01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Wenatchee, United States
Airline catering, VIP & private jet catering at Wenatchee (KEAT / EAT)
EAT (IATA) · KEAT (ICAO)
The single 2134 m runway at Wenatchee sets a narrow-body reference code, and within that frame our teams run inflight catering and in-flight catering to a fixed sequence rather than a rough estimate. Sealed carts move airside to the stand and board through the cabin door under escort, with uplift timed to the aerodrome reference code this field holds rather than to a wide-body assumption it does not carry.
2,134 m
Longest runway
Narrow-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 — Wenatchee
Inflight catering loaded to galley height at KEAT / EAT
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Wenatchee airport
Aircraft catering handover at the galley door, EAT
Wenatchee holds a narrow-body reference code, and every catering uplift here is planned inside that frame rather than around a wide-body assumption the ramp does not carry. Ramp access is held on our own clearance, so the route from the sealed cart to the aircraft door runs on a fixed sequence rather than a guess. The apron at KEAT is worked stand by stand, with the same escorted path used on every rotation regardless of the mission on the manifest.
A narrow-body stand still asks the same question as a wide-body one: what stands between the sealed cart and the signature at the door. At Wenatchee that is screening, escort and apron movement, and the galley catering plan is built against the busiest version of that sequence rather than the average one. Chain of custody runs from the seal at our kitchen to the handover at the aircraft door, with a named coordinator carrying it the whole way. Temperature is logged when the cart is sealed and logged again at the galley, and the load is not closed out until both readings sit against the same signature. That discipline does not change because the reference code here is narrow-body rather than wide-body: the standard travels with the cart, not with the aircraft type.
One sealed cart, one named coordinator, one signature at the door.
Pilot meals prepared for Wenatchee (EAT) rotations
Cargo crew meals produced to the same standard at KEAT
The narrow-body reference code held at Wenatchee sets the tray format our kitchen plans against, so hot production, pastry and a cold larder run to a fixed specification rather than to an aircraft type the ramp does not take. Airport catering at KEAT is produced under HACCP procedure, with the cold chain held from the moment a tray is sealed to the moment it clears the galley door. That same discipline is what airport catering at Wenatchee is checked against on every rotation, narrow-body or otherwise.
The team behind government flight catering at Wenatchee is a fixed roster, not a rotating one: named individuals with security clearance on file, kept on the access list rather than badged in on the day. They are trained to the household paperwork that travels with a sealed uplift, so the chain of custody carries a signature that matches the roster every time. That consistency is what catering at EAT is built on, whatever the mission on that day's manifest.
VIP flight catering and dietary sets at Wenatchee, United States
VVIP catering to a written specification at Wenatchee airport
Menus written for Wenatchee follow the cabin and the mission rather than a single fixed list, so a scheduled rotation and a VIP movement off the same stand are planned from different specifications. Inflight catering here draws on regional produce where the route allows it, kept to general categories such as orchard fruit, dairy and fish rather than a named dish or supplier. The plan adjusts by season, since a cold larder built around what is in supply keeps the tray consistent rather than the ingredient fixed. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin, so a special set never rides on a verbal note.
First & VVIP cabins
First and VVIP work at EAT is plated to a written specification rather than to memory, with à-la-carte and caviar service available on request against that same standing order. VIP flight catering here is checked cabin by cabin against the specification on file, not against what the day happens to allow.
Business cabins
Business cabins at Wenatchee run on multi-choice hot service, sized to oven-ready formats that fit the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so tray sets stay matched to headcount rather than estimated.
Protocol & dietary
Protocol and dietary work at KEAT covers household, religious and medical requirements documented per passenger, with halal and kosher sets produced against the full range of IATA special meal codes. Inflight catering for these sets is built on a separate production line and sealed before it leaves that line, so a protocol tray never shares a bench with a standard one.
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 and sealed transfer for aircraft catering at KEAT
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.
Stand-side catering uplift at Wenatchee airport
Wenatchee holds a narrow-body reference code against a single runway, so every rotation through KEAT is planned to that frame rather than to a wide-body assumption the field does not support: a scheduled service is a repeat-rotation problem, a charter movement is a capacity problem, and a government or VIP flight is a documentation problem before it is anything else.
The uplift reaches the aircraft from our kitchen by sealed cart, moved airside to the stand and boarded through the cabin door under escort, with ground handling on the apron coordinating the timing against the rest of the traffic using that stand.
On every one of those rotations we commit to the same three things: airline catering, aviation catering and airport catering at KEAT run off one ops desk, in-flight catering at EAT is coordinated by one named individual, and the cart that leaves our kitchen is the one that is signed for at the door.
