Editorial Board   

Mr. Kalanda

Jan Kalanda

Co-Founder, Morgansheer Hospitality

Jan Kalanda is a co-founder of Morgansheer Hospitality, an in-house hospitality team at Level Group, an innovative, full-service commercial and residential New York real estate brokerage company. Born in Czechoslovakia, Mr Kalanda emigrated to the U.S. in 1983, becoming an American Citizen in 1989. Mr. Kalanda began his 32-year hospitality career as Chief Engineer at the Garden City Hotel in New York. This experience at an iconic, 1874 Long Island landmark, with 272 rooms, multiple restaurants, conference facilities and a spa, laid the foundation for his successful career in property and hotel management. In 2002, Mr. Kalanda became a founding member of HK Hotels. As Executive Vice President he oversaw the development, opening and operations of six properties over a 15 year span in New York and Prague. With HK Hotels, Kalanda was responsible for all aspects of the pre-opening from design, to construction, to coordinating the opening with the property supporting and operations teams. The luxury properties became premiere boutique hotels in NYC and Prague, including the 100-room Wales Hotel, the 103-room Elysee Hotel, 50-room Casablanca Hotel, 60-room Library Hotel, 73-room Giraffe Hotel and the 52-room Aria Hotel in Prague. In 2008 Mr. Kalanda joined the Gansevoort Hotel Group, a young and dynamic company that had the vision to develop its first property in New York's Meatpacking District. The hotel became the company's flagship and led to a complete renaissance in the area. As part of the Executive team, he was instrumental in searching, developing and opening new properties. A further three properties were added to the Gansevoort portfolio: the Gansevoort South in South Beach, Florida; the ultra deluxe Gansevoort Turks & Caicos; and the 249-room Gansevoort Park in Midtown, New York City. All properties are now globally established, thriving financially and remain stable. Recently, Kalanda helped to found the in-house hospitality team, Morgensheer Hospitality, at Level Group. Backed up by Level Group's commercial brokerage resources, Kalanda and his partner, Trica Jean-Baptiste, are uniquely positioned to address the full scope of the hospitality industry's real estate needs.

Mr. Kalanda can be contacted at 917-593 3037 or jan@kalanda.us

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.