently quoted in the media and has spoken at past industry events, including IIEX.

Mr. Bilicic earned degrees in HR / Organizational Development and Fitness / Exercise Science from Vanderbilt University, and also earned an MBA from The Ohio State University.

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

Mr. Bilicic can be contacted at +1 215-740-7337 or dbilicic@magid.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.