We

A team with attitude, aspiration and values.

We are diver­se. We are sus­tainable. We are ori­en­ted toward the com­mon good. And we are peo­p­le who agree upon the fact that places of encoun­ter can be initia­tors of world chan­ge. That is our under­stan­ding of a modern event loca­ti­on and the source of our inner dri­ve for uni­que experiences. 
Busi­ness acti­vi­ty information
Our service team briefing

Sustainability

A place of encoun­ter only makes sen­se to us on the basis of the ope­ra­tio­nal prin­ci­ple of sus­taina­bi­li­ty – and this ope­ra­tio­nal prin­ci­ple only makes sen­se if it per­me­a­tes all are­as of our acti­vi­ty. That’s why we rely on 100% green elec­tri­ci­ty and up to 90% natu­ral light. It’s why we pri­ma­ri­ly use regio­nal ingre­di­ents in cate­ring, and water- and ener­gy-effi­ci­ent equip­ment in all depart­ments. And that is why we are not yet satis­fied with what we have achie­ved so far, but are con­ti­nuous­ly deve­lo­ping our sus­tainable profile.

Diversity

We not only reco­gni­ze diver­si­ty in our socie­ty, but also defi­ne mutu­al respect and app­re­cia­ti­on as an inte­gral part of our cor­po­ra­te cul­tu­re. We belie­ve that fos­te­ring a cul­tu­re of accep­tance and trust releases poten­ti­al in our team that bene­fits our part­ners, guests and socie­ty as a who­le. And to under­line that we are con­ti­nuous­ly pur­suing this path, we have signed the Diver­si­ty Charter.

Common good

Pla­cing the busi­ness inte­rest in pro­fits in an over­all socie­tal con­text is a core idea of our eco­no­mic acti­vi­ties. The cen­tral pil­lars of our under­stan­ding of the com­mon good eco­no­my (GWÖ) are human digni­ty, soli­da­ri­ty, sus­taina­bi­li­ty, social jus­ti­ce, code­ter­mi­na­ti­on and trans­pa­ren­cy. And we don’t just pro­cla­im, we act: be it through rent reduc­tions for events geared to the com­mon good, regu­lar trai­ning for our team, the elec­tion of a media­tor coun­cil to sett­le inter­nal con­flicts, or doing busi­ness accor­ding to defi­ned sus­taina­bi­li­ty cri­te­ria. We pre­pared our GWÖ balan­ce sheet for this very pur­po­se in Sep­tem­ber 2021 and were certified.

„Abo­ve all it is important to us that diver­si­ty, sus­taina­bi­li­ty and a focus on the com­mon good are not abs­tract creeds, but are reflec­ted in our dai­ly actions.“ 
André Steu­er
Spo­kesper­son for
Cor­po­ra­te Social Respon­si­bi­li­ty (CSR)
André Steuer, our CSR Manager

Transparency? We’ve got it in writing

We are of the opi­ni­on that anyo­ne who takes a stand for respectful coope­ra­ti­on, sus­taina­bi­li­ty and eco­no­mic acti­vi­ty ori­en­ted toward the com­mon good must also be veri­fia­ble. The­r­e­fo­re, here are our most important vol­un­t­a­ry com­mit­ments, reports and certificates. 

As an event loca­ti­on in one of the most important places in Ger­ma­ny, we are actively working on beco­ming more and more sus­tainable.

We are com­mit­ted to pro­tec­ting the envi­ron­ment. Our gui­de­lines help us to get clo­ser to our goals.

We are com­mit­ted to open, tole­rant, equal oppor­tu­ni­ties and respectful inter­ac­tion with one ano­ther.

We have set out our under­stan­ding and values in our joint­ly deve­lo­ped Code of Coduct: Respect, trust, coope­ra­ti­on, loyal­ty, com­mu­ni­ca­ti­on and tole­rance.

Our com­mit­ment to a sus­tainable socie­ty and the importance of mee­ting.

We are cer­ti­fied as a „Lea­der“ by visit­Ber­lin. With „Sus­tainable Mee­tings Ber­lin“ visit­Ber­lin focu­ses on the sus­tainable deve­lo­p­ment of Berlin’s event indus­try.

We aim to keep our CO2 emis­si­ons as low as pos­si­ble. Until we reach this goal, we off­set the unavo­ida­ble CO2 emis­si­ons of in-house events per ton­ne of CO2 equi­va­lent through a Con­Cli­ma­te pro­ject in Abu­ja, Nige­ria.

