How Does Private Jet Catering Work? A Complete Guide

After a private jet flight is booked, catering and ground transportation are coordinated as part of the trip planning process. This typically happens soon after the itinerary is confirmed, since inflight catering must be aligned with the aircraft, departure time, and onboard service expectations.

Passengers are usually provided with a suggested menu but many private jet flyers choose to order off the menu. Custom requests are common in private aviation, whether that means favorite dishes, dietary preferences, or specific brands.

Because private jet charter is often on-demand, most private jet catering orders are placed with 24–48 hour notice. Once passengers are ready, they place their order based on the details of the flight itself rather than a fixed meal plan. Factors such as whether the service is breakfast, lunch, or dinner, how long the flight is, the time of year, how many passengers are onboard, and what foods will travel and reheat well all play a role in menu selection.

After the requested menu is submitted to an inflight catering provider, the catering company reviews the order and prices it based on availability, staffing, and ingredient sourcing. Since many requests are custom or short notice, pricing can vary from standard menu items. The catering team confirms that the necessary staff and supplies are available and then sends pricing back quickly for approval. Once the flyer approves the quote, the catering order is confirmed.

From there, logistical details are finalized, including how the food will be packaged, whether meals need to be oven-safe or microwave-safe, the requested delivery time, and which FBO the catering should be delivered to. These details are essential to ensure smooth onboard service and proper food handling.

On the day of the flight, the aircraft tail number and departure time are finalized. Private jet catering is typically delivered to the FBO about two hours before departure, unless otherwise requested. The FBO stores the catering in refrigeration and clearly labels it with the aircraft tail number so the crew can easily retrieve it.

Once onboard, food service depends on whether a flight attendant is present. On flights with a flight attendant, meals are usually plated and served inflight. On flights without a flight attendant, passengers typically serve themselves, which is why packaging and labeling are especially important.

Overall, private jet catering begins when the flyer determines their inflight dining preferences. Once an order request is submitted to an inflight catering provider, pricing is typically provided quickly. After the order is approved, the catering provider manages all logistics, from sourcing and preparation to packaging and delivery. The process moves efficiently, and turnaround time is largely dependent on how quickly details are provided.