Editorial Board   Guest Author

Mr. Paneri

Michael R. Paneri

Senior Vice President, Hotel Development, Viceroy Hotel Group

With 30 years of experience in premier resort, hotel, hospitality and leisure project design and development worldwide, Michael Paneri brings an invaluable skill set to the Viceroy Hotel Group team. A licensed architect and seasoned corporate executive, Paneri has been overseeing the development, design and construction of various Viceroy Hotel Group projects including initial property assessment, feasibility, business development and operational luxury hotel management since he joined in 2005. His leadership and design influence has been critical in the successful expansion of the brand with key Viceroy projects including Viceroy Maldives; Viceroy Anguilla; Viceroy Snowmass, CO; Viceroy Miami; Viceroy Riviera Maya, Mexico; Viceroy New York; Viceroy Istanbul and Bodrum in Turkey; and Sugar Beach, St. Lucia. Prior to his tenure with Viceroy he headed his own firm, MP Consulting, providing design & construction consulting services on projects including the Elysian in Chicago and renovation of New York's Plaza Hotel. Mr. Paneri was also Vice President, Design & Construction for Rosewood Hotels & Resorts. During his seven-year tenure, he was a key member of the company's corporate leadership through a period of significant worldwide growth, and developed and administered Rosewood's luxury quality standards. Paneri saw the development and refurbishment of important Rosewood properties such as The Carlyle, NY; Little Dix Bay, BVI; Corniche, Jedda and Al Faisaliah, Riyadh in Saudi Arabia; Mayakoba, Mexico; and Sand Hill, Menlo Park. Prior to Rosewood Mr. Paneri was Director of the Board, Vice President and Senior Principal at Wimberly, Allison, Tong & Goo. During 14 years there, he managed some of WATG's largest resort, hotel, casino, retail and entertainment projects including The Venetian and Caesar's Palace in Las Vegas; Ritz-Carlton Huntington Pasadena and Rancho Mirage. Mr. Paneri holds a BS in Architecture from California Polytechnic State University, San Luis Obispo and studied Land Development & Management at University of California, Irvine. He is a licensed architect in California and is NCARB certified.

Mr. Paneri can be contacted at 323-930-3898 or mike.paneri@viceroyhotelgroup.com

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.