Catering to your aircraft in Toledo.
SBTD is a small municipal field in Paraná's farm country, so an order here is usually short and precise. We pack for your aircraft and your crew, and hand it over at the FBO, day or night.
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.
Western Paraná eats the way a farming region eats: freshwater fish from the nearby reservoirs, pork, beef, cassava, rice and beans, and good bread. A private jet menu for Toledo leans on that local larder, and the inflight menu is built around what holds up in a galley drawer. Local specialities such as pão de queijo, coxinha and grilled tilapia fillets become private jet platters and private jet snacks that travel cold or finish in a small oven. For private jet food in Paraná we keep the sauce apart and the garnish separate, so gourmet inflight meals reach the table plated the way they left the kitchen.
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.
Toledo's runway at SBTD works hardest in harvest season, when agribusiness crews and executives fly in on turboprops and light jets, and private jet catering here is built around that rhythm. Our former VIP flight attendants plan inflight catering and in-flight catering for the galley you actually have, from a cold box for a King Air to a full tray service for a midsize jet. The same aviation catering covers business aviation catering, executive jet catering and diplomatic flight catering, and cabin crew meals ride on the same order.
Executives flying into Toledo want food that suits a short stop. Business jet catering for SBTD covers corporate jet catering, VIP flight catering and charter flight catering, with luxury inflight catering written by a private jet chef as a bespoke menu for the cabin in front of you.
When an official flight lands at SBTD, the order starts with the protocol office. Government flight catering and head of state flight catering are traced and discreet, VIP aviation catering is written to the delegation's needs, and state visit aircraft catering is packed in sealed form.
Special meals at SBTD are handled as a procedure built around Paraná's kitchen, where wheat flour, cheese and peanuts sit in many local dishes. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed separately and marked by seat, so nothing in a dietary box shares a board with the rest of the order.
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 turnaround at SBTD, the crew eats fast, so we keep it simple. Crew meals, flight crew meals and crew catering are ordered on request and invoiced with the rest; pilot meals and cockpit meals travel in crew meal boxes, with different meals for pilots when the operator asks for it.
FBO catering at Toledo is handed over at the aircraft, through the FBO or your handling agent. Catering delivery to the FBO at the general aviation terminal is arranged with ground handling catering and the handling agent catering your crew already knows.
Aircraft at Toledo are mostly turboprops, light and midsize jets, so galley catering is usually carried aboard by hand rather than by lift. If a larger aircraft is expected, tell us the type and we plan the load around its door height and galley, and arrange airside catering delivery to the ramp, with aircraft provisioning matched to what the crew can store.
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.
Toledo - Luiz Dalcanale Filho Municipal Airport, SBTD, is a municipal field in western Paraná, at about 1,843 feet of elevation. Airport catering here serves a general aviation apron with business traffic, and FBO services and ground handling services keep the ramp simple.
Business aviation hub is a big phrase for a small airport, but Toledo does see steady traffic tied to agribusiness. Inflight catering and in-flight catering here run through aviation catering and business aviation catering for executive jet catering, plus diplomatic flight catering and cabin crew meals when a delegation lands.
Brazil controls the import of fresh food, so catering at Toledo is built on local produce to keep customs simple. On international legs your handling agent confirms what is declared, and our orders are packed so the galley stock is easy to inspect.
Average rating from the cabin crew and pilots we cater for.
“Having 3 guests request vegetarian wraps and colourful salads at Toledo - Luiz Dalcanale Filho Municipal Airport meant planning the portions carefully while accounting for a revised passenger count. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. I want an inflight catering company to understand galley preparation, and this order gave us a useful starting point.”
“Timing and organisation mattered at SBTD, where our order of a breakfast basket with individual preserves for 4 people involved an evening cabin service. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
“Our priority at TOW was a breakfast basket with individual preserves for 12 passengers, with a short ground stop shaping the service plan. With in-flight catering services, careful attention to catering handover matters as much to our crew as the menu itself. I gave The Galley Girls our storage brief and asked for the starters to arrive in sealed meal containers. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
How much private jet catering costs here depends on what the stop allows: a long turnaround leaves room for hot dishes, a short one calls for cold ones. We price per menu, not per tray, and the slot at Toledo helps us decide which dishes will finish well on your aircraft.
A small turboprop galley makes the order simpler: fewer dishes, less equipment, no oven in many cases. The lead time at SBTD depends mostly on the product and the customs of the flight, and last-minute orders are handled, so tell us the type and what the galley holds.
For a dawn slot at Toledo, customs means knowing what may leave and enter: domestic flights are simple, international ones need declared provisions. We use Brazilian ingredients, so the order stays clear of import limits.
Passengers can carry food, but Brazilian customs rules apply on international legs, and a two-service flight needs space and temperature control. Ordering from us at Toledo lets us pack both services so you can re-plate cleanly.
Is catering part of a charter into Toledo? Not as a rule. Even when a guest needs a special diet, the meal is a separate order, billed separately, and prepared with a separate board and box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
