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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Punta del Este, Uruguay
Private jet catering, VIP flight catering and airline catering at Punta del Este (SULS / PDP)
PDP (IATA) · SULS (ICAO)
A 2133 m runway at Punta del Este boards narrow-body aircraft on scheduled, charter, government and private movements, and every one of them is worked to the same specification. Inflight catering here runs on hi-loader boarding to galley height, with in-flight catering uplifted airside and staged against the loading sheet rather than left at the foot of the aircraft.
2,133 m
Longest runway
Narrow-body
Largest aircraft handled
2
Runways
5
FBOs on station
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 — Punta del Este
Wide-body aviation catering at SULS
Everything below is what we measure at this station — distances, windows, who signs what.
In-flight catering loading window at Punta del Este
Aircraft catering handover at the galley door, Punta del Este, Uruguay
The loading window at Punta del Este runs from the sealed cart at our kitchen to the galley door of the aircraft on stand, not from a van parked on the apron. Ramp access is held on our own clearance, so the catering uplift moves straight from the vehicle to the hi-loader without a handover at ground level. That single named responsibility, not a printed schedule, is what the window at SULS is actually measured against.
Between our kitchen and the stand at Punta del Este sit screening, an escort through the airside gate, and the ordinary traffic of a narrow-body apron, and the galley catering plan is built against whichever of those runs longest on the day. A sealed cart and one named driver carry the load the whole distance, so the chain of custody never passes through a second pair of hands before the aircraft. Temperature is logged when the cart is sealed at the kitchen and logged again at the galley door, with the same signature closing both the catering uplift and the handover record. Nothing about the route is left to be worked out on the day: the sequence is fixed before the vehicle leaves the yard.
One sealed cart, one driver, one signature: the load never changes hands twice.
Crew meals from the kitchen serving PDP
Pilot meals and cleared production crews for SULS / PDP
Airport catering at Punta del Este is provisioned from a kitchen built to serve a narrow-body field, with hot production, pastry and a cold larder run under one HACCP-audited roof rather than split across sites. That single-roof structure is what keeps airport catering consistent between a scheduled rotation and an ad hoc charter, because the same larder and the same protocol line feed both. Flight kitchen output for PDP moves out sealed, on a fixed route, so the cold chain recorded at packing still holds when the cart reaches Punta del Este.
The team that handles government flight catering at this kitchen is the same named crew on every rotation, not a rota filled from whoever is on shift. Security clearance is held on file for each of them, they sit on the access list for the sealed area, and they are trained to the household standards a royal or state movement is held to before any uplift leaves the building. That continuity is the point: the desk booking a delegation gets the same cleared hands at SULS every time, not a different crew learning the file on the day.
VIP flight catering and dietary sets at SULS
Royal flight catering standards per cabin at Punta del Este
Menus for Punta del Este are written to the cabin and the mission first, then adjusted for the season, rather than run off one fixed cycle regardless of who is on board. Uruguay's dairy, river fish and orchard fruit sit in the specification where the brief calls for local sourcing, described in general terms rather than as a named dish. Inflight catering at SULS carries a documented allergen, halal, kosher and medical set alongside the standard tray, each one labelled per passenger and per cabin rather than bulk-loaded. That labelling travels with the cart, so the crew boarding the aircraft can match every meal to the passenger list before the door closes.
First & VVIP cabins
First and VVIP cabins at Punta del Este are plated to a written specification rather than to a standard tray, with à-la-carte and caviar service available on request. VIP flight catering here is filed against the standing order, so a repeat rotation is served the same way it was the last time.
Business cabins
Business cabins at PDP run on multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft on the day. Crew meals, cabin crew meals and pilot meals are boxed separately from passenger tray sets and matched to the roster in Uruguay before boarding.
Protocol & dietary
Protocol and dietary requirements at Punta del Este are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes rather than a single standing option. Inflight catering of this kind is produced on a separate line at the kitchen and sealed before it leaves that line for the stand.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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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 SULS / PDP
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 Punta del Este (PDP)
Punta del Este runs a narrow-body reference code across two runways, and that profile shapes the uplift more than the timetable does: a charter or government movement here is planned as a documentation exercise first, a capacity exercise second, because the stand mix leaves less room to absorb a late change than a wide-body hub would. Airline catering in Uruguay off this field is therefore built around the reference code, not around a generic turnaround time.
From our kitchen, the sealed cart moves airside to the stand under escort, and the hi-loader takes the load to galley height rather than setting it down at the foot of the aircraft. Aviation catering at SULS and inflight catering at PDP run off the same ops desk, so a diversion or an ad hoc uplift is worked by the same coordinator who planned the scheduled rotation. Airport catering at Punta del Este is planned stand by stand rather than terminal by terminal, because a narrow-body apron does not carry a shared holding area.
