01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Ayacucho, Peru
Wide-body airline catering, VIP flight catering and private jet catering at Ayacucho (SPHO / AYP)
AYP (IATA) · SPHO (ICAO)
A wide-body reference code at Ayacucho lets us plan a full three-cabin uplift against one wide-body stand, moved by hi-loader straight to galley height rather than left at the foot of the aircraft. That same ramp access carries inflight catering, in-flight catering and government or charter uplift alike, dispatched from one kitchen against one loading sheet.
2,800 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 — Ayacucho
Aviation catering boarded by hi-loader at SPHO / AYP
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Ayacucho (AYP)
Flight catering sealed and logged to the stand at SPHO
Ramp access at Ayacucho is the variable that decides the loading window, not the kitchen. Once the hi-loader clears the apron, the catering uplift moves in one sequence to the galley door, sealed cart first and paperwork second, with nothing set down between kitchen and aircraft. The single wide-body stand here is worked to the same order every rotation, whatever the mission on it.
Between our kitchen and the stand at Ayacucho sit screening, an escort and whatever apron traffic the rotation brings, and the plan for the catering uplift is built against the worst of those three, not the best. The galley catering itself is sealed at the kitchen door, logged again at the aircraft, and the two readings are what the handover is checked against. Chain of custody on this stand runs on one signature per leg: the same coordinator who seals the cart is the one who signs it off at the galley, so nothing changes hands unrecorded between Ayacucho and the aircraft.
One seal at the kitchen, one signature at the galley, nothing moves unrecorded between them.
Flight kitchen and crew meals for AYP
Airline food supplier crews cleared for Ayacucho airport
The flight kitchen behind Ayacucho runs hot production, pastry, a cold larder and a protocol line under one roof, which is what lets a single wide-body rotation move without a second supplier on the manifest. HACCP governs every stage from intake to seal, and the cold chain is held from the larder to the cart with no open transfer in between. Airport catering at Ayacucho and airport catering across the wider network run to the same production standard, so a diverted or ad hoc rotation is worked exactly as a scheduled one would be.
The team behind government flight catering at Ayacucho is the same named crew on every rotation, not a rotating pool drawn in for the day. Security clearance is held on file for each of them, access to the kitchen and the ramp is granted against a fixed list, and training runs to royal household service standards as well as to the airline tray specification. That single roster is what a protocol officer checks first, and it does not change between one movement and the next.
VIP flight catering and dietary sets at SPHO / AYP
Commercial aviation catering written per cabin at Ayacucho (AYP)
Menus at Ayacucho are written to the cabin they board and the mission that flight is flying, not to a single fixed cycle repeated regardless. Regional produce from the Ayacucho area, dairy, fruit and grains among it, is worked into the seasonal rotation alongside the standing international sets an airline desk expects. Special requirements travel on the same manifest as the standard tray, each one labelled per passenger and per cabin so nothing is left to be guessed at the galley door. Inflight catering here is built to be checked, not just served.
First & VVIP cabins
First and VVIP cabins at Ayacucho are plated to a written specification, with caviar and à-la-carte service available on request rather than improvised on the day. VIP flight catering here is filed against the standing order for that mission, so the presentation is repeatable across every rotation that specification covers.
Business cabins
Business cabins at AYP run on multi-choice hot service built to the cabin specification, boxed in oven-ready formats sized to fit the galley fitted to that aircraft. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, tray sets and meal boxes kept apart from the passenger load throughout.
Protocol & dietary
Protocol and dietary requirements at Ayacucho are documented per passenger before the cart is sealed, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering built to these codes is produced on a separate line from the main service and sealed before it leaves that line.
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 under HACCP control at Ayacucho airport
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 AYP
A wide-body reference code at Ayacucho means the field is built around one aircraft class rather than a mixed schedule of narrow-body turns, so a single stand carries the planning weight that several smaller stands would share elsewhere. That profile turns catering into a capacity problem first: one rotation, correctly staged, rather than several small ones handled in parallel.
The uplift travels from our kitchen to the stand by hi-loader, boarded straight to galley height once the ramp is clear, with our own crew on the apron for the transfer rather than a handover at the foot of the aircraft. Airline catering at Ayacucho and aviation catering across this station both run on that same ramp step, in-flight catering and airport catering alike moved through one checkpoint rather than several. Inflight catering at SPHO is planned against that single stand, never against an assumed second one.
One coordinator carries the rotation from seal to signature, sealed carts logged at both ends, so the handover at the aircraft closes on a signed record rather than a verbal one.
