01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Payerne, Switzerland
Wide-body airline catering, VIP flight catering and private jet catering at Payerne (LSMP / VIP)
VIP (IATA) · LSMP (ICAO)
The 2858 m runway at Payerne clears the wide-body movements this station is rated to handle, which is what lets a single ops desk plan inflight catering against a fixed reference code rather than a case-by-case exception. In-flight catering here boards by hi-loader to galley height, uplifted across three cabins straight from our kitchen to the aircraft, with ramp access held on our own badges rather than a delivery at the foot of the stand.
2,858 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
1
FBO on station
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 — Payerne
Aviation catering boarded by hi-loader at LSMP
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Payerne airport
Flight catering sealed and logged to the stand at Payerne
The catering uplift at Payerne is planned around one wide-body stand, so the sequence from sealed cart to galley door is fixed rather than improvised on the day. Ramp access is held on our own badges, which keeps the apron crossing inside a window we control end to end. Every load clears the same checkpoints in the same order, whatever the mission on the schedule that day.
Between our kitchen and the stand at Payerne sits screening, an escort across the apron and whatever traffic is working the single runway that day; we plan the catering uplift against the worst of those, not the best. The convoy is the risk in this chain, never the food, so the route is escorted and timed rather than left to find its own way across. Galley catering is sealed before it leaves the kitchen, temperature logged at that seal and logged again at handover, with a signature closing the chain of custody at the galley door.
One coordinator owns the load from the kitchen seal to the signature at the galley.
Flight kitchen and crew meals for Payerne airport
Pilot meals and cleared production crews for VIP
Airport catering at Payerne is provisioned from a kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, each running to HACCP standards from intake to load-out. That single-roof arrangement is what makes airport catering here a matter of sequencing rather than coordinating between separate sites, with the cold chain held continuously from the larder to the sealed cart. Cabin, mission and season set the specification; the production standard behind it does not move.
The team that handles government flight catering at Payerne is the same named crew every rotation, security clearance held on file rather than issued ad hoc for each movement. They sit on the access list, trained to household service standards and to the paperwork a sealed uplift carries with it from kitchen to aircraft. That continuity is what a protocol officer is actually checking for at LSMP, more than any single dish on the tray.
Halal airline meals and special meals at Payerne (VIP)
VVIP catering to a written specification at LSMP
Menus at Payerne are written to the cabin and the mission first, then to the season, drawing on Switzerland's dairy, orchard fruit and lake fish where the specification calls for local sourcing rather than an imported standard. Inflight catering at LSMP moves from a VIP flight menu plated to a written brief through to a charter flight menu built for volume on the same production line, without either one compromising the other. Every set is documented per passenger: allergen, halal, kosher and medical requirements are labelled to the cabin they board on. Nothing on a tray leaves the kitchen without that paperwork travelling with it.
First & VVIP cabins
First and VVIP cabins at Payerne are plated to a written specification rather than a fixed cycle, with à-la-carte and caviar service available on request against the standing order on file. VIP flight catering here is filed and repeated exactly, rotation after rotation, so the presentation on board matches the brief every time.
Business cabins
Business cabins at VIP run a multi-choice hot service built to oven-ready formats sized to the galley fitted on the aircraft, boarded as sealed tray sets. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, keeping cabin crew meals and flight-deck sets apart from the passenger load.
Protocol & dietary
Protocol and dietary requirements at Payerne, household, religious and medical, are documented per passenger rather than assumed from the manifest. Halal and kosher sets and the full range of IATA special meal codes are produced on a separate line and sealed before that line closes, so inflight catering in Switzerland carries its dietary paperwork intact to the galley door.
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
Aircraft catering food safety at LSMP / VIP
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 LSMP / VIP
Payerne handles scheduled, charter and government traffic across a single wide-body stand, which turns every delegation into a documentation exercise as much as a loading one and every peak rotation into a question of sequencing rather than raw capacity. Airport catering at LSMP is therefore planned stand by stand, never assumed from a generic schedule.
The uplift reaches the aircraft from our kitchen by sealed cart, escorted across the apron and boarded by hi-loader to galley height, with our own crew working the ramp from cart to galley door. Airline catering at Payerne, aviation catering at LSMP and both inflight catering and in-flight catering run off that same route and the same ops desk, whatever the flight is classed as on the day.
One coordinator owns each rotation here, sealed carts travel under one chain of custody, and the load closes on a signed handover at the aircraft.
