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 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.