01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — San Juan, Puerto Rico
Wide-body airline catering, VIP & private jet catering at San Juan (TJIG / SIG)
SIG (IATA) · TJIG (ICAO)
San Juan's single runway, at 1,621 metres, sets the narrow-body reference code this station is built around, and every rotation through it is boarded rather than delivered at the aircraft door. Inflight catering here covers scheduled, charter, VIP and government movements, with in-flight catering staged by hi-loader to galley height and wide-body uplift handled the same way, airside, whenever the mission calls for it.
1,621 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
2
FBOs 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 Juan
Wide-body aviation catering at San Juan, Puerto Rico
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at TJIG / SIG
Aircraft catering handover at the galley door, TJIG
Ramp access at San Juan, not a delivery to the foot of the aircraft, is what the loading window here actually measures: the sealed cart leaves our kitchen, crosses the apron and reaches the galley door at TJIG on a schedule set against the stand, not the clock. Catering uplift on this narrow-body reference code moves in one pass rather than several, which keeps the convoy short and the exposure on the apron to a minimum. San Juan's single runway keeps arrivals predictable enough that the window can be held tight rather than padded against delay.
Between our kitchen and the stand at San Juan sit screening, an escort onto the apron, and the ordinary traffic of a working ramp, and we plan the galley catering run against the worst of that rather than the best. Chain of custody on a catering uplift is not a phrase here, it is a seal checked at departure from the kitchen and checked again at the galley door, with nothing in between that is not accounted for. Temperature is logged at both ends of that run, and the handover at the aircraft is closed with a signature, not a phone call, so the record of who touched the load and when is complete before the door is armed.
One seal, one signature, one route from our kitchen to the galley door.
Pilot meals and cabin service produced for San Juan
Cleared crews behind government flight catering at San Juan airport
Airport catering at TJIG runs from a production kitchen built to HACCP standard, with hot production, pastry, a cold larder and a protocol line held under one roof rather than split across sites. That single-site model is what lets airport catering in Puerto Rico hold its cold chain intact from the moment a tray is packed to the moment it clears the galley door at San Juan, without a handoff between kitchens that would break the record. The flight kitchen at SIG is built to run that route on a schedule, not to improvise it flight by flight.
The team that handles government flight catering at San Juan is the same named crew on every rotation, not a rotating pool pulled in as volume requires. Each member carries a current security clearance, sits on the access list for the ramp, and is trained to the household standards a royal or state movement expects, from documentation through to the seal on the cart. That continuity is what lets a sealed uplift move through catering at TJIG on the same chain of custody every time, whoever the passenger behind the tail number is.
Halal airline meals and special meals at TJIG / SIG
Royal flight catering standards per cabin at San Juan (SIG)
Menus at San Juan are written to the cabin and the mission before they are written to anything else, from a full main cabin service through to a VVIP tray set, and the specification travels with the rotation rather than being rebuilt each time. Puerto Rico's produce, from its fish and dairy through to its orchard fruit, sits in the menu frame as a regional angle rather than a fixed dish, so the same specification can flex with the season without losing its structure. Inflight catering at SIG is planned against the loading window, not against a printed menu card, which keeps a multi-leg rotation consistent from one stop to the next. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin, and produced against that record rather than against memory.
First & VVIP cabins
First and VVIP cabins at San Juan are plated to a written specification rather than to a standing menu, with caviar and à-la-carte service available on request and filed against the same order every rotation. VIP flight catering here is presentation held to a record, not a one-off arrangement remade each time the aircraft returns.
Business cabins
Business cabins at TJIG run on multi-choice hot service built to the galley fitted to the aircraft, with oven-ready formats sized so nothing is reworked on board. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the flight deck receives its set apart from the cabin crew meals loaded for the aisle.
Protocol & dietary
Protocol and dietary requirements at San Juan are documented per passenger before production starts, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering in Puerto Rico produces these on a separate line from the main service and seals them before they leave that line, so a religious or medical requirement never crosses paths with a standard tray.
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 TJIG
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 SIG
San Juan's single runway and its narrow-body reference code shape a traffic profile built around scheduled and charter movements rather than heavy long-haul waves, which turns catering here into a repetition problem more than a peak-capacity one: the same rotations returning on a tight cycle, each needing the same specification held exactly, load after load. Airline catering at San Juan and inflight catering at San Juan run off that same repeat pattern, with aviation catering at San Juan planned against the stand rather than against a generic turnaround time.
