Mr. Spector

Dave Spector

Partner

Tambourine

Dave Spector is a Partner at Tambourine, a marketing technology company specializing in helping hotels and tourism organizations increase revenue.

The firm, with offices in Fort Lauderdale and New York City, has doubled in size every year since 2011. The firm is a member of HSMAI, HFTP, AHLA and was recently honored with Travel Weekly and HSMAIís highest awards.

Prior to Tambourine, Mr. Spector was a member of the start-up team at two ventures that grew rapidly and eventually went public, with annual revenues of more than $150M.

He specializes in fixing broken marketing tactics and believes marketing teams, like their sales counterparts, should be held accountable for revenue production.

For ten years, Mr. Spector was a Partner and creative director at one of the fastest-growing advertising agencies in the Southeast United States. The agency was sold in 1999 to WPP Group/London (NASDAQ: WPPGY), the world's largest Advertising Agency.

The following year, Mr. Spector helped raise $6M in venture capital and co‐founded vFinance, Inc, one of the first truly integrated online/offline financial services firms. The firm went public and merged with National Securities (NHLD) in 2009. Today, the firm generates more than $125M in annual revenue worldwide.

In 2005, Mr. Spector was co-founder of a software start-up enabling parents to monitor and protect their children on the internet. The firm partnered with the United States Justice Department and National Crime Prevention Council to launch McGruff Safeguard. Since its inception, the Company has helped more than 300,000 families safeguard their internet activity.

In 2008, Mr. Spector was recruited by Kaseya, a global enterprise software company, to become its Senior Vice-President of Marketing, where he managed an annual marketing budget of $15 million dollars across 17 countries.

Mr. Spector joined Tambourine is 2011 as a Partner and has been instrumental in the firmís rapid growth.

Mr. Spector is a frequent public speaker at HSMAI, industry and university events. He lives in Delray Beach, Florida with his wife and two daughters who constantly remind him that he knows very little about anything.

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

Mr. Spector can be contacted at 561-278-4898 or dave@tambourine.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.