01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Spring Point, Bahamas
Airline catering, VIP flight catering and private jet catering at Spring Point (MYAP / AXP)
AXP (IATA) · MYAP (ICAO)
A single narrow-body reference code governs the ramp at Spring Point, and every wide-body-format tray set we build for the flights working through it still moves by hi-loader to galley height rather than left at the aircraft door. That is inflight catering built on airside access: uplift boarded directly into the galley, with in-flight catering handled as a loading discipline, not a delivery drop.
1,524 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 — Spring Point
Airport catering at wide-body scale in Spring Point (AXP)
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Spring Point, Bahamas
Aircraft catering handover at the galley door, Spring Point airport
Ramp access at Spring Point is what sets the loading window, not a printed schedule: the sealed cart leaves our kitchen only once the apron slot is confirmed. Every catering uplift here is timed against that clearance rather than against a generic turnaround figure, because a single narrow-body reference code decides how close the hi-loader can approach the galley door. That sequence is fixed at Spring Point long before the aircraft is on stand.
Between the kitchen and the aircraft at Spring Point sit screening, an escort and apron traffic, and the galley catering plan is built against the worst of those three, not the best. The convoy is the risk in any catering uplift, never the food once it is sealed, so the route is fixed and escorted rather than left to whichever path is open that day. Chain of custody runs from the seal at the kitchen door to the signature at the aircraft, with temperature logged at both ends of that route, and the same named crew carries it through so the record has one hand on it throughout.
One sealed route, one signature, from our kitchen door to the aircraft.
Pilot meals prepared for MYAP / AXP rotations
Cargo crew meals produced to the same standard at Spring Point (AXP)
The flight kitchen at AXP runs hot production, pastry and a cold larder under one roof, built to HACCP and to the cold chain the ramp at Spring Point demands. Because the narrow-body reference code held here limits the format of what boards, airport catering out of this facility is planned tray by tray rather than pallet by pallet. That discipline is what airport catering in Spring Point is measured against, not the size of the building.
The team that handles government flight catering at Spring Point is a fixed, named crew rather than a rotating pool. Every member carries a current security clearance, sits on the access list for this station, and is trained to the household and protocol paperwork that travels with a sealed uplift. That same crew works every rotation at this narrow-body-coded stand, so the record and the standard never change hands between movements.
VIP flight catering and dietary sets at Spring Point
VVIP catering to a written specification at Spring Point, Bahamas
Menus at Spring Point are written to the cabin and the mission rather than to a fixed seasonal list, drawn from what the Bahamas supplies locally and adjusted rotation by rotation. Inflight catering here spans a full VIP flight menu through to a charter flight menu built for group movement, with the tray set changing but the specification behind it fixed. Every dish carries a documented allergen, halal, kosher or medical code, labelled per passenger and per cabin before it leaves the kitchen. Nothing boards a stand at this station without that label attached.
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First & VVIP cabins
First and VVIP cabins moving through Spring Point are plated to a written specification rather than a standing menu, with à-la-carte and caviar service available on request. That specification is what VIP flight catering is checked against here, filed against the standing order for the next rotation through this stand.
Business cabins
Business cabins working through AXP take multi-choice hot service in oven-ready formats sized to the aircraft galley fitted on the day. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the cabin catering and the crew meals in Bahamas never share a tray.
Protocol & dietary
Protocol and dietary requirements at Spring Point are documented per passenger before they reach a tray: halal and kosher sets, household and religious codes, and the full IATA special meal roster. Inflight catering in Spring Point produces every one of those sets on a separate line, sealed before it leaves that line.
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 and sealed transfer for aircraft catering at MYAP / AXP
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 MYAP
Spring Point works a mixed traffic profile against a single narrow-body reference code, which means every movement through this stand is planned on the same clearance rather than sorted by aircraft size. That reference code turns a delegation into a documentation exercise and a repeat rotation into a repetition exercise, because the ramp geometry does not change between them.
The uplift reaches the aircraft here by hi-loader, run from our kitchen to the stand under airside delivery rather than left at the foot of the steps. Airline catering at MYAP moves on that same route regardless of carrier, and airport catering in Bahamas more broadly is planned stand by stand rather than terminal by terminal, with ramp access held on our own badges throughout. Inflight catering in Bahamas, in-flight catering in Bahamas and aviation catering at Spring Point all run off that one ops desk and one loading plan.
On every stand at this station we commit to one coordinator, sealed carts and a signed handover before departure.
