• New York Hilton Midtown keeps colleagues buzzing with beekeeping team-building

    POSTED March 26, 2018

This spring, New York Hilton Midtown will open its green rooftop to 450,000 honeybees for the second season in support of the declining honeybee population. It’s not just an environmental exercise; the bees make for a fun team-building experience and their honey is incorporated in the kitchen’s meals.

Here’s how you can get your clients and colleagues buzzing:

Beekeeping experience: Groups can book one-on-one beekeeping experience with the hotel’s fourth-generation beekeeper Andrew Coté and learn how to harvest honey.

Breakout apiary tour: Through the hands-on exploration of a living beehive with Andrew, attendees will walk away with a better understanding of the importance of the honeybee population.

Group dining: Harvesting approx. 300 pounds of honey annually, the honey is incorporated into dishes to further amplify the hotel's seasonal cuisine, such as a breakfast honeycomb station and honey fried chicken sandwiches.

The maker’s movement is alive and well in Colorado. Here are a few ways groups can connect with artisans and perhaps try a little handy work of their own. 

» DRAM Apothecary in Salida offers a line of bitters, syrup and tea using organic and wild Colorado herbs. Stop by the apothecary and send attendees home with the fixings for their own creations (cocktails or otherwise).


Executive chefs and culinary experts at Benchmark, a global hospitality company, have observed recent food trends and curated the top 10 dining trends to look for in 2019.

“Food and Beverage is an ever-evolving realm of experiences,” says Patrick Berwald, Benchmark’s vice president food and beverage. “The opportunity for us is not only to be ahead of the trend, but to understand who tomorrow’s customer will be, what fulfills their needs and how our properties can be ready to meet that demand.”

1. The Tea Party


Planning for Our Nation’s Finest