01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Antsohihy, Madagascar
Antsohihy (FMNW / WAI): airline catering, VIP flight catering and private jet catering
WAI (IATA) · FMNW (ICAO)
On the narrow-body reference field at Antsohihy, inflight catering is built around one runway and one operating rhythm rather than a bank of parallel stands. Our kitchen boards through hi-loader access to galley height, holding in-flight catering to the same wide-body-grade sequence for scheduled, charter, VIP and private uplift alike.
1,500 m
Longest runway
Narrow-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 — Antsohihy
Hi-loader aviation catering on the WAI apron
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at WAI
Flight catering sealed and logged to the stand at FMNW / WAI
Ramp access at Antsohihy is what actually sets the catering uplift, not a printed lead time: the sealed cart moves once the apron clears it. Our coordinator holds the sequence from kitchen to galley door against that single runway's traffic, not against a promise. Every uplift at WAI is timed on the day, against the ramp as it stands, not against a chart drawn up in advance.
Between our kitchen and the stand at Antsohihy sit screening, an escort and whatever else is moving on the apron that hour, and we plan the catering uplift against the worst of it rather than the average. Chain of custody runs unbroken from the sealed cart to the galley: nobody outside the loading crew touches it in between. Temperature is logged at sealing and again at handover, and the galley catering that reaches the aircraft carries both readings and a signature closing the load.
One coordinator, one sealed cart, one signature: nothing changes hands unrecorded.
Crew meals from the kitchen serving FMNW
Pilot meals and cleared production crews for Antsohihy
Airport catering in Madagascar is thin on wide-body infrastructure, which is exactly why the flight kitchen behind airport catering at WAI keeps hot production, pastry, a cold larder and a protocol line under one roof rather than spread across contractors. Everything the flight kitchen at WAI sends out runs to HACCP standard from mixing bowl to sealed cart. The cold chain holds from that kitchen to the ramp, whatever the day's traffic looks like.
The team that handles government flight catering at this narrow-body field is the same named crew every rotation, not a rotating pool drawn in for the day. Security clearance is held on file for each of them, each is on the access list for airside movement, and each is trained to the paperwork a sealed uplift travels with. Continuity, not headcount, is what a protocol desk is actually buying at catering at FMNW.
Kosher inflight catering and dietary sets at Antsohihy airport
Royal flight catering standards per cabin at WAI
Menus at Antsohihy are written to the cabin and the mission first, and only then to the season: a delegation eats differently from a group charter on the same stand. Local sourcing draws on Madagascar's produce where the route allows it, kept general — dairy, fish, tropical fruit — never named down to a supplier or a dish. Inflight catering here runs on a documented base: allergen sets, halal, kosher and medical requirements are all labelled per passenger and per cabin before the cart is sealed. From First to the last main-cabin tray, the specification is written down, not remembered.
First & VVIP cabins
First and VVIP cabins at Antsohihy are plated to a written specification rather than improvised on the day, with à-la-carte service on request. VIP flight catering here is filed against the standing order each time, so a repeat rotation gets the same result as the first one.
Business cabins
Business cabins at WAI run on multi-choice hot service, boxed to galley-ready formats sized to the aircraft fitted that day. Crew meals, cabin crew meals and pilot meals travel separately in their own crew meal boxes, matched to the roster rather than the passenger count.
Protocol & dietary
Protocol and dietary requirements at Antsohihy are documented per passenger, from household and religious needs to medical restrictions, before anything is loaded. Halal and kosher sets, and the full range of IATA special meal codes, are produced on their own line and sealed apart, so inflight catering here never mixes a dietary tray with the general run.
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
HACCP and sealed transfer for aircraft catering at FMNW / WAI
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 Antsohihy, Madagascar
With one runway and a narrow-body reference code, Antsohihy is worked as a rotation-by-rotation field rather than a bank of simultaneous wide-bodies: a delegation here is a documentation problem first, and a peak wave is a capacity problem second, because there is no second stand to absorb either. Airline catering at Antsohihy is planned against that single runway, with the loading crew adjusting sequence rather than adding capacity.
The uplift reaches the aircraft by airside delivery from our kitchen to the stand, with our own loading crew handling the sealed carts from ramp edge to galley door. In-flight catering in Madagascar rarely has more than one route to the stand at a field this size, and aviation catering at FMNW is built around that single path rather than around alternatives that do not exist here.
Inflight catering in Antsohihy and airport catering in Antsohihy both commit to the same terms: one coordinator named to the rotation, sealed carts from kitchen to stand, and a signed handover closing every load.
