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.