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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Tôlanaro, Madagascar
Airline catering, VIP flight catering and private jet catering — Tôlanaro (FMSD / FTU)
FTU (IATA) · FMSD (ICAO)
A narrow-body reference code sets the frame at Tôlanaro, so inflight catering here is planned to that ceiling rather than assumed to any wide-body norm. Uplift moves hi-loader to galley height on the stand, in-flight catering staged and sealed at the kitchen before the convoy is cleared airside for boarding.
1,609 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 — Tôlanaro
Commercial aviation catering at wide-body scale, Tôlanaro (FTU)
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Tôlanaro, Madagascar
Flight catering sealed and logged to the stand at Tôlanaro airport
Ramp access governs the loading window at Tôlanaro: the sealed cart leaves our kitchen on a fixed sequence and crosses the apron under escort before it reaches the galley door. A narrow-body reference code keeps that run short and repeatable rather than staged across several wide-body doors at once. Every catering uplift here is timed against that same sequence, cart by cart, not estimated after the fact.
Between our kitchen and the stand at FMSD sit screening, an escort vehicle and apron traffic that has to be read before the convoy moves, not after. We plan the catering uplift against the worst case on that route rather than the average one, because a narrow-body turnaround leaves little slack if the escort is delayed. Chain of custody is held the same way regardless of aircraft size: the cart is sealed at the kitchen, the seal is checked at the galley door, and galley catering only transfers once both temperature logs and the signature at handover agree. Nothing crosses the apron unlogged and nothing is handed over unsigned.
One seal at the kitchen, one signature at the door, nothing in between unaccounted for.
Crew meals and pilot meals for Tôlanaro, Madagascar departures
Airline food supplier crews cleared for Tôlanaro (FTU)
Airport catering at Tôlanaro is run from one flight kitchen under one roof, with hot production, a cold larder and a protocol line held to the same HACCP standard rather than split across separate sites. That single-site model is what makes airport catering at FTU repeatable rotation after rotation, since the same cold chain that seals a tray at the kitchen door is the one checked again at the aircraft. Nothing produced here leaves the building without that record attached.
The team assigned to government flight catering at this station is the same named crew on every rotation, not a rotating pool drawn from general production. Security clearance is held on file for each of them, checked against the access list before any cart moves, and refreshed rather than assumed current. They are trained to the paperwork a sealed uplift carries as much as to the service itself, so a protocol file travels with the tray set and not separately from it.
Kosher inflight catering and dietary sets at Tôlanaro
Royal flight catering standards per cabin at Tôlanaro, Madagascar
Menus at Tôlanaro are written to the cabin fitted and the mission flown, not issued from one fixed list regardless of aircraft. Local sourcing draws on Madagascar produce where the season allows it — dairy, fish and orchard fruit worked into the plan rather than named dish by dish. Inflight catering here runs from passenger meal boxes for a scheduled sector to a full VVIP specification for a private airliner, the same kitchen adjusting scale rather than character between the two. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, and boarded against that record rather than a verbal note.
First & VVIP cabins
First and VVIP cabins at Tôlanaro are plated to a written specification rather than to an open brief, with à-la-carte and VIP flight catering both available on request. The presentation is filed against the standing order before it reaches the galley, so a repeat rotation is served to the same read every time.
Business cabins
Business cabins at FMSD run a multi-choice hot service boarded in oven-ready formats sized to the galley fitted on the day, tray sets and meal boxes counted against the loading sheet before departure. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the flight deck set never mixes with the cabin count.
Protocol & dietary
Protocol and dietary requirements at Tôlanaro are documented per passenger rather than assumed from the booking class, covering halal, kosher and the full range of IATA special meal codes. Each set is produced on a separate line at the kitchen and sealed before it leaves it, so inflight catering here keeps a religious or medical meal traceable from production to tray.
The three books
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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
Aircraft catering under HACCP control at Tôlanaro
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 FMSD
A single narrow-body reference code at Tôlanaro means every rotation here is planned to one cabin layout and one galley height, which turns catering into a repetition problem rather than a capacity one: the same tray count, the same seal record, the same handover, run again on the next sector. Airline catering in Tôlanaro is worked to that constant rather than scaled up and down between wide-body waves.
The uplift route from our kitchen to the stand at FMSD is short by design, crossing the apron under escort and boarding by hi-loader to galley height rather than being set down at the foot of the aircraft. In-flight catering in Madagascar depends on that ramp discipline holding on every load, not on volume covering for a missed step.
On this stand we commit one coordinator per rotation, sealed carts checked at both ends, and a signed handover before departure — aviation catering at FTU and airport catering in Madagascar run to that same commitment regardless of which aircraft is on the ramp that day.
