01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — San Pedro Sula, Honduras
Airside airline catering, VIP & private jet catering at San Pedro Sula (MHLM / SAP)
SAP (IATA) · MHLM (ICAO)
The wide-body reference code held here means a scheduled widebody, a VIP airliner or a wet-lease charter is boarded to the same standard on the one stand this field carries. Inflight catering and in-flight catering move by hi-loader to galley height rather than to the foot of the aircraft, with every uplift staged from a kitchen close enough to the ramp to hold the loading window tight.
2,805 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 — San Pedro Sula
Inflight catering with hi-loader boarding at MHLM / SAP
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at MHLM / SAP
Aviation catering from sealed cart to galley door at MHLM / SAP
The loading window here runs from the sealed cart leaving our kitchen to the signature at the galley door, and it is measured on every rotation rather than assumed. Ramp access governs the sequence: the hi-loader clears the apron only once the convoy has cleared its own checkpoint, so the catering uplift is timed against that gate, not against the flight schedule alone. On the single wide-body stand this field carries, that measured window is what lets three cabins load without holding the turnaround.
Between our kitchen and the stand at San Pedro Sula sit screening, an escort and apron traffic, and the galley catering plan is built against the worst case among the three rather than the average one. Chain of custody runs on paper as much as on the road: a seal is broken only at the galley door, and the load carries one named signature from departure to handover. Temperature is logged twice, once when the cart is sealed and once when it is opened, so a delayed catering uplift never means an unlogged one.
One seal, one signature, from the kitchen door to the galley at MHLM.
Flight kitchen and crew meals for MHLM / SAP
Airline food supplier crews cleared for San Pedro Sula (SAP)
The flight kitchen that provisions San Pedro Sula runs hot production, a cold larder and a protocol line under one roof, close enough to the apron to hold a tight loading window on every rotation. Airport catering out of this facility follows HACCP procedure from intake to seal, with the cold chain held continuously rather than checked at intervals. That single-roof arrangement is what lets airport catering here cover a scheduled widebody and a diverted charter from the same shift.
The team that handles government flight catering at San Pedro Sula is the same named crew on every rotation, not a rotating pool assigned by availability. Security clearance is held on file for each of them, and each sits on the access list that governs who may touch a sealed cart between the kitchen and the aircraft. Household service standards and the paperwork that travels with a sealed uplift are trained into that same crew, not delegated to whoever is on shift.
Halal airline meals and special meals at San Pedro Sula
Royal flight catering standards per cabin at San Pedro Sula, Honduras
Menus at San Pedro Sula are written to the cabin and the mission rather than to a fixed cycle, so a scheduled service, a state movement and a wet-lease charter each draw from a different specification on the same day. Inflight catering in Honduras leans on the country's produce where the season allows it, dairy, orchard fruit and fish worked into the tray sets without naming a single supplier. Every dietary set is documented per passenger and per cabin, carried on the loading sheet rather than left to memory. Allergen, halal, kosher and medical requirements travel as a sealed, labelled unit from the kitchen to the galley door.
First & VVIP cabins
First and VVIP cabins at San Pedro Sula are plated to a written specification rather than a fixed menu, so a change of passenger count or protocol note is absorbed before the seal is closed. VIP flight catering here covers à-la-carte and caviar service on request, filed against the standing order that governs every repeat rotation.
Business cabins
Business cabins at MHLM run on multi-choice hot service, boxed to oven-ready formats sized to the galley fitted on the aircraft rather than to a generic tray. Crew meals, cabin crew meals and pilot meals are packed separately from the passenger load, each set boxed to the roster rather than to a headcount guess.
Protocol & dietary
Protocol and dietary work at San Pedro Sula covers household, religious and medical requirements documented per passenger, produced on a line kept apart from the main service. Halal and kosher sets, along with the full range of IATA special meal codes, are sealed on that separate line before they ever reach the loading sheet, and inflight catering at this station tracks each one back to the passenger it was written 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
Aircraft catering compliance at MHLM
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 MHLM
San Pedro Sula carries one wide-body stand against a single runway, which means a scheduled widebody, a state movement and a wet-lease charter are never worked as separate problems but sequenced through the same slot. A delegation on that stand is a documentation load; a diverted charter on it is a capacity load; neither is allowed to collide with the other because there is only the one place to load from.
The uplift reaches the aircraft by hi-loader from our kitchen to the galley door, with a coordinator on the ramp for every rotation rather than for VIP moves alone. Airline catering at SAP is planned stand by stand because the field allows no other way to plan it, and airport catering at San Pedro Sula follows the same sealed-cart route whether the aircraft is a scheduled service or an ad hoc charter.
What we commit to on this station is a single coordinator per rotation, carts sealed at the kitchen door, and a signed handover at the galley: aviation catering in San Pedro Sula, inflight catering at MHLM and in-flight catering in Honduras all run to that same signed chain.