Royal flight catering and scheduled uplifts at Ayacucho airport
01
Government and state flight catering at SPHO
At a field built to a wide-body reference code, a head of state aircraft is worked on the same single stand as any other wide-body movement, with nothing improvised for the occasion. Government flight catering at Ayacucho keeps the protocol file documented per passenger, staff cleared and on the access list, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at AYP
Sequencing a private airliner through the single wide-body stand at Ayacucho means the household specification has to be fixed before the aircraft is even on the ground, not worked out on arrival. Royal flight catering here holds that written specification on file between movements, covering BBJ, ACJ and other wide-body VIP configurations, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Ayacucho
2800 metres of runway at Ayacucho, which is enough to bring a fully loaded wide-body charter onto the single stand here without a weight restriction on the uplift. Charter flight catering for ACMI and wet-lease operators, group movements and special missions runs as a full three-cabin service, charter flight catering counted against the loading sheet and staged to match the galley layout on board.
Wide-body charter →
04
Airline and ad hoc catering at SPHO
A wide-body reference code at Ayacucho is what lets a diverted wide-body aircraft board here on short notice rather than wait for a scheduled slot to open. Carriers running this station as an outstation draw on outstation catering and ad hoc airline catering from the same roster used for scheduled turns, with diversion catering and technical stop catering worked to the identical tray standard, AOG included, across a multi-leg rotation without a second kitchen involved.
Commercial airlines →
05
Private jet and FBO catering at AYP
We work the same wide-body reference code at Ayacucho into business aviation movements on the GA apron, not just the scheduled wide-body traffic it was set for. Private jet catering at Ayacucho reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering included.
Private jets →
Charter flight catering reviewed at Ayacucho (AYP)
Protocol teams on VVIP catering at Ayacucho, Peru
Government flight department
Royal household
Charter operator
Scheduled airline
“We used the team at Ayacucho (AYP/SPHO) for urgent airline catering after an unexpected operational change. Communication was fast and practical, which made a difficult turnaround much easier for our crew. We would use them again for another short-notice stop. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Patrick — Cargo Flight Dispatcher
“For an operation away from our normal base, we arranged outstation catering at Ayacucho (AYP/SPHO). Updates were concise and the delivery timing matched our handling plan. Very useful coverage for smaller or less familiar stations. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Nora — Trip Planning Manager
“We requested an airline catering cost for Ayacucho (AYP/SPHO) and appreciated how clear the pricing was. They answered our questions without overcomplicating the process and kept the final cost aligned with the confirmation. We appreciated the transparency. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Scheduled airline
Elena — Airport Services Manager
Airport catering reference for Ayacucho (SPHO / AYP)
| Datum | Value |
|---|---|
| Longest runway | 2,800 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SPHO |
Aircraft catering questions at SPHO
Technical stop catering questions at SPHO / AYP
What operations gets asked every week about Ayacucho.
Ask operations directly →Working to the lead time at AYP, how far in advance must an order be placed, and how late can the specification still change?
There is a standing cutoff for the core specification, with cabin counts and special meal codes still adjustable closer to departure; last minute airline catering is worked case by case against the loading window.
How far does private jet catering at SPHO reach onto the field for business aviation?
Clearance to the ramp is what governs it: FBO catering at Ayacucho is delivered to the FBOs on the field and the GA terminal, on the same cold chain and paperwork as an airline uplift.
Whose specification sets the airline catering cost for a rotation through Ayacucho, and what does a quotation depend on?
On cabin count, menu specification and loading window, since no price list is published; the desk reviews those three against the mission and returns a quotation.
At Ayacucho Airport, are halal, kosher and the IATA special meal codes produced, and how are they documented?
The sealed cart carries every special meal code, SPML included, alongside halal and kosher sets, each one labelled per passenger before it leaves the kitchen.
At what point in the rotation is VIP flight catering and government flight catering at AYP handed over to protocol?
The written specification is confirmed before the aircraft lands, and government flight catering then moves under the same protocol file from kitchen seal to cabin handover.
Does airline catering at SPHO reach the aircraft airside, without a stop at the foot of the stand?
Every uplift moves by hi-loader once the ramp is cleared, boarded straight to galley height as part of the airside delivery, never set down at the aircraft door.
Outstation catering near Ayacucho
JAU / SPJJ
Jauja
Peru · 206 km from Ayacucho
Airline & VIP flight catering →
NZC / SPZA
Nazca
Peru · 206 km from Ayacucho
Airline & VIP flight catering →
PIO / SPSO
Pisco
Peru · 228 km from Ayacucho
Airline & VIP flight catering →
Inflight catering quote for Ayacucho (AYP)
Request a quote
Send us your catering needs for AYP
Ayacucho (AYP / SPHO)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Ayacucho, 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 Ayacucho (AYP)