Commercial aviation catering and VVIP missions at KEAT / EAT
01
Government and state flight catering at EAT
On the narrow-body stand at Wenatchee, a delegation movement is worked to the same protocol file as any other flight, documented per passenger rather than assumed from the manifest. Government flight catering here covers state visits and official movements, with security-cleared staff and a head of state aircraft handled on the sealed-uplift procedure kept on file for exactly that purpose.
Government & state flights →
02
Royal and VVIP flight catering at Wenatchee
Boarding a private airliner off a narrow-body stand means sequencing the galley loads to a layout the reference code at Wenatchee was not built around, so the plan is set before the cart moves rather than adjusted stand-side. Royal flight catering and VVIP work here cover BBJ, ACJ and wide-body VIP movements, held to a written household specification kept on file between rotations, with halal sets produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at KEAT
2134 metres of runway, and a narrow-body reference code that keeps every charter movement here to that same aircraft class rather than a wider one. Charter flight catering at Wenatchee serves ACMI and wet-lease operators, group movements and special missions, with charter flight catering staged cabin by cabin against the loading sheet on every one of those rotations.
Wide-body charter →
04
Airline and ad hoc catering at EAT
A narrow-body aircraft working Wenatchee as a scheduled stop or an unplanned diversion boards from the same stand and the same ramp routing either way, because the field's single runway and its reference code set one working pattern for both. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all run off that pattern, with AOG covered on the same roster across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at Wenatchee
We work the same 2134 m runway and single stand for business aviation as for scheduled traffic, so private jet catering at Wenatchee is delivered to the FBOs on the field and the GA terminal on the identical cold chain and paperwork as an airline uplift, with FBO catering coordinated through the same ops desk rather than a separate one.
Private jets →
FBOs at Wenatchee
pangborn aviation services
Charter flight catering reviewed at Wenatchee airport
Operators on commercial aviation catering at Wenatchee (EAT)
Government flight department
Royal household
Charter operator
Scheduled airline
“We used sports team charter catering at Wenatchee (EAT/KEAT) for a team charter and had a good experience. They handled the nutrition requests well and kept everything organized for fast distribution onboard. Very practical for team and group charter work. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Mauro — Ad Hoc Operations Manager
“We needed military charter catering at Wenatchee (EAT/KEAT) for a time-sensitive operation. The team understood that reliability mattered more than complexity and stayed flexible until uplift. A good experience under difficult timing conditions. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Ryan — Cargo Station Manager
“We ordered cargo crew meals for a cargo rotation through Wenatchee (EAT/KEAT). The order was simple, filling, clearly labeled, and delivered in a format the crew could load without delay. We would use them again for another cargo sector. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Anika — Aviation Operations Executive
Station data for aviation catering at Wenatchee (KEAT / EAT)
| Datum | Value |
|---|---|
| Longest runway | 2,134 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | KEAT |
Business jet catering questions at Wenatchee, United States
Crew meals, lead times and access at Wenatchee, United States
What operations gets asked every week about Wenatchee.
Ask operations directly →Which protocols govern VIP flight catering and government flight catering at Wenatchee?
The sealed cart and its escorted route are the method, whatever the mission: VIP flight catering and government flight catering both run on a protocol file documented per passenger, with security-cleared staff carrying it from kitchen to cabin door.
How is airline catering delivered airside at EAT?
EAT works airline catering through airside delivery to the stand rather than kerbside handover, with the cart escorted to the cabin door on every rotation; hi-loader boarding is used where the aircraft on the stand calls for it.
When can private jet catering reach the FBOs and the GA terminal at KEAT?
When a movement is confirmed on the GA terminal schedule, private jet catering and FBO catering are dispatched on the same cold chain and paperwork as any airline uplift on the field.
What does airline catering cost at Wenatchee?
We quote against the cabin count, the specification requested and the loading window needed, since no fixed price list is published; the desk returns a quotation once those details are confirmed.
Airport catering near Wenatchee
MWH / KMWH
Moses Lake
United States · 70 km from Wenatchee
Airline & VIP flight catering →
YKM / KYKM
Yakima
United States · 96 km from Wenatchee
Airline & VIP flight catering →
PSC / KPSC
Pasco
United States · 151 km from Wenatchee
Airline & VIP flight catering →
Inflight catering quote for Wenatchee airport
Request a quote
Send us your catering needs for EAT
Wenatchee (EAT / KEAT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Wenatchee, 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 Wenatchee (EAT)