01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Paysandú, Uruguay
Airline catering, VIP & private jet catering at Paysandú (SUPU / PDU)
PDU (IATA) · SUPU (ICAO)
A single narrow-body reference code governs Paysandú, and it sets how inflight catering reaches the aircraft here: one stand, one ramp routing, no ambiguity over who boards what. AERO GOURMET runs in-flight catering off that stand by hi-loader to galley height, sealed at the kitchen and boarded without a foot-of-aircraft handoff, for every uplift this station takes.
1,320 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 — Paysandú
Inflight catering loaded to galley height at SUPU
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Paysandú airport
Flight catering sealed and logged to the stand at SUPU / PDU
Paysandú works to one narrow-body reference code, and the loading window here is built around that single stand rather than a choice of gates. Every catering uplift is sequenced against the same ramp access, so the sealed cart moves from our kitchen to the galley door on one fixed routing, not a variable one. Airside, the apron leaves no second path to the aircraft: what is loaded is loaded through that one route, on schedule.
Between our kitchen and the single stand at SUPU sit screening, escort and the apron traffic proper to a one-stand field, and we plan the catering uplift against the worst of that sequence rather than the average of it. A named coordinator carries the chain of custody from seal to signature, so no cart moves without an escort cleared for that routing. Temperatures are logged at sealing and again at handover, and the galley catering that reaches Paysandú carries both readings before the door is closed.
One stand, one routing, one signature: nothing reaches the galley door unlogged.
Crew meals from the kitchen serving SUPU
Pilot meals and cleared production crews for Paysandú
Hot production, pastry, a cold larder and a protocol line run under one roof for the airport catering worked out of Paysandú, staged against the single stand this field operates. HACCP governs every batch that leaves the kitchen, logged before the cart is sealed for the run to SUPU. The same facility handles airport catering in Uruguay's other rotations without splitting the standard between them, so a flight kitchen serving PDU works to one specification, not a lighter one for a smaller field.
The team assigned to government flight catering at Paysandú is the same named crew on every rotation: security clearance on file, listed on the access list, and trained to the household standards a royal or state movement requires. That continuity matters more on a one-stand field than on a hub, because there is no second crew to substitute mid-turn. The same staff who seal a routine uplift carry the paperwork for a sealed VVIP load, without a handover to anyone new.
VIP flight catering and dietary sets at Paysandú airport
Commercial aviation catering written per cabin at PDU
Menus at SUPU are written to the cabin carried and the mission flown, from a scheduled rotation to a single VIP movement, and inflight catering here follows that split rather than a fixed standard tray. Uruguay's dairy, fish and orchard produce feature in the general specification where the season allows it, worked into a plated or tray-set format depending on cabin. Every set carries documented allergen, halal and kosher options, labelled per passenger and per cabin before it is sealed. Seasonal changes move the cycle; the production standard behind it at Paysandú does not.
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First & VVIP cabins
First and VVIP cabins at Paysandú are plated to a written specification, with à-la-carte and caviar service available on request against the standing order. VIP flight catering here is filed and repeatable, not improvised per rotation.
Business cabins
Business cabins at PDU take a multi-choice hot service in galley-ready tray sets, sized to the aircraft's fitted galley. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the flight deck and the cabin crew each draw from their own set.
Protocol & dietary
Protocol and dietary sets for inflight catering in Paysandú cover household, religious and medical requirements documented per passenger, including halal and kosher production and the full range of IATA special meal codes. Each set is produced on its own line 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
Cold chain and HACCP for aircraft catering at SUPU / PDU
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 Paysandú, Uruguay
Paysandú works a mixed traffic profile against a single narrow-body reference code, so a delegation lands as a documentation exercise and a scheduled rotation as a repeatable one, both worked off the same stand rather than parallel gates. Inflight catering, in-flight catering and aviation catering here run off one ops desk that plans each movement against that single stand well ahead of the block time.
The uplift travels from our kitchen to the ramp by sealed cart, boarded by hi-loader to galley height rather than left at the foot of the aircraft; ground handling on the apron and our own escorted routing carry it the rest of the way. Airport catering at Paysandú is planned stand by stand because there is only the one, with ramp access held on our own badges rather than a shared pool. Airline catering at Paysandú is built on that same single routing, whatever the flight behind it.
On every rotation we commit to one named coordinator, sealed carts and a signed handover at the galley door.
VVIP catering alongside scheduled flights at SUPU
01
Government and state flight catering at SUPU
At Paysandú, the single narrow-body stand is where every delegation movement is worked, which keeps government flight catering to one routing rather than a choice of gates. Protocol is documented per passenger, staff carry security clearance on file, and the uplift for a head of state aircraft is sealed at our kitchen before it leaves for catering at PDU.
