01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cascavel, Brazil
Airline catering, VIP flight catering and private jet catering at Cascavel (SBCA / CAC)
CAC (IATA) · SBCA (ICAO)
Our kitchen provisions Cascavel (SBCA / CAC) to the narrow-body reference code the field holds, boarding scheduled, charter, VIP and government movements from one ops desk rather than a menu list. We run inflight catering and in-flight catering here on the same standard as every other station on our network: hi-loader boarding to galley height where the ramp allows it, sealed uplift, and airside handling for every wide-body departure booked through Cascavel.
1,771 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
2
FBOs 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 — Cascavel
Wide-body aviation catering at Cascavel, Brazil
Everything below is what we measure at this station — distances, windows, who signs what.
Catering uplift timing at CAC
Inflight catering tracked kitchen to aircraft at SBCA / CAC
Ramp access is what decides the window at Cascavel: once the cart clears the perimeter, the load to the galley door runs on a fixed sequence rather than a guess. We work the apron on our own clearance, coordinating with the ramp rather than waiting on it, and every uplift is planned to the same sequence regardless of which stand the aircraft is assigned. Nothing about that sequence changes between a single departure and a rotation running back to back through SBCA.
Between our kitchen and the stand at Cascavel sit screening, an escort onto the apron, and the ordinary traffic of a working ramp; none of it is left to chance because none of it is treated as routine. We plan the catering uplift against the busiest version of that path, not the easiest one, so a delay upstream never becomes a delay at the galley door. Chain of custody is kept unbroken from the seal at the kitchen to the signature at handover, temperature logged at both ends, and the same discipline applies whether the load is a single tray set or a full galley catering run for a wide-body rotation.
One coordinator, one sealed cart, one signature: nothing about the load is left to guesswork.
Crew meals from the flight kitchen serving Cascavel
Pilot meals and cleared production crews for Cascavel
Airport catering at Cascavel runs from a single kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, rather than from separate suppliers stitched together for each flight. Airport catering in Cascavel is produced to HACCP standard from first prep to sealing, with the cold chain held from the larder to the cart. The same kitchen at CAC turns a single tray set and a full wide-body rotation on the same production line, without treating either as the exception.
The team that handles government flight catering at this kitchen is the same named crew on every rotation, not a rotating roster assembled to the calendar. Each member carries a current security clearance, sits on the access list held for sealed movements, and is trained to the household and protocol standard that royal and state work requires. That continuity is what a protocol officer checks first, and it does not change between a routine departure and a state movement.
VIP flight catering menus for Cascavel airport departures
Royal flight catering standards per cabin at CAC
Menus at Cascavel are written to the cabin and the mission before they are written to anything else, so a First cabin specification and a full charter rotation never share the same tray by accident. Where local sourcing applies, dairy, orchard fruit and regional produce from Brazil are worked into the seasonal cycle rather than held to a fixed list all year. Inflight catering in Brazil is planned around what the region actually grows and lands each month, then adjusted cabin by cabin. Every dietary and allergen requirement is documented per passenger and per cabin before it is produced, never left to a verbal note at the gate.
First & VVIP cabins
First and VVIP cabins at Cascavel are plated to a written specification rather than a fixed menu card, so VIP flight catering here can move from a standing tray set to full à-la-carte service without a new brief each time. Every course is filed against that specification before it leaves the kitchen, and the same file travels with the load to the stand.
Business cabins
Business cabins at CAC take a multi-choice hot service built to oven-ready formats sized to the galley fitted on each aircraft, tray sets sequenced to loading order rather than assembled at the last minute. Crew meals, cabin crew meals and pilot meals are boxed separately from the passenger load and labelled to the roster, not folded into the main cabin count.
Protocol & dietary
Protocol and dietary requirements at Cascavel are documented per passenger before production starts, covering halal and kosher sets and the full range of IATA special meal codes rather than a shortlist of common ones. Each set is produced on its own line and sealed before it joins the rest of the load, so inflight catering here never mixes a religious or medical set with 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 food safety at SBCA
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 Cascavel, Brazil
Cascavel runs on a single narrow-body reference code, and that code sets the terms for every catering plan filed against it: cabins are loaded to what the stand and the aircraft geometry actually allow, not to an assumption carried over from a larger field. A repeat rotation through this stand is a repetition problem before it is anything else, and it is planned as one, with the same tray specification held rotation after rotation rather than rebuilt each time.
The uplift reaches the aircraft here by a fixed route: sealed carts leave our kitchen, cross the apron on cleared access, and are loaded through the galley door by our own crew rather than left at the foot of the aircraft for someone else to carry up. Airline catering in Brazil at this scale depends on that short, controlled path more than on kitchen size, and airport catering at SBCA is planned stand by stand rather than assumed from a network average.
One coordinator is named to every rotation booked through Cascavel, aviation catering in Cascavel run to sealed carts and a signed handover at the stand, with in-flight catering at Cascavel and inflight catering in Cascavel both closing on the same paperwork regardless of the segment flying that day.
Scheduled, charter and VVIP catering at Cascavel, Brazil
01
Government and state flight catering at SBCA
A narrow-body aircraft carrying a head of state delegation is boarded at Cascavel on the same reference code as any other movement on the field, with the protocol file built around that constraint rather than around the size of the aircraft. Government flight catering here documents the delegation manifest per passenger, assigns security-cleared staff to the load, and seals the uplift at the kitchen before it crosses the apron.
