HACCP cold chain
Logged to the aircraft.
Private jet & business aviation catering
Private Jet & Business Aviation Catering
The same chefs, the same HACCP kitchens and the same ramp access that provision 400 passengers across three cabins also provision a twelve-seat cabin — delivered to the FBO or the GA terminal. And yes, that means we cater private jets too.
Same
Kitchens as a wide-body uplift
12 → 400
Passengers on one production line
24/7
Ops desk, late confirmations
3,000+
Airports on network
Menus & kitchens
Written for the galley you have, cooked in the kitchen we own
A business jet galley is an oven, a chiller and very little space. Our chefs specify each dish against that reality — portioning, packaging, reheat sequence — so what a single crew member serves at altitude is what left the pass. This operation has a book of its own: plated service forward, portioning and packaging per dish, and the reheat sequence written out step by step for one crew member to run.
Is this you?
Same-day departure
The trip leaves today
FBO delivery
Signed for on arrival
Order still moving
Changes taken late
What this operation requires
before stand
Trip sheet taken
on order
Galley fit confirmed
in production
Reheat sheet written
at handover
FBO catering delivered
on stand
Crew signs at door
any time
Changes still taken
How the operation runs
T−24 h
Trip taken: aircraft type, galley equipment, passenger and crew count.
T−12 h
Menu written to the cabin. FBO and handler confirmed for delivery.
T−6 h
Production in an HACCP kitchen. Dietary and prescribed sets segregated.
T−3 h
Packed with reheat instructions for the galley on board, temperature logged.
T−60 min
Delivered to the FBO or the stand, signed for by the crew.
T−0
Stowed by the crew, service order and allergen sets on board in writing.
Where most caterers stop
Industrial capacity, on a twelve-seat order
| What this operation needs | Typical VIP caterer | Us |
|---|---|---|
| HACCP cold chain, logged | On request | Every uplift |
| Ramp access to the stand | Via handler | Badged, own staff |
| Jet leg inside a wide-body itinerary | Two suppliers | One contact |
| Allergen sets in writing | Verbal | With the uplift |
Proof
Scaling down, not scaling up
Most private-jet caterers scale up from a small kitchen and stop where the aircraft gets big. We scale down from an operation built for wide-bodies, so a jet uplift inherits the food-safety regime, the documentation and the ramp access of a much larger movement.
FBO delivery
Coordinated with the handler.
Reheat instructions
Written for the galley on board.
Certified diets
Halal, kosher, prescribed.
Airports & other operations
Where we handle these operations
Frequently asked
Questions we get from dispatchers
Ask operations directly →You are a wide-body caterer. Why cater a private jet at all?
Because the operation is the same one. The kitchens, the chefs, the cold chain and the ramp access that put a full uplift on a 777 also put twelve meals on a Global — and a principal who flies both should not have to brief two suppliers. It is a smaller order, not a lesser standard.
Can you handle a jet leg inside a wide-body itinerary?
Yes, and that is the case we are built for: a delegation or household that moves a large aircraft on some legs and a business jet on others. One coordinator holds the whole itinerary, one specification governs both aircraft.
How late can we confirm a trip?
Later than a lead time would suggest, because the constraint here is production rather than access: we hold badged ramp access at the stations we serve, so the hours left are hours the kitchen can use. The desk quotes against the time actually available and tells you which formats fit inside it — a plated service and a packed cold service need very different windows, and you get to choose knowing that.
Do you deliver to the FBO?
Yes — to the FBO, the GA terminal or the stand, whichever the handler on duty designates. The delivery is signed for by the crew.
Who writes the reheat instructions for our galley?
Our chefs do, dish by dish, against the galley actually fitted on that airframe — oven or no oven, the chiller you have, the space a single crew member has to work in. The sheet travels with the uplift: sequence, temperature, timing, and what to plate first. On a twelve-seat cabin the person serving is often the person reheating, and a written sequence is the difference between the dish that left the pass and something else.
Private jet & business aviation catering
Tell us the aircraft, the galley and the trip
A coordinator answers in writing, with the uplift priced for the galley actually fitted on board.
Jet uplift, any FBO