Government & state flights →
02
Royal and VVIP flight catering at PDU
Loading a private airliner against a single narrow-body stand means the sequence has to be fixed in advance, because there is no second gate to fall back on if the routing slips. Royal flight catering and VVIP work at Paysandú, whether a BBJ, an ACJ or a wide-body VIP movement, are held to a written household specification kept on file between rotations, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Paysandú
1,320 metres is the longest runway at Paysandú, and that length sets what a charter flight catering movement can bring in on the one stand available. ACMI and wet-lease operators, group movements and special missions all draw a full three-cabin uplift counted against the loading sheet, staged in the order the galleys are laid out, whether the rotation is charter flight catering in Paysandú or a repeat charter flight catering run through the same stand.
Wide-body charter →
04
Airline and ad hoc catering at SUPU
A narrow-body aircraft is what the single reference code at Paysandú takes on its one stand, and that fixed profile is what lets an outstation carrier plan ad hoc airline catering here without a second gate to account for. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, across a multi-leg rotation, with crew meals in Paysandú and crew meals at SUPU boxed to the roster on every leg.
Commercial airlines →
05
Private jet and FBO catering at PDU
We work business aviation through the same single narrow-body stand that Paysandú keeps for every other movement, so private jet catering at SUPU follows the identical ramp routing rather than a separate one. Delivery reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with FBO catering booked through the one ops desk that plans the stand.
Private jets →
Aviation catering reviews from operators at Paysandú airport
Operators on commercial aviation catering at SUPU
Government flight department
Royal household
Charter operator
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Scheduled airline
“A short-notice movement brought us into Paysandú (PDU/SUPU), so we needed reliable technical stop catering. Even with the late change, the meals were packed correctly and delivered within the revised window. A dependable option for irregular operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Lucas — Airline Operations Controller
“Paysandú (PDU/SUPU) was an outstation for us, and we booked airline catering at small airports for the sector. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. We would be comfortable using the service there again. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Amine — VIP Account Manager
“For our flight at Paysandú (PDU/SUPU), we needed a quick airline catering cost per meal before confirming the order. The inclusions were easy to understand, lead time was realistic, and there were no surprises when the final order was confirmed. We appreciated the transparency. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Government flight department
Mauro — Government Flight Operations Manager
Station data for airport catering at Paysandú (SUPU / PDU)
| Datum | Value |
|---|---|
| Longest runway | 1,320 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SUPU |
Aircraft catering questions at Paysandú, Uruguay
Diversion catering and ramp questions at Paysandú airport
What operations gets asked every week about Paysandú.
Ask operations directly →Can an order still change close to departure at SUPU?
Lead time depends on the cabin count and specification, but how far in advance you confirm decides how much can move; late changes are worked case by case rather than refused outright, and we are not the last minute airline catering option for a full re-plate. Confirm the core specification early and the final numbers can still shift closer to the block time.
Paysandú, do you handle VIP, VVIP and government flights, and under what protocol?
The sealed cart that leaves our kitchen is boarded by hi-loader to galley height on the single stand here, and that same routing carries VIP flight catering and government flight catering under one documented protocol. Security clearance, the access list and a written household standard apply to every such movement, not a lighter version of it.
At what point does airline catering reach the aircraft at Paysandú Airport?
The cart is sealed at our kitchen first, then escorted airside for hi-loader boarding straight to the galley door, so airside delivery here never sits at the foot of the aircraft waiting for a handoff. That sequence is fixed by the single stand PDU works from.
How much does airline catering cost at PDU?
Airline catering cost rests on the cabin count, the specification chosen and the loading window booked against the single stand, and we hold to one HACCP standard whatever the size of the order. There is no published price list; the desk returns a quotation once those three points are confirmed.
Do you produce halal, kosher and the IATA special meal codes at SUPU?
Yes, halal and kosher sets are produced on a separate line and sealed before departure, and the full range of SPML special meals codes is documented per passenger against the booking. Each set travels with its own labelling through to the galley door.
With only one stand on the field, is private jet catering delivered to the FBOs and the GA terminal at Paysandú?
There is coverage across every FBO on the field and the GA terminal, all worked through the same single stand and the same ops desk as an airline uplift. FBO catering here runs the identical cold chain and paperwork as a scheduled movement, without a separate lighter process.
Jet catering at airports near Paysandú
GHU / SAAG
Gualeguaychu
Argentina · 88 km from Paysandú
Airline & VIP flight catering →
STY / SUSO
Salto
Uruguay · 103 km from Paysandú
Airline & VIP flight catering →
COC / SAAC
Concordia
Argentina · 119 km from Paysandú
Airline & VIP flight catering →
Charter flight catering quote for Paysandú, Uruguay
Request a quote
Send us your catering needs for PDU
Paysandú (PDU / SUPU)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Paysandú, 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 Paysandú (PDU)