01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Mayo, Canada
Airline catering, VIP flight catering and private jet catering — Mayo (CYMA / YMA)
YMA (IATA) · CYMA (ICAO)
The narrow-body reference code held at Mayo sets the loading plan for every rotation through this station, and it is worked from one ramp desk rather than a scattered set of contractors. AERO GOURMET runs inflight catering, in-flight catering and aviation catering here on that basis, with hi-loader access and airside uplift built round the aircraft actually cleared to land, not a wide-body assumption carried over from a bigger field.
Narrow-body
Largest aircraft handled
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 — Mayo
Wide-body aviation catering at Mayo, Canada
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Mayo
Aviation catering from sealed cart to galley door at Mayo, Canada
Ramp access at Mayo is not a courtesy extended to a delivery van at the foot of the aircraft: it is the basis on which the catering uplift boards at all. Our crews work from a sealed cart on the apron to the galley door, on the schedule the narrow-body reference code sets for this stand. Nothing about that route is estimated once the load leaves the kitchen for CYMA.
Between the kitchen and the stand at Mayo sit screening, an escort onto the apron and the ordinary traffic of a working ramp, and the chain of custody is built to survive the worst of any one of them rather than the average day. Every cart is sealed before it leaves the galley catering line, logged at that seal, and logged again at handover to the loading crew on the stand. The signature that closes a catering uplift at CYMA is the same one an auditor would ask for months later, which is the point of keeping it.
One coordinator, one sealed cart, one signature: nothing about this route is left to guesswork.
Pilot meals and cabin service produced for Mayo
Crew meals and passenger sets from one kitchen at CYMA / YMA
The flight kitchen at YMA runs hot production, pastry, a cold larder and a protocol line under one roof, built to serve a narrow-body reference code rather than a wide-body volume it was never asked to hold. Airport catering at YMA is planned to that same code, and airport catering at Mayo is scheduled so the kitchen output matches the stand it is loaded onto. Every batch leaving the building is produced and held to HACCP, cold-chain records intact from the larder to the cart.
The team behind government flight catering at Mayo is the same named crew on every rotation, not a rotating pool pulled in when a delegation is announced. Security clearance is held on file for each of them, access to the kitchen and the ramp is limited to that list, and training runs to the household service standards a protocol officer expects to see documented rather than described. Nothing about that team changes between an ordinary sector and a sensitive one.
Halal airline meals and special meals at CYMA
Royal flight catering standards per cabin at Mayo
The narrow-body reference code at Mayo sets the cabin layout our menus are written to, from a single galley rather than a wide-body's multiple. Menus follow the cabin, the mission and the season, drawing where it fits on produce sourced through Canada rather than flown in against the clock. Inflight catering in Mayo is planned this way for scheduled, charter, VIP and government movements alike, with allergen, halal, kosher and medical requirements documented per passenger and per cabin before the cart is sealed. Nothing on the tray reaches the aircraft without that paperwork attached.
First & VVIP cabins
First and VVIP cabins at CYMA receive VIP flight catering plated to a written specification, with à-la-carte and caviar service available on request rather than assumed. Every plate is checked against the standing order before the cart leaves the kitchen for the stand.
Business cabins
Business cabins out of Mayo run on multi-choice hot service in galley-ready tray sets sized to the narrow-body fitted here, with crew meals boxed to the roster and cabin crew meals kept distinct from pilot meals on the loading sheet. Nothing is left to be sorted out on the aircraft.
Protocol & dietary
Protocol and dietary requirements at YMA are documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering produced against those codes runs on a separate line and is sealed before it leaves that line, kept apart from the standard tray run.
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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at CYMA
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 Mayo (YMA)
Mayo carries scheduled and charter movements against a narrow-body reference code, and that code is the fact that governs every rotation here: it sets the cabin count, the galley height and how many trays move per load rather than any assumption carried over from a wide-body field. A single delegation is a documentation problem before it is a volume one, and a repeat rotation is a repetition problem the kitchen plans against rather than reacts to.
The uplift travels from our kitchen to the stand by sealed cart, boarded at the galley door under escort across the apron, with our own crew on the ramp rather than a handover to a third party at the aircraft steps. Airline catering at YMA, airport catering in Mayo, aviation catering at Mayo and both inflight catering in Canada and in-flight catering at Mayo run off that single route rather than several parallel ones.
One coordinator carries the rotation from kitchen to signature, on sealed carts and a handover that is logged at both ends.
