01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Dolisie, Republic of the Congo
Hi-loader airline catering, VIP flight catering and private jet catering at Dolisie (FCPD / DIS)
DIS (IATA) · FCPD (ICAO)
Our kitchen provisions a narrow-body reference field at Dolisie, where the single runway and one wide-body stand set the loading plan for every rotation. We run inflight catering and in-flight catering off that plan, boarding scheduled, charter, VIP, government and private jet flights by hi-loader to galley height, airside, with the uplift staged before the aircraft is on stand.
2,050 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 — Dolisie
Wide-body inflight catering at FCPD / DIS
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Dolisie (DIS)
Aircraft catering handover at the galley door, FCPD
Between our kitchen and the aircraft at Dolisie, the loading window is a sequence, not an estimate: sealed carts staged, ramp access cleared, hi-loader positioned to the galley door. The single runway and the narrow-body reference code fix how that sequence runs on the apron here, ahead of any commercial pressure on the turnaround. Every catering uplift at DIS is timed against that same sequence, on the same badges, every rotation.
Between our kitchen and the stand at Dolisie sit screening, an escort onto the apron and whatever traffic the field is running that hour. We build the galley catering plan against the worst of that, not the average of it, so the catering uplift still lands inside the window agreed with the ops desk. Temperatures are logged when the load is sealed and logged again at handover, and the chain of custody closes with a signature at the galley door, not at the foot of the ramp.
One coordinator carries the seal from our kitchen to the signature at the aircraft.
Pilot meals prepared for Dolisie, Republic of the Congo rotations
Cargo crew meals produced to the same standard at Dolisie airport
The flight kitchen that provisions Dolisie runs hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP standard and to a cold chain that holds from sealing to handover. That single-runway, narrow-body reference field is worked from one kitchen rather than several, so every cabin on a rotation comes off the same production floor. Airport catering in Dolisie and airport catering in Republic of the Congo both run from that same flight kitchen at DIS.
The team that handles government flight catering at Dolisie is the same named crew every rotation: security clearance held on file, kept on the access list, and trained to the household standards a royal or state movement expects. Paperwork travels sealed with the load, cart by cart, rather than being reconstructed after the fact. That continuity is what a protocol desk checks first, ahead of anything on the tray.
VIP flight catering and dietary sets at FCPD / DIS
Commercial aviation catering written per cabin at Dolisie (DIS)
Menus for Dolisie are written to the cabin, the mission and the season rather than to a fixed rotation of dishes, and they draw where they can on produce from Republic of the Congo without naming a single supplier. The VIP flight menu and the charter flight menu share a kitchen but not a specification, so a delegation and a group charter never see the same tray by accident. Inflight catering at Dolisie is documented per passenger for allergens, halal and kosher requirements and any medical diet on file, labelled at the cabin it is built for. That documentation travels with the load, not behind it, so the crew boarding the aircraft can match every tray before the door closes.
First & VVIP cabins
First and VVIP cabins at Dolisie are plated to a written specification, with à-la-carte and caviar service available on request rather than fixed to a single rotation. VIP flight catering here is filed against the standing order, so a repeat mission sees the same standard at FCPD every time.
Business cabins
Business cabins at DIS run a multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, held in tray sets and meal boxes rather than plated individually. Cabin crew meals and pilot meals are boxed separately to the roster, so crew meals never compete with the passenger load for space or time.
Protocol & dietary
Protocol and dietary requirements at Dolisie are documented per passenger and produced on a separate line before sealing: halal and kosher sets, and the full range of IATA special meal codes covering allergen, vegan and religious diets. That separation is what keeps inflight catering in Dolisie auditable meal by meal, not just cart by cart.
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 standards for aviation catering at Dolisie airport
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 DIS
Dolisie is worked as a single-runway, narrow-body reference field, which means the traffic passing through it is mixed rather than dense: scheduled rotations, charter movements and the occasional government or VIP flight, each needing its own documentation more than its own capacity. That mix keeps the stand plan simple but makes the paperwork the variable to manage, delegation by delegation rather than wave by wave.
The uplift reaches the aircraft from our own kitchen by sealed cart, escorted onto the apron and boarded by hi-loader to the galley door rather than left at the foot of the aircraft. Airside delivery to the stand is held on our own badges, so the route from kitchen to galley does not depend on a third party's schedule that day.
On every rotation through Dolisie we commit to one coordinator, sealed carts and a signed handover, so airline catering, inflight catering, in-flight catering, aviation catering and airport catering at DIS all trace back to a single, accountable load.
