01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Grand Case, Saint Martin
Hi-loader airline catering, VIP flight catering and private jet catering at Grand Case (TFFG / SFG)
SFG (IATA) · TFFG (ICAO)
Our crews board a narrow-body reference field where the runway sets the aircraft this station can turn, and inflight catering here is planned around that single line of traffic rather than a wide spread of stands. From the flight kitchen we run hi-loader boarding to galley height for every rotation, so in-flight catering leaves our carts sealed and reaches the aircraft on the same uplift schedule scheduled, charter and private movements share at Grand Case.
1,200 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 — Grand Case
Hi-loader boarding for inflight catering at SFG
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at TFFG
Flight catering sealed and logged to the stand at TFFG / SFG
The catering uplift at Grand Case moves as one sealed sequence: carts prepared at the kitchen, escorted across the ramp access route, then raised by hi-loader to the galley door. Nothing about the narrow-body reference stand changes that order, only how tightly it is worked between arrival and pushback. Apron traffic at SFG is the variable we plan against, not the food.
Between our kitchen and the stand at Grand Case sit screening, an escort through the apron traffic, and the queue that any single-runway field carries at peak turns. We build the catering uplift schedule against the worst of those delays rather than the average one, so a tight rotation at TFFG never becomes the reason a cart is late. Chain of custody runs from the seal at the kitchen door to the signature at the galley, with temperature logged at both ends and against galley catering held to the same standard whatever the aircraft type on the stand.
One coordinator carries the load from sealed cart to signed handover, every time.
Airline food supplier kitchen serving TFFG
Pilot meals and cleared production crews for Grand Case
Sealed production for Grand Case runs from a kitchen built to run hot production, pastry and a cold larder under one roof, with a protocol line held apart from the general run for uplifts that carry a household or a delegation file. Airport catering out of that kitchen is measured on distance to the apron rather than on floor space alone, and airport catering at SFG keeps the same sealed handover whatever the aircraft type on the narrow-body stand. HACCP governs every stage the food passes through, from intake to the cart that leaves for the ramp.
The team that handles government flight catering at Grand Case is the same named crew every rotation: security clearance on file, listed on the access roster, and trained to the household service standards a royal or state movement expects. That consistency matters more than headcount on a field with one runway, where a delegation and a scheduled departure can share the same short window. Chain of custody runs with the crew, not with the paperwork alone.
VIP flight catering and dietary sets at Grand Case airport
Royal flight catering standards per cabin at SFG
Menus for Grand Case are written to the cabin and the mission rather than to a fixed cycle, so a First cabin service and a crew tray set leave the same kitchen on different specifications. Inflight catering here draws on Saint Martin produce where the season allows it — island fish, tropical fruit, local dairy substitutes — described in general terms rather than as a fixed dish list. Business and main cabin trays are sized to the galley fitted to the aircraft on the stand, and protocol menus follow a household or delegation specification kept on file between movements. Every allergen, halal, kosher and medical set is documented per passenger and per cabin, never assumed from the manifest.
First & VVIP cabins
First and VVIP cabins at Grand Case are plated to a written specification, with à-la-carte and caviar service available on request rather than fixed to a cycle. The same specification travels with the aircraft on repeat rotations through TFFG, so presentation never depends on which crew is working that day.
Business cabins
Business cabins at SFG take multi-choice hot service in oven-ready tray sets sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin crew meals and flight-deck sets never share a tray with the passenger load.
Protocol & dietary
Protocol and dietary work at Grand Case is documented per passenger rather than left to a general note: halal and kosher sets, the full range of IATA special meal codes, and household or medical requirements produced on a line kept apart from the general run. Inflight catering leaves that line sealed before it joins the rest of the uplift for TFFG.
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 standards for aviation catering at Grand Case, Saint Martin
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 Grand Case, Saint Martin
Grand Case handles a mix of scheduled, charter and private movements across a single narrow-body reference stand, which means a delegation and a tight turnaround can compete for the same short window rather than being spread across parallel stands. That traffic profile makes documentation the constraint at TFFG as much as capacity: every uplift is logged against a specific rotation, never against a general daily plan.
Our carts leave the kitchen sealed, cross the apron under escort, and reach the aircraft by hi-loader to galley height rather than being set down at the foot of the stairs; that route is fixed regardless of whether the movement is a scheduled airline catering rotation or a private flight. Airport catering here is worked stand by stand, with ramp access held on our own badges rather than borrowed for the day.
One coordinator carries each rotation from seal to signature, and in-flight catering at Grand Case, inflight catering in Grand Case and aviation catering off the same kitchen all run against that single named handover.
