The complete guide to private jet catering from Délicieux Flight Kitchens. Covers: what is private jet catering, how inflight catering works from kitchen to aircraft, types of catering service (Essential, Signature, Privé), catering for different aircraft types (light jets, midsize, heavy, turboprops, ACJ/BBJ), how to order, dietary requirements, food safety at 40,000 feet, how to choose a caterer, corporate jet programs, charter catering, AOG emergency service, international catering, and the DFK difference. Serving 460+ airports across 13 US states.
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The Complete Private Jet Catering Guide
Everything a flight department, charter operator, or aviation professional needs to know about private jet catering — from ordering and timing to dietary compliance, galley logistics, food safety, and quality standards.
Guide Contents
Chapter 1: How Private Jet Catering Works
The ordering process, lead times, delivery logistics, FBO coordination, and what happens between your order and the aircraft door. Understanding the full production chain.
Chapter 2: Choosing the Right Catering Tier
Essential vs Signature vs Gastronome Privé — matching the catering tier to aircraft type, flight duration, passenger expectations, and budget. The most common ordering mistakes and how to avoid them.
Chapter 3: Dietary Compliance and Allergen Management
HACCP allergen protocols, documentation requirements, how to communicate dietary restrictions, and what proper allergen management looks like in a compliant flight kitchen.
Chapter 4: Galley Logistics and Aircraft Types
Light jet, midsize, heavy jet, and wide-body catering differences. Galley configuration constraints, reheating capabilities, and how galley type determines what catering is operationally possible.
Chapter 5: Food Safety and Documentation
HACCP, Critical Control Points, chain of custody, security manifests, food safety logs, and the documentation trail that separates compliant aviation catering from restaurant delivery.
Chapter 6: The Crew-Ready Standard
What flight attendants need from catering — labeling, organization, documentation, and delivery protocols. The 28-pillar DFK standard explained element by element.
Chapter 7: Ordering, Lead Times, and Emergency Fulfillment
Standard lead times by catering tier, same-day ordering protocols, AOG emergency fulfillment, and how to communicate last-minute changes without compromising service.