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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Bobo Dioulasso, Burkina Faso
Bobo Dioulasso (DFOO / BOY): airline catering, VIP flight catering and private jet catering
BOY (IATA) · DFOO (ICAO)
With a 3300 m runway rated to the wide-body reference code, Bobo Dioulasso boards multi-class rotations without a stand-length constraint on the loading plan. AERO GOURMET runs inflight catering and in-flight catering from a kitchen staged for hi-loader boarding, so an uplift reaches galley height across the wide-body stand rather than waiting at the foot of the aircraft.
3,300 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Bobo Dioulasso
Inflight catering with hi-loader boarding at BOY
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at DFOO
Aircraft catering handover at the galley door, Bobo Dioulasso
Ramp access at Bobo Dioulasso means the cart never waits at the foot of the aircraft: it is raised straight to the galley door. Every catering uplift here is staged against the sequence the cabins are loaded in, not against a generic clock. The apron sets the order; our crews work to it.
Between our kitchen and the stand at Bobo Dioulasso sit screening, an escort through the apron and the ordinary traffic of a single-runway field, and the convoy is the part of a catering uplift that carries the risk, not the tray count. We build the route to the wide-body stand around the worst of those delays rather than the average of them, because a galley catering handover has no room for a missed slot. Temperature is logged when the cart is sealed at the kitchen and logged again at the stand, and the handover carries a signature that closes the load at DFOO.
One coordinator carries the load from the kitchen seal to the signature on the stand.
Airline food supplier for Bobo Dioulasso airport rotations
Crew meals and passenger sets from one kitchen at BOY
The flight kitchen that provisions DFOO runs hot production, pastry, a cold larder and a protocol line under one roof, to HACCP standard across the cold chain from sealing to handover. Airport catering at Bobo Dioulasso is planned against the wide-body reference code the field holds, so tray sets and cabin counts are built to a multi-class specification rather than a single template. That structure is what lets airport catering here answer a delegation and a scheduled rotation from the same production day.
The team that handles government flight catering at DFOO is the same named crew on every rotation, with security clearance on file and standing on the access list rather than assigned case by case. Training runs to royal household standards as well as to the paperwork a sealed uplift carries between the kitchen and the stand, so a protocol movement and a scheduled service are handled by the same people. At Bobo Dioulasso that continuity is what a repeat operator checks first.
Halal airline meals and special meals at Bobo Dioulasso (BOY)
VIP flight catering, specified per passenger at DFOO
From passenger meal boxes to VVIP tray sets, the menu range at Bobo Dioulasso is built to the cabin, the mission and the season rather than to one fixed list. Inflight catering here draws on the produce of the region — orchard fruit, dairy and freshwater fish worked into a service plan rather than named as a dish. Every set is written against a specification held on file, so a repeat rotation is served to the same standard without re-briefing the kitchen. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and boarded to match.
First & VVIP cabins
First and VVIP cabins at Bobo Dioulasso are plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a set menu. VIP flight catering here is filed against the standing order, so the presentation on a repeat rotation matches what was agreed the first time, cabin by cabin.
Business cabins
Business cabins at BOY run multi-choice hot service to a cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals, cabin crew meals and pilot meals are boxed separately from the passenger tray sets and labelled to the roster, so DFOO handles the full cabin count from one kitchen run.
Protocol & dietary
Protocol and dietary requirements at Bobo Dioulasso are documented per passenger rather than assumed from the cabin manifest. Halal and kosher sets, and the full range of IATA special meal codes, are produced on a separate line and sealed before it leaves the kitchen, so inflight catering at BOY carries the same chain of custody as the main cabin service.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP-compliant aircraft catering at Bobo Dioulasso, Burkina Faso
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at DFOO / BOY
Bobo Dioulasso holds a single runway rated to the wide-body reference code, which means the traffic mix here runs scheduled, charter and government movements off one stand plan rather than a bank of gates — a delegation is a documentation problem as much as a loading one, and a peak rotation is a capacity problem the kitchen has to answer in one production run. Airline catering and aviation catering at DFOO are staged from the kitchen to the ramp, boarded by hi-loader to galley height rather than left at the foot of the aircraft, with our own crews holding ramp access onto the apron. In-flight catering and inflight catering here run off one ops desk, so a diversion or a technical stop is worked to the same sealed-cart standard as a scheduled service.
Airport catering at BOY is planned stand by stand against the wide-body reference code the field holds, with the loading sequence set by the cabin layout of the aircraft rather than by a fixed clock.
One coordinator carries every uplift from the sealed cart at the kitchen to a signed handover on the stand, whatever the segment.
