01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Wilkes-Barre/Scranton, United States
Wide-body airline catering, VIP flight catering and private jet catering at Wilkes-Barre/Scranton (KAVP / AVP)
AVP (IATA) · KAVP (ICAO)
Two runways and a narrow-body reference code set what boards at Wilkes-Barre/Scranton, and inflight catering here runs from one kitchen straight to the galley door. AERO GOURMET boards scheduled, charter, government and private aircraft by hi-loader rather than at the foot of the aircraft, so in-flight catering leaves the cart sealed and arrives at wide-body galley height on the uplift schedule the ramp actually keeps.
2,287 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Wilkes-Barre/Scranton
Inflight catering with hi-loader boarding at Wilkes-Barre/Scranton
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at Wilkes-Barre/Scranton airport
Aircraft catering handover at the galley door, AVP
Ramp access is what decides the loading window at Wilkes-Barre/Scranton, because the apron sequence, not the kitchen, sets when a cart can move. Every catering uplift here is timed from the sealed cart leaving our kitchen to the moment it clears the galley door, with the crossing of the apron itself the variable we plan around. That is measured against the ramp, not promised against a clock.
Between our kitchen and the stand at Wilkes-Barre/Scranton sit screening, an escort and whatever apron traffic is working the field at that hour, and we plan every catering uplift against the busiest version of that sequence rather than the easiest one. Chain of custody runs from the seal applied in the kitchen to the signature taken at the aircraft, with nothing handed off in between unrecorded.
Temperature is logged at sealing and logged again at handover, so galley catering arrives with both readings attached to the same cart. One person's signature closes the load at KAVP, and that signature is the record an ops desk can point to afterwards.
One seal, one signature, one route from our kitchen to the galley door.
Crew meals from the flight kitchen serving KAVP
Pilot meals and cleared production crews for KAVP
Airport catering at Wilkes-Barre/Scranton is built on hot production, pastry, a cold larder and a protocol cell run under one roof, all held to HACCP standard rather than to a lower bar for outstation work. That combination is what lets a single kitchen carry a scheduled rotation and a government movement on the same day without treating either as an exception. Airport catering at AVP is planned from that one facility, not assembled from whichever supplier happens to be free.
Government flight catering at Wilkes-Barre/Scranton is handled by the same named team on every rotation, not a rotating pool assigned on the day. Each member holds security clearance on file, sits on the access list for sealed movements, and is trained to the paperwork that has to travel with the uplift rather than to any single menu. That continuity is what a protocol officer is actually checking for when the file is reviewed.
VIP flight catering menus for KAVP / AVP departures
Royal flight catering standards per cabin at Wilkes-Barre/Scranton (AVP)
Menus at Wilkes-Barre/Scranton are set to the cabin and the mission first, then adjusted to season, rather than run as one fixed cycle across every departure. Where the region's produce fits the specification, dairy, orchard fruit and other local staples are drawn on in general terms, without naming a single dish or supplier. From passenger meal boxes through to VVIP service, inflight catering here is documented per passenger, with allergen, halal, kosher and medical sets labelled and filed against the cabin they were built for. The tray standard is fixed even where the weekly cycle moves.
First & VVIP cabins
First and VVIP cabins at Wilkes-Barre/Scranton are plated to a written specification rather than improvised on the day, with caviar and à-la-carte service available on request. VIP flight catering here is filed against the standing order, so presentation stays consistent across repeat movements.
Business cabins
Business cabins at KAVP run multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, boxed as tray sets rather than plated individually. Crew meals, cabin crew meals and pilot meals are boxed separately and matched to the roster, keeping galley loading in Wilkes-Barre/Scranton on one sequence.
Protocol & dietary
Protocol and dietary requirements at AVP are documented per passenger, covering household, religious and medical needs against a written file rather than a verbal note. Halal and kosher sets, plus the full range of IATA special meal codes, are produced on a separate line and sealed before that line closes, which is how inflight catering in United States keeps a household or delegation order distinct from the general cabin run.
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 under HACCP control at Wilkes-Barre/Scranton (AVP)
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 Wilkes-Barre/Scranton
Two runways and a narrow-body reference code define the traffic Wilkes-Barre/Scranton actually carries, which keeps the mix closer to scheduled and charter movements than to wide-body long-haul waves, and that mix sets the catering plan: repeat rotations are a repetition problem to manage rather than a documentation exercise to redo each time.
The uplift reaches the aircraft here by a fixed route from our kitchen to the stand, loaded through the galley door by hi-loader rather than handed up at the foot of the aircraft, with our own crew on the ramp for the crossing. Airline catering at KAVP, aviation catering at Wilkes-Barre/Scranton and in-flight catering at AVP all run off that same route and the same ops desk rather than three separate arrangements.
What we commit to on this station is one coordinator per rotation, sealed carts from the kitchen door onward, and a signed handover at the aircraft, which is the fixed part of airport catering in Wilkes-Barre/Scranton regardless of what the traffic profile does that day.
