01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Franceville, Gabon
Wide-body airline catering, VIP & private jet catering at Franceville (FOON / MVB)
MVB (IATA) · FOON (ICAO)
A wide-body reference code at Franceville means the ramp here is built for the hi-loader, not the belt truck, so inflight catering boards direct to the galley door on the aircraft's own hi-loader, sealed at height rather than staged at the foot of the stairs. In-flight catering out of our kitchen follows that single wide-body stand from seal to signature, the same crew and the same cart on every rotation through MVB.
3,080 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 — Franceville
Wide-body aviation catering at MVB
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at FOON / MVB
Flight catering sealed and logged to the stand at Franceville (MVB)
The single wide-body stand at Franceville is where the catering uplift is measured, from the sealed cart leaving our kitchen to the signature at the galley door, with no stop at the foot of the aircraft in between. Ramp access is held on our own badges, so the convoy crosses the apron under escort rather than waiting on a shared gate. Catering at FOON is timed against that crossing, not against a generic lead time quoted from another station.
Between our kitchen and the single wide-body stand at Franceville sit screening, an escorted crossing and the ordinary apron traffic of the field, and the loading window is planned against the worst of the three rather than the average of them. That is the chain of custody the timeline records: one coordinator, one badge set, one route across the apron, so the galley catering load never passes through a second pair of hands before it reaches the aircraft. Temperatures are logged when the cart is sealed at the kitchen and logged again at the galley door, and the handover carries a signature both ends, which is the record a protocol officer or a ground ops desk asks for before they accept a wide-body catering uplift at MVB.
One coordinator carries the seal from our kitchen to the signature at the aircraft door.
Crew meals from the kitchen serving Franceville
Cargo crew meals produced to the same standard at Franceville, Gabon
Franceville is provisioned from one flight kitchen holding hot production, pastry, a cold larder and a protocol cell under a single roof, built to run against a single wide-body stand rather than a bank of them. Airport catering here is planned around that one stand, which means the kitchen schedules one rotation's cabins at a time instead of splitting output across parallel movements. That production runs to a HACCP standard on every tray, and airport catering at MVB, and the flight kitchen at FOON behind it, answers to the same standard whether the movement is a scheduled service or a single charter.
The team that handles government flight catering at this one stand is the same named crew on every rotation: security clearance on file, names carried on the access list, and training held to household service standards rather than to a general catering brief. Because Franceville works one wide-body stand rather than several, the same coordinator who seals the cart at the kitchen is the one who signs for it at the aircraft, keeping the chain of custody in a single pair of hands. That continuity is what a protocol desk checks before it releases a delegation's movement to any station.
Halal airline meals and special meals at MVB
VIP flight catering, specified per passenger at FOON / MVB
From our flight kitchen to the single wide-body stand at Franceville, the menu range is written to the cabin and to the mission rather than to a fixed seasonal card, so a scheduled service and a state movement through FOON draw on the same kitchen without sharing a specification. Inflight catering here follows the produce the country offers through the year, working orchard fruit, dairy and river fish into a rotation of tray sets and plated formats rather than naming any single dish. Every allergen, halal, kosher and medical set is documented per passenger and per cabin, labelled before it leaves the kitchen and matched against the passenger list at the galley door. Nothing served on that stand travels without that paperwork attached, whatever the class of flight.
First & VVIP cabins
First and VVIP cabins at Franceville are plated to a written specification rather than a fixed card, with caviar and à-la-carte service on request and the presentation filed against the standing order before the cart is sealed. VIP flight catering in Franceville runs through the same single wide-body stand as every other movement, so the forward cabin never waits behind a second load.
Business cabins
Business cabins at FOON take a multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals and cabin crew meals travel in their own tray sets, and pilot meals are boxed to the roster rather than pooled with the passenger load.
Protocol & dietary
Protocol and dietary requirements at MVB are documented per passenger, covering household, religious and medical sets alongside halal and kosher production and the full range of IATA special meal codes. Inflight catering at MVB produces these on a separate line from the main run and seals them before they leave the kitchen, matched against the passenger manifest at handover.
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
Cold chain and HACCP for aircraft catering at Franceville, Gabon
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.
Inflight catering delivered to the stand at Franceville airport
Franceville holds one wide-body stand against a 3080-metre runway, which sets the pace of the field: a delegation movement is a documentation exercise worked well ahead, a repeat scheduled rotation is a repetition exercise worked to the same tray count each time, and either way the single stand means only one uplift moves at once, never two competing for the same ramp. Airline catering here answers to that constraint directly, and aviation catering at FOON is planned stand by stand rather than terminal by terminal because there is only the one to plan against.
The uplift leaves our kitchen sealed and travels by escorted convoy across the apron to that stand, boarded by hi-loader to galley height rather than set down at the foot of the aircraft, with our own coordinator on the ramp for the whole crossing. Inflight catering and in-flight catering at FOON share that same route and the same badge set, so a scheduled rotation and a charter movement cross the apron under identical ramp access rather than under separate arrangements.
What we commit to on this stand is one named coordinator, sealed carts from kitchen to galley door, and a signed handover at the aircraft, the same commitment whether the flight is a single rotation through Franceville or one leg of a longer pattern; airport catering at MVB is built on that commitment rather than on the size of the field.