VVIP catering and commercial flights at Antsohihy
01
Government and state flight catering at Antsohihy
A 1,500 metre runway sets what can land at Antsohihy, and within that limit government flight catering for state visits and head of state movements runs to a protocol file documented per passenger rather than to a standard tray list. Security-cleared staff seal the uplift before it leaves the kitchen, with a dedicated routing held for official delegations working this stand.
Government & state flights →
02
Royal and VVIP flight catering at FMNW
The narrow-body reference code at this field governs a private airliner exactly as it governs any other movement, so royal flight catering here is held to a written household specification kept on file between rotations rather than rebuilt each time. Private airliners — BBJ, ACJ, wide-body VIP configurations — are boarded to that same household standard, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at WAI
One runway at Antsohihy carries charter, ACMI and wet-lease movements on the same rotation basis as scheduled traffic, so charter flight catering here is staged against the loading sheet rather than against a fixed slot bank. Group movements and special missions receive a full three-cabin uplift, with charter flight catering counted tray by tray as the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Antsohihy
A single runway at Antsohihy means every rotation is sequenced rather than run in parallel, which is precisely the discipline ad hoc airline catering depends on when a carrier treats this field as an outstation. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, held to one tray standard across a multi-leg rotation even as the menu cycle itself changes week to week.
Commercial airlines →
05
Private jet and FBO catering at FMNW
Business aircraft cleared onto this narrow-body field are boarded through the same GA terminal and FBOs on the field that a scheduled aircraft uses, since the single runway leaves no separate business-aviation apron here. Private jet catering at Antsohihy reaches the FBOs on the field on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at WAI
Flight departments on jet catering at FMNW
Government flight department
Royal household
Charter operator
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Scheduled airline
“We arranged tour operator charter catering for the group at Antsohihy (WAI/FMNW) after a late schedule update. Final numbers changed late and the team adjusted without making the process difficult. Very practical for team and group charter work. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Ibrahim — Airline Dispatch Manager
“We arranged military charter catering at Antsohihy (WAI/FMNW) for a non-routine passenger movement. The team understood that reliability mattered more than complexity and stayed flexible until uplift. We appreciated the flexibility. From an operational point of view, the service was easy to manage and required very little follow-up. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Dalia — Cabin Operations Lead
“We used the team at Antsohihy (WAI/FMNW) for freighter crew meals on a night operation. The crew received the correct quantities and the handover was quick, which is exactly what we needed. Good service for freighter crews and odd-hour schedules. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Government flight department
Clara — State Flight Coordinator
Antsohihy (FMNW / WAI): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | FMNW |
Airline catering services FAQ for Antsohihy airport
Diversion catering and ramp questions at Antsohihy airport
What operations gets asked every week about Antsohihy.
Ask operations directly →How far in advance can WAI arrange private jet catering to the FBOs and the GA terminal on the field?
Clearance and cold-chain sign-off set the timeline rather than a fixed lead time; once confirmed, FBO catering is delivered on the same schedule as an airline uplift.
At what point does FMNW take on VIP, VVIP and government flight catering, and under what protocol?
The first step is always the protocol file, documented per passenger before anything is prepared; government flight catering and VIP flight catering then move through security-cleared staff to a sealed uplift.
Does Antsohihy offer airline catering delivered airside, straight to the aircraft?
Every uplift here moves by airside delivery from our kitchen to the stand, boarded by hi-loader to galley height rather than left at the foot of the aircraft.
Antsohihy Airport — are halal, kosher and the IATA special meal codes produced, and how are they documented?
The hi-loader cart that boards the main uplift also carries the dietary sets; halal, kosher and the full range of SPML codes are produced on a separate line and labelled per passenger.
Who sets the price for airline catering at WAI, since no list is published?
For every quotation, the desk works from cabin count, specification and the loading window on the day, and comes back with a figure rather than a rate card.
Commercial aviation catering near Antsohihy
HVA / FMNL
Analalava
Madagascar · 39 km from Antsohihy
Airline & VIP flight catering →
ZWA / FMND
Andapa
Madagascar · 177 km from Antsohihy
Airline & VIP flight catering →
NOS / FMNN
Nosy Be
Madagascar · 180 km from Antsohihy
Airline & VIP flight catering →
Inflight catering quote for FMNW / WAI
Request a quote
Send us your catering needs for WAI
Antsohihy (WAI / FMNW)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Antsohihy, 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 Antsohihy (WAI)