01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Ouagadougou, Burkina Faso
Airline catering, VIP & private jet catering at Ouagadougou (DFFD / OUA)
OUA (IATA) · DFFD (ICAO)
The 3,000-metre runway at Ouagadougou takes wide-body movements onto stands where our hi-loader boards straight to galley height, cabin by cabin, without a handover at the foot of the aircraft. That reach is what inflight catering here is built on: scheduled and ad hoc uplift, in-flight catering for government and royal movements, and charter provisioning run off one ops desk rather than three.
3,000 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 — Ouagadougou
Inflight catering at wide-body scale for Ouagadougou, Burkina Faso
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at DFFD
Aircraft catering handover at the galley door, Ouagadougou
Ramp access is what separates a catering uplift here from a kerbside handover: our crews clear the apron on our own badges and take the cart to the galley door itself. Every load leaving the kitchen for Ouagadougou follows the same sequence, sealed cart first, hi-loader second, signature last, with nothing set down between the two. That sequence is what a wide-body rotation at DFFD is actually timed against.
Between our kitchen and the stand at Ouagadougou sit screening, an escort and whatever apron traffic the ramp is carrying that day, and the convoy is planned against the worst of those three rather than the average of them. Chain of custody runs from the seal at the kitchen door to the signature at the galley, with nobody outside that route touching the load in between. Every catering uplift is logged twice on temperature, once at sealing and again at handover, so a galley catering delivery at OUA carries its own record rather than a promise.
The convoy is the risk here, never the food, and we plan for the convoy.
Pilot meals and cabin service produced for Ouagadougou
Crew meals and passenger sets from one kitchen at OUA
The kitchen behind Ouagadougou runs hot production, pastry, a cold larder and a protocol line under one roof, built so that a wide-body rotation and a single VIP movement can be worked from the same premises without either slowing the other. Airport catering at this scale depends on that separation of lines as much as on square footage, and airport catering in Burkina Faso has few facilities built to keep a protocol order apart from a scheduled one. Every tray leaving the building does so against a HACCP-run production line, logged before it ever reaches the ramp.
The staff who move government flight catering through this kitchen are the same named team on every rotation, not a rotating pool drawn in for the day. Each of them carries a current security clearance, sits on the access list for the ramp, and is trained on the paperwork a sealed uplift has to carry from the kitchen door to the galley. That continuity is what a protocol officer is actually checking for when a movement is booked at short notice.
VIP flight catering menus for Ouagadougou (OUA) departures
VVIP catering to a written specification at DFFD
Menus at Ouagadougou are written to the cabin and the mission first, then adjusted to the season, so a scheduled main-cabin rotation and a single VIP movement are never working from the same specification. Where local produce carries a departure, we draw on what Burkina Faso supplies in season, dairy, fish and orchard fruit worked into the plan rather than a name on a card. Every inflight catering order carries its documented sets alongside the main specification: allergen, halal, kosher and medical requirements labelled per passenger and per cabin before the cart is sealed. Nothing leaves the kitchen without that label attached, cabin by cabin, on every rotation booked through this station.
First & VVIP cabins
First and VVIP cabins at DFFD are plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request for the movement booked. VIP flight catering here is filed against the standing order for that cabin, so a repeat rotation is served to the same brief every time.
Business cabins
Business cabins at Ouagadougou run a multi-choice hot service built to cabin specification, oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, tray sets and meal boxes loaded in the same sequence as the cabin.
Protocol & dietary
Protocol and dietary requirements at Ouagadougou are documented per passenger, whether household, religious or medical, and produced on a line kept apart from the main specification. Halal and kosher sets, and the full run of IATA special meal codes, are sealed before that inflight catering order ever leaves the kitchen.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airport catering cold chain at Ouagadougou, 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.
Aircraft catering delivered airside at DFFD / OUA
Ouagadougou carries scheduled, charter and government traffic across a single wide-body-rated stand configuration, which turns each movement into a documentation exercise as much as a loading one: a delegation needs its protocol file matched to the manifest before the cart is sealed, a charter wave needs its cabin count confirmed before the tray sets are built. Airline catering here runs off one ops desk rather than a shift pattern, so the same coordinator who logs a scheduled rotation also logs a government movement the same afternoon.
The uplift reaches the aircraft by hi-loader from our kitchen to the stand, cleared airside under our own badges rather than handed over at a perimeter gate. Aviation catering in Burkina Faso depends on that direct route more than on kitchen size, because a stand this exposed to weather and traffic cannot absorb a second handling step. In-flight catering in Burkina Faso is built around that single pass: kitchen, apron, galley door, nothing set down in between.
What we commit to on this stand is one named coordinator, sealed carts logged at both ends, and a signed handover at the galley door for every movement booked through Ouagadougou.
