Editorial Board   Guest Author

Mr. Allison

David Allison

Consumer Behavior Specialist, Valuegraphics

Consumer behavior specialist and Valuegraphics pioneer David Allison spent his career thinking about how to influence audiences for clients around the world in a variety of sectors.

Mr. Allison manages a boutique global advisory practice that eliminates the guesswork from strategic planning with statistically accurate third-party verification of who your target audience is, and how they will behave. His book about Valuegraphics, WE ARE ALL THE SAME AGE NOW, was published in 2018 and topped the global marketing and consumer behavior best-seller lists within 24 hours of its release.

Douglas Coupland says "Mr. Allison can see the patterns in the noise and tell us what the real signal is." Dorian Carroll, the VP of Mobile Shopping for Amazon says "Mr. Allison knows how to understand, reach and motivate target audiences more effectively and efficiently." Inc Magazine named his book one of the top ten Leadership Books of the year.

Dr. Piers Steel, the author of The Procrastination Equation, professor of Organizational Behavior and Human Resources at the University of Calgary and distinguished research chair at the Canadian Center for Advanced Leadership in Business, noted that "Social Media Giants and foreign powers seeking to manipulate election results know what drives choices and behavior- human values. Mr. Allison digs into this value fountainhead and makes its inner workings into a useful tool."

Mr. Allison provides research and advisory services on consumer behavior to companies around the world. His speaking engagements are managed by the Global Speakers Agency and the National Speakers Bureau.

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

Mr. Allison can be contacted at +1 604-786-0152 or david@valuegraphics.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.