VVIP catering alongside scheduled flights at Grand Case
01
Government and state flight catering at Grand Case
A head of state aircraft cleared to operate on this narrow-body reference field boards under the same protocol wherever it lands, and that is the standard applied at Grand Case. Government flight catering here covers state visits and official delegations, with the protocol file documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at TFFG
Onto the single narrow-body stand at Grand Case, a private airliner — BBJ, ACJ or a wide-body configured for VIP use — boards under the same household specification kept on file between movements. Royal flight catering at this field runs to that written standard rather than to a general menu, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SFG
Sequencing a full three-cabin load against a single narrow-body reference stand is the constraint every charter rotation through Grand Case has to work around, since there is no second stand to stage against. Charter flight catering at TFFG and charter flight catering in Saint Martin cover ACMI and wet-lease operators, group movements and special missions, counted against the loading sheet and staged in galley order.
Wide-body charter →
04
Airline and ad hoc catering at Grand Case
Aerodrome reference code narrow-body governs what taxis and holds at Grand Case, and it is under that ceiling that carriers running SFG as an outstation get their tray sets loaded. Ad hoc airline catering covers uplifts booked outside the standing schedule; outstation catering keeps a duty roster live for carriers based elsewhere; diversion catering and technical stop catering are worked off the same roster, crew meals at TFFG and crew meals at SFG boxed to the flight deck on the same multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at TFFG
One runway of 1200 metres sets what can operate at Grand Case, and that ceiling shapes the business aviation traffic worked from the GA terminal and the FBOs on the field rather than from a separate wide-body apron. Private jet catering at TFFG reaches those aprons on the same cold chain and the same paperwork as an airline uplift, with FBO catering handled by the same coordinator on duty for the rest of the station.
Private jets →
Charter flight catering reviewed at TFFG
Operators on commercial aviation catering at TFFG
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Grand Case (SFG/TFFG), we specifically needed aviation catering packaging. The trays and boxes were organized logically, which saved the cabin crew time before passengers arrived. Exactly what we need for a quick galley setup. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Paul — Flight Services Coordinator
“Our operation through Grand Case (SFG/TFFG) included an outstation request at short notice. Communication between dispatch, handling, and catering was clear throughout. Good support for a changing flight schedule. From an operational point of view, the service was easy to manage and required very little follow-up. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Charter operator
Ibrahim — Freighter Operations Manager
“I ordered private jet menu for our departure from Grand Case (SFG/TFFG) and was very happy with the service. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. A very good experience from a flight attendant perspective. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Helena — Flight Services Manager
Airport catering profile for Grand Case (TFFG / SFG)
| Datum | Value |
|---|---|
| Longest runway | 1,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TFFG |
Aircraft catering questions for Grand Case airport
Diversion catering and ramp questions at Grand Case airport
What operations gets asked every week about Grand Case.
Ask operations directly →Can Grand Case Airport cater VIP, VVIP and government flights, and under what protocol?
The narrow-body reference field takes private airliners and state aircraft under one protocol: VIP flight catering and government flight catering both run on a documented file, sealed at the kitchen and handed over against a signature.
Do you publish what airline catering costs at SFG?
Yes, by quotation rather than by list: airline catering cost depends on the cabin count, the specification and the loading window booked, and our desk returns a figure once those are known.
With one runway and a narrow-body reference code, is airline catering delivered airside at TFFG?
There is airside delivery on every rotation here: carts move from the kitchen to the stand by hi-loader, boarded to galley height rather than left at the foot of the aircraft.
Which lead time does an order at Grand Case need, and how late can the specification change?
The loading route from cart to hi-loader to galley door is what sets how far in advance we ask for the order; late changes to the specification are still worked provided they clear before the cart is sealed, which covers most last minute airline catering requests.
How does private jet catering reach the FBOs and the GA terminal at Grand Case?
Grand Case's business aviation traffic is served by the same coordinator and cold chain as the airline side: FBO catering is delivered to the GA terminal and the FBOs on the field on the same sealed paperwork as a wide-body uplift.
Jet catering at airports near Grand Case
SXM / TNCM
Sint Maarten
Sint Maarten · 9 km from Grand Case
Airline & VIP flight catering →
AXA / TQPF
The Valley
Anguilla · 12 km from Grand Case
Airline & VIP flight catering →
SBH / TFFJ
Gustavia
Saint Barthélemy · 31 km from Grand Case
Airline & VIP flight catering →
Aviation catering quote for Grand Case, Saint Martin
Request a quote
Send us your catering needs for SFG
Grand Case (SFG / TFFG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Grand Case, 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 Grand Case (SFG)