Government & state flights →
02
Royal and VVIP flight catering at CAC
On the ramp at Cascavel, the 1771 m runway sets the aircraft types that can operate the movement, and it is against that limit that royal flight catering here is planned rather than against a generic private airliner brief. Household standards are held on file between movements, private airliners including BBJ and ACJ configurations are boarded to the same written specification each time, and halal or other household dietary requirements are produced on request. Catering at CAC for these movements never departs from that filed standard.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Cascavel
Loading sequence has to be worked around the single stand available at Cascavel, which is the constraint every charter flight catering plan here is built against before the mission type is even confirmed. ACMI and wet-lease operators, group movements and special missions all take a full three-cabin uplift counted against the loading sheet, and charter flight catering at SBCA is staged in the order the galleys are laid out rather than in the order the trays are cooked.
Wide-body charter →
04
Airline and ad hoc catering at SBCA
A single narrow-body reference code governs every stand assignment at Cascavel, which is exactly the constraint that makes ad hoc airline catering here a matter of sequencing rather than capacity. Carriers running CAC as an outstation get outstation catering built to a standing specification, diversion catering and technical stop catering held ready without a standing order, and AOG covered off the same duty roster across a multi-leg rotation, with crew meals boxed separately from the passenger load and ad hoc catering at CAC never treated as an exception to the daily plan.
Commercial airlines →
05
Private jet and FBO catering at CAC
The runway at Cascavel runs to 1771 metres, and that figure sets which business aircraft can operate here rather than which catering we can load once one has landed. Private jet catering in Cascavel is delivered to the FBOs on the field and to the GA terminal by our dedicated business aviation branch, on the same cold chain and the same paperwork as an airline uplift, with FBO catering and business aviation catering handled from the identical kitchen that supplies the wide-body stand.
Private jets →
FBOs at Cascavel
before aviation
syncjet
Charter flight catering trusted by operators at SBCA / CAC
Flight departments on jet catering at SBCA
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used the team at Cascavel (CAC/SBCA) for contingency catering after an unexpected operational change. They reacted quickly to revised timings and passenger numbers, and the handover was straightforward. Good support when timing is the main pressure point. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Government flight department
Daphne — Air Mobility Coordinator
“Cascavel (CAC/SBCA) was an outstation for us, and we booked off-station catering for the sector. It felt like working with a regular station supplier even though this was not one of our usual airports. Reliable and easy to manage from the ops desk. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Ana — Network Operations Coordinator
“The operations team needed an airline catering cost per meal for Cascavel (CAC/SBCA) with very little time to decide. Pricing, delivery timing, and packaging were all explained upfront, which helped us approve the uplift quickly. We appreciated the transparency. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Victor — Air Cargo Operations Manager
Inflight catering station profile for Cascavel (SBCA / CAC)
| Datum | Value |
|---|---|
| Longest runway | 1,771 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBCA |
Aircraft catering questions at CAC
Technical stop catering questions at Cascavel airport
What operations gets asked every week about Cascavel.
Ask operations directly →How far in advance does an order need to be placed at Cascavel Airport, and how late can the specification still change?
Cascavel works on a standard lead time for a full cabin brief, with last minute airline catering handled through the same duty roster used for diversions; a specification can usually still be adjusted right up to the loading window closing.
Under what protocol does CAC handle VIP, VVIP and government flights?
There is a dedicated protocol line at the kitchen serving CAC, running VIP flight catering and government flight catering to a documented household and security standard, with cleared staff assigned to every sealed uplift.
Can SBCA produce halal, kosher and the full set of IATA special meal codes?
Every SPML code we handle at SBCA is produced on a separate line before sealing, covering halal, kosher and the wider special meals list, and each set is documented against the passenger it is built for.
Cascavel: how much does airline catering cost, and what does a quotation depend on?
The sealed cart that leaves our kitchen carries a cost set by cabin count, specification and the loading window booked, not by a fixed price list, so the ops desk returns a quotation once those three are confirmed.
How far does airside delivery reach at Cascavel Airport, and how does the uplift get to the aircraft?
The clearance held for our own crews governs the route: airline catering here is boarded through the galley door by hi-loader where the aircraft allows it, with the cart escorted across the apron under our own badges.
Do you deliver private jet catering to the FBOs and the GA terminal at CAC?
Yes, by routing FBO catering through the same kitchen and the same cold chain used for the wide-body stand, so every FBO on the field and the GA terminal itself receive an uplift built to the identical standard.
Outstation catering near Cascavel
IGU / SBFI
Foz do Iguaçu
Brazil · 119 km from Cascavel
Airline & VIP flight catering →
IGR / SARI
Puerto Iguazu
Argentina · 128 km from Cascavel
Airline & VIP flight catering →
AGT / SGES
Ciudad del Este
Paraguay · 144 km from Cascavel
Airline & VIP flight catering →
Aviation catering quote for Cascavel, Brazil
Request a quote
Send us your catering needs for CAC
Cascavel (CAC / SBCA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cascavel, 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 Cascavel (CAC)