What we commit to on this station is one coordinator per rotation, a sealed cart at every uplift, and a signed handover at the galley door.
Scheduled, charter and VVIP catering at SULS
01
Government and state flight catering at PDP
A narrow-body reference code means a state movement here is sequenced around one stand rather than dispersed across several, so the protocol file has to be complete before the aircraft is called in. Government flight catering at Punta del Este for a head of state movement or an official delegation is documented per passenger, staffed by security-cleared personnel, and sealed at the kitchen before it leaves for the stand.
Government & state flights →
02
Royal and VVIP flight catering at Punta del Este
Narrow-body handling here, and the household specification kept on file between movements is what makes a repeat rotation consistent rather than a fresh brief every time. Royal flight catering and VVIP work for private airliners, BBJ and ACJ types among them, is held to that same household record, with halal and other requirements produced on request rather than improvised on the day.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SULS
Our kitchen loads the single wide-body-capable service line at Punta del Este against the same loading sheet whether the movement is a scheduled rotation or a one-off charter. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, and charter flight catering in Punta del Este is staged in the order the galleys are laid out, cabin by cabin, rather than loaded at random.
Wide-body charter →
04
Airline and ad hoc catering at PDP
Off the 2133 m runway at Punta del Este, carriers that run this station as an outstation get the same duty roster every rotation rather than a different one each time. Ad hoc airline catering and diversion catering are worked from that roster alongside technical stop catering and outstation catering, crew meals boxed separately for both crew and cockpit, all across a multi-leg pattern without a change in the tray standard.
Commercial airlines →
05
Private jet and FBO catering at Punta del Este
The 2133 m runway at Punta del Este also carries the business aviation traffic worked from the GA terminal and the FBOs on the field, on the same apron infrastructure as the scheduled movements. Private jet catering in Punta del Este reaches every one of those FBOs on the same cold chain and the same paperwork as an airline uplift, never on a separate standard.
Private jets →
FBOs at Punta del Este
aerowise
fbo flyzar suls
fbo vip club
munser fbo
platinair fbo services
Inflight catering trusted by operators at Punta del Este airport
Flight departments on jet catering at PDP
Government flight department
Royal household
Charter operator
Scheduled airline
“We arranged group charter catering for the group at Punta del Este (PDP/SULS) after a late schedule update. The order included different meal types and snacks, but the cabin crew could identify everything immediately. The crew was happy with the organization. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Marina — Station Performance Manager
“For an urgent mission at Punta del Este (PDP/SULS), the team supported us with repatriation flight catering. Communication with operations was efficient and the order was adapted quickly when our timings moved. Strong support for a demanding operation. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Private jet operator
Alain — Executive Aviation Coordinator
“Our freighter crew needed freighter crew meals at Punta del Este (PDP/SULS) during a short turnaround. Meals arrived on time and were packed practically for a working crew rather than over-presented. Simple, efficient, and on time. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Government flight department
Maria — VIP Government Flight Coordinator
Outstation catering data for Punta del Este (SULS / PDP)
| Datum | Value |
|---|---|
| Longest runway | 2,133 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | SULS |
Inflight catering FAQ for Punta del Este, Uruguay
Diversion catering and ramp questions at SULS
What operations gets asked every week about Punta del Este.
Ask operations directly →Where does Punta del Este set the lead time for an order, and how late can the specification still change?
The loading sheet filed against each rotation fixes the lead time; last minute airline catering changes are accepted up to the point that sheet is locked ahead of the loading window, after which the tray count is closed.
How is airline catering cost worked out for PDP?
PDP quotations are built on cabin count, specification and the loading window booked for the rotation, since no fixed price list is published; the desk comes back with a figure once those three are known.
What protocol governs VIP flight catering and government flight catering at SULS?
We hold a security-cleared crew on the access list for every royal, VVIP or government flight catering movement, with the protocol file documented per passenger and the uplift sealed at the kitchen before it leaves for the stand.
Which route delivers private jet catering to the FBOs and the GA terminal in Punta del Este?
The same sealed cart and escorted route that boards a scheduled aircraft also reaches the GA terminal and the FBOs on the field, giving FBO catering the identical cold chain and paperwork as an airline uplift.
Commercial aviation catering near Punta del Este
MVD / SUMU
Ciudad de la Costa
Uruguay · 85 km from Punta del Este
Airline & VIP flight catering →
DZO / SUDU
Durazno
Uruguay · 211 km from Punta del Este
Airline & VIP flight catering →
SST / SAZL
Santa Teresita
Argentina · 238 km from Punta del Este
Airline & VIP flight catering →
Airline catering quote for Punta del Este (PDP)
Request a quote
Send us your catering needs for PDP
Punta del Este (PDP / SULS)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Punta del Este, 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 Punta del Este (PDP)