VVIP catering alongside scheduled flights at Tôlanaro airport
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Government and state flight catering at FMSD
The 1609 m runway at Tôlanaro sets the aircraft this station can turn around, and that same limit frames the government flight catering we run for delegations and official movements here. Protocol is documented per passenger, staff working the load are security-cleared, and the uplift for a head of state aircraft is sealed at the kitchen before it crosses the apron.
Government & state flights →
02
Royal and VVIP flight catering at FTU
A private airliner working to a narrow-body reference code can still be boarded at Tôlanaro to a full household specification, since the cabin limit here governs layout, not standard. Royal flight catering and VVIP work run to a written specification kept on file between movements, covering BBJ and ACJ configurations, with halal and royal household dietary requirements produced on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at Tôlanaro
On the single stand worked at FMSD, the narrow-body reference code becomes the planning constraint for every charter flight catering load, since cabin count and galley height are fixed before the rotation is booked. ACMI and wet-lease operators, group movements and special missions are boarded to a full three-cabin specification counted against the loading sheet, charter flight catering staged in the order the galleys are laid out across a multi-leg schedule.
Wide-body charter →
04
Airline and ad hoc catering at FMSD
A narrow-body reference code at Tôlanaro sets the cabin count our kitchen plans to on every sector, and that same limit governs the ad hoc airline catering we run for carriers using this station as an outstation. Outstation catering, diversion catering and technical stop catering move off one duty roster here, AOG included, with crew meals boarded across a multi-leg rotation without the tray standard shifting between legs.
Commercial airlines →
05
Private jet and FBO catering at FTU
The narrow-body reference code at Tôlanaro means a business aviation loading plan is built around the same cabin ceiling as an airline rotation rather than around a separate scale. Private jet catering here is delivered to the FBOs on the field and the GA terminal by our dedicated branch, FBO catering held to the same cold chain and paperwork as any airline uplift.
Private jets →
Charter flight catering trusted by operators at Tôlanaro (FTU)
Flight departments on jet catering at FMSD / FTU
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight at Tôlanaro (FTU/FMSD) required galley ready meals with clear service-by-service organization. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. The crew appreciated how easy it was to load. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Eduardo — Cargo Station Manager
“We had an outstation requirement at Tôlanaro (FTU/FMSD) and the coordination was very smooth. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. We appreciated how easy the coordination was. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Carla — Flight Support Supervisor
“We used the team for FBO catering at Tôlanaro (FTU/FMSD) on a VIP trip. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. Reliable, responsive, and easy to work with. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Rami — Airport Services Manager
Tôlanaro (FMSD / FTU): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,609 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | FMSD |
Aircraft catering questions at FMSD / FTU
Diversion catering and ramp questions at Tôlanaro
What operations gets asked every week about Tôlanaro.
Ask operations directly →Can airline catering cost vary by rotation at FTU?
Airline catering cost at FTU depends on cabin count, specification and the loading window booked, since we publish no fixed price list. Send the rotation detail and our desk returns a quotation against those three points.
Do you deliver airline catering airside at FMSD, and how does it reach the aircraft?
Yes, by sealed convoy and hi-loader boarding to galley height, with the cart crossing the apron under escort rather than being set down at the foot of the aircraft. Airside delivery here is timed and logged at both ends of the run.
When does an order need to be placed for a rotation through Tôlanaro?
As soon as the schedule is confirmed, lead time is set against the loading window rather than a fixed cut-off, and the specification can still move closer to departure if the change reaches the kitchen before sealing. Last minute airline catering is worked where the window allows it, not promised regardless of notice.
Which special meal codes does Tôlanaro Airport produce?
Halal, kosher and the full set of IATA SPML codes are produced on a separate line at the kitchen and sealed before departure. Each set is documented per passenger rather than issued against the booking class alone.
How is VIP flight catering and government flight catering handled at FTU?
FTU rotations carrying VIP, VVIP or government traffic are worked to a written protocol file kept on record between movements, with security-cleared staff on the load. That file travels with the sealed uplift rather than being confirmed verbally on the day.
What does private jet catering cover at FMSD?
We deliver to the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift, so FBO catering carries the same seal and signature record regardless of aircraft size.
Outstation catering near Tôlanaro
WVK / FMSK
Manakara
Madagascar · 342 km from Tôlanaro
Airline & VIP flight catering →
TLE / FMST
Toliara
Madagascar · 375 km from Tôlanaro
Airline & VIP flight catering →
WFI / FMSF
Fianarantsoa
Madagascar · 400 km from Tôlanaro
Airline & VIP flight catering →
Inflight catering quote for FTU
Request a quote
Send us your catering needs for FTU
Tôlanaro (FTU / FMSD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Tôlanaro, 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 Tôlanaro (FTU)