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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Campos dos Goytacazes, Brazil
Wide-body airline catering, VIP flight catering and private jet catering at Campos dos Goytacazes (SBCP / CAW)
CAW (IATA) · SBCP (ICAO)
A 1544 m runway at Campos dos Goytacazes sets the aircraft this field boards, and it shapes how inflight catering moves from kitchen to cabin door here. AERO GOURMET runs in-flight catering across scheduled, charter, VIP and government movements, with hi-loader boarding to galley height and uplift staged for wide-body rotations wherever the ramp calls for it.
1,544 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 — Campos dos Goytacazes
Wide-body aviation catering at SBCP / CAW
Everything below is what we measure at this station — distances, windows, who signs what.
Catering uplift timing at Campos dos Goytacazes, Brazil
Inflight catering tracked kitchen to aircraft at SBCP / CAW
What happens between our kitchen and the aircraft at Campos dos Goytacazes is worked from ramp access, not from the terminal side of the fence. Every cart is sealed before it leaves the kitchen, moved across the apron under escort, and set against the galley door by hi-loader rather than handed off at the foot of the aircraft. That sequence is fixed at SBCP regardless of which segment is boarding, because the ramp is where the risk actually sits.
Between our kitchen and the stand at Campos dos Goytacazes sit screening, an escort across the apron and the ordinary traffic of a working ramp. We plan the catering uplift against the worst of those three, not the average of them, so a delayed escort never becomes a delayed galley door.
Every cart is sealed at the kitchen, logged again on arrival at the aircraft, and the temperature is read at both ends of that chain of custody. The signature that closes the load is the same one that opened it, so nothing changes hands unrecorded between the galley catering line and the aircraft. That is what the loading window at Campos dos Goytacazes actually measures: not speed, but an unbroken record from seal to signature.
One coordinator carries the load from sealed cart to signed galley handover, start to finish.
Airline food supplier kitchen serving SBCP / CAW
Crew meals and passenger sets from one kitchen at SBCP / CAW
The flight kitchen that provisions Campos dos Goytacazes runs hot production, pastry, a cold larder and a protocol line under one roof, feeding the narrow-body reference code held at this field. Airport catering here is built around that single site rather than a network of subcontracted kitchens, which keeps the cold chain unbroken from prep to cart. That structure is what airport catering in Brazil looks like when the kitchen sits close enough to the apron to answer a same-day change at CAW.
The team assigned to government flight catering at Campos dos Goytacazes is the same named crew on every rotation, not a rotating pool drawn in as needed. Each member carries a current security clearance, sits on the access list for the ramp, and is trained to the household service standards that royal and state work requires. That continuity is what lets a sealed uplift travel with paperwork a protocol desk can check against the same names each time.
VIP flight catering menus for Campos dos Goytacazes departures
Commercial aviation catering written per cabin at SBCP / CAW
Menus at Campos dos Goytacazes are designed by our chefs and then adapted to the cabin and the mission before a single tray is set, rather than run from one fixed book across every flight. Where local produce serves the plan, the kitchen draws on the region's dairy, fish and orchard fruit rather than an imported standard, without naming a single supplier on the sheet. Every dietary and religious set travels with its own documentation, labelled per passenger and per cabin, so a crew can check a tray against a manifest rather than a memory. That structure is what inflight catering at CAW is measured against on a repeat rotation.
First & VVIP cabins
First and VVIP cabins at Campos dos Goytacazes are plated to a written specification rather than to a standing menu, with caviar and à-la-carte service available on request. VIP flight catering here is filed against that specification so a repeat rotation is served the same way twice, not reinvented each time it lands.
Business cabins
Business cabins at CAW run multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, boarded in tray sets rather than plated individually. Crew meals, cabin crew meals and pilot meals are boxed separately from the passenger load and matched to the flight deck roster.
Protocol & dietary
Protocol and dietary requirements at Campos dos Goytacazes are documented per passenger rather than assumed from the manifest: halal and kosher sets, the full range of IATA special meal codes, and household or medical requirements on file before departure. Each set is produced on a separate line and sealed before it leaves the kitchen, which is how inflight catering here keeps a religious or medical tray apart from the general load.
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
Airline catering services under HACCP at CAW
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.
Aircraft catering delivered airside at SBCP
Campos dos Goytacazes runs a narrow-body reference code off a single runway, which keeps the traffic mix concentrated rather than spread across parallel operations: a charter rotation and a government movement can share the same working day without competing for separate infrastructure. That concentration is a scheduling question for catering more than a capacity one, since the same stand and the same kitchen output serve whichever segment is on the ground.
The uplift reaches the aircraft here by airside delivery from our kitchen to the stand, carried under our own ramp badges rather than handed to a third party at the fence. Airline catering at SBCP is worked stand by stand, with the loading crew escorted across the apron on the same route each time. In-flight catering at Campos dos Goytacazes and aviation catering in Brazil more broadly both depend on that same fixed route holding up under pressure, not on extra vehicles being added when traffic builds.
