01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Acarigua, Venezuela
VIP flight catering, airline catering and private jet catering at Acarigua (SVAC / AGV)
AGV (IATA) · SVAC (ICAO)
Two runways and a narrow-body reference code set the working pattern here: aircraft are turned quickly, so inflight catering has to be sequenced tight against the block time rather than staged with slack built in. AERO GOURMET runs in-flight catering out of a kitchen built for that rhythm, boarding by hi-loader to galley height for every uplift that crosses the ramp at Acarigua.
1,826 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Acarigua
Inflight catering at wide-body scale for Acarigua (AGV)
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Acarigua, Venezuela
Aircraft catering handover at the galley door, SVAC
Every catering uplift at Acarigua moves on a fixed sequence rather than a guess: sealed at the kitchen, escorted across the apron, loaded by hi-loader to the galley door. Ramp access is booked before the cart leaves the kitchen, so the crew on the stand is never waiting on a truck that has not cleared the gate. The narrow-body reference code held here keeps the turn short, which means the window between wheels-stop and doors-closed is the one the loading plan is built around.
Between our kitchen and the stand at Acarigua sit screening, an escort convoy and apron traffic that shifts with the rotation. We plan the catering uplift against the worst of those three, not the best, so a delay upstream never becomes a delay at the galley door.
Temperature is logged twice on every galley catering run: once when the cart is sealed at the kitchen, once again at handover on the stand, with both readings kept against the same chain of custody file. A signature closes the load at the aircraft, naming the crew who carried it and the time it cleared the door, so the record runs unbroken from seal to galley.
One coordinator, one sealed cart, one signature: nothing changes hands unrecorded at Acarigua.
Airline food supplier kitchen serving Acarigua, Venezuela
Crew meals and passenger sets from one kitchen at Acarigua airport
Airport catering at Acarigua runs from a flight kitchen sized to the narrow-body traffic the field turns, hot production, pastry and a cold larder working under one roof rather than split across sites. That single-site layout is what keeps airport catering in Venezuela consistent load after load: the same line that plates a scheduled rotation also builds the tray sets for a charter or a government movement. Every batch leaves that kitchen under HACCP procedure, logged before the cart is sealed for the run to the stand at AGV.
The team that handles government flight catering at Acarigua is the same named crew on every rotation, not a rotating pool assigned on the day. Each member carries security clearance on file, sits on the access list for the ramp, and is trained to the household standards a royal or state movement expects of the staff near the aircraft. That continuity is what a protocol officer checks first, because catering at SVAC only holds its standard if the same hands are sealing the cart every time.
VIP flight catering menus for SVAC / AGV departures
VVIP catering to a written specification at Acarigua (AGV)
Menus at Acarigua are set by the cabin and the mission rather than by a fixed cycle, moved week to week so a repeat rotation is never served the same tray twice running. Where the country's produce gives a natural base — dairy, orchard fruit, river fish worked into a hot course — the kitchen draws on it rather than importing what the region already supplies well. Inflight catering here still closes on the paperwork: allergen, halal, kosher and medical requirements documented per passenger and per cabin, never assumed from the booking class alone. That documentation travels sealed with the cart, so the crew on the stand at SVAC can match tray to passenger without opening a box to check.
.jpg)
First & VVIP cabins
First and VVIP cabins at Acarigua are plated to a written specification rather than a fixed set menu, with caviar and à-la-carte service available on request against the standing order on file. VIP flight catering here is filed the same way every rotation, so the presentation on the tray matches what was agreed before the aircraft was on the stand.
Business cabins
Business cabins at AGV run a multi-choice hot service built to the galley fitted to the aircraft, oven-ready formats sized so the crew can finish the course without reworking the tray. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin crew meals never draw on the passenger count and pilot meals arrive coded apart from both.
Protocol & dietary
Protocol and dietary work at Acarigua covers household, religious and medical requirements documented per passenger before the aircraft is loaded. Halal and kosher sets, and the full range of IATA special meal codes, are produced on a separate line and sealed before that line's output ever meets the main run, which is what inflight catering here rests its documentation on.
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 compliance at AGV
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 AGV
Acarigua turns narrow-body traffic on two runways with no wide-body reference code to plan against, which makes airline catering at AGV a repetition problem rather than a peak-wave one: the same rotation comes back on a short cycle, and the load has to be exactly right each time rather than scaled up once for a surge. Inflight catering in Acarigua is built on that assumption from the outset.
The uplift route here runs kitchen to apron to stand, sealed carts moved on an escorted convoy and loaded without ever being set down at the foot of the aircraft. Aviation catering in Acarigua stays airside for that whole leg, handed to the ramp crew only at the galley door, and in-flight catering at SVAC follows the same convoy discipline on every cycle regardless of which segment is flying.
