01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Bolivar, Venezuela
Hi-loader airline catering, VIP flight catering and private jet catering at Bolivar (SVED / EOR)
EOR (IATA) · SVED (ICAO)
Our kitchen provisions Bolivar (SVED / EOR) against a narrow-body aerodrome reference code, and that classification shapes every uplift boarded here rather than limiting it. Inflight catering runs through hi-loader access to galley height rather than delivery at the foot of the aircraft, and in-flight catering across the three cabins is staged and sealed before ramp release.
1,219 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 — Bolivar
Aviation catering with ramp access at EOR
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering lead times at Bolivar, Venezuela
Inflight catering tracked kitchen to aircraft at Bolivar airport
The loading window at Bolivar begins the moment a cart is sealed at our kitchen and ends when the galley door closes on the stand. Ramp access governs every minute of that path, and the route across the apron is fixed before the aircraft is even on the ground. A catering uplift only moves once the escort and the checkpoint are cleared in sequence, never ahead of it.
Between our kitchen and the stand at Bolivar sit screening, an escort and apron traffic, and the convoy itself is the risk we plan against, not the food inside it. We route each catering uplift for the worst version of that crossing, holding buffer against a delayed escort or a blocked taxiway rather than against the galley catering itself. Temperature is logged at the seal and again at handover, and a signature closes the load at the stand, giving a chain of custody that runs unbroken from our kitchen to the galley.
One coordinator owns the load from the seal to the signature.
Cargo crew meals and passenger uplifts for SVED / EOR
Pilot meals and cleared production crews for Bolivar (EOR)
The flight kitchen behind SVED runs hot production, pastry, a cold larder and a protocol line under one roof, feeding every rotation worked out of Bolivar. HACCP governs the line from intake to sealed cart, and airport catering in Venezuela is produced to that one standard regardless of mission. Airport catering at SVED and the flight kitchen at EOR share the same cold chain, the same paperwork and the same cleared staff.
The team that handles government flight catering at this kitchen is the same named crew on every rotation, carrying security clearance on file and standing on the access list rather than rotating in ad hoc. They are trained to royal household standards and to the paperwork that travels with a sealed uplift, from manifest to handover signature. That continuity is what a protocol officer checks first, and it does not change between movements.
VIP flight catering menus for Bolivar departures
Commercial aviation catering written per cabin at Bolivar, Venezuela
Menus written for departures out of Bolivar follow the cabin, the mission and the season, from a compact main-cabin tray to a plated First and Business service. Local sourcing draws on Venezuela's dairy, orchard fruit and river fish where the season allows, worked into a specification rather than a fixed dish. Inflight catering here is built around what a cabin crew can actually serve at altitude, not around what looks well on a printed card. Every set carries documented allergen, halal, kosher and medical codes, labelled per passenger and per cabin before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins routed through Bolivar take VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request. Every course is filed against the standing order so the presentation repeats identically on the next rotation through SVED.
Business cabins
Business cabins at EOR take multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, alongside tray sets and passenger meal boxes for the main cabin.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at Bolivar, from halal and kosher sets to the full range of IATA special meal codes. Every dietary set is produced on a separate line and sealed before it leaves that line, keeping inflight catering traceable back to one passenger record.
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 Bolivar, Venezuela
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 SVED
Bolivar carries scheduled, charter and government traffic across a single narrow-body reference code, which turns every state or delegation movement here into a documentation exercise as much as a loading one. That same classification means a peak wave of arrivals is a sequencing problem worked stand by stand rather than a volume problem spread across parallel gates.
Uplift moves from our kitchen to the apron under escort, loaded to the aircraft by hi-loader rather than left at the foot of the stairs, with the ramp crew holding the route clear ahead of each cart. Airline catering in Venezuela and aviation catering at SVED are coordinated off the same desk, so a diversion or a late change is worked by the same team that planned the original rotation.
On every movement out of Bolivar we hold one coordinator, sealed carts and a signed handover, so airport catering in Bolivar, inflight catering at EOR and in-flight catering at SVED all close on the same paperwork.
