01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Caribou, United States
Airline catering, VIP and private jet catering at Caribou (KCAR / CAR)
CAR (IATA) · KCAR (ICAO)
Two runways and a narrow-body reference code set the working rhythm here: single-aisle rotations, tight turnarounds, no room for a delivery that waits at the foot of the aircraft. AERO GOURMET runs inflight catering and in-flight catering at this station on that rhythm, with the hi-loader taking each wide-body-format cart to the galley door for a clean uplift.
1,220 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Caribou
Hi-loader boarding for inflight catering at KCAR / CAR
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Caribou
Aviation catering from sealed cart to galley door at KCAR / CAR
Ramp access at Caribou is what decides the loading window, not a fixed clock: two runways and a narrow-body reference code set how the apron sequences each rotation. Every catering uplift here follows the same order — sealed cart staged, hi-loader called to the stand, cart raised to galley height — so the window is measured from that sequence rather than guessed. Nothing moves onto the apron ahead of its slot in that order.
Between our kitchen and the stand at KCAR sit screening, an escort across the apron, and the ordinary traffic a narrow-body rotation brings with it. We plan every catering uplift against the busiest version of that sequence, never the easiest one, so the chain of custody holds even when the apron is working hard. The cart is sealed before it leaves the galley behind the kitchen and it stays sealed until the same seal is checked at the aircraft. Temperature is logged at that seal and again at handover, and the handover itself is signed, so the galley catering that reaches the aircraft at Caribou is accountable at both ends of the route, not just at the start.
One seal, one signature, one route from our kitchen to the galley door.
Flight kitchen and crew meals for CAR
Cargo crew meals produced to the same standard at KCAR / CAR
Airport catering at CAR runs from one kitchen built for the narrow-body pattern this field works to, with hot production, pastry and a cold larder held under one roof rather than split across sites. HACCP governs the whole production line, from intake to the sealed cart, so airport catering at KCAR carries one standard through every stage rather than a different one per order. That single-site model is what lets a two-runway station turn a rotation without the kitchen becoming the limit on it.
The team that handles government flight catering at Caribou is the same named crew on every rotation: security clearance on file, on the access list, and trained to the paperwork a sealed uplift carries with it. That consistency matters more at a narrow-body station than a large one, because the same small crew sees every movement rather than one shift among several. Catering at CAR for state and household work follows a written service standard kept on file between movements, not a routine improvised on the day.
Halal airline meals and special meals at KCAR
Royal flight catering standards per cabin at Caribou
Inflight catering in Caribou is written to the cabin fitted on the day and the mission flown, not to a single fixed menu repeated regardless of aircraft. Local sourcing draws on the produce of this part of Maine and the wider United States — dairy, orchard fruit, cold-water fish — worked into a menu rather than named as a dish. Cycles turn with the season, adjusted for what a narrow-body galley can actually hold and finish. Every set is documented per passenger and per cabin, covering allergen declarations, halal and kosher requirements and medical diets, so nothing reaches the aircraft undocumented.
First & VVIP cabins
First and VVIP cabins at Caribou run to a written specification rather than a fixed set menu, with plated service and à-la-carte options available on request for VIP flight catering. Presentation is filed against that standing order before departure, so the cabin sees the same standard on every rotation through CAR.
Business cabins
Business cabins at KCAR run on multi-choice hot service built to a cabin specification, boxed in oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals are packed to the roster in the same tray sets, so the flight deck and cabin crew board on the same cold chain as the passengers.
Protocol & dietary
Protocol and dietary requirements at Caribou are documented per passenger, covering household and religious diets and medical restrictions before the flight is loaded. Halal and kosher sets and the full range of IATA special meal codes are produced on a separate line and sealed there, so inflight catering here keeps every dietary set apart from the main run until it boards.
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
Food safety and cold chain for aviation catering at Caribou airport
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 Caribou (CAR)
Two runways and a narrow-body reference code define Caribou as a single-aisle station: fast turnarounds, no wide-body wave, catering built around one aircraft size rather than a mixed fleet. That profile makes repetition the main variable here — the same rotation working the same pattern, day after day — so consistency between one uplift and the next matters more than raw volume.
The uplift reaches the aircraft from our kitchen by sealed cart, staged for the hi-loader and raised to galley height rather than left at the foot of the stand. Ground handling on the apron works alongside our own crew for the crossing, with ramp access held on our own badges rather than borrowed for the day. Airline catering, aviation catering, inflight catering and in-flight catering at CAR all run off that same route and the same ops desk.
What we commit to on this station is one coordinator per rotation, a sealed cart at every stage, and a signed handover at the aircraft, so airport catering at Caribou stays accountable from the kitchen door to the galley door.