One coordinator carries the rotation from seal to signature, so airport catering in Acarigua never passes between untracked hands on the way to the stand.
Aviation catering for five mission types at Acarigua (AGV)
01
Government and state flight catering at SVAC
Our kitchen works within the 1826 m runway's short-turn cycle to keep a head of state movement on the same schedule as any other rotation through Acarigua, never held up for want of documentation. Government flight catering here carries a protocol file per passenger, security-cleared staff on the cart, and a seal fixed before the load leaves the kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at AGV
The 1826 m runway at Acarigua takes the private airliners this segment flies without adjusting the turnaround plan built for narrow-body traffic. Royal flight catering here holds a written household specification on file between movements, covering BBJ, ACJ and wide-body VVIP work, with halal and other royal household requirements produced to that standing file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Acarigua
A narrow-body aircraft on charter, ACMI or wet-lease work boards here because the aerodrome's narrow-body reference code is what the field is built to turn. Charter flight catering at Acarigua covers group movements and special missions with a full three-cabin uplift counted against the loading sheet, and charter flight catering at AGV is staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at SVAC
A 1826 m runway, short by wide-body standards, sets what turns here: narrow-body rotations on tight cycles rather than long-haul dwell time. Ad hoc airline catering at AGV serves carriers running Acarigua as an outstation, with outstation catering, diversion catering and technical stop catering worked off one duty roster, and crew meals in Acarigua boxed apart from the passenger count on every leg.
Commercial airlines →
05
Private jet and FBO catering at AGV
On the same narrow-body reference code that turns the scheduled traffic here, business aviation is worked through the GA terminal and the FBOs on the field rather than a separate ramp. Private jet catering at Acarigua runs on the same cold chain and the same sealed paperwork as an airline uplift, delivered on request to whichever FBO the trip support desk names.
Private jets →
Business aviation catering reviews at Acarigua (AGV)
Charter operators on flight catering at Acarigua, Venezuela
Government flight department
Royal household
Charter operator
Scheduled airline
“We requested airline meal boxes at Acarigua (AGV/SVAC) and the packaging worked very well onboard. The order came ready for service with no unnecessary packaging or loose items to sort through. Very cabin-friendly catering. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Government flight department
Celine — Air Mobility Coordinator
“For a changing schedule at Acarigua (AGV/SVAC), we needed flexible ACMI. They understood the operational language and did not need every change explained twice. Good support for a changing flight schedule. That made the turnaround easier for both the flight crew and the team on the ground. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Alain — Charter Logistics Manager
“I needed reliable FBO catering at Acarigua (AGV/SVAC) for a same-day departure. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. Reliable, responsive, and easy to work with. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Mauro — Flight Crew Logistics Manager
Outstation catering data for Acarigua (SVAC / AGV)
| Datum | Value |
|---|---|
| Longest runway | 1,826 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | SVAC |
Business jet catering questions at SVAC / AGV
Diversion catering and ramp questions at SVAC / AGV
What operations gets asked every week about Acarigua.
Ask operations directly →Do you need advance notice to confirm an order at Acarigua Airport?
Yes, and how far ahead depends on the cabin count and the specification: a lead time is set at booking, and last minute airline catering can still be worked into an existing rotation where the kitchen has capacity.
AGV — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The same hi-loader and sealed-cart method that boards an airline uplift also reaches the GA terminal, so FBO catering here runs on the same cold chain as a scheduled rotation.
At which point in the process is an airline catering cost confirmed?
The specification is fixed first — cabin count, menu cycle, loading window — and the quotation follows from that; we publish no price list, so the desk comes back with a figure once those are set.
How far in advance does Acarigua require notice for a VIP flight catering or government flight catering movement?
The protocol file that a delegation or household movement needs is opened well ahead of the rotation, and the standing clearance held by our staff is what lets that file move quickly once a date is confirmed.
Given the documentation a delegation movement needs, is halal, kosher or SPML meal production available at Acarigua Airport?
There is a separate production line for halal, kosher and the full set of IATA special meal codes, sealed apart from the main run and documented per passenger before boarding.
Whose crew moves the airline catering load across the apron at AGV?
For every rotation the load stays under one named coordinator from kitchen seal to galley door, with airside delivery handled by hi-loader rather than set down at the foot of the aircraft.
Commercial aviation catering near Acarigua
BRM / SVBM
Barquisimeto
Venezuela · 56 km from Acarigua
Airline & VIP flight catering →
GUQ / SVGU
Guanare
Venezuela · 82 km from Acarigua
Airline & VIP flight catering →
SNF / SVSP
San Felipe
Venezuela · 96 km from Acarigua
Airline & VIP flight catering →
Charter flight catering quote for AGV
Request a quote
Send us your catering needs for AGV
Acarigua (AGV / SVAC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Acarigua, 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 Acarigua (AGV)