01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Marília, Brazil
Hi-loader airline catering, VIP flight catering and private jet catering at Marília (SBML / MII)
MII (IATA) · SBML (ICAO)
With a narrow-body reference code governing every rotation, our crews plan each uplift to the airframes this stand actually takes, not to a wider fleet we would have to turn away. That discipline is what keeps inflight catering precise here: in-flight catering staged, hi-loader boarded to galley height and moved from kitchen to aircraft without a stop at the foot of the aircraft.
1,500 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 — Marília
Wide-body inflight catering at SBML
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at SBML
Aircraft catering sealed from kitchen to galley at Marília
The single stand at Marília narrows the loading window to one clean sequence rather than several overlapping ones. Ramp access is held on our own badges, so the cart moves from kitchen seal to apron without waiting on a shared queue, and the catering uplift is timed against that one stand, not averaged across several. Every step between seal and signature is logged against the same rotation, on the same apron, at the same time.
Between our kitchen and the single stand at Marília sit airside screening, an escort to the apron and the ordinary traffic of a narrow-body rotation, and we plan the catering uplift against the worst of that sequence rather than the average of it. Chain of custody runs on paper as much as on the ramp: a seal fitted at the kitchen, a temperature log opened at departure and closed again at the galley door, and one escort accompanying the cart the whole way. Galley catering is handed over against a signature, not a delivery note left at the stand, and that signature is what closes the record for this rotation at Marília.
One coordinator, one stand, one signature: nothing here is handed off unread.
Crew meals and pilot meals for Marília (MII) departures
Cargo crew meals produced to the same standard at MII
The flight kitchen at MII runs hot production, pastry, a cold larder and a protocol line under one roof, sized to the narrow-body rotations this stand actually takes rather than to a wider fleet mix. Airport catering at SBML follows a documented HACCP standard from intake to seal, with the cold chain held continuously between the larder and the cart. Airport catering at Marília is planned against one stand at a time, which keeps the kitchen's output matched exactly to what leaves the apron that day.
The team behind government flight catering at Marília is the same named crew on every rotation, not a rotating pool drawn in for the occasion. Security clearance is held on file for each of them, access to the kitchen and the apron is controlled by list, and the household service standard they work to travels with the paperwork rather than with memory. That continuity is what catering at MII is built to protect, rotation after rotation.
Halal airline meals and special meals at Marília (MII)
Royal flight catering standards per cabin at SBML
Menus for First, Business and main cabin are written to the mission first and the cabin second: a state visit, a charter rotation and a scheduled service do not draw on the same specification even when they board from the same kitchen. Produce sourced from the wider Brazil region, dairy, fruit and grains typical of the São Paulo interior, sets the seasonal base before any protocol requirement is layered on top. Every set is labelled per passenger and per cabin against documented allergen, halal, kosher and medical codes, filed with the loading sheet rather than left to memory. Inflight catering here is written down before it is cooked, and it is checked against that writing before it boards.
First & VVIP cabins
First and VVIP cabins at Marília are plated to a written specification kept on file between rotations, with à-la-carte and caviar service available on request rather than assumed by default. VIP flight catering here is checked against that specification piece by piece before the cart is sealed, not judged by eye on the apron.
Business cabins
Business cabins at SBML take a multi-choice hot service built to oven-ready formats sized to the galley fitted on each airframe, boxed and carted rather than plated loose. Cabin crew meals and pilot meals travel in the same load, boxed to the roster, alongside the crew meals set aside for the working deck.
Protocol & dietary
Protocol and dietary requirements at Marília are documented per passenger before the flight, covering halal and kosher sets and the full range of IATA special meal codes rather than a shortened default list. Each set is produced on a separate line and sealed before it leaves that line, which is what inflight catering here is actually measured against.
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
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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 SBML / MII
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.
Airside airport catering at SBML / MII
Marília works a narrow-body traffic profile off a single runway and a single stand, which turns every catering plan into a one-rotation-at-a-time exercise rather than a multi-gate juggling act. A scheduled service, a charter and an occasional government movement each bring their own documentation load, and with one stand serving all of them the paperwork has to be resolved before the aircraft is on the ground, not after.
The uplift travels from our flight kitchen to the apron by a route fixed against that single stand, loaded by hi-loader to galley height rather than handed off at the foot of the aircraft. Airline catering in Brazil at a field this size depends on that fixed route holding rotation after rotation: inflight catering, in-flight catering and aviation catering at Marília all run off the same one-stand plan, and airport catering in Marília is scheduled against it rather than around it.
One coordinator owns the rotation from kitchen seal to stand signature, with sealed carts and a signed handover closing every load.