Royal flight catering and scheduled uplifts at Franceville, Gabon
01
Government and state flight catering at FOON
Because Franceville works one wide-body stand rather than a bank of them, a delegation movement is scheduled against that single piece of ramp well ahead of arrival rather than fitted around other traffic. Government flight catering at Franceville for state visits and official delegations runs on a protocol file documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen for the head of state aircraft or any other official movement on the manifest.
Government & state flights →
02
Royal and VVIP flight catering at MVB
The wide-body reference code at this stand covers private airliners built to that class, so a BBJ, an ACJ or a wide-body VIP configuration boards on the same ramp as a scheduled service without a change of equipment. Royal flight catering at Franceville is held to a written household specification kept on file between movements, with royal household requirements and halal service available on request and the same named crew handling the uplift on every return through FOON.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Franceville
Our kitchen seals a full three-cabin uplift against the loading sheet for every movement that crosses the single wide-body stand at Franceville, staging trays in the order the galleys are laid out rather than in the order they are cooked. Charter flight catering at Franceville serves ACMI and wet-lease operators, group movements and special missions on that basis, and charter flight catering in Gabon carried through this stand covers a multi-leg pattern without a change of specification between legs.
Wide-body charter →
04
Airline and ad hoc catering at FOON
With a single wide-body stand set against a 3080-metre runway, Franceville takes a scheduled rotation and an unscheduled one on the same piece of ramp, which is why ad hoc airline catering here is built to slot in without displacing the movement already booked against that stand. Outstation catering, diversion catering and technical stop catering all draw on the same kitchen and the same tray standard, AOG included, across a multi-leg rotation, with menu cycles that move week to week while the tray specification does not.
Commercial airlines →
05
Private jet and FBO catering at MVB
A 3080-metre runway at Franceville takes business aviation on the same movement area as the scheduled wide-body traffic, so a business jet arrives onto ramp already built for a larger aircraft. Private jet catering in Franceville reaches the FBOs on the field and the GA terminal directly, with FBO catering, business aviation catering and business jet catering all run on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at FOON
Protocol teams on VVIP catering at Franceville
Government flight department
Royal household
Charter operator
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Scheduled airline
“We were looking for a dependable airline catering broker in Franceville (MVB/FOON) and the process was straightforward. The response time was good and we did not have to manage several local suppliers ourselves. We would use the service again without hesitation. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Sebastian — Flight Dispatch Supervisor
“Our team needed private jet catering in Franceville for a short-notice flight at MVB/FOON. Communication was responsive and the team handled a late timing change without any issue. I would use them again for another flight from Franceville. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Anthony — Private Jet Operations Manager
“Our passenger profile required special meal codes at Franceville (MVB/FOON), with several different dietary restrictions. The team confirmed the dietary details carefully and there was no confusion when the order arrived. That attention to detail makes a big difference onboard. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Sebastian — Flight Planning Manager
Flight catering station reference for Franceville (FOON / MVB)
| Datum | Value |
|---|---|
| Longest runway | 3,080 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | FOON |
Business jet catering questions at MVB
Diversion catering and ramp questions at MVB
What operations gets asked every week about Franceville.
Ask operations directly →Is VIP, VVIP and government flight catering handled at MVB, and under what protocol?
Our coordinator runs every delegation and head-of-state movement through the same protocol file, with government flight catering and VIP flight catering both documented per passenger and cleared before the cart leaves the kitchen.
Does private jet catering reach the FBOs and the GA terminal at FOON?
Every FBO on the field and the GA terminal receive the same sealed load, so FBO catering and private jet catering travel on the identical cold chain used for a scheduled airline uplift.
Where does airline catering cost get set for a flight through Franceville?
The quotation record is built from cabin count, specification and the loading window booked against the single wide-body stand, and airline catering cost is confirmed once those three are fixed rather than published as a fixed rate.
When does airline catering reach the aircraft airside at Franceville Airport?
Once the cart is sealed at the kitchen, airside delivery carries it by escorted convoy straight to the stand, where it boards by hi-loader to galley height rather than being set down at the foot of the aircraft.
Who documents halal, kosher and the special meal codes produced at MVB?
For every passenger flagged on the manifest, halal, kosher and the full set of SPML special meals are produced on a separate line and sealed before departure, matched against the passenger list at handover.
At what point does a specification need to be fixed for a flight through FOON?
The first step is booking the loading window against the single wide-body stand, and after that the lead time for a full specification change narrows, though last minute airline catering adjustments are still worked where the loading window allows it.
Commercial aviation catering near Franceville
OKN / FOGQ
Okondja
Gabon · 113 km from Franceville
Airline & VIP flight catering →
KOU / FOGK
Koulamoutou
Gabon · 123 km from Franceville
Airline & VIP flight catering →
MKU / FOOK
Makokou
Gabon · 256 km from Franceville
Airline & VIP flight catering →
Aviation catering quote for Franceville airport
Request a quote
Send us your catering needs for MVB
Franceville (MVB / FOON)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Franceville, 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 Franceville (MVB)