Catering to your aircraft in Cascavel.
Cascavel's apron sees farm-belt executives, harvest-season charters and the occasional delegation. For the crew, that means a tidy stop and a meal that is ready when the aircraft is.
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.
Paraná's west is farm country, and the private jet menu for Cascavel reads that way. The local specialities that travel best are the ones built for a long table: churrasco cuts sliced thin and packed with their juices, arroz carreteiro, pão de queijo baked to be re-warmed, and fish from the Paraná river basin such as tilápia and the freshwater surubim. Our private jet platters pair cold cuts, regional cheeses and tropical fruit; the inflight menu keeps sauces apart so a rice dish never goes soft.
Gourmet inflight meals for Cascavel start from what the region actually grows and raises: soy-belt beef, corn, manioc, and fruit from the interior of Paraná. Private jet food here is robust by nature: barreado-style slow braises from the Paraná coast, polenta, and farofa packed dry in its own pot. Private jet snacks lean on pão de queijo, coxinha and local doce de leite. Every item is written for a galley with limited heat, and we pack them in a way that makes finishing on board simple.
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.
Coronel Adalberto Mendes da Silva is a small regional field, and the trip support around it is built on local knowledge rather than volume. Private jet catering at SBCA means Paraná products, packed to ride in a drawer and finish in a small oven. In-flight catering for executive jet catering, diplomatic flight catering and cabin crew meals is arranged by phone or email, day or night, with your handling agent.
The people who fly into Cascavel are owners, managers and visiting buyers. Corporate jet catering and business jet catering are built from Paraná produce, with a private jet chef adapting a bespoke menu to the galley. VIP flight catering for charter flight catering uses the same kitchen discipline, and luxury inflight catering is a question of details such as temperature and plating.
Government flight catering at Cascavel is rare but real: regional officials and visiting delegations use the field. Head of state flight catering and state visit aircraft catering follow protocol set before cooking begins, with a named team and discreet handover. VIP aviation catering is traced from kitchen to tray.
Kosher, halal, vegan and gluten free meals are prepared as a procedure, with separate boards and sealed boxes. Local dishes with farofa, cheese bread and sauces hide gluten and dairy, so special meals and allergen free requests are planned with the kitchen. Kids meals are also available.
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 crews at SBCA, crew meals are a menu line, not a favour: ordered, packed and billed with the flight. Flight crew meals suit a long wait, while pilot meals and cockpit meals are made to travel. Crew catering is labelled CREW; crew meal boxes close flat, and different meals for pilots can be arranged so captain and first officer eat separately. Cabin crew meals ride in their own boxes, marked CREW, so the cabin team finds them without opening a guest tray.
FBO catering at Cascavel is handed over at the general aviation terminal or straight to the aircraft, with your handling agent opening the access. Catering delivery to the FBO is coordinated before the slot. Ground handling catering and handling agent catering run on the same simple process: tail, slot, headcount.
Most aircraft at SBCA are small enough for hand loading, but a larger type changes things. Airside catering delivery is agreed with your handling agent, and aircraft provisioning and galley catering are packed to the door and the galley layout.
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.
Coronel Adalberto Mendes da Silva Airport serves Cascavel, in the west of Paraná, as a regional field for general aviation. Airport catering here is a small operation built around the apron and the FBO. FBO services and ground handling services are limited to what a regional field needs, so the handling agent is the one person who knows how the gate, the apron and the aircraft door line up on any given day.
Cascavel is a modest business aviation hub driven by agribusiness. Aviation catering and business aviation catering requests follow harvest and trade-fair seasons. Inflight catering, in-flight catering and executive jet catering are ordered for light and midsize jets, while diplomatic flight catering and cabin crew meals appear when official visits come through. Crew meals ride along with the same order, and ground handling services at the terminal take them to the aircraft door.
Brazil applies agricultural and sanitary inspection to food brought in from abroad, so catering is best sourced locally. Your handling agent and the customs officers at SBCA decide what may board, and the FBO services desk can tell you what the officers are asking for on a given day. Ground handling services keep the paperwork moving once the menu is cleared.
Average rating from the cabin crew and pilots we cater for.
“On this departure from SBCA, 3 passengers had chosen chicken skewers with a couscous salad, and a changing departure schedule needed to be reflected in the order. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the sauces properly before the passengers were ready for the next part of the service. This experience of airport catering gave us a useful reference for managing written menu details on another departure.”
“My order at CAC covered herb chicken with a quinoa salad for 4 guests, with a practical service plan needed because of a family lunch request. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. The order made inflight catering feel manageable because the final order confirmation had been considered beforehand.”
“Good preparation made the difference at Coronel Adalberto Mendes da Silva Airport, where 6 guests expected chicken skewers with a couscous salad despite a changing departure schedule. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in divided catering boxes. For our team, the strongest part of their in-flight catering was how they handled catering handover. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
Think of it as seats times menu. When the passenger list shifts for a Cascavel departure, we recount trays, re-plate sizes and crew boxes, then send an updated invoice. Orders are billed like any other order; nothing is bundled into the flight.
Order as soon as the schedule is set; late orders are also taken. The simplicity at SBCA comes from a small field with one apron and a short list of handling steps. Crew duty time shapes the menu, not the ability to order.
Inbound international trips to CAC go through Brazilian customs and agricultural inspection. Fresh produce brought in from another country can be seized; food bought in Paraná is not. We write the menu around what is allowed to board.
Plan the return leg when you plan the arrival. We will deliver the second set of meals to the FBO for your departure from CAC, labelled by seat. Food from abroad is a customs question; food from us is not.
A repositioning leg usually needs only crew meals. Those, and any later passenger menu, are ordered and billed apart from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