VVIP catering and commercial flights at KAVP
01
Government and state flight catering at Wilkes-Barre/Scranton
At Wilkes-Barre/Scranton, the narrow-body reference code governs what a government movement can bring in on the day, and government flight catering is built around that constraint rather than around the size of the delegation. Protocol is documented per passenger, staff are security-cleared, and the uplift is sealed before it leaves the kitchen, whichever terminal the movement is routed through.
Government & state flights →
02
Royal and VVIP flight catering at KAVP
A narrow-body reference code at Wilkes-Barre/Scranton has to be worked around when a private airliner or a wide-body VIP movement is scheduled, and that sequencing is set before the aircraft is on the ground. Royal flight catering here holds household standards across repeat rotations from a written specification kept on file between movements, covering BBJ and ACJ types, with halal and household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at AVP
2287 metres of runway at Wilkes-Barre/Scranton, and that length is what a charter or ACMI operator checks before committing a wide-body-configured aircraft to the rotation. Group movements and special missions are boarded as a full three-cabin uplift, counted against the loading sheet and staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Wilkes-Barre/Scranton
A narrow-body reference code is what Wilkes-Barre/Scranton is built to, and that code is what lets a scheduled airline treat this field as a genuine outstation rather than a diversion risk to be worked around. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all run off the same duty roster here, AOG included, across a multi-leg rotation without a menu cycle held up by any single leg.
Commercial airlines →
05
Private jet and FBO catering at KAVP
Our kitchen works the same 2287 metre field that business aviation uses at Wilkes-Barre/Scranton, and we deliver private jet catering to the FBOs on the field and to the GA terminal from that one production line. Business aviation catering and business jet catering run on the same cold chain and the same paperwork as an airline uplift, with FBO catering handled by our own crew rather than a separate arrangement.
Private jets →
FBOs at Wilkes-Barre/Scranton
ascension fbo network
Inflight catering trusted by operators at AVP
Operators on commercial aviation catering at Wilkes-Barre/Scranton (AVP)
Government flight department
Royal household
Charter operator
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Scheduled airline
“We requested tray set catering airline at Wilkes-Barre/Scranton (AVP/KAVP) and the packaging worked very well onboard. The trays and boxes were organized logically, which saved the cabin crew time before passengers arrived. Very cabin-friendly catering. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Charter operator
Celine — Charter Flight Coordinator
“We used the team for catering uplift at Wilkes-Barre/Scranton (AVP/KAVP) during a tight turnaround. Communication between dispatch, handling, and catering was clear throughout. We appreciated how easy the coordination was. Responses were quick whenever we had a question, which helped us keep the flight on schedule. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Ivan — Airline Operations Manager
“I ordered private jet menu for our departure from Wilkes-Barre/Scranton (AVP/KAVP) and was very happy with the service. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. Reliable, responsive, and easy to work with. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Private jet operator
Anwar — Private Flight Coordinator
Outstation catering data for Wilkes-Barre/Scranton (KAVP / AVP)
| Datum | Value |
|---|---|
| Longest runway | 2,287 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | KAVP |
Business jet catering questions at Wilkes-Barre/Scranton, United States
Diversion catering and ramp questions at KAVP / AVP
What operations gets asked every week about Wilkes-Barre/Scranton.
Ask operations directly →Where does airline catering at AVP hand off to the aircraft?
The chain of custody record shows the cart moving from our sealed kitchen straight to the galley door by hi-loader, with airside delivery covering the whole route rather than a handoff at the foot of the aircraft.
Does KAVP handle VIP, VVIP and government flight catering under protocol?
Every movement of that kind is worked to a written protocol file, with VIP flight catering and government flight catering both documented per passenger and signed off before departure.
At which point are halal, kosher and SPML meals produced for flights out of Wilkes-Barre/Scranton?
The first step is a separate production line, kept apart from the main run, where halal, kosher and other special meals ordered against IATA SPML codes are prepared and sealed before they join the rest of the uplift.
Is there a published airline catering cost for Wilkes-Barre/Scranton Airport?
The coordinator assigned to your rotation builds a quotation from the cabin count, the specification and the loading window rather than from a fixed price list, so no published figure applies.
How far in advance does AVP need an order, and how late can it change?
The clearance held for sealed uplifts sets the standard here: lead time depends on cabin count and specification, and last minute airline catering requests are still worked against that same sealed process rather than a shortcut version of it.
Inflight catering at other airports near Wilkes-Barre/Scranton
ABE / KABE
Allentown/Bethlehem
United States · 80 km from Wilkes-Barre/Scranton
Airline & VIP flight catering →
BGM / KBGM
Binghamton
United States · 99 km from Wilkes-Barre/Scranton
Airline & VIP flight catering →
IPT / KIPT
Williamsport
United States · 101 km from Wilkes-Barre/Scranton
Airline & VIP flight catering →
Aviation catering quote for Wilkes-Barre/Scranton, United States
Request a quote
Send us your catering needs for AVP
Wilkes-Barre/Scranton (AVP / KAVP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Wilkes-Barre/Scranton, 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 Wilkes-Barre/Scranton (AVP)