01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Carúpano, Venezuela
Airline catering, VIP flight catering and private jet catering at Carúpano (SVCP / CUP)
CUP (IATA) · SVCP (ICAO)
A narrow-body reference code at Carúpano sets the frame our crews work inside, and our kitchen builds every uplift to fit the stand and the galley door it will meet. We run in-flight catering, inflight catering and hi-loader boarding to that same standard, so wide-body-style discipline still reaches a single stand without a shortcut on the ramp.
2,015 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 — Carúpano
Inflight catering with hi-loader boarding at Carúpano (CUP)
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at SVCP / CUP
Inflight catering tracked kitchen to aircraft at Carúpano (CUP)
Every catering uplift bound for Carúpano is tracked from the moment it is sealed at our kitchen to the moment it crosses the galley door. Ramp access governs the sequence more than the calendar does, so the convoy is timed to the apron and to the checkpoint it must clear, not to a fixed clock. Nothing is estimated on this route: it is held to the same order every rotation.
Between our kitchen and the stand at Carúpano sit screening, an escort and apron traffic, and the convoy is planned against the worst of those three rather than the easiest. Chain of custody starts at the seal on the cart and does not break until a signature closes it at the galley. Galley catering is logged twice on temperature, once at sealing and once at handover, so the record matches the tray before it matches the paperwork, and the catering uplift only moves once both are confirmed.
One coordinator, one sealed cart, one signature from our kitchen to the galley.
Pilot meals and crew meals prepared for SVCP / CUP
Cargo crew meals produced to the same standard at Carúpano, Venezuela
Airport catering for Carúpano runs from one flight kitchen holding hot production, pastry, a cold larder and a protocol line under a single roof, feeding the narrow-body stand this station works to. HACCP governs every stage of that production, from intake to the sealed cart, so the cold chain never breaks between the larder and the loading crew. Airport catering at CUP depends on that one line staying unbroken, not on the size of the kitchen behind it.
The team that handles government flight catering at Carúpano is the same named crew on every rotation: security clearance on file, listed on the access list, and trained to the paperwork that travels with a sealed uplift. That continuity matters more at a narrow-body station like this one, where a single stand means a single point of contact rather than a rotating one. Catering at CUP is signed off by that same crew every time, protocol or otherwise.
Halal airline meals and special meals at CUP
Royal flight catering standards per cabin at SVCP / CUP
Menus for Carúpano are written to the cabin and to the mission first, then adjusted for season, drawing on the country's produce where the flight and the specification allow it. Inflight catering at CUP moves from a first-and-VVIP tray to a multi-choice business set without changing the standard it is checked against. Every dietary and religious set is documented per passenger and labelled per cabin before it leaves the kitchen, so nothing reaches the galley unmarked. That documentation travels with the tray, not behind it, whatever the mission on the loading sheet.
First & VVIP cabins
First and VVIP cabins at Carúpano are plated to a written specification, with à-la-carte and caviar service available on request rather than assumed. VIP flight catering here is filed against the standing order, so a repeat rotation through SVCP is served to the same record every time.
Business cabins
Business cabins at CUP run on multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals travel boxed to the roster in the same tray sets as the passenger service, in Venezuela as at any other stand we work.
Protocol & dietary
Protocol and dietary requirements for Carúpano are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes, produced on a separate line before sealing. Inflight catering in Venezuela is built to carry that documentation with the tray, never apart from it.
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
Food safety records for aviation catering at CUP
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 Carúpano airport
Carúpano works a narrow-body reference code against a single runway, which turns every rotation into a documentation exercise rather than a wave-management one: one stand, one loading order, one crew tracking it start to finish. That profile shapes airline catering at CUP more than volume does, because there is no second stand to absorb a delay.
The uplift reaches the aircraft by a fixed route from our kitchen to the ramp, sealed at departure and escorted across the apron to the one stand this field holds. Airport catering in Venezuela is planned stand by stand rather than terminal by terminal, and aviation catering at CUP follows that same routing on every rotation, in-flight catering in Carúpano included, whatever the mission on the manifest.
On every load through Carúpano we commit to one coordinator, sealed carts and a signed handover before departure.
VVIP catering alongside scheduled flights at Carúpano (CUP)
01
Government and state flight catering at SVCP
A private airliner cleared for this reference code can still carry a head of state delegation through Carúpano, and the protocol file is what makes that possible: documented per passenger, held by security-cleared staff, and sealed before the uplift leaves the kitchen. Government flight catering at CUP is worked to that same file on every movement, official or otherwise.