Charter flight catering and state missions at Spring Point (AXP)
01
Government and state flight catering at Spring Point
A narrow-body reference code limits how a delegation movement is staged at this stand, so the protocol file is built around that constraint rather than around aircraft size. Government flight catering at Spring Point documents every passenger against it, with security-cleared staff and a head of state movement sealed at the kitchen before the ramp sees it.
Government & state flights →
02
Royal and VVIP flight catering at MYAP
One narrow-body reference code governs this stand, and it decides how a private airliner is positioned for boarding rather than how it is fed. Royal flight catering at Spring Point holds a written household specification on file between movements, covering BBJ, ACJ and other VVIP-format aircraft, with halal and royal household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at AXP
We stage every charter, ACMI and wet-lease movement through Spring Point against the same narrow-body reference code that governs scheduled traffic, so a group charter is loaded to the identical sequence as a routine rotation. Charter flight catering at AXP covers a full three-cabin uplift counted against the loading sheet, with charter flight catering in Bahamas run to the same multi-leg discipline as an airline file.
Wide-body charter →
04
Airline and ad hoc catering at Spring Point
At Spring Point, a single narrow-body reference code governs every stand a rotation touches, which turns ad hoc airline catering into a matter of clearance rather than volume. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, across a multi-leg schedule that treats each leg as part of one file.
Commercial airlines →
05
Private jet and FBO catering at MYAP
A single narrow-body reference code shapes every movement at Spring Point, business aviation included, so a business jet is worked to the same ramp clearance as a scheduled rotation. Private jet catering in Bahamas reaches the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift, handled by our dedicated private-jet branch.
Private jets →
Aviation catering reviews from operators at Spring Point, Bahamas
Flight departments on jet catering at MYAP / AXP
Government flight department
Royal household
Charter operator
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Scheduled airline
“We arranged football club charter catering for the group at Spring Point (AXP/MYAP) after a late schedule update. The order included different meal types and snacks, but the cabin crew could identify everything immediately. The crew was happy with the organization. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Nabil — Corporate Aviation Manager
“We arranged repatriation flight catering at Spring Point (AXP/MYAP) for a non-routine passenger movement. The meals were practical, clearly packed, and easy for the crew to distribute during the flight. A good experience under difficult timing conditions. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Agnes — Charter Account Manager
“Our freighter crew needed cargo airline crew catering at Spring Point (AXP/MYAP) during a short turnaround. They respected the unusual timing and kept communication direct with our ops team. Good service for freighter crews and odd-hour schedules. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Agnes — Station Performance Manager
Outstation catering data for Spring Point (MYAP / AXP)
| Datum | Value |
|---|---|
| Longest runway | 1,524 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | MYAP |
Inflight catering FAQ for Spring Point airport
Crew meals, lead times and access at Spring Point
What operations gets asked every week about Spring Point.
Ask operations directly →Does private jet catering reach the FBOs and the GA terminal at MYAP?
Every FBO on the field and the GA terminal at Spring Point receive the same FBO catering as a scheduled flight, on identical cold-chain and paperwork.
When does airline catering reach the aircraft airside at Spring Point?
Once the apron slot is confirmed, airline catering moves by airside delivery straight to the stand, boarded by hi-loader to galley height rather than left at the foot of the aircraft.
Who documents halal, kosher and the IATA special meal codes at Spring Point Airport?
On every uplift through this station, halal, kosher and the full range of SPML-coded special meals are produced on a separate line and labelled per passenger before sealing.
Where does the figure for airline catering cost at AXP come from?
The loading sheet and the confirmed specification set the quotation, since cabin count, tray format and the loading window all move the airline catering cost; our desk returns a figure against those inputs rather than a fixed price list.
Is VIP, VVIP and government flight catering handled under protocol at MYAP?
Our named coordinator runs every VIP flight catering and government flight catering movement here under the same protocol file, with cleared staff and a sealed uplift on every rotation.
Commercial aviation catering near Spring Point
CRI / MYCI
Colonel Hill
Bahamas · 40 km from Spring Point
Airline & VIP flight catering →
MYG / MYMM
Abraham Bay Settlement
Bahamas · 99 km from Spring Point
Airline & VIP flight catering →
LGI / MYLD
Deadman's Cay
Bahamas · 141 km from Spring Point
Airline & VIP flight catering →
Inflight catering quote for MYAP
Request a quote
Send us your catering needs for AXP
Spring Point (AXP / MYAP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Spring Point, 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 Spring Point (AXP)