We also docu­ment and off­set the unavo­ida­ble CO2 emis­si­ons of in-house cate­rings per ton­ne of CO2 equi­va­lents through a Con­Cli­ma­te pro­ject in Abu­ja, Nige­ria.

As an alter­na­ti­ve eco­no­mic model, the com­mon good eco­no­my focu­ses on prin­ci­ples bey­ond the finan­cial balan­ce sheet: con­stant­ly incre­asing the com­mon good ins­tead of maxi­mi­zing pro­fits.

Memberships

Our col­la­bo­ra­ti­ons and mem­ber­ships are a won­derful net­work to exch­an­ge views, share know­ledge and make com­mon bene­fits available to many. 

AXICA ist Partner für Berlin
Ber­lin is our pas­si­on – as it is of more than 230 com­pa­nies from the Ber­lin Part­ner net­work.

Berlin Event Network
A lar­ge net­work with bund­led com­pe­ten­ci­es around events in Ber­lin.

BNW mem­bers are alre­a­dy making tomorrow’s eco­no­my today – sus­tainable and future-ori­en­ted.

We are a part­ner of „Green Chefs,“ which pro­mo­tes fair­ness and respon­si­bi­li­ty in the restau­rant indus­try. Around 500 restau­ra­teurs throug­hout Ger­ma­ny are now com­mit­ted to the goals of Green Chefs.

Together for
unique experiences

Making once-in-a-life­time expe­ri­en­ces pos­si­ble is a team effort whe­re ever­yo­ne counts: from trai­nees to manage­ment, from event con­sul­tants to in-house tech­ni­ci­ans. We are trai­ned tra­vel pro­fes­sio­nals, gra­dua­ted event mana­gers, hotel spe­cia­lists, logi­stics experts and mas­ter chefs who all agree on one thing: Diver­si­ty is our strength. 

Alex­an­dra Beck
Deve­lo­p­ment
André Steu­er
Sus­taina­bi­li­ty & Com­mon Good
Andre­as Dietrich
Logi­stics
Anna Lisa Kammeier
Mar­ke­ting
Anton Schol­ten
Cui­sine
Bac Nguy­en
Cui­sine
Cath­rin Mühlbauer
Sus­taina­bi­li­ty & Com­mon Good
Chris­ti­ne Jost
Mar­ke­ting
Danie­la Palm
Ser­vice
David Bau­er
Event­management
Dewi­ya­na Fauzan
Event­management
Elé­o­no­re Bodart
Event­management
Enri­co Hilliger
Cui­sine
Flo­ri­an Buttgereit
Human Resour­ces
Ilka Gramm­er­storff
Deve­lo­p­ment
Ind­ra­dev Gokhool
Ser­vice
Ire­ne Wolters
Deve­lo­p­ment
Jan Bochmann
Con­trol­ling
Jan Treipl
Ser­vice
Jan­nik Riedler
Event­management
Jule Sie­verts
Event­management
Julia May­er
Event­management
Juli­an Brandt
Cui­sine
Kai Daa­se
Logi­stics
Kamel Dah­han
Cui­sine
Lara Sophie Wiesner
Event­management
Lau­ra Bogdanic
Cui­sine
Manue­la Wiesner
Cui­sine
Mara Seyf­arth
Event­management
Marc Mund­stock
Manage­ment
Mar­cel Schwarz
Cui­sine
Marek Erd­mann
Cui­sine
Mar­tin Rühle
Cui­sine
Mar­ti­na Göttler
Event­management
Mat­thi­as Christ
Cui­sine
Micha­el Kliche
Deve­lo­p­ment
Micha­el Temlitz
Cui­sine
Nadi­ne Unger
Event­management
Natha­lie Dahmann-Harbecke
Con­trol­ling
Nina Ost­hee­ren-Bene­dic­ter
Event­management
Peter Sar­pong
Logi­stics
Phi­li­ne Holletz
Mar­ke­ting
Phil­ipp Albath
Con­trol­ling
Rah­mi Epik
Ser­vice
Sascha Näbert
Cui­sine
Sipra­phai Möbes
Logi­stics
Ste­phan Rautenberg
Ser­vice
Ste­pha­nie Manthei
Con­trol­ling
Sven Wies­ner
Con­trol­ling
Tetya­na Heß
Event­management
Tho­mas Stubbe
Cui­sine
Tino Ger­lich
Logi­stics
Wolf­gang Keller
Cui­sine
Yujee Lewan­dow­ski
Logi­stics