Catering brokers add markup, reduce accountability, and introduce quality variability into private aviation catering. Délicieux operates direct flight kitchens — no middlemen, no broker networks. Compare direct kitchen pricing, quality control, and chain of custody against broker-sourced catering.
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Direct Flight Kitchen vs Catering Broker
Catering brokers occupy a layer between your flight department and the kitchen that actually produces your food. That layer adds cost, reduces accountability, and introduces quality variability. Here is what the comparison actually looks like.
What a Catering Broker Does
Receives your order and passes it to a network of kitchens — often the lowest-cost kitchen willing to accept the job
Adds a markup of 15–40% above kitchen production cost
Has no control over kitchen standards, allergen protocols, or HACCP compliance
Cannot verify chain of custody between the kitchen and your aircraft
Is not present at delivery and cannot resolve issues at the ramp
What a Direct Kitchen Provides
Source Accountability — You know exactly which kitchen produced your food, who prepared it, and what standards governed the production. There is no middle layer.
Pricing Transparency — Direct kitchen pricing is production cost plus our margin. No broker markup. No unexplained line items.
Quality Enforcement — We enforce our own standards because we own the kitchen. A broker cannot enforce standards in a kitchen they do not control.
HACCP Documentation — Our HACCP records are generated in our kitchen, not assembled from a subcontractor's forms. They are verifiable and auditable.
Single Point of Accountability — When something is wrong, you call us. We are the kitchen. There is no finger-pointing between a broker and their subcontracted kitchen.