Scheduled, charter and VVIP catering at San Pedro Sula, Honduras
01
Government and state flight catering at San Pedro Sula
A 2805 m runway is what brings a head of state aircraft onto this field in the first place, and government flight catering at SAP is built around that single fact: a wide-body movement that needs the same stand and the same clearance as any other. State visits and official delegations are worked from a protocol file documented per passenger, with security-cleared staff and an uplift sealed at the kitchen before it ever reaches the apron.
Government & state flights →
02
Royal and VVIP flight catering at MHLM
A private airliner configured to BBJ or ACJ standard is the aircraft this station's wide-body stand is built to take, and royal flight catering at San Pedro Sula is planned around exactly that airframe rather than around a generic VIP booking. Household standards are held across repeat rotations from a written specification kept on file between movements, with halal and other household dietary requirements produced on request against that same file.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SAP
On the single wide-body stand this field carries, a full three-cabin uplift for an ACMI or wet-lease operator is counted against the loading sheet exactly as a scheduled service would be. Charter flight catering at MHLM and charter flight catering in San Pedro Sula cover group movements and special missions alike, staged in the order the galleys open rather than in the order the aircraft arrived.
Wide-body charter →
04
Airline and ad hoc catering at San Pedro Sula
Our kitchen runs one duty roster against the wide-body reference code held at this field, which is what lets a scheduled carrier and an unscheduled arrival draw from the same shift without a separate booking path. Ad hoc airline catering in San Pedro Sula covers outstation catering for carriers that route through as a stop rather than a base, with diversion catering at SAP and technical stop catering held on standby, AOG included, across a multi-leg rotation; crew meals in San Pedro Sula and crew meals in Honduras travel boxed to the same roster.
Commercial airlines →
05
Private jet and FBO catering at MHLM
Sequencing a business aircraft around the same wide-body reference code that governs the main stand is the constraint this field sets on any private movement, and private jet catering at SAP is planned against that sequence rather than around it. Delivery reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift.
Private jets →
FBOs at San Pedro Sula
aeroclub sap
Inflight catering rated by operators at MHLM / SAP
Protocol officers on government flight catering at MHLM / SAP
Government flight department
Royal household
Charter operator
Scheduled airline
“We used the team at San Pedro Sula (SAP/MHLM) for diverted flight catering after an unexpected operational change. Even with the late change, the meals were packed correctly and delivered within the revised window. We would use them again for another short-notice stop. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Dario — Executive Charter Coordinator
“We needed airline catering at outstations for a flight through San Pedro Sula (SAP/MHLM) and the process was much easier than expected. Updates were concise and the delivery timing matched our handling plan. We would be comfortable using the service there again. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Julia — Operations Controller
“We requested an airline catering cost for San Pedro Sula (SAP/MHLM) and appreciated how clear the pricing was. The quote was detailed enough for operations and accounting, but still quick to review. We appreciated the transparency. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Marina — Station Services Coordinator
San Pedro Sula (MHLM / SAP): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,805 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | MHLM |
Business jet catering questions at San Pedro Sula
Diversion catering and ramp questions at San Pedro Sula
What operations gets asked every week about San Pedro Sula.
Ask operations directly →Which method gets airline catering airside at SAP?
The hi-loader carries every sealed cart from our kitchen to galley height, so airside delivery reaches the door rather than the foot of the aircraft.
When does airline catering cost get confirmed at MHLM?
Once cabin count, specification and loading window are set, the desk returns a quotation built on those three factors rather than a published rate card.
Are private jet catering and FBO catering both delivered on the field in San Pedro Sula?
A coordinator handles both from the same kitchen, so private jet catering reaches the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift.
Does San Pedro Sula airport produce halal, kosher and coded special meals?
Each dietary set, including halal, kosher and the full range of IATA SPML codes, is produced on a separate line and documented per passenger before it is sealed.
Who sets how far in advance an order must be placed at SAP?
For a scheduled rotation the desk needs standing lead time to plan the stand, though last-minute airline catering for a diversion or an AOG is worked against the loading window rather than turned away.
Commercial aviation catering near San Pedro Sula
TEA / MHTE
Tela
Honduras · 60 km from San Pedro Sula
Airline & VIP flight catering →
PBR / MGPB
Puerto Barrios
Guatemala · 77 km from San Pedro Sula
Airline & VIP flight catering →
LCE / MHLC
La Ceiba
Honduras · 119 km from San Pedro Sula
Airline & VIP flight catering →
Charter flight catering quote for MHLM
Request a quote
Send us your catering needs for SAP
San Pedro Sula (SAP / MHLM)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for San Pedro Sula, 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 San Pedro Sula (SAP)