01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Vilhena, Brazil
VIP & private jet catering with airline catering at Vilhena (SBVH / BVH)
BVH (IATA) · SBVH (ICAO)
A 2600 m runway rated for wide-body movements puts Vilhena on the map for aircraft that most outstations cannot turn around, and it is what lets us plan inflight catering here to the same standard as a hub. We run the uplift by hi-loader straight to galley height rather than to the foot of the aircraft, so in-flight catering leaving our kitchen reaches the cabin sealed, timed and ready to board.
2,600 m
Longest runway
Wide-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 — Vilhena
Aviation catering with ramp access at Vilhena, Brazil
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at SBVH
In-flight catering, sealed cart to galley door, Vilhena
Ramp access at Vilhena is held on our own clearance rather than requested case by case, so the sequence from kitchen to apron runs on a schedule we control end to end. Every catering uplift here is logged the moment the cart leaves the kitchen and again at the galley door, closing the gap a foot-of-aircraft handover would leave open. That discipline is what turns a single wide-body stand into a dependable slot rather than a bottleneck.
Between our kitchen and the stand at Vilhena sit airside screening, an escort through the apron and the ordinary traffic of a working ramp, and the convoy is planned against the worst of those rather than the best case. Every catering uplift is sealed before it leaves the kitchen, and the seal is checked again at the galley door, so the chain of custody has exactly two points where it can be questioned and both are logged. Temperatures are read at sealing and read again at handover, and the galley catering load only clears once a signature closes both entries against the same sheet.
One coordinator owns the load from sealed cart to signed handover at the galley door.
Pilot meals and cabin service produced for Vilhena
Airline food supplier crews cleared for BVH
Airport catering at Vilhena is provisioned from a kitchen built to run hot production, pastry, a cold larder and a protocol line under one roof, rather than from separate units stitched together for each order. That structure is what lets airport catering here hold a wide-body specification on a single wide-body stand without a second facility on standby. The kitchen runs to HACCP throughout, with the cold chain checked at every handoff between production and the sealed cart that leaves for the apron.
The team that handles government flight catering at Vilhena is the same named crew on every rotation, carrying security clearance on file and standing on the access list before a delegation is ever confirmed. They are trained to royal household standards as well as state protocol, so a VVIP movement and an official one are worked by the same hands rather than handed between teams. Catering at BVH stays with that crew from the sealed kitchen door to the signed handover at the stand.
VIP flight catering and dietary sets at Vilhena (BVH)
VVIP catering written per mission at SBVH
Chef-designed menus at Vilhena are written to the cabin and the mission first, then adjusted for the season, rather than run from one fixed cycle across every rotation. Where a local sourcing angle applies, dairy, fish and orchard produce typical of this part of Brazil are worked into the specification rather than named as a single dish. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin before the cart is sealed, so a change in the roster never becomes a change in the standard. Inflight catering at Vilhena is built on that documentation, not around it.
First & VVIP cabins
First and VVIP cabins at Vilhena are plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request and filed against the standing order before the cart is sealed. VIP flight catering here is presented the same way on every rotation, whatever the aircraft flying it.
Business cabins
Business cabins at BVH run on multi-choice hot service built to oven-ready formats sized to the galley fitted to the aircraft, in tray sets staged for a fast turn. Crew meals, cabin crew meals and pilot meals are boxed separately to the same roster, so the flight deck and the cabin crew are never served from the passenger load.
Protocol & dietary
Protocol and dietary requirements at SBVH are documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes, and produced on a line kept apart from the main cabin run. Inflight catering built to a religious or medical code is sealed before it joins the rest of the uplift, never after.
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 Vilhena, Brazil
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 SBVH / BVH
Vilhena's single wide-body stand carries scheduled, charter and government traffic through one aerodrome rated for wide-body movements, which turns every delegation into a documentation task and every peak rotation into a capacity one rather than a routine turn. Both are planned before the aircraft is on the stand, not after it lands.
The uplift travels from our kitchen to that stand by hi-loader, boarded to galley height under our own ramp access rather than handed off at the foot of the aircraft, with our loading crew on the apron throughout. Airline catering at SBVH, aviation catering at BVH and airport catering at SBVH all run off the same schedule, and inflight catering in Brazil is planned no differently here than at a larger field.
One coordinator, sealed carts and a signed handover are what we commit to on every rotation through Vilhena, whatever the aircraft or the mission behind it.
Commercial aviation catering and VVIP missions at BVH
01
Government and state flight catering at SBVH
The 2600 m runway at Vilhena is long enough to bring in the aircraft a state movement actually uses, which sets what a protocol file has to plan around before the load is built. Government flight catering here documents that file per passenger, with security-cleared staff and a head of state aircraft sealed before it leaves the kitchen, and catering at SBVH runs to that sequence on every official rotation.
