01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Attock, Pakistan
Airline catering, VIP & private jet catering at Attock (OPIS / ISB)
ISB (IATA) · OPIS (ICAO)
A 3658 m runway at Attock clears wide-body movements onto stands where hi-loader boarding takes the tray sets to galley height rather than the foot of the aircraft, so scheduled, charter, government and private jet flights uplift from one ops desk. Inflight catering here runs on that same ramp access: in-flight catering in Pakistan is planned stand by stand, and inflight catering is staged sealed, airside, around the clock.
3,658 m
Longest runway
Wide-body
Largest aircraft handled
2
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 — Attock
Commercial aviation catering at wide-body scale, ISB
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Attock (ISB)
Aircraft catering sealed from kitchen to galley at Attock
The loading window at Attock runs from the sealed cart at our flight kitchen to the galley door on the stand, and it is measured rather than estimated. Ramp access is held on our own clearance rather than handed off at the foot of the aircraft, so the catering uplift moves under one escort from kitchen seal to cabin door. Two runways feed the same stand rotation, and the window is set to whichever one is active that day.
Between our kitchen and the stand at Attock sit screening, escort and apron traffic, and the convoy is the part of the operation we plan against hardest, because the food is only ever as reliable as the route it travels. We build the catering uplift around the worst case those three present, not the average one, so a delay upstream never becomes a delay at the galley door. Temperatures are logged at sealing and again at handover, and the chain of custody closes on a signature that names the person who loaded the last cart, which is what turns galley catering into a documented handover rather than a delivery left at the stand.
One coordinator carries the seal from our kitchen to the signature at the aircraft.
Airline food supplier kitchen serving Attock airport
Crew meals and passenger sets from one kitchen at ISB
Airport catering at Attock runs from a kitchen holding hot production, pastry, a cold larder and a protocol cell under one roof, built to feed a wide-body rotation rather than a single sector. Every line answers to HACCP, and the cold chain is held from the moment a tray is sealed to the moment it reaches the galley. Airport catering at ISB draws on that same kitchen, and the flight kitchen at ISB is built to run several cabins from one production day rather than one menu at a time.
The team that handles government flight catering at Attock is the same named crew on every rotation, not a rotating pool assembled per booking. Security clearance is held on file, each member sits on the access list for the ramp, and the crew is trained to royal household standards as well as to airline specification. That consistency is what lets a sealed uplift move under one chain of custody instead of being reassembled each time a mission changes.
VIP flight catering menus for Attock (ISB) departures
Royal flight catering standards per cabin at OPIS
From passenger meal boxes to VVIP tray sets, inflight catering at OPIS is written to the cabin, the mission and the season rather than to a single fixed list. Pakistan's produce sets the sourcing frame in general terms — orchard fruit, dairy, river fish — worked into menus built for First, Business and main cabin without naming a single dish. A charter flight menu differs from a VIP flight menu in portion, plating and turnaround, and both are written before the rotation lands rather than assembled on the day. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and each set is labelled before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins at Attock take VIP flight catering plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request. The presentation is filed against the standing order so a repeat rotation is served the same way every time it lands at OPIS.
Business cabins
Business cabins at ISB take multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, moved as tray sets and passenger meal boxes rather than loose trays. Crew meals in Pakistan travel the same route, with cabin crew meals and pilot meals boxed separately to the roster.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at Attock, with halal and kosher sets produced alongside the full range of IATA special meal codes. Inflight catering at Attock keeps each set on a separate production line, sealed before it leaves the kitchen rather than assembled at the stand.
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
Food safety records for aviation catering at Attock
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 OPIS / ISB
Attock handles scheduled, charter and government traffic across two runways, and a wide-body reference code sets what the stands can take at any one time, which turns a state delegation into a documentation task and a peak charter wave into a capacity one rather than the other way round. Ground handling on the apron and airside delivery to the stand carry the uplift the last distance, with our own crew escorted onto the ramp rather than handing the load off at a gate. Airline catering at OPIS and aviation catering at OPIS run off one ops desk, so a diversion or a technical stop is worked to the same sequence as a scheduled rotation instead of a separate process. Airport catering in Attock is planned stand by stand rather than by terminal, with in-flight catering at Attock held to the same specification whichever segment fills the slot. One coordinator carries the file from kitchen seal to signed handover, and inflight catering at ISB closes on that same signed record every time.
VVIP catering alongside scheduled flights at ISB
01
Government and state flight catering at Attock
Inside the wide-body reference code held at Attock, a head of state aircraft is worked to the same stand clearance as a scheduled wide-body, with the protocol file built around that constraint rather than around the passenger list. Government flight catering at Attock documents each delegation passenger individually, with security-cleared staff and an uplift sealed before it leaves the kitchen for state visits and official movements alike.
