01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Dipolog, Philippines
Hi-loader airline catering, VIP flight catering and private jet catering at Dipolog (RPMG / DPL)
DPL (IATA) · RPMG (ICAO)
Our kitchen provisions Dipolog against a narrow-body reference code, boarding wide-body-standard tray sets and sealed carts to a single-runway station where every uplift is planned to the same specification regardless of aircraft size. We deliver inflight catering by hi-loader to galley height rather than to the foot of the aircraft, and that in-flight catering method holds for scheduled, charter and government movements alike at Dipolog.
1,912 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 — Dipolog
Commercial aviation catering at wide-body scale, RPMG / DPL
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Dipolog
Aircraft catering handover at the galley door, Dipolog, Philippines
Every catering uplift at Dipolog starts sealed at our kitchen and ends with a signature at the galley door, and the interval between the two is what we measure, not what we promise. Ramp access is held on our own clearance rather than shared with a general handling queue, which keeps the cart moving once it crosses the apron. That single controlled path, from seal to stand, is what a narrow-body reference code like RPMG's still lets us hold to the minute.
Between our kitchen and the stand at DPL sit screening, an escort across the apron and whatever traffic is working the single runway that morning, and none of those steps are left to chance. We plan every catering uplift against the worst case among them, building in the escort and the checkpoint rather than treating them as delay once they happen. Chain of custody runs from the seal at the kitchen through the escorted convoy to the galley, with a temperature log opened at departure and closed again at handover. The same discipline applies whether the load is a scheduled turnaround or a single galley catering run for a smaller aircraft, and the paperwork that closes each leg is signed at the aircraft, not back at the kitchen.
One coordinator, one sealed cart, one signature: the load is never handed off blind.
Pilot meals and crew meals prepared for RPMG / DPL
Cargo crew meals produced to the same standard at RPMG / DPL
Our flight kitchen provisions Dipolog with hot production, pastry, a cold larder and a protocol line held under one roof, running to HACCP standards from seal to stand. Airport catering at this scale means every tray and cart leaving the building is logged against the cold chain before it ever reaches the apron, and airport catering in Philippines more broadly runs to that same written standard rather than a looser local one. A flight kitchen at DPL built this way is what lets a single narrow-body reference code still take a full three-cabin specification without compromise.
The team that handles government flight catering at Dipolog is the same named crew on every rotation: security clearance on file, listed on the access roster, and trained to the standards a royal household expects between movements. They work from a written specification rather than memory, so a repeat delegation gets the identical service on its return leg. Nothing about the uplift is improvised at the stand; the procedure is fixed before the cart ever leaves the kitchen.
VIP flight catering and dietary sets at RPMG
Royal flight catering standards per cabin at Dipolog
Menus at Dipolog are written to the cabin and the mission first, then adjusted for the season, never the other way round. Local sourcing draws on the produce of the wider Philippines where the route allows it, from fresh fruit to fish landed along the coast, worked into a specification rather than a fixed dish. Inflight catering at Dipolog is documented against allergen, halal, kosher and medical codes at the point the tray is built, so each meal is labelled per passenger and per cabin before it is sealed. That documentation travels with the cart, not just with the order, which is what lets a diversion or a last-minute change still be served correctly.
First & VVIP cabins
First and VVIP cabins at Dipolog are plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request and filed against the standing order for the next rotation. VIP flight catering here holds the same specification from one movement to the next, so a repeat routing needs no new brief.
Business cabins
Business cabins at RPMG run on multi-choice hot service built to cabin specification, boxed in oven-ready formats sized to the galley fitted on the day's aircraft. Crew meals, cabin crew meals and pilot meals are packed separately and labelled to the roster, so tray sets and meal boxes stay matched to seat count rather than guessed.
Protocol & dietary
Protocol and dietary requirements at Dipolog are documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes, from religious to medical to vegan. Each set is produced on a separate line from the main cabin service and sealed before it leaves the kitchen, so inflight catering here keeps every dietary tray traceable back to the passenger it was built for.
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 DPL
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 Dipolog (DPL)
Dipolog carries a mix of scheduled, ad hoc and occasional government traffic across a single narrow-body runway, which means the catering plan has to cover both a routine turnaround and a delegation that arrives with little notice. A repeat rotation is a documentation exercise as much as a kitchen one: the same tray specification has to reproduce exactly on the return leg, not approximately.
The uplift leaves our kitchen sealed and travels by escorted route to the stand, where it boards by hi-loader to galley height rather than being set down at the foot of the aircraft. Airline catering in Dipolog and aviation catering at Dipolog both run off that same route and the same ops desk, so a scheduled carrier and a charter movement are worked to one plan rather than two. In-flight catering in Philippines more widely follows the same principle: one sealed route, one crew, one specification.
