01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Savannah, United States
Airside airline catering, VIP & private jet catering at Savannah (KSVN / SVN)
SVN (IATA) · KSVN (ICAO)
Savannah carries a wide-body aerodrome reference code, so the ramp here is built to take wide-body movements rather than only regional traffic. That code sets our whole method: inflight catering and in-flight catering move on sealed carts staged for hi-loader boarding straight to the galley door, with the uplift held airside from kitchen seal to aircraft handover.
3,467 m
Longest runway
Wide-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 — Savannah
Hi-loader boarding for inflight catering at KSVN / SVN
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at SVN
Flight catering sealed and logged to the stand at KSVN / SVN
Every catering uplift at this station starts the same way: sealed at our kitchen, logged, then moved to the wide-body stand under watch. Ramp access is held on our own clearance rather than negotiated load by load, so the cart reaches the apron on a fixed sequence instead of queuing behind general traffic. What the timeline below shows is that sequence, not an estimate of it.
Between our kitchen and the stand at Savannah sit screening, an escort through the airside gate, and apron traffic that never runs to a fixed clock. We plan every catering uplift against the worst of those three rather than the average of them, because a missed slot on a wide-body rotation has no easy recovery. Galley catering is sealed before it leaves the kitchen door, carried under one chain of custody the whole way, and the seal is checked again at the aircraft rather than assumed intact. A temperature log opens at that first seal and closes only when a signature at the galley confirms the handover, so the record runs unbroken from kitchen to cabin.
One seal, one signature, nothing handed over unrecorded between our kitchen and the galley.
Pilot meals and cabin service produced for SVN
Cleared crews behind government flight catering at KSVN / SVN
The flight kitchen at SVN provisions Savannah's wide-body stand from one production line under one roof: hot production, pastry, a cold larder and a protocol cell working to the same HACCP standard rather than separate ones. Airport catering at Savannah runs on that single line, so a multi-class order and a sealed VIP order move through the same cold chain without splitting the kitchen in two. That consolidation is what lets airport catering in Savannah hold one uplift standard across every mission the wide-body reference code here allows.
The team behind government flight catering at this station is the same named crew on every rotation, not a rotating pool assigned case by case. Security clearance is held on file for each of them, they sit on the access list for the airside gate, and they are trained to royal household standards as well as to standard cabin service. That continuity is what a protocol officer checks first, and it is what a repeat state or household movement through Savannah can rely on.
Halal airline meals and special meals at KSVN
Royal flight catering standards per cabin at Savannah
Menus at this station are written to the cabin and the mission first, then adjusted for season, rather than fixed to a single standing set. Inflight catering in United States operations through Savannah draws on regional produce where it is available - dairy, orchard fruit, fish from the coast - worked into a VIP flight menu or a charter flight menu without naming a single dish on the specification sheet. Every plate, box and tray set carries a written build sheet rather than a verbal instruction, so a repeat rotation gets the same result on its return leg. Allergen, halal, kosher and medical requirements are logged per passenger and per cabin, and the tray sets are built and checked against that log before they leave the kitchen.
First & VVIP cabins
First and VVIP cabins at Savannah carry VIP flight catering plated to a written specification, with à-la-carte and multi-course service available on request rather than fixed to one set. Each course is checked against the standing order before the cart is sealed, so a repeat rotation is served exactly as recorded the last time.
Business cabins
Business cabins at Savannah run on multi-choice hot service built to galley-ready tray sets, sized to the fitted aircraft rather than a generic format. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin crew meals and pilot meals never share a tray with the passenger service.
Protocol & dietary
Household, religious and medical requirements at this station are documented per passenger rather than assumed from a standing menu. Halal and kosher sets, and the full range of IATA special meal codes, are produced on a separate line and sealed before they leave it, so inflight catering here keeps every dietary set traceable back to its own build sheet.
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-compliant aircraft catering at Savannah (SVN)
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 Savannah (SVN)
Savannah's wide-body reference code sets the traffic this station is built to take, from scheduled rotations to charter and government movements that arrive without a fixed pattern. A delegation on short notice is a documentation problem before it is a loading one, and a repeat rotation through the same stand is a repetition problem: the same build sheet has to produce the same result each time.
The uplift reaches the aircraft from our flight kitchen by sealed cart, boarded by hi-loader straight to the galley door rather than handed up at the foot of the aircraft. Airline catering in Savannah is planned stand by stand, with ramp access held on our own clearance rather than negotiated load by load, and our loading crew works the wide-body stand under that same clearance.