Government & state flights →
02
Royal and VVIP flight catering at OPIS
Loading a private airliner onto the wide-body reference code held at Attock means sequencing the household file before the cart ever reaches the stand, because BBJ, ACJ and wide-body VIP movements each carry their own specification rather than a shared one. Royal flight catering at Attock keeps that household standard on file across repeat rotations, with royal household dietary requirements and halal VIP sets built from a written specification rather than assembled per flight.
Royal & VVIP flights →
03
Charter and ACMI flight catering at ISB
3658 metres of runway at Attock clears the wide-body types ACMI and wet-lease operators actually fly, so a full three-cabin uplift can be planned against one loading sheet rather than staged in parts. Charter flight catering at Attock covers group movements and special missions on a multi-leg schedule, and charter flight catering in Pakistan is staged in the order the galleys are laid out, tour operator and repatriation movements included.
Wide-body charter →
04
Airline and ad hoc catering at Attock
A wide-body reference code at Attock clears the aircraft types that carriers running this station as an outstation actually operate, which is what makes ad hoc airline catering here a same-day option rather than a booked-ahead one. Outstation catering, diversion catering and technical stop catering run off one duty roster, AOG included, with crew meals at Attock and crew meals in Attock boxed to the same roster across a multi-leg rotation, and ad hoc catering at ISB and diversion catering at ISB held to the identical tray standard from cycle to cycle.
Commercial airlines →
05
Private jet and FBO catering at OPIS
Our crews carry the same cold chain from the wide-body stands at Attock out to the GA terminal and the FBOs on the field, so private jet catering at ISB follows one paperwork trail rather than a separate one for business aviation. FBO catering, business aviation catering and business jet catering here are handled by the same dedicated branch, on the identical seal-to-signature record as an airline uplift.
Private jets →
Charter flight catering reviewed at Attock (ISB)
Charter operators on flight catering at Attock airport
Government flight department
Royal household
Charter operator
Scheduled airline
“For a last-minute requirement at Attock (ISB/OPIS), we contacted them as our airline ops catering supplier. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. Very convenient for operational coverage. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Maria — Charter Services Manager
“We booked private jet catering in Attock for a flight operating through ISB/OPIS. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. We had a smooth experience from order to delivery. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
William — Flight Operations Supervisor
“For our flight from Attock (ISB/OPIS), the cabin order included multiple SPML. The order arrived complete and the special requests were handled with the same presentation as the regular meals. That attention to detail makes a big difference onboard. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Natalia — Flight Support Executive
Airport catering facts for Attock (OPIS / ISB)
| Datum | Value |
|---|---|
| Longest runway | 3,658 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | OPIS |
Business jet catering questions at Attock (ISB)
Diversion catering and ramp questions at Attock (ISB)
What operations gets asked every week about Attock.
Ask operations directly →OPIS — do you deliver airline catering airside, and how does the uplift reach the aircraft?
The hi-loader takes each sealed cart to galley door height on the stand, so airside delivery here means the load goes straight to the cabin rather than to the foot of the aircraft.
Can you deliver private jet catering to the FBOs and the GA terminal at Attock?
There is a dedicated branch covering every FBO on the field and the GA terminal itself, so FBO catering runs on the same cold chain and paperwork as an airline uplift.
Do you cater VIP, VVIP and government flights at Attock airport, and under what protocol?
Yes, with the file documented per passenger: VIP flight catering and government flight catering both move under a sealed uplift, cleared staff and a signed handover.
Given the wide-body stands at ISB, how much does airline catering cost?
There is no published price list, because airline catering cost depends on cabin count, specification and the loading window a rotation needs; the desk returns a quotation against those.
How are halal, kosher and IATA special meal codes produced at OPIS?
OPIS produces halal and kosher sets on a separate line from the main cabin run, alongside the full range of SPML codes, each one documented and sealed per passenger before it leaves the kitchen.
Commercial aviation catering near Attock
ATG
Kamra
Pakistan · 53 km from Attock
Airline & VIP flight catering →
XJM / OPMA
Mangla
Pakistan · 94 km from Attock
Airline & VIP flight catering →
RAZ / OPRT
Rawalakot
Pakistan · 96 km from Attock
Airline & VIP flight catering →
Aviation catering quote for OPIS / ISB
Request a quote
Send us your catering needs for ISB
Attock (ISB / OPIS)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Attock, 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 Attock (ISB)