Commercial aviation catering and VVIP missions at VIP
01
Government and state flight catering at LSMP
Across the single wide-body stand at Payerne, government flight catering for state visits and official delegations is planned against a fixed reference code rather than an ad hoc arrangement worked out on the day. Protocol is documented per passenger, staff are security-cleared and on the access list, and the uplift for a head of state movement is sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at VIP
A single wide-body stand at Payerne means a royal or VVIP movement is sequenced around whatever else is on the reference code that day, never treated as a routine slot. Royal flight catering, royal household requirements and private airliners such as a BBJ or ACJ are held to a written specification kept on file between movements, halal and household sets produced on request at LSMP.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Payerne
The runway at Payerne measures 2858 metres, which is what clears the wide-body movement a charter or ACMI operator flies into this stand. Charter flight catering in Switzerland and charter flight catering at VIP cover ACMI and wet-lease operators, group movements and special missions with a full three-cabin uplift counted against the loading sheet.
Wide-body charter →
04
Airline and ad hoc catering at LSMP
A wide-body aircraft rated to the reference code held at Payerne can be boarded here because the stand and the ramp are built to that class of movement, not adapted to it after the fact. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering at VIP all run off the same duty roster, AOG included, across a multi-leg rotation, with crew meals boxed separately at LSMP and again at Payerne.
Commercial airlines →
05
Private jet and FBO catering at VIP
Our kitchen works to the same 2858 m reference runway that clears the wide-body traffic at Payerne, and that capacity extends to the smaller movements on the field. Private jet catering in Payerne 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, business aviation catering and business jet catering included, with FBO catering handled by category rather than by name.
Private jets →
FBOs at Payerne
speedwings handling services
Inflight catering trusted by operators at Payerne airport
Operators on commercial aviation catering at Payerne airport
Government flight department
Royal household
Charter operator
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Scheduled airline
“We needed head of state aircraft catering at Payerne (VIP/LSMP) for a protocol-sensitive flight. The team understood the need for confidentiality and kept the order organized despite late passenger and dietary changes. We were very satisfied with the level of coordination. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Mila — Operations Controller
“For a VIP rotation through Payerne (VIP/LSMP), we used the team for private airliner catering. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. A very smooth experience for the cabin team. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Amine — Cargo Flight Dispatcher
“We arranged hajj charter catering for a group movement through Payerne (VIP/LSMP). Packaging was practical for the cabin and the uplift arrived in good order for departure. The operation ran smoothly from order to uplift. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Maja — Dispatch Support Coordinator
Payerne (LSMP / VIP): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,858 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | LSMP |
Aircraft catering questions at Payerne, Switzerland
Diversion catering and ramp questions at Payerne (VIP)
What operations gets asked every week about Payerne.
Ask operations directly →Which route does airline catering take to reach the aircraft airside in Payerne?
The sealed cart moves from our kitchen across the apron under escort and is boarded by hi-loader to galley height, so airside delivery never touches the ramp at the foot of the aircraft.
Is private jet catering delivered to the FBOs and the GA terminal at Payerne Airport?
The same coordinator who runs an airline rotation covers this traffic, with FBO catering delivered to every FBO on the field and the GA terminal on one cold chain and one paperwork trail.
When is a quotation for airline catering cost at VIP confirmed?
Once cabin count, specification and the loading window are set, the desk returns a quotation built on those three; we publish no fixed price list.
Whose deadline governs how far in advance an order must be placed at LSMP?
For a scheduled rotation the lead time is set well ahead of departure, while last minute airline catering and specification changes are still worked right up to the loading window closing.
Does Payerne produce halal, kosher and the IATA special meal codes?
Every halal, kosher and SPML-coded request is produced on a separate line and documented per passenger before it is sealed for boarding.
Where is VIP flight catering and government flight catering documented under protocol at Payerne Airport?
The access list and the sealed handover record together prove that VIP, VVIP and government movements are handled by the same cleared, named team every time.
Jet catering at airports near Payerne
BRN / LSZB
Bern
Switzerland · 45 km from Payerne
Airline & VIP flight catering →
SIR / LSGS
Sion
Switzerland · 76 km from Payerne
Airline & VIP flight catering →
GVA / LSGG
Geneva
Switzerland · 91 km from Payerne
Airline & VIP flight catering →
Charter flight catering quote for LSMP / VIP
Request a quote
Send us your catering needs for VIP
Payerne (VIP / LSMP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Payerne, 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 Payerne (VIP)