VVIP catering alongside scheduled flights at BOY
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Government and state flight catering at DFOO
The wide-body reference code held at Bobo Dioulasso allows a head of state aircraft to be worked on the same stand plan as a scheduled service, without a separate movement plan. Government flight catering here runs on a protocol file documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at BOY
Our crews hold the wide-body reference code at Bobo Dioulasso to the same household standard on every repeat rotation, working from a written specification kept on file between movements rather than rebriefed each time. Royal flight catering here covers private airliners — BBJ, ACJ and wide-body VIP — with halal and household dietary requirements available on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Bobo Dioulasso
The wide-body reference code at DFOO carries a full three-cabin uplift on a single stand, counted against the loading sheet rather than split across gates. Charter flight catering at Bobo Dioulasso serves ACMI and wet-lease operators, group movements and special missions, and charter flight catering staged this way covers pilgrimage, repatriation and humanitarian rotations on the same multi-leg basis.
Wide-body charter →
04
Airline and ad hoc catering at DFOO
A single wide-body-rated runway means a diversion or a technical stop at Bobo Dioulasso is worked into the same stand plan as scheduled traffic, not held for a separate slot. Ad hoc airline catering at BOY covers outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals boxed to the roster and AOG uplifts run through the same kitchen, across a multi-leg rotation in Burkina Faso.
Commercial airlines →
05
Private jet and FBO catering at BOY
A wide-body-rated movement at Bobo Dioulasso shares its apron with the business aviation traffic worked from the GA terminal, so private jet catering here runs on the same stand infrastructure rather than a separate circuit. FBO catering reaches the FBOs on the field on the same cold chain and paperwork as an airline uplift, and business aviation catering and business jet catering are handled by the same coordinator.
Private jets →
Charter flight catering reviewed at DFOO
Operators on commercial aviation catering at Bobo Dioulasso airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We requested airline meal boxes at Bobo Dioulasso (BOY/DFOO) and the packaging worked very well onboard. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Exactly what we need for a quick galley setup. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Tiago — Airport Operations Lead
“Our operation through Bobo Dioulasso (BOY/DFOO) included an ad hoc catering request at short notice. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. A very useful service for ad hoc flying. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Anika — Executive Flight Manager
“I ordered FBO catering for our departure from Bobo Dioulasso (BOY/DFOO) and was very happy with the service. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. Reliable, responsive, and easy to work with. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Marie — Operations Controller
Airport catering facts for Bobo Dioulasso (DFOO / BOY)
| Datum | Value |
|---|---|
| Longest runway | 3,300 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | DFOO |
Business jet catering questions at Bobo Dioulasso (BOY)
Technical stop catering questions at Bobo Dioulasso (BOY)
What operations gets asked every week about Bobo Dioulasso.
Ask operations directly →Bobo Dioulasso, does airline catering board airside, and how does the uplift reach the aircraft?
The hi-loader carries the sealed cart straight to galley height on the wide-body stand, so airside delivery here never sets the tray down at the foot of the aircraft.
What lead time does an order at Bobo Dioulasso airport need, and how late can a specification change?
We ask for the order as far in advance as the schedule allows, and we still take a late change to cabin count or dietary sets ahead of the loading window; last minute airline catering is worked case by case rather than refused outright.
On a single-runway field, how much does airline catering cost at BOY?
There is no published price list: airline catering cost here depends on cabin count, the specification chosen and the loading window, and the desk returns a quotation once those are set.
Do you cater VIP, VVIP and government flights at DFOO, and under what protocol?
Yes, with a protocol file documented per passenger, security clearance held on file and VIP flight catering and government flight catering run by the same named crew on every rotation.
Can you deliver private jet catering to the FBOs and the GA terminal at Bobo Dioulasso?
Every FBO on the field takes the same sealed uplift and the same paperwork as an airline movement, so FBO catering here is one standard rather than a separate service.
How are halal, kosher and special meals documented at Bobo Dioulasso airport?
Bobo Dioulasso runs halal and kosher sets and the full range of SPML codes on a separate production line, documented per passenger and sealed before the cart leaves the kitchen.
Aviation catering across the Bobo Dioulasso region
HGO / DIKO
Korhogo
Côte d'Ivoire · 238 km from Bobo Dioulasso
Airline & VIP flight catering →
OUA / DFFD
Ouagadougou
Burkina Faso · 334 km from Bobo Dioulasso
Airline & VIP flight catering →
MZI / GAMB
Sévaré
Mali · 374 km from Bobo Dioulasso
Airline & VIP flight catering →
Inflight catering quote for DFOO / BOY
Request a quote
Send us your catering needs for BOY
Bobo Dioulasso (BOY / DFOO)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Bobo Dioulasso, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Bobo Dioulasso (BOY)