One coordinator owns the rotation from sealed cart to signed handover, and that commitment does not change with the segment flying.
Airline, charter and VVIP catering at SBCP / CAW
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Government and state flight catering at SBCP
At Campos dos Goytacazes, the narrow-body reference code sets the aircraft a delegation movement is worked around rather than the other way round. Government flight catering here covers state visits and official delegations, with the protocol file documented per passenger, security-cleared staff on the ramp, and the uplift for any head of state movement sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at CAW
Working within the narrow-body reference code held at Campos dos Goytacazes has to be planned around before a private airliner is ever confirmed on the stand. Royal flight catering and VVIP movements here are held to a written household specification kept on file between rotations, covering private airliners such as a BBJ or ACJ, with halal and other household requirements produced on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at Campos dos Goytacazes
1544 metres of runway at Campos dos Goytacazes, which sets the ceiling on what a charter or ACMI operator can bring in for a group movement. Charter flight catering here covers wet-lease operators and special missions with a full three-cabin uplift counted against the loading sheet, and charter flight catering at SBCP is staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at SBCP
The narrow-body reference code at Campos dos Goytacazes governs the aircraft this field boards, and it is what lets carriers run CAW as a working outstation rather than a one-off stop. Ad hoc airline catering covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation, with crew meals boarded from the same tray set at Campos dos Goytacazes as the passenger load.
Commercial airlines →
05
Private jet and FBO catering at CAW
We work the same 1544 m runway at Campos dos Goytacazes that scheduled and charter traffic use, and our dedicated private-jet branch delivers private jet catering at Campos dos Goytacazes to the FBOs on the field and the GA terminal. FBO catering here runs on the same cold chain and the same paperwork as a business aviation or business jet uplift.
Private jets →
Charter flight catering reviewed at Campos dos Goytacazes
Operators on commercial aviation catering at Campos dos Goytacazes
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Campos dos Goytacazes (CAW/SBCP), we specifically needed airline catering IATA standards. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. The crew appreciated how easy it was to load. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Oscar — Flight Dispatch Supervisor
“Our operation through Campos dos Goytacazes (CAW/SBCP) included a tech stop request at short notice. Communication between dispatch, handling, and catering was clear throughout. A very useful service for ad hoc flying. Responses were quick whenever we had a question, which helped us keep the flight on schedule. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Anthony — VIP Flight Operations Manager
“I ordered FBO catering for our departure from Campos dos Goytacazes (CAW/SBCP) and was very happy with the service. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. Exactly what I want from a private aviation caterer. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Government flight department
Jamal — Delegation Travel Coordinator
Campos dos Goytacazes (SBCP / CAW): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,544 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBCP |
Business jet catering questions at Campos dos Goytacazes
Diversion catering and ramp questions at Campos dos Goytacazes
What operations gets asked every week about Campos dos Goytacazes.
Ask operations directly →Can we get private jet catering delivered to the FBOs and the GA terminal at CAW?
The GA terminal and the FBOs on the field are all reached on the same run as an airline uplift, with FBO catering delivered on the same cold chain and paperwork throughout.
With one narrow-body stand at SBCP, how much does airline catering cost?
There is no published price list, because a quotation depends on cabin count, the specification chosen and the loading window requested; our desk returns a figure once those are set.
What lead time does an order need at Campos dos Goytacazes?
We ask for as much notice as the mission allows, but a specification can still change close to departure, and the kitchen holds a firm cut-off for the last confirmed count rather than a fixed number of days.
How are halal, kosher and special meal codes handled at Campos dos Goytacazes Airport?
Campos dos Goytacazes Airport produces halal and kosher sets and the full range of IATA SPML codes on a separate line, each one documented per passenger before it leaves the kitchen.
Do you cater VIP, VVIP and government flights at CAW under protocol?
Yes, with security clearance on file and a protocol record kept per passenger for VIP flight catering, government flight catering and VVIP movements alike.
SBCP - do you deliver airline catering airside, and how does the uplift reach the aircraft?
The hi-loader carries the sealed cart across the apron and sets it directly against the galley door, so airside delivery here never stops at the foot of the aircraft.
Flight catering at airports near Campos dos Goytacazes
MEA / SBME
Macaé
Brazil · 86 km from Campos dos Goytacazes
Airline & VIP flight catering →
VIX / SBVT
Vitória
Brazil · 192 km from Campos dos Goytacazes
Airline & VIP flight catering →
IZA / SBZM
Juiz de Fora
Brazil · 195 km from Campos dos Goytacazes
Airline & VIP flight catering →
Inflight catering quote for Campos dos Goytacazes (CAW)
Request a quote
Send us your catering needs for CAW
Campos dos Goytacazes (CAW / SBCP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Campos dos Goytacazes, 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 Campos dos Goytacazes (CAW)