The uplift reaches the aircraft by a fixed route from our kitchen across the apron to the stand, boarded by hi-loader to galley height rather than set down at the foot of the aircraft, with our own crew on the ramp for the whole transfer. In-flight catering at TJIG and airport catering in San Juan both follow that same sequence, whatever the segment behind the booking.
On every rotation here, one coordinator owns the load from seal to signature, with sealed carts and a closed handover record at the stand.
Scheduled, charter and VVIP catering at San Juan, Puerto Rico
01
Government and state flight catering at SIG
A narrow-body reference code limits nothing about the documentation a delegation requires, and San Juan's protocol handling is built to the same file regardless of aircraft size. Government flight catering here covers state visits and official movements with the protocol record kept per passenger, security-cleared staff on the load, and the head of state aircraft's uplift sealed before it ever leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at San Juan
San Juan's reference code is narrow-body, and that governs the aircraft types boarded here rather than the standard applied to them. Royal flight catering and VVIP work at TJIG hold to a written household specification kept on file between movements, covering private airliners such as a BBJ or ACJ, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at TJIG
We work San Juan's narrow-body reference code as a fixed constraint on sequencing rather than on scope, staging a full three-cabin uplift against the loading sheet in the order the galleys are laid out. Charter flight catering at San Juan covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering at TJIG counted and signed off stand by stand.
Wide-body charter →
04
Airline and ad hoc catering at SIG
On a narrow-body reference code like San Juan's, an outstation rotation depends on one desk holding the specification steady between visits rather than rebuilding it each time. Ad hoc airline catering at TJIG covers outstation catering, diversion catering and technical stop catering off that same duty roster, AOG included, across a multi-leg pattern that keeps crew meals at SIG consistent from one leg to the next.
Commercial airlines →
05
Private jet and FBO catering at San Juan
San Juan's 1,621-metre runway sets the ceiling on the aircraft the field takes, and business aviation here sits within that same limit rather than outside it. Private jet catering at SIG is handled by our dedicated branch, delivered to 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 Juan
isla grande flying school & service corp.
modern aviation
Inflight catering rated by operators at TJIG / SIG
Operators on commercial aviation catering at San Juan, Puerto Rico
Government flight department
Royal household
Charter operator
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Scheduled airline
“We requested aviation catering packaging at San Juan (SIG/TJIG) and the packaging worked very well onboard. The order came ready for service with no unnecessary packaging or loose items to sort through. Very cabin-friendly catering. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Alex — Dispatch Support Coordinator
“We used the team for tech stop at San Juan (SIG/TJIG) during a tight turnaround. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. We appreciated how easy the coordination was. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Chloe — Station Operations Manager
“We used the team for private jet menu at San Juan (SIG/TJIG) on a VIP trip. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. I would definitely order from them again. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Elisa — Flight Support Executive
Station data for aviation catering at San Juan (TJIG / SIG)
| Datum | Value |
|---|---|
| Longest runway | 1,621 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TJIG |
Airline catering services FAQ for TJIG / SIG
Crew meals, lead times and access at TJIG / SIG
What operations gets asked every week about San Juan.
Ask operations directly →Given San Juan's narrow-body reference code, are halal, kosher and the IATA special meal codes produced here for flights through SIG?
There is a dedicated dietary line at this station producing halal and kosher sets alongside the full range of SPML codes, documented per passenger and sealed apart from the main service.
Whose crew delivers airline catering airside at TJIG, and how does the uplift reach the aircraft?
For every rotation here, our own crew handles the airside delivery, moving the load by hi-loader to galley height rather than leaving it at the foot of the aircraft.
San Juan — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The same hi-loader and sealed-cart handling used for an airline uplift carries private jet catering to the GA terminal and to the FBOs on the field, on one cold chain.
At which point in a booking does San Juan Airport confirm what airline catering costs?
Specification comes first: cabin count, menu choice and the loading window are fixed before pricing, and our desk returns a quotation once those are set rather than publishing a fixed rate.
Jet catering at airports near San Juan, Puerto Rico
SJU / TJSJ
San Juan
Puerto Rico · 10 km from San Juan
Airline & VIP flight catering →
NRR / TJRV
Ceiba
Puerto Rico · 54 km from San Juan
Airline & VIP flight catering →
ARE / TJAB
Arecibo
Puerto Rico · 61 km from San Juan
Airline & VIP flight catering →
Charter flight catering quote for SIG
Request a quote
Send us your catering needs for SIG
San Juan (SIG / TJIG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for San Juan, 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 Juan (SIG)