For the FBO desk, the handling agent, the flight department and the broker who has to get it right on someone else's aircraft: one message, one contact, one invoice — and a crew that gets exactly what it asked for.
We deliver to the FBO desk, the handling agent or plane-side, at the time you give us, with the order sheet on top of the first box. Handling agent catering that nobody has to chase, counted against the sheet at the steps.
Preferences kept per tail across your fleet, and the corporate flight attendant on each trip able to order directly from us. Flight department catering with one invoice per trip, crew meals on it when you order them.
You recommend us to a client you want to fly again. Trip support catering means you send the flight once, we deal with the crew from there, and you are copied on the menu and the handover.
Linen, china, cutlery, ice, dry goods and the small things that run out at the worst moment — delivered with the catering, on the same invoice.
Whoever sends the order — desk, operator or broker — the menu is written with the crew who will serve it, because they are the ones who know the galley.
Light and quiet, for the night flight.
A sheet with every order, per guest. No cross-contact means no cross-contact — separate boards, separate boxes.
Sourced on request and delivered sealed, with the certificate travelling in the same box.
HACCP kitchens, temperature logged from the pass to the aircraft steps, records on file for your trip report.
Their own menu, portioned small, nothing that needs cutting at altitude, and a second helping packed by default.
Oven times, sauces apart and diet notes on the dishes. Browse it on the site or keep the menu book in the galley drawer.
Tail, route, pax, diets, wheels-up. That is the whole brief — the galley plan is ours.
