What we handle

Aircraft catering coordination

Catering is ordered from aviation kitchens and restaurants we have used before, against the dietary notes we hold for the tail. We place the order, check it against the manifest and confirm it reached the aircraft before departure.

What we do

Every item, handled by a named coordinator

01Orders placed with local aviation kitchens or named restaurants, depending on what the stop calls for.
02Dietary, allergy and religious requirements held on file per tail so they do not need restating each trip.
03Crew meals ordered alongside passenger catering rather than as an afterthought.
04Delivery timed to the turnaround and checked against the order before the aircraft departs.
05Customs implications checked where the destination treats catering as an import, which is most of them.
06Confirmation before the aircraft departs the previous stop.

What we need from you

Passenger count and any dietary requirements.
Preferred standard, or a restaurant if there is one.
Departure time and whether the catering is for the leg out.
Crew meal requirements.

LEAD TIME

Most kitchens want notice measured in hours, and the good restaurants want a day. Short-notice catering is possible almost everywhere; short-notice catering from a specific restaurant usually is not.

WHAT GOES WRONG

Catering ordered without checking the destination's import rules is the standard way to have it confiscated on arrival. Switzerland, Australia and New Zealand are the three where this happens most on our network.

Where