Scheduled, charter and VVIP catering at KCAR / CAR
01
Government and state flight catering at KCAR
Our kitchen works to a 1220 metre runway that sets the aircraft this field can turn, and government flight catering at Caribou for state visits and official movements is planned around that same constraint. Protocol is documented per passenger, staff are security-cleared and on the access list, and the head of state aircraft moving through here is boarded from a cart sealed before it leaves our kitchen.
Government & state flights →
02
Royal and VVIP flight catering at CAR
A 1220 metre runway governs what can land at Caribou, and royal flight catering here is planned around that ceiling rather than around a wide-body assumption. Private airliners in the BBJ and ACJ class are boarded to a written household specification kept on file between movements, with halal and other royal household requirements produced on request. VVIP movements through KCAR get the same named crew and the same sealed route every time.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Caribou
Single-aisle charter aircraft are what this field is built to turn, and the narrow-body reference code held at Caribou is what lets charter flight catering here run to a fixed cabin plan rather than a variable one. ACMI and wet-lease operators, group movements and special missions get a full cabin uplift counted against the loading sheet, with charter flight catering at CAR staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at KCAR
A 1220 metre runway sets a narrow-body ceiling on this field, so every catering plan here is built around single-aisle rotations rather than a mixed-fleet schedule. Carriers running Caribou as an outstation get ad hoc airline catering and outstation catering off the same duty roster that covers diversion catering and technical stop catering, with AOG handled on the same desk across a multi-leg rotation. Crew meals for the flight deck and cabin travel in the same sealed run.
Commercial airlines →
05
Private jet and FBO catering at CAR
Across the GA apron at Caribou, the same narrow-body reference code that governs the airline schedule applies to business aviation using this field. Private jet catering at Caribou 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, business aviation catering and business jet catering included.
Private jets →
Charter flight catering reviewed at Caribou
Operators on commercial aviation catering at CAR
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed head of state aircraft catering at Caribou (CAR/KCAR) for a protocol-sensitive flight. Special meals and crew items were clearly separated, and the aircraft-side handover was smooth. We were very satisfied with the level of coordination. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Fiona — Flight Operations Supervisor
“For a VIP rotation through Caribou (CAR/KCAR), we used the team for private airliner catering. They followed our plating notes closely and made the final setup easy for the cabin crew. A very smooth experience for the cabin team. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Scheduled airline
Camila — Trip Support Manager
“For a high-volume passenger flight at Caribou (CAR/KCAR), we needed reliable hajj charter catering. Packaging was practical for the cabin and the uplift arrived in good order for departure. A dependable choice for group charter operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Miriam — Flight Dispatch Supervisor
Airport catering profile for Caribou (KCAR / CAR)
| Datum | Value |
|---|---|
| Longest runway | 1,220 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | KCAR |
Business jet catering questions at KCAR
Diversion catering and ramp questions at KCAR
What operations gets asked every week about Caribou.
Ask operations directly →How late can we still confirm VIP, VVIP and government flight catering at Caribou?
The standard that governs every household and state movement here is fixed well before departure, but the order itself can be confirmed close to the loading window once protocol paperwork and security clearance are on file.
Who loads airline catering airside at CAR, and how does it reach the aircraft?
For every rotation through this station, our own crew moves the sealed cart across the apron and raises it to galley height on the hi-loader, rather than leaving it at the foot of the stand for the crew to load.
At which point in the process is airline catering cost confirmed at KCAR?
At quotation, once cabin count, specification and the loading window are set; we publish no fixed price list, so the desk comes back with a figure built on those three inputs.
Caribou — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The hi-loader and our own delivery vehicles carry every uplift to whichever FBO or the GA terminal a movement is parked at, on the same cold chain and paperwork as FBO catering anywhere else on the field.
Do you take last minute airline catering orders at Caribou?
Yes, with a shorter menu range: how far in advance an order should ideally be placed is longer than the lead time we can still work to for a genuine late change or diversion.
What special meal requirements can be produced at CAR?
There are dedicated production lines for halal and kosher meals and for the full range of IATA special meal codes, each documented per passenger and sealed apart from the main run before boarding.
Inflight catering at other airports near Caribou
PQI / KPQI
Presque Isle
United States · 20 km from Caribou
Airline & VIP flight catering →
YSL / CYSL
Saint-Léonard
Canada · 35 km from Caribou
Airline & VIP flight catering →
HUL / KHUL
Houlton
United States · 85 km from Caribou
Airline & VIP flight catering →
Aircraft catering quote for Caribou (CAR)
Request a quote
Send us your catering needs for CAR
Caribou (CAR / KCAR)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Caribou, 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 Caribou (CAR)