01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Florianópolis, Brazil
Airline catering, VIP flight catering and private jet catering — Florianópolis (SBFL / FLN)
FLN (IATA) · SBFL (ICAO)
The narrow-body reference code held at Florianópolis governs every stand on the field, and it sets the tray count and cart size our kitchen builds to before a hi-loader ever moves. Inflight catering here runs on that same code: uplift boarded to galley height, airside, with in-flight catering staged against the loading sheet rather than guessed at kerbside.
2,400 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Florianópolis
Inflight catering loaded to galley height at SBFL
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Florianópolis
Flight catering sealed and logged to the stand at Florianópolis, Brazil
Ramp access at Florianópolis is the constraint the loading window is built around: the sealed cart clears the apron on our own schedule, not on the general traffic pattern. A catering uplift here moves from the kitchen seal to the galley door in one continuous run, logged at each handover rather than assumed. The narrow-body reference code sets the pace, and the window is built to it before the rotation is confirmed.
Between our kitchen and the stand at Florianópolis sit screening, an escort through the ramp gate, and the ordinary traffic of ground equipment crossing the apron. We plan the catering uplift against the worst of that sequence, not the average of it, and the galley catering is sealed at the kitchen before the convoy ever moves.
Each cart carries a temperature log opened at sealing and closed again at handover, and the chain of custody runs from the loading crew's signature at the kitchen to the signature taken at the galley door. Nothing crosses the apron without both.
The convoy is the risk we plan against, never the food itself.
Airline catering companies' production standard at FLN
Crew meals and passenger sets from one kitchen at SBFL / FLN
The flight kitchen that provisions Florianópolis runs hot production, pastry, a cold larder and a protocol line under one roof, held to HACCP standard from intake to seal. Airport catering here depends on that cold chain holding from the larder to the cart, not just from the cart to the aircraft, so every stage is logged rather than assumed. Airport catering at SBFL is built on that same discipline, which is what lets a multi-class order move without a second check at the door.
The team that handles government flight catering at Florianópolis is the same named crew on every rotation, not a rotating pool assembled to the calendar. Security clearance is held on file for each of them, current rather than renewed after the fact, and each name sits on the access list the ramp gate checks against. They are trained to the household standards a royal or state movement expects, and to the paperwork a sealed uplift carries with it from kitchen to aircraft.
VIP flight catering menus for SBFL departures
VVIP catering to a written specification at Florianópolis
Menus at Florianópolis are written to the cabin fitted to the aircraft and to the mission flown, not to a single fixed carte that travels unchanged from station to station. Inflight catering here draws on regional produce where the route allows it, dairy, fish and orchard fruit worked into a specification rather than a fixed dish, and the season is read into the cycle rather than ignored. First and Business are written separately from the main cabin, each to its own tray standard and its own plating brief. Every set carries documented allergen, halal, kosher and medical codes, labelled per passenger and per cabin before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins at SBFL are plated to a written specification held on file between rotations, with à-la-carte and caviar service available on request rather than fixed to a single cycle. VIP flight catering here is checked against that specification before the cart is sealed, not against memory.
Business cabins
Business cabins at Florianópolis run on multi-choice hot service built to galley-ready tray sets, sized to the aircraft fitted for the rotation. Crew meals travel in their own boxed set apart from the passenger load, with cabin crew meals and pilot meals kept to separate manifests so the roster is never guessed at.
Protocol & dietary
Protocol and dietary requirements at Florianópolis are documented per passenger before the cart is built, covering household, religious and medical codes rather than a general note. Halal and kosher sets, and the full range of IATA special meal codes, are produced on a separate line and sealed there, so inflight catering for one passenger never crosses the line built for another.
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 SBFL / FLN
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 Florianópolis (FLN)
Florianópolis handles scheduled narrow-body traffic across two runways, and that single traffic profile is what the kitchen plans against rather than a mixed wide-body pattern: a peak wave here is a capacity problem worked to one stand, not a documentation problem worked to several gates at once. Inflight catering, in-flight catering in Florianópolis and aviation catering in Florianópolis run off one ops desk rather than three separate ones, which keeps the stand assignment and the cart count aligned to the same sheet.
The uplift moves from our kitchen to the stand under ground handling on the apron, with airline catering at Florianópolis staged against the loading sheet before the aircraft is called in. Airport catering at FLN is planned stand by stand, and ramp access is held on our own badges rather than requested fresh on the day.
