Beekeeper Roger Garrison looks after eight hives producing 300 pounds of honey for executive chef Thomas Rhodes. Rhodes whips honey into the butter to top fluffy pancakes, waffles, and French toast. It also shows up in cocktails, and unspun honey in the comb embellishes cheese platters. What to order: Grapefruit ginger mule, Tennessee highball, honey blossom margarita and the Bee’s Knees, a gin-based cocktail. All four drinks feature the Omni’s rooftop honey.

Six beehives provide chef Franck Desplechin with rooftop honey for finishing touches to cheese plates and as a natural sweetener in his homemade granola. What to order: At the Grill restaurant, a frisee salad with black Mission figs, balsamic jelly, mascarpone, and hazelnuts showcases the property’s own honey in both the vinaigrette and the balsamic jelly.

Jars of honey from the bees' second harvest are being offered for sale to employees to raise funds for the hotel’s designated disaster relief initiative, Shelter in the Storm. By the third harvest, there may be enough honey to share in the hotel’s menu items.

Last year, ten queens and 100,000 bees checked into their rooftop suites in box hives positioned above the landmark Geary Street property. Now 600,000 in number, a bountiful fall harvest supplied executive chef Thomas Weibull with honey for a compressed watermelon salad with lavender-infused honey and goat cheese as well as a honey-glazed pork adobo appetizer. Head mixologist Tony Kim has also created two honey-themed signature cocktails served in the historic lounge.What to order: 49er Tea Time with black tea-infused Cyrus Noble whisky, honey syrup and lemon juice or the Peerless Purple cocktail with housemade lavender-infused No. 209 gin, housemade honey syrup, lemon juice, and lavender bitters.

The honey bees are loving it at Fisherman’s Wharf, producing an outstanding first year harvest of 100 pounds of honey. The hotel is serving pop-up complimentary cornbread with honey to guests at check-in, at breakfast, and during meeting breaks.