Government & state flights →
02
Royal and VVIP flight catering at CUP
At Carúpano, the 2015-metre runway sets what can land before any menu decision is made, and royal flight catering is planned against that limit rather than around it. Household standards are held to a written specification kept on file between movements, covering private airliners and halal or household requirements on request, so catering at SVCP repeats to the same record every visit.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Carúpano
A single runway of 2015 metres at Carúpano means the loading sheet, not the terminal, decides how a charter rotation is sequenced. Charter flight catering in Venezuela covers ACMI and wet-lease operators, group movements and special missions, with a full three-cabin uplift counted against that sheet and staged in galley order before charter flight catering at SVCP moves to the stand.
Wide-body charter →
04
Airline and ad hoc catering at SVCP
A narrow-body reference code governs every stand assignment at Carúpano, and it is what lets carriers run this station as a genuine outstation rather than a one-off. Ad hoc airline catering at CUP covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation, with the tray standard held constant even as the menu cycle moves week to week.
Commercial airlines →
05
Private jet and FBO catering at CUP
The runway at Carúpano runs to 2015 metres, which keeps business aviation working the same GA terminal and FBO apron as every other movement on the field. Private jet catering in Venezuela is delivered there by our dedicated branch, on the same cold chain and paperwork as an airline uplift, with FBO catering handled to that one standard rather than a lighter one.
Private jets →
Charter flight catering reviewed at Carúpano, Venezuela
Operators on commercial aviation catering at Carúpano
Government flight department
Royal household
Charter operator
Scheduled airline
“Our team used the service at Carúpano (CUP/SVCP) for state visit aircraft catering with strict timing and handling requirements. Special meals and crew items were clearly separated, and the aircraft-side handover was smooth. We were very satisfied with the level of coordination. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Anas — Trip Operations Manager
“We ordered VIP airliner catering for our aircraft at Carúpano (CUP/SVCP) and the result was very good. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. Exactly the level of detail we expect for VIP flying. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Anas — Freighter Station Supervisor
“For a high-volume passenger flight at Carúpano (CUP/SVCP), we needed reliable hajj flight catering. Despite the large order, communication stayed simple and final quantities were confirmed without confusion. Good coordination for a high-volume movement. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Chris — Operations Support Coordinator
Carúpano (SVCP / CUP): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,015 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SVCP |
Business jet catering questions at CUP
Diversion catering and ramp questions at CUP
What operations gets asked every week about Carúpano.
Ask operations directly →Can halal, kosher and the IATA special meal codes be produced for flights through CUP?
The full SPML range, including halal and kosher, is produced on a separate line and documented per passenger before it is sealed for boarding at CUP.
Given the single stand at SVCP, do you cater VIP, VVIP and government flights here?
There is a standing protocol file for VIP flight catering and government flight catering at SVCP, with security-cleared staff and documentation held per passenger on every movement.
Carúpano operators ask this first: how much does airline catering cost here?
The hi-loader and the loading window it works to are what a quotation is built around, alongside cabin count and specification; airline catering cost is confirmed once those are known, not published as a fixed rate.
Do you deliver private jet catering to the FBOs and the GA terminal at Carúpano airport?
Yes, by routing FBO catering through the same kitchen and cold chain as an airline uplift, so the GA terminal receives the identical standard.
How far in advance does CUP need an order placed, and how late can it change?
CUP works to a lead time set by the loading window itself, with the specification able to move up to that window even on short notice.
How far does airside delivery reach at SVCP, and how does the uplift get to the aircraft?
The HACCP standard held on every load is what governs airside delivery at SVCP, with hi-loader boarding taking the uplift to galley height rather than stopping at the foot of the aircraft.
Outstation catering near Carúpano
PMV / SVMG
Isla Margarita
Venezuela · 82 km from Carúpano
Airline & VIP flight catering →
CUM / SVCU
Cumaná
Venezuela · 98 km from Carúpano
Airline & VIP flight catering →
MUN / SVMT
Maturín
Venezuela · 102 km from Carúpano
Airline & VIP flight catering →
Airline catering quote for Carúpano airport
Request a quote
Send us your catering needs for CUP
Carúpano (CUP / SVCP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Carúpano, 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 Carúpano (CUP)