the service

The perfect interplay of event management, service, cuisine and technology

Modern event manage­ment means desig­ning events spe­ci­fi­cal­ly tail­o­red to the needs of peo­p­le. But crea­ting a space whe­re peo­p­le come tog­e­ther requi­res a team full of love and pas­si­on for coo­king, sus­taina­bi­li­ty and hos­pi­ta­li­ty. And it requi­res a space whe­re this pas­si­on can unfold. 
Das AXICA Beratungsteam steht für Anfragen, Informationen und Hausführungen zur Verfügung

Experts for unique encounters and experiences

our consulting

How can the desi­re for a uni­que expe­ri­ence be trans­la­ted into the con­cep­ti­on of a space? How can the cha­rac­ter of an event be inter­pre­ted in a culina­ry way? And what does sus­tainable event plan­ning look like in detail? Our con­sul­tants ans­wer all the ques­ti­ons rela­ting to your event. As trai­ned and edu­ca­ted spe­cia­lists they cover the who­le spec­trum of modern event management.

Contact our consulting team

Pho­ne: +49 30 200086–0


Service and performance from a single source

When fur­nis­hings, tech­ni­cal equip­ment and cate­ring trans­form an event into an expe­ri­ence, there’s a simp­le reason: ser­vice and per­for­mance from one source, while the employees hold a per­so­nal stan­dard to com­bi­ne a love of detail with a clear view of the big­ger pic­tu­re.
We’re not say­ing that we can do ever­y­thing best our­sel­ves. But this under­stan­ding of ser­vice led to the deve­lo­p­ment of a net­work of part­ners who share our event loca­ti­on standards. 

Our in-house fur­nis­hings pro­vi­de an ide­al faci­li­ty and fle­xi­ble sea­ting opti­ons for every event for­mat and uner­rin­gly crea­te an atmo­sphe­re of coming together. 

LED walls, inte­ri­or light­ing, digi­tal audio engi­nee­ring sys­tems and, if reques­ted, a strea­ming stu­dio, to share expe­ri­en­ces with peo­p­le all over the world – that’s what digi­ta­liza­ti­on means to us. 

Our in-house cate­ring deli­ca­te­ly matches modern cui­sine with regio­nal ingre­di­ents with the cha­rac­ter of the event and the host’s requests. 

At AXICA we hold respon­si­bi­li­ty for our com­mon future in all are­as and are hap­py to wel­co­me hosts of sus­tainable events. 

Our digi­tal manage­ment of par­ti­ci­pan­ts pro­vi­des smooth admis­si­ons to every event – and our in-house secu­ri­ty per­son­nel gua­ran­tees a wel­co­ming feeling. 

Our hygie­ne con­cept and the per­so­nal exper­ti­se of our hygie­ne offi­cers fol­low the creed that everyone’s ensu­red health is a pre­re­qui­si­te for a suc­cessful event. 
Compositions that surprise with modern cuisine and regionality
Com­po­si­ti­ons that sur­pri­se with modern cui­sine and regionality 

Enjoy culinary variety in regional fashion

in-house catering

To us, varie­ty means to sur­pri­se guests with a modern inter­pre­ta­ti­on of regio­nal ingre­di­ents over and over: pike filet with a fen­­nel-spin­ach-roll, red beet mousse, or Bee­st­ing Pud­ding made from Bran­den­burg goat’s cheese. We put spe­cial empha­sis on meat pro­ducts far­med with ani­mal appro­pria­te kee­ping and are hap­py to sur­pri­se you with vege­ta­ri­an and vegan compositions.

Sus­taina­bi­li­ty runs through our enti­re cate­ring: from using regio­nal ingre­di­ents, up to the pro­ces­sing of all aspects of our foods, and water-effi­ci­ent clea­ning with natu­ral products.

The secret of good cuisine

„Our basic ingre­di­ents for a culina­ry expe­ri­ence: trust in our own craft, the wil­ling­ness to keep dis­co­ve­ring novel­ties, and the joy of making a con­cre­te con­tri­bu­ti­on to the pre­ser­va­ti­on of our livelihood.“ 
Wol­fang Keller
Chef de cuisine
Unser Küchenchef Wolfgang Keller

We love hospitality

respectful service

Every time peo­p­le come tog­e­ther there’s a value of its own – and it pro­mo­tes the respectful and app­re­cia­ti­ve tog­e­ther­ness of our socie­ty. That’s why a direct exch­an­ge bet­ween our kit­chen team and our guests is just as important to us as with our ser­vice team, who’s also able to wel­co­me you in French, Spa­nisch or Ukrainian.

Whe­ther it’s at the ward­ro­be, at the table or at the buf­fet: our employees love hos­pi­ta­li­ty and respectful com­mu­ni­ca­ti­on at eye level.