What we commit to on this station is one coordinator per rotation, sealed carts logged at both ends, and a signed handover at the galley door - in-flight catering in United States operations and aviation catering at Savannah run off that single commitment, whatever the mission.
Airline, charter and VVIP catering at KSVN / SVN
01
Government and state flight catering at SVN
A 3467 m runway at Savannah is long enough to take the wide-body movements a head of state aircraft or a large government delegation flies, which is what puts this station on the government flight catering circuit. Protocol is documented per passenger, staff on the file are security-cleared, and the uplift is sealed at our kitchen before it leaves for the stand at Savannah.
Government & state flights →
02
Royal and VVIP flight catering at Savannah
A private airliner - BBJ, ACJ or wide-body VIP configuration - can work this stand because the 3467 m runway at Savannah takes the weight and length that class of aircraft needs on approach and departure. Royal flight catering here is held to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request rather than assumed.
Royal & VVIP flights →
03
Charter and ACMI flight catering at KSVN
On the wide-body stand at Savannah, the 3467 m runway is what allows a full charter aircraft to operate the loaded weight a group movement or a special mission needs on departure. Charter flight catering at Savannah covers ACMI and wet-lease operators alike, with charter flight catering at SVN staged in the order the galleys are laid out and counted against the loading sheet before departure.
Wide-body charter →
04
Airline and ad hoc catering at SVN
The wide-body reference code held at Savannah lets our crews run ad hoc airline catering off the same duty roster as scheduled work, without a separate kitchen line for either. Carriers that treat this station as an outstation draw on outstation catering, diversion catering and technical stop catering in turn, with AOG covered on the same roster across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at Savannah
Working around the same wide-body stand that a scheduled rotation uses means business aviation traffic at Savannah is sequenced onto the ramp rather than given a dedicated one, and that sequencing is set by the wide-body reference code held here. Private jet catering at SVN reaches the FBOs on the field and the GA terminal through our dedicated branch, on the same cold chain and the same paperwork as an airline uplift - business aviation catering and business jet catering handled as FBO catering, never as an afterthought.
Private jets →
Charter flight catering reviewed at Savannah
Operators on commercial aviation catering at SVN
Government flight department
Royal household
Charter operator
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Scheduled airline
“We needed an airline catering broker at Savannah (SVN/KSVN) and the support was excellent. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. We would use the service again without hesitation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Government flight department
Marina — Government Aviation Coordinator
“We booked private jet catering in Savannah for a flight operating through SVN/KSVN. The menu selection was good and all special requests were clearly identified. A very easy service to use at this station. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Adriana — Flight Services Coordinator
“Our passenger profile required halal airline meals at Savannah (SVN/KSVN), with several different dietary restrictions. The team confirmed the dietary details carefully and there was no confusion when the order arrived. Very reassuring for the cabin crew. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Charter operator
Sara — Crew Services Coordinator
Airport catering data for Savannah (KSVN / SVN)
| Datum | Value |
|---|---|
| Longest runway | 3,467 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | KSVN |
Business jet catering questions at KSVN
Crew meals, lead times and access at KSVN
What operations gets asked every week about Savannah.
Ask operations directly →What is the lead time for ordering airline catering at SVN, and how far in advance can a specification still change?
We work to a standing lead time for the base order and take specification changes up to a shorter cut-off before departure; a same-day change is handled as last minute airline catering rather than refused outright.
KSVN - do you deliver airline catering airside, and how does it reach the aircraft?
The hi-loader carries every sealed cart from our kitchen straight to the galley door on the wide-body stand, so airside delivery is the standard method here rather than an added service.
Ramp access at Savannah is held on our own clearance - so how much does airline catering cost at this station?
There is no published price list, because airline catering cost here depends on cabin count, the specification chosen and the loading window booked; our desk returns a quotation once those three are known.
How are halal, kosher and other special meal codes documented at Savannah?
Savannah receives every request against a written build sheet: halal, kosher and the full set of IATA special meal codes (SPML) are logged per passenger and produced on a separate line before sealing.
Aviation catering at airports near Savannah
SAV / KSAV
Savannah
United States · 14 km from Savannah
Airline & VIP flight catering →
HHH / KHXD
Hilton Head Island
United States · 48 km from Savannah
Airline & VIP flight catering →
BQK / KBQK
Brunswick
United States · 89 km from Savannah
Airline & VIP flight catering →
Aviation catering quote for Savannah (SVN)
Request a quote
Send us your catering needs for SVN
Savannah (SVN / KSVN)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Savannah, 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 Savannah (SVN)