We commit one coordinator to every rotation here, sealed carts logged at both ends, and a signed handover that closes the load.
Aviation catering for five mission types at SBFL
01
Government and state flight catering at Florianópolis
The 2400 m runway at Florianópolis takes the aircraft a head of state movement typically flies, which is what lets protocol work be planned here rather than diverted elsewhere. Government flight catering for state visits and official delegations is documented per passenger, handled by security-cleared staff, and sealed at the kitchen before the cart ever reaches the stand.
Government & state flights →
02
Royal and VVIP flight catering at SBFL
A private airliner sized to the narrow-body class board at Florianópolis on the same reference code that governs scheduled traffic here, BBJ and ACJ movements included alongside wide-body VIP work routed through the field. Royal flight catering runs to a written household specification kept on file between movements, with halal and other household requirements produced against it on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at FLN
On the single narrow-body stand worked at Florianópolis, the reference code held here sets the cart sizing for every charter movement before the aircraft calls in. Charter flight catering for ACMI and wet-lease operators, group movements and special missions runs as a full three-cabin uplift counted against the loading sheet, with charter flight catering at SBFL staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Florianópolis
Our kitchen plans every rotation at Florianópolis against the narrow-body reference code the field holds, which fixes the cart and tray count before a carrier ever confirms the sector. Carriers running this station as an outstation get outstation catering built to that same standard, with ad hoc airline catering, diversion catering and technical stop catering worked off one duty roster, AOG included, across a multi-leg rotation. Crew meals travel on their own boxed manifest, separate from the passenger load, on every leg.
Commercial airlines →
05
Private jet and FBO catering at SBFL
Working to the narrow-body reference code held at Florianópolis means a business jet is sequenced against the same cart sizing as a scheduled rotation, never a separate plan bolted on afterwards. Private jet catering at SBFL is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at Florianópolis airport
Operators on commercial aviation catering at FLN
Government flight department
Royal household
Charter operator
Scheduled airline
“I asked for tray set catering airline at Florianópolis (FLN/SBFL) because we had limited time to reset the galley. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Very cabin-friendly catering. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Denis — FBO Services Manager
“We used the team for ad hoc catering at Florianópolis (FLN/SBFL) 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
Zara — Station Services Coordinator
“I ordered private jet catering for our departure from Florianópolis (FLN/SBFL) and was very happy with the service. The team was responsive to a late change and the final order still arrived looking polished. Reliable, responsive, and easy to work with. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Mark — Executive Flight Manager
Airport catering data for Florianópolis (SBFL / FLN)
| Datum | Value |
|---|---|
| Longest runway | 2,400 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | SBFL |
Inflight catering FAQ for Florianópolis, Brazil
Diversion catering and ramp questions at SBFL
What operations gets asked every week about Florianópolis.
Ask operations directly →Can an order still change close to departure at SBFL?
Lead time runs from confirmation to seal, and how far in advance you book decides how late a specification can still move; last minute airline catering is worked case by case against the loading window still open.
Given the single narrow-body stand, is private jet catering delivered to the FBOs and the GA terminal in Florianópolis?
There is a dedicated branch that reaches every FBO on the field and the GA terminal directly, with FBO catering run on the same cold chain and paperwork as an airline uplift.
Do you produce halal, kosher and the IATA special meal codes at Florianópolis Airport?
Yes, halal and kosher sets and the full range of SPML codes are produced on a separate line and documented per passenger before the cart is sealed.
How far does a quotation go before airline catering cost at FLN is confirmed?
The HACCP standard and the security clearance held on file set the baseline, and the desk returns a quotation once cabin count, specification and loading window are known.
SBFL — do you cater VIP, VVIP and government flights here, and under what protocol?
The hi-loader that boards every rotation here carries VIP flight catering and government flight catering alike, sealed under the same protocol as a scheduled uplift.
Jet catering at airports near Florianópolis
NVT / SBNF
Navegantes
Brazil · 88 km from Florianópolis
Airline & VIP flight catering →
CCM / SSIM
Criciúma
Brazil · 145 km from Florianópolis
Airline & VIP flight catering →
JOI / SBJV
Joinville
Brazil · 163 km from Florianópolis
Airline & VIP flight catering →
Aircraft catering quote for Florianópolis (FLN)
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Florianópolis (FLN / SBFL)
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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 Florianópolis (FLN)