Commercial aviation catering for every mission at DFFD / OUA
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Government and state flight catering at DFFD
Against the same wide-body reference code that governs every stand at Ouagadougou, government flight catering runs to a protocol file documented per passenger rather than a standing menu. Security-cleared staff seal the uplift before it leaves the kitchen, ready for a head of state movement or an official delegation on short notice.
Government & state flights →
02
Royal and VVIP flight catering at OUA
A single wide-body reference code forces every movement through the same stand sequence, which is exactly what a royal household specification is built to survive: private airliners, BBJ, ACJ and wide-body VIP among them, are boarded from a written brief kept on file between rotations. Royal flight catering at this station carries halal and household requirements on request, with VVIP protocol matched to the same file each time.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Ouagadougou
3,000 metres of runway takes a fully loaded wide-body charter departure without a weight restriction on the uplift. Charter flight catering at Ouagadougou serves ACMI and wet-lease operators, group movements and special missions with a full three-cabin load counted against the loading sheet, and charter flight catering in Burkina Faso is staged in the order the galleys are fitted rather than the order the cabins board.
Wide-body charter →
04
Airline and ad hoc catering at DFFD
Wide-body movements booked through Ouagadougou board from the same reference code whether the carrier flies the route weekly or once, which is what makes ad hoc airline catering here as disciplined as a scheduled contract. Carriers running this station as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals in Burkina Faso boxed to the same standard on every one of them, AOG included.
Commercial airlines →
05
Private jet and FBO catering at OUA
Our kitchen works the same 3,000-metre stand access for business aviation as for a wide-body rotation, running private jet catering at Ouagadougou to the FBOs on the field and the GA terminal on request. FBO catering here follows the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering included.
Private jets →
Charter flight catering reviewed at DFFD
Protocol teams on VVIP catering at Ouagadougou airport
Government flight department
Royal household
Charter operator
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Scheduled airline
“We requested HACCP at Ouagadougou (OUA/DFFD) and the packaging worked very well onboard. The order came ready for service with no unnecessary packaging or loose items to sort through. Exactly what we need for a quick galley setup. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Government flight department
Ibrahim — Air Transport Operations Officer
“For a changing schedule at Ouagadougou (OUA/DFFD), we needed flexible catering uplift. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. A very useful service for ad hoc flying. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Noor — Network Operations Coordinator
“I ordered business jet catering for our departure from Ouagadougou (OUA/DFFD) and was very happy with the service. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. A very good experience from a flight attendant perspective. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Jasmine — Freighter Operations Coordinator
Flight catering station reference for Ouagadougou (DFFD / OUA)
| Datum | Value |
|---|---|
| Longest runway | 3,000 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | DFFD |
Business jet catering questions at Ouagadougou (OUA)
Diversion catering and ramp questions at Ouagadougou (OUA)
What operations gets asked every week about Ouagadougou.
Ask operations directly →Which special meal codes and dietary sets are produced for flights out of Ouagadougou?
The loader that seals our carts also logs each dietary set against its own line: halal, kosher and the full run of IATA SPML codes are produced separately and documented per passenger before boarding.
How does Ouagadougou handle VIP, VVIP and government flight catering, and under what protocol?
Ouagadougou routes VIP flight catering and government flight catering through the same named coordinator, with a protocol file matched to the manifest and security-cleared staff on every movement.
Can OUA give a fixed airline catering cost, or does it depend on the flight?
The cabin count, the specification and the loading window are what a quotation turns on here, so airline catering cost is confirmed by our desk against those three rather than published as a fixed rate.
What does DFFD offer for private jet catering delivered to the FBOs and the GA terminal?
We deliver private jet catering and FBO catering to every FBO on the field and to the GA terminal, on the same cold chain and paperwork as an airline uplift.
Do you deliver airline catering airside at Ouagadougou, straight to the aircraft?
Yes, by hi-loader: airside delivery takes the cart from our kitchen to the galley door itself, with no handover at the foot of the aircraft.
When does an order need to be placed for a flight through Ouagadougou, and how late can the specification change?
When a rotation is confirmed, our desk sets the lead time against the loading window; as soon as cabin counts are firm, a specification can still be adjusted right up to that window, well short of a last minute airline catering request.
Inflight catering at other airports near Ouagadougou
TML / DGLE
Tamale
Ghana · 319 km from Ouagadougou
Airline & VIP flight catering →
BOY / DFOO
Bobo Dioulasso
Burkina Faso · 334 km from Ouagadougou
Airline & VIP flight catering →
MZI / GAMB
Sévaré
Mali · 367 km from Ouagadougou
Airline & VIP flight catering →
Airport catering quote for DFFD / OUA
Request a quote
Send us your catering needs for OUA
Ouagadougou (OUA / DFFD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Ouagadougou, 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 Ouagadougou (OUA)