What we commit to at this stand is a single named coordinator, sealed carts from kitchen to galley, and a signed handover at the aircraft door on every rotation, airport catering at RPMG included.
VVIP catering alongside scheduled flights at RPMG / DPL
01
Government and state flight catering at Dipolog
A head of state aircraft can be worked to the same narrow-body reference code that governs every other movement here, which is what makes government flight catering at Dipolog repeatable rather than improvised. Protocol is documented per passenger, staff are security-cleared, and the uplift is sealed before it leaves the kitchen, with a dedicated terminal used where the movement calls for one.
Government & state flights →
02
Royal and VVIP flight catering at RPMG
Across a 1912 m runway, a private airliner still boards to the same royal flight catering specification held on file between movements, whether it arrives as a BBJ, an ACJ or a wide-body VIP configuration. Royal household standards are kept written rather than remembered, and halal and other household dietary requirements are produced to that file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at DPL
Sequencing a full three-cabin load against a single runway means the loading sheet, not the calendar, sets the pace of a charter flight catering rotation at Dipolog. ACMI and wet-lease operators, group movements and special missions all board in the order the galleys are laid out, with charter flight catering in Philippines following the same staged sequence station to station.
Wide-body charter →
04
Airline and ad hoc catering at Dipolog
A narrow-body reference code governs every stand at Dipolog, and it is the figure that shapes ad hoc airline catering here as much as any scheduled rotation. Carriers running this station as an outstation draw on outstation catering, diversion catering and technical stop catering off the same duty roster, with AOG covered across a multi-leg routing.
Commercial airlines →
05
Private jet and FBO catering at RPMG
A 1912 m runway, and business aviation still works the same ramp as everything else at Dipolog. Private jet catering at RPMG is handled through our dedicated branch and delivered to the FBOs on the field and the GA terminal, on the same cold chain and paperwork as an airline uplift, covering FBO catering, business aviation catering and business jet catering alike.
Private jets →
Charter flight catering reviewed at Dipolog
Operators on commercial aviation catering at DPL
Government flight department
Royal household
Charter operator
Scheduled airline
“Our team used the service at Dipolog (DPL/RPMG) for delegation flight catering with strict timing and handling requirements. Communication was discreet, changes were handled calmly, and the delivery was coordinated exactly within the agreed window. A professional service for movements where discretion matters. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Samuel — Flight Support Manager
“We had a larger VIP aircraft at Dipolog (DPL/RPMG) and booked BBJ catering for the sector. The order was organized by service and passenger request, which saved us time before departure. Good quality and very practical for onboard service. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Yara — Turnaround Coordinator
“Our charter program used the service at Dipolog (DPL/RPMG) for pilgrim flight catering. Packaging was practical for the cabin and the uplift arrived in good order for departure. A dependable choice for group charter operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Private jet operator
Joseph — VIP Account Manager
Dipolog (RPMG / DPL): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,912 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | RPMG |
Business jet catering questions at RPMG
Diversion catering and ramp questions at RPMG
What operations gets asked every week about Dipolog.
Ask operations directly →How far ahead does DPL need an airline catering order, and how late can the specification still change?
DPL works to a standard lead time for a first booking, but last minute airline catering changes to cabin count or dietary sets can usually still be worked in ahead of the loading window closing.
RPMG — what does airline catering cost at this station?
The sealed cart is costed against the specification, not a flat rate, so airline catering cost at RPMG depends on cabin count, tray specification and the loading window requested; the desk returns a quotation once those are known.
How far does airline catering reach onto the ramp at Dipolog?
Ramp clearance held on our own badges lets airline catering move airside all the way to the stand, boarded by hi-loader to galley height rather than left at the foot of the aircraft.
Can Dipolog Airport produce halal, kosher and the full range of IATA special meal codes?
Every SPML code including halal and kosher is produced on a separate line and documented per passenger before it is sealed, so a mixed cabin travels with its dietary sets fully traceable.
Security clearance governs how far protocol work extends at DPL — do you cater VIP, VVIP and government flights here?
There is a named, security-cleared team at Dipolog trained to VIP flight catering, VVIP and government flight catering standards, working to a written protocol file rather than an improvised brief.
Inflight catering at other airports near Dipolog
OZC / RPMO
Ozamiz
Philippines · 72 km from Dipolog
Airline & VIP flight catering →
DGT / RPVD
Dumaguete City
Philippines · 82 km from Dipolog
Airline & VIP flight catering →
PAG / RPMP
Pagadian
Philippines · 87 km from Dipolog
Airline & VIP flight catering →
Inflight catering quote for Dipolog (DPL)
Request a quote
Send us your catering needs for DPL
Dipolog (DPL / RPMG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Dipolog, 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 Dipolog (DPL)