VVIP catering alongside scheduled flights at FCPD / DIS
01
Government and state flight catering at DIS
A head of state aircraft can be boarded from the same narrow-body reference stand that takes the field's scheduled traffic, without a second apron being built for it. Government flight catering at Dolisie covers state visits and official delegations with the protocol file documented per passenger, security-cleared staff on the load, and the uplift sealed before it leaves our kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Dolisie
Across the 2050 metres of runway held at Dolisie, private airliners — BBJ, ACJ and wide-body VIP configurations — are boarded to the same written household specification kept on file between movements. Royal flight catering at FCPD holds that standard on every repeat rotation, with halal and other household dietary requirements produced on request rather than improvised on the day.
Royal & VVIP flights →
03
Charter and ACMI flight catering at FCPD
Sequencing a full three-cabin load around a single narrow-body stand is the constraint that shapes every charter movement through Dolisie. Charter flight catering at DIS covers ACMI and wet-lease operators, group movements and special missions, counted against the loading sheet so charter flight catering in Dolisie stages in the order the galleys are laid out, not the order the carts arrive.
Wide-body charter →
04
Airline and ad hoc catering at DIS
The narrow-body reference code held at Dolisie governs how tight a turnaround can be planned for the carriers that route through it as an outstation. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering here all run off the same duty roster, with AOG covered across a multi-leg rotation and crew meals in Dolisie boxed separately to the flight crew's own schedule.
Commercial airlines →
05
Private jet and FBO catering at Dolisie
The single runway at Dolisie is 2050 metres, which keeps business aviation on the same ramp as the field's scheduled and charter traffic rather than on a separate apron. Private jet catering in Dolisie is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and the same paperwork as an airline uplift, so business aviation catering and FBO catering never fall back on a lower standard than the rest of the ramp.
Private jets →
Charter flight catering reviewed at Dolisie
Protocol officers on government flight catering at FCPD / DIS
Government flight department
Royal household
Charter operator
Scheduled airline
“For a team flight from Dolisie (DIS/FCPD), we booked sports team flight meals with several dietary requests. The meals were clearly labeled, portions were suitable for the group, and the delivery stayed on time despite a moving departure. Very practical for team and group charter work. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Fabio — Station Operations Manager
“We needed evacuation flight catering at Dolisie (DIS/FCPD) for a time-sensitive operation. Communication with operations was efficient and the order was adapted quickly when our timings moved. Reliable service when the mission does not allow delays. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Joana — VIP Account Manager
“We ordered cargo airline catering for a cargo rotation through Dolisie (DIS/FCPD). Meals arrived on time and were packed practically for a working crew rather than over-presented. We would use them again for another cargo sector. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Government flight department
Niko — Government Aviation Liaison
Station data for aviation catering at Dolisie (FCPD / DIS)
| Datum | Value |
|---|---|
| Longest runway | 2,050 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | FCPD |
Business jet catering questions at FCPD / DIS
Crew meals, lead times and access at FCPD / DIS
What operations gets asked every week about Dolisie.
Ask operations directly →When is halal, kosher and SPML catering documented for a flight through FCPD?
When the booking is confirmed, halal, kosher and the full set of IATA special meal codes are logged per passenger and produced on a separate line before sealing, with the documentation travelling with the load rather than behind it.
Can airline catering be delivered airside at Dolisie?
The single runway and narrow-body reference stand at Dolisie set a short, fixed route from our kitchen to the aircraft, and airline catering is delivered airside on that route by hi-loader to the galley door rather than left at the foot of the aircraft.
How much does airline catering cost at Dolisie airport?
Dolisie airport carries no published price list, because airline catering cost here depends on cabin count, specification and the loading window agreed for the rotation; the ops desk quotes against those three once the flight details are confirmed.
Which private jet and FBO catering routes are worked through DIS?
The route runs by sealed cart from our kitchen to the ramp, then to whichever FBO or the GA terminal the aircraft is parked at, with private jet catering and FBO catering held to the same cold chain and paperwork as any airline uplift at DIS.
Airport catering near Dolisie
PNR / FCPP
Pointe Noire
Republic of the Congo · 109 km from Dolisie
Airline & VIP flight catering →
CAB / FNCA
Cabinda
Angola · 163 km from Dolisie
Airline & VIP flight catering →
SZA / FNSO
Soyo
Angola · 217 km from Dolisie
Airline & VIP flight catering →
Inflight catering quote for DIS
Request a quote
Send us your catering needs for DIS
Dolisie (DIS / FCPD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Dolisie, 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 Dolisie (DIS)