Experience report: Modular event catering for Hertie School Berlin

For an academic top event on the renowned Hertie School of Governance In Berlin we realized a multi-stage food station catering with logistically thought-out supply on several floors. The aim was to provide guests from science, politics and administration in different space settings equally high -quality - adapted to space size, schedules and visitor flows. Modular catering means correct timing, well thought -out planning and communication with everyone involved. In our experience report we show how we did it.

Starting position: lots of space, little time

The challenge was complex: the university planned a multi -hour event with parallel program items at various levels of the campus. Our task: Simultaneous floor catering With minimal disturbance of the event flow. An precisely crazy process was required, which adapted flexibly to changing program points- including assembly and dismantling times as well as personnel deployment.

The food concept: diversity, mobility & timing

• Different Food & buffet stations per floor: salads, finger food, warm dishes, vegetarian options
• Beverage stations & Dessert counter tailored to space frequency
• Construction, filling and dismantling times precisely coordinated per room
• Central after -supply & mobile teams for quiet, efficient care

The focus was not only on diversity, but also on efficiency: our dishes were designed in such a way that they remained fresh, appealing and temperature -stable even at high frequencies. Prepared components and decentralized output points could be significantly reduced.

Live logistics: Planning meets radio coordination

Our team used digital schedule with fixed time slots, running plans and Radio coordination For real -time tuning. All catering movements were synchronized with the program:

• Equipment and personnel distribution before the start of the event
• Delivery via different zones
• Division of the dishes to the respective levels
• Punctual after -filling during the breaks

So we were able to hit the perfect moment for every floor - without disturbing ongoing lectures or discussions. This silent presence was essential for the academic framework.

Service experience: presence without a disorder

The unobtrusive but constant availability of our service team was particularly emphasized. Thanks to clearly defined tasks and a central project management, it was always clear who is responsible for what. This enabled quick reactions when asked, minor changes and spontaneous support from the organizer on site.

Feedback & result: structured enjoyment with academic grade

The feedback from visitors and organizers were consistently positive. The diverse selection, the quick availability and the subtle service team were particularly emphasized. The optical integration of the food stations into the modern campus architecture has also been praised.

Our modular approach allowed every floor to be own culinary space To design and still keep the overall picture coherent. The connection of academic professionalism and gastronomic sophistication made this order a reference project for Event catering in a university context.

Conclusion: event catering with system & sensitivity

Events with many parallel rooms need structure, timing - and a team that remains friendly and solution -oriented even in stress moments. This is exactly what our Hertie project showed: Well thought -out logistics, culinary claims and precise execution make hospitality tangible from academic events.