Government & state flights →
02
Royal and VVIP flight catering at BVH
Our kitchen holds a written household specification on file between movements, keyed to the wide-body reference code this field carries so the same standard applies whichever private airliner is booked. Royal flight catering at Vilhena covers BBJ, ACJ and other wide-body VIP aircraft, with halal and other royal household requirements produced on request rather than assumed.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Vilhena
Wide-body is the reference code this field is rated to, and it governs a full three-cabin uplift the way a smaller stand could not. Charter flight catering at Vilhena serves ACMI and wet-lease operators, group movements and special missions, counted against the loading sheet and staged in the order the galleys are laid out; charter flight catering in Brazil is planned to that same sequence at every field we hold this rating on.
Wide-body charter →
04
Airline and ad hoc catering at SBVH
A single wide-body stand sets the pace at Vilhena, so a schedule change has to be absorbed within one slot rather than shifted to a spare one. Ad hoc airline catering here covers outstation catering, diversion catering and technical stop catering for carriers running this field as an occasional stop, with AOG built into the same duty roster across a multi-leg rotation; crew meals at SBVH and crew meals at Vilhena move with the same load, and ad hoc catering at BVH follows the tray standard rather than the calendar.
Commercial airlines →
05
Private jet and FBO catering at BVH
A business jet using the wide-body-rated stand at Vilhena is worked on the same apron as the larger aircraft sharing it, which is what lets a smaller movement draw on the same clearance rather than a separate one. Private jet catering in Brazil reaches the FBOs on the field and the GA terminal from our dedicated branch, on the same cold chain and paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at SBVH
Flight departments on jet catering at Vilhena airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We requested HACCP at Vilhena (BVH/SBVH) and the packaging worked very well onboard. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Good attention to the operational side of catering. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Helena — Passenger Services Manager
“For a changing schedule at Vilhena (BVH/SBVH), we needed flexible tech stop. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. A very useful service for ad hoc flying. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Government flight department
Dario — Diplomatic Flight Manager
“I needed reliable FBO catering at Vilhena (BVH/SBVH) for a same-day departure. The team was responsive to a late change and the final order still arrived looking polished. I would definitely order from them again. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Anna — Trip Operations Manager
Station data for airport catering at Vilhena (SBVH / BVH)
| Datum | Value |
|---|---|
| Longest runway | 2,600 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SBVH |
Inflight catering FAQ for BVH
Crew meals, lead times and access at Vilhena (BVH)
What operations gets asked every week about Vilhena.
Ask operations directly →Given the loading window at SBVH, how far in advance must an order be placed, and how late can a specification still change?
There is a cut-off set against the loading window rather than a fixed calendar date, and a specification can move up to that point without resetting the whole order. Lead time is confirmed with the desk once the rotation and cabin count are known.
For Vilhena, are halal, kosher and the IATA special meal codes produced, and how are they documented?
The sealed cart carrying the main load also carries halal and kosher trays produced on a separate line, each one logged against its own special meal code. Every SPML on the manifest is checked against the passenger list before the seal is closed.
Whose figure decides how much airline catering costs at Vilhena?
For every quotation, cost is set by cabin count, specification and the loading window rather than a published rate, because no fixed price list exists. The desk returns a figure once those three are confirmed.
Does BVH take airline catering delivered airside, straight to the aircraft?
Every uplift here moves by hi-loader to galley height rather than to a handoff point on the ramp, which is what airside delivery means at this stand. The load is sealed at the kitchen and checked again at the aircraft door.
How far does private jet catering at SBVH reach into general aviation?
Clearance held for the main stand extends to the FBOs on the field and the GA terminal, so FBO catering runs on the same cold chain as an airline load. No separate booking path is needed for a smaller aircraft.
At what point does protocol take over a VIP, VVIP or government flight at Vilhena?
The first step is the same for VIP flight catering, government flight catering and a royal movement: the file is opened and cleared staff are assigned before a single tray is produced. Protocol then follows the load through to the signed handover at the stand.
Inflight catering at other airports near Vilhena
AFL / SBAT
Alta Floresta
Brazil · 537 km from Vilhena
Airline & VIP flight catering →
CGB / SBCY
Cuiabá
Brazil · 541 km from Vilhena
Airline & VIP flight catering →
TDD / SLTR
Trinidad
Bolivia · 572 km from Vilhena
Airline & VIP flight catering →
Aviation catering quote for SBVH / BVH
Request a quote
Send us your catering needs for BVH
Vilhena (BVH / SBVH)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Vilhena, 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 Vilhena (BVH)