Scheduled, charter and VVIP catering at SBML
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Government and state flight catering at SBML
A narrow-body aircraft cleared through the reference code at Marília can carry a full delegation load on one stand, which is why government flight catering here is built around a single documented protocol file rather than a shared one split across gates. Security-cleared staff handle the uplift, sealed before it leaves the kitchen, with a head of state movement worked to the same standard as any other cleared rotation.
Government & state flights →
02
Royal and VVIP flight catering at MII
On the single stand at Marília, a 1500 metre runway sets the airframes a private airliner can use, and royal flight catering here is built to that constraint rather than around it. Household standards are held across repeat rotations from a written specification kept on file between movements, covering BBJ, ACJ and wide-body VVIP work, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Marília
A 1500 metre runway sets what a charter operator can bring into Marília, which fixes the loading plan around one wide-body-class stand rather than a choice of several. Charter flight catering at SBML for ACMI and wet-lease operators, group movements and special missions is staged in galley order and counted against the loading sheet, with charter flight catering repeated to the same standard on every rotation.
Wide-body charter →
04
Airline and ad hoc catering at SBML
A narrow-body reference code governs the single stand at Marília, and it sets the airframes an ad hoc airline catering order is built around rather than a wider fleet the stand cannot take. Carriers running this station as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation, with crew meals boxed to the same schedule as the cabin load.
Commercial airlines →
05
Private jet and FBO catering at MII
The 1500 metre runway at Marília admits the business jets that use this field, and private jet catering at SBML is delivered to the FBOs on the field and the GA terminal on that same runway constraint. Handled through our dedicated private-jet branch, it runs on the same cold chain and the same paperwork as an airline uplift, never a lighter version of it.
Private jets →
Charter flight catering trusted by operators at Marília airport
Flight departments on jet catering at Marília airport
Government flight department
Royal household
Charter operator
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Scheduled airline
“We were looking for a dependable airline catering partner in Marília (MII/SBML) and the process was straightforward. They understood airline operations and kept communication short, clear, and useful. A good partner to have when the usual supplier is not available. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Nora — Charter Operations Executive
“I arranged private jet catering in Marília for our departure from MII/SBML. The menu selection was good and all special requests were clearly identified. I would use them again for another flight from Marília. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Tiago — Ramp Operations Manager
“Our passenger profile required halal airline meals at Marília (MII/SBML), with several different dietary restrictions. The team confirmed the dietary details carefully and there was no confusion when the order arrived. We were happy with the accuracy of the order. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Private jet operator
Valentina — Flight Support Executive
Outstation catering data for Marília (SBML / MII)
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBML |
Airline catering services FAQ for Marília (MII)
Diversion catering and ramp questions at Marília (MII)
What operations gets asked every week about Marília.
Ask operations directly →Given the documentation a delegation or a religious meal set requires, are halal, kosher and the IATA special meal codes produced at Marília?
There are dedicated lines for halal and kosher production alongside the full set of SPML codes, each set documented per passenger and sealed before it joins the load.
How far ahead does protocol need to be filed before we can cater VIP, VVIP and government flights at Marília Airport?
Security clearance and a filed protocol document are the standard this rests on, and once they are on record VIP flight catering and government flight catering run on the same sealed-uplift process as any other rotation.
Who escorts the cart once catering leaves the kitchen for airside delivery at MII?
For every load leaving our flight kitchen, a cleared escort accompanies the cart to the stand, where it boards by hi-loader to galley height rather than at the foot of the aircraft.
At which point in the process is airline catering cost confirmed for a rotation through SBML?
The specification is fixed first, cabin count, meal codes and loading window, and the desk returns a quotation against that specification rather than a published price list.
Do you take late changes to a specification once an order is placed for Marília?
Yes, changes are accepted up to the loading window agreed with the desk, with lead time and how far in advance depending on the scale of the change requested.
Marília Airport: is private jet catering delivered to the FBOs and the GA terminal on the field?
A hi-loader is not needed for this traffic, and FBO catering here is delivered directly to the GA terminal on the same cold chain as an airline uplift.
Airline catering at airports near Marília
JTC / SBAE
Bauru
Brazil · 88 km from Marília
Airline & VIP flight catering →
ARU / SBAU
Araçatuba
Brazil · 128 km from Marília
Airline & VIP flight catering →
PPB / SBDN
Presidente Prudente
Brazil · 154 km from Marília
Airline & VIP flight catering →
Inflight catering quote for Marília
Request a quote
Send us your catering needs for MII
Marília (MII / SBML)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Marília, 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 Marília (MII)