Catering to your aircraft in Rurrenabaque.
At SLRQ the heat and the humidity set the menu. Cold plates and river fish travel well; we pack for crew and passengers and deliver to your handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Rurrenabaque is the gate to the Madidi and Pampas del Yacuma area, and the private jet menu here follows the river and the forest. An inflight menu for El Beni Department starts with surubí and pacú, the large Amazon river fish, which travel well as chilled fillets with the sauce packed apart. Private jet food from the lowlands also means plantain, yuca, cusi palm fruit and Brazil nuts from the north of Bolivia. These local specialities are cooked and packed for the galley you actually have, so the crew re-plates rather than cooks. For El Beni Department we also offer private jet platters of tropical fruit, gourmet inflight meals built on grilled fish and rice, and private jet snacks such as Brazil-nut mixes and banana chips that survive heat.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Rurrenabaque sits on the edge of the Beni lowlands, where the grass strip meets the Amazon basin and heat decides what survives a leg. Private jet catering here is built for humidity and for a galley that rarely has more than a small oven. We cook for crew and passengers and hand the order over at the FBO or at the aircraft with your handling agent. Inflight catering and aviation catering follow the same rule at every airport: the menu fits the tail. Business aviation catering for SLRQ also covers executive jet catering and diplomatic flight catering, and cabin crew meals ride in the same order as the guest trays.
A typical Rurrenabaque brief is a light or mid-size jet on a short rotation. Business jet catering here means compact trays, a private jet chef on the menu and a bespoke menu built for one oven. Corporate jet catering, VIP flight catering and charter flight catering all use the same labelling, and luxury inflight catering follows the same pack-and-label routine.
Government flight catering at Rurrenabaque is rare but real: official delegations visiting the Madidi region or flights supporting regional authorities. Head of state flight catering and VIP aviation catering are cleared by protocol before cooking. State visit aircraft catering is handled by a named team with traceable ingredients.
At Rurrenabaque the allergen question is mostly about nuts and shellfish: Brazil nuts are everywhere in the local larder, and river fish stocks are shared across kitchens. Kosher, halal, vegan, gluten free and other special meals are cooked on a separate board and sealed, so a gluten free tray never meets the cassava flour used in local breads. Allergen free and kids meals follow the same procedure, with seat numbers on the lids instead of names. Tell us the restriction and the seat plan when you order and the tray is built for that galley.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For a crew on a tight RBQ turnaround, we pack crew meals on request: flight crew meals in crew meal boxes, pilot meals that can differ from the cabin menu, and cockpit meals that eat with one hand. Crew catering is invoiced with the order, and different meals for pilots are available if the operator asks. Cabin crew meals ride in a separate bag.
At SLRQ, FBO catering arrives at the general aviation terminal and goes to the aircraft with your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering all run to your slot, with trays marked by seat.
Rurrenabaque handles smaller business jets and turboprops on its strip, so galley catering here is usually loaded by hand rather than by truck. Airside catering delivery is arranged through the FBO or your handling agent, who walk it to the steps. Larger aircraft diverting into the Beni region may need aircraft provisioning with a high loader; tell us the type and we plan the carts and trays to match the door height. Before a single pot goes on, the carts and trays are matched to your tail and its door height.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
SLRQ is a small airport in El Beni Department, the usual door into the jungle and pampas lodges. The runway is a grass strip and the apron is short, so general aviation traffic is the whole picture here. Airport catering is arranged around the tail and the slot, with FBO services and ground handling services coordinated by phone or email.
Business aviation hub is too grand a phrase for RBQ, yet private jets do come in the dry months: inflight catering for a lodge group, in-flight catering for a family charter, aviation catering for a research or conservation flight. General aviation here means light turboprops and the odd mid-size jet, so business aviation catering and executive jet catering are sized to a small oven. Diplomatic flight catering is rare but arrives for official visits to the Madidi region, and cabin crew meals travel in their own bag next to the crew meals box.
For general aviation arrivals at SLRQ, customs look mainly at fresh produce and animal products entering the country. We pack locally sourced food in sealed trays with a short ingredient list, so your handling agent can show it quickly.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at RBQ, I coordinated smoked salmon bagels and sliced fruit for 3 guests and explained our concerns about different crew meal preferences. I appreciated the emphasis on written menu details throughout the business jet catering arrangements. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation.”
“Choosing a cheese board and savoury canapés for 6 people at Rurrenabaque Airport was straightforward; the challenge was making it work with a small galley worktop. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require. I appreciated the emphasis on catering handover throughout the business aviation catering arrangements.”
“Before our guests boarded at SLRQ, we needed smoked salmon bagels and sliced fruit divided into 12 portions suitable for a revised passenger count. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this jet catering order was the practical approach to packing arrangement.”
At RBQ, a short turnaround favours cold platters and boxed meals, which are generally the lower-cost end of private jet catering. A longer ground time opens up oven dishes and a hot crew meal. We price each item and send a quote by email; the invoice is separate from the aircraft.
For a large jet into Rurrenabaque, lead time mostly means confirming the galley layout and any special meals. Smaller aircraft make it easier: fewer trays, no second service. Either way, last-minute orders are processed and you can call or email at any hour.
Early morning flights out of Rurrenabaque are straightforward when the food is sourced locally. Leftover galley stock from another country is the thing officers question. We deliver sealed trays with a short ingredient list to match.
You can carry your own food, but at Rurrenabaque the question is whether it clears customs on the way in and whether it survives the heat. A two-service leg needs a main and a lighter second meal, and we pack both for your galley so the crew only re-plates. Ask your handling agent about rules for imported fresh items.
Not by default. When a passenger needs kosher, halal or a nut-free child meal, send the restriction with the seat plan and we build the trays. Everything is billed separately from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