VVIP catering alongside scheduled flights at CYMA / YMA
01
Government and state flight catering at Mayo
The narrow-body reference code at CYMA governs a delegation movement exactly as it governs a scheduled sector, which is why the protocol file is built into the loading plan rather than added to it. Government flight catering for state visits and official delegations is documented per passenger, worked by security-cleared staff, and sealed at the kitchen before a head of state movement ever reaches the stand.
Government & state flights →
02
Royal and VVIP flight catering at CYMA
A private airliner sized to a narrow-body cabin boards here on the same reference code that governs a scheduled sector, which is what lets a household specification travel between movements without being rewritten each time. Royal flight catering for BBJ, ACJ and comparable VIP airframes is held to that written standard, with halal and other royal household requirements produced on request under the same VVIP clearance.
Royal & VVIP flights →
03
Charter and ACMI flight catering at YMA
Across the narrow-body stand at Mayo, the reference code held here sets how a charter rotation is staged from kitchen to galley door. Charter flight catering for ACMI and wet-lease operators, group movements and special missions runs a full cabin uplift counted against the loading sheet, and charter flight catering at Mayo is staged in the order the galleys are laid out rather than loaded in one pass.
Wide-body charter →
04
Airline and ad hoc catering at Mayo
The narrow-body reference code held at CYMA sets what an outstation carrier can be loaded with here, and our crews work every rotation to that code rather than to a wide-body template. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, with crew meals at YMA and crew meals at Mayo boxed to the roster across a multi-leg rotation, and outstation catering at YMA held to that same standard sector after sector.
Commercial airlines →
05
Private jet and FBO catering at CYMA
Sequencing a business jet load around the narrow-body reference code held at Mayo means working to the same galley-height equipment as a scheduled sector, not a smaller version of it. Private jet catering at CYMA is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and paperwork as an airline uplift.
Private jets →
Charter flight catering trusted by operators at CYMA / YMA
Flight departments on jet catering at YMA
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a last-minute requirement at Mayo (YMA/CYMA), we contacted them as our airline catering broker. The response time was good and we did not have to manage several local suppliers ourselves. We would use the service again without hesitation. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Martin — Flight Operations Specialist
“I arranged private jet catering in Mayo for our departure from YMA/CYMA. Communication was responsive and the team handled a late timing change without any issue. I would use them again for another flight from Mayo. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Laura — Flight Crew Logistics Manager
“Our passenger profile required special meal codes at Mayo (YMA/CYMA), with several different dietary restrictions. The order arrived complete and the special requests were handled with the same presentation as the regular meals. Very reassuring for the cabin crew. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Scheduled airline
Ryan — Trip Planning Manager
Airport catering data for Mayo (CYMA / YMA)
| Datum | Value |
|---|---|
| Aerodrome reference code | narrow-body |
| ICAO | CYMA |
Inflight catering FAQ for YMA
Diversion catering and ramp questions at CYMA
What operations gets asked every week about Mayo.
Ask operations directly →At what point does airline catering at YMA move from the kitchen onto the aircraft?
The cart is sealed at the kitchen first, then moved under escort across the apron for airside delivery, and boarded to galley height by hi-loader rather than handed off at the foot of the steps.
CYMA — do you cater VIP, VVIP and government flights, and under what protocol?
The hi-loader that boards a scheduled sector also boards VIP flight catering and government flight catering, with the same protocol file, security clearance and sealed handover applied regardless of the movement type.
Mayo — with the FBOs and the GA terminal on this field, do you deliver private jet catering to them?
There is a dedicated branch that reaches every FBO on the field and the GA terminal for private jet catering, on the same cold chain and paperwork as an airline uplift, with no name published on either side.
Do you produce halal, kosher and the IATA special meal codes at Mayo Airport, and how are they documented?
Yes, produced on a separate line and sealed before leaving it, with halal, kosher and the full set of SPML codes logged per passenger rather than batched.
Can an order for YMA still change once it has been placed?
The lead time depends on cabin count and specification, and how far in advance we ask for the first order, but a specification can still be adjusted right up to the loading window rather than frozen at booking, which matters for last minute airline catering.
Outstation catering near Mayo
YDA / CYDA
Dawson City
Canada · 167 km from Mayo
Airline & VIP flight catering →
ZFA / CZFA
Faro
Canada · 201 km from Mayo
Airline & VIP flight catering →
XRR / CYDM
Ross River
Canada · 253 km from Mayo
Airline & VIP flight catering →
Inflight catering quote for Mayo airport
Request a quote
Send us your catering needs for YMA
Mayo (YMA / CYMA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Mayo, 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 Mayo (YMA)