Royal flight catering and scheduled uplifts at Bolivar (EOR)
01
Government and state flight catering at SVED
A narrow-body reference code still carries a head of state aircraft through Bolivar on the same ramp used for scheduled traffic, with no separate movement class required. Government flight catering here runs on a protocol file documented per passenger, security-cleared staff on the access list, and an uplift sealed before it ever leaves our kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at EOR
On a 1219 m runway, a private airliner still boards the same way as any wide-body VIP movement through Bolivar, from the same hi-loader access to the galley door. Royal flight catering here holds household standards across repeat rotations, from a written specification kept on file between movements, with halal and other household requirements produced on request for BBJ and ACJ configurations.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Bolivar
Sequencing on a single narrow-body stand has to be worked around rather than ignored, and that is what governs every group movement into Bolivar. Charter flight catering in Venezuela covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering at SVED delivering a full three-cabin uplift counted against the loading sheet and staged in galley order.
Wide-body charter →
04
Airline and ad hoc catering at SVED
A narrow-body aerodrome reference code governs every stand at Bolivar, and that single classification is what lets ad hoc airline catering sit alongside a scheduled programme on the same duty roster. Carriers running EOR as an outstation draw on the same kitchen for outstation catering, diversion catering, technical stop catering and AOG, with crew meals in Venezuela and crew meals at SVED boxed to the same roster across a multi-leg rotation, and ad hoc catering at EOR held ready between scheduled slots.
Commercial airlines →
05
Private jet and FBO catering at EOR
The runway measures 1219 m, and that figure sets the aircraft this field takes rather than the service reaching them. Private jet catering in Bolivar is delivered to the FBOs on the field and the GA terminal by our dedicated business aviation branch, on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at SVED
Protocol teams on VVIP catering at SVED / EOR
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed state visit aircraft catering at Bolivar (EOR/SVED) for a protocol-sensitive flight. The team understood the need for confidentiality and kept the order organized despite late passenger and dietary changes. A professional service for movements where discretion matters. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Jacob — Duty Operations Manager
“We had a larger VIP aircraft at Bolivar (EOR/SVED) and booked private airliner catering for the sector. The order was organized by service and passenger request, which saved us time before departure. A very smooth experience for the cabin team. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Zain — Operations Control Officer
“We arranged hajj flight catering for a group movement through Bolivar (EOR/SVED). Despite the large order, communication stayed simple and final quantities were confirmed without confusion. We would use the service again for a similar charter. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Private jet operator
Matteo — Cabin Operations Lead
Outstation catering data for Bolivar (SVED / EOR)
| Datum | Value |
|---|---|
| Longest runway | 1,219 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SVED |
Business jet catering questions at Bolivar
Technical stop catering questions at Bolivar
What operations gets asked every week about Bolivar.
Ask operations directly →Bolivar operators ask this first: how far in advance must an order be placed, and how late can the specification still change?
The sealed cart schedule sets our lead time, and we hold a window for last minute airline catering changes right up to final loading; ask how far in advance your rotation needs to lock a spec and we will confirm the cut-off for it.
At what point does private jet catering reach the FBOs and the GA terminal on this field?
FBO catering is delivered directly to the ramp handler at the stand or hangar the operator has booked, on the same cold chain and paperwork as an airline uplift, so private jet catering arrives sealed rather than staged at a counter.
Does EOR publish a fixed price for airline catering?
Every quotation for airline catering cost is built from cabin count, specification and loading window rather than a published rate card, and the desk comes back with a figure once those three are confirmed.
Who is cleared to handle VIP, VVIP and government flights through SVED?
Across every movement, VIP flight catering and government flight catering run under the same protocol: security-cleared staff on the access list, a sealed uplift, and a single named coordinator on the ramp.
Is airline catering delivered airside rather than at the terminal at Bolivar?
The coordinator on duty routes every uplift airside delivery by hi-loader to galley height, never left at the foot of the aircraft, with the escort holding the route clear ahead of the cart.
How far in advance are halal, kosher and the IATA special meal codes confirmed at Bolivar Airport?
HACCP clearance on the production line lets halal, kosher and SPML sets run on a separate line from the main tray build, documented per passenger as soon as the special meal count is confirmed.
Airport catering near Bolivar
TMO / SVTM
Tumeremo
Venezuela · 61 km from Bolivar
Airline & VIP flight catering →
CAJ / SVCN
Canaima
Venezuela · 145 km from Bolivar
Airline & VIP flight catering →
PZO / SVPR
Guyana City
Venezuela · 214 km from Bolivar
Airline & VIP flight catering →
Aviation catering quote for SVED
Request a quote
Send us your catering needs for EOR
Bolivar (EOR / SVED)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Bolivar, 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 Bolivar (EOR)