CATERING & AMENITIES
Catering & Amenities
Operational coordination integrated into the ramp window
CARION coordinates catering, beverages and amenities for business and commercial operations, integrating the service within the real operational window (turnaround / RON / scheduled), the flight briefing and the operator or FBO requirements. We work with certified suppliers, with execution focused on punctuality, traceability and presentation consistency.
Coordination managed via CARION OCC, aligned with the ramp/stand sequence and, where applicable, with Concierge & VIP Services for special requests and cabin setups.
Alcoholic beverages are offered only where permitted by applicable regulations and the operator. Availability subject to airport and operational window.
Core services
End-to-end coordination from order confirmation to ramp delivery, synchronised with the operational window.
24/7 availability — service blocks
Three indicative blocks. Final content defined in the briefing per mission type, airport and supplier availability.
- Executive and continental breakfasts.
- Fresh fruit, pastries and light options.
- Sweet and savoury brunch.
- Juices, premium and hot beverages.
- Galley-regenerable dishes under coordination.
- Lunches and dinners Standard / High / VIP.
- Starters, mains and desserts.
- Cheese, fruit and charcuterie boards.
- IATA menus under prior coordination.
- Beverages per regulations and operator policy.
- Light or full dinners per briefing.
- Night snack boxes and gourmet sandwiches.
- Early breakfasts for overnight departures.
- Hot and cold beverages ready for boarding.
- Minimum service guaranteed subject to airport.
Cold or hot service delivered at consumption temperature. No additional galley intervention required.
Dishes delivered chilled or at controlled temperature, ready for on-board regeneration in business or commercial galleys.
Delivery format (ready-to-serve / regeneration) confirmed in the briefing with the operator and/or crew before service.
Beverages & Bar Setup
Selection coordinated in advance with the operator and/or crew per service level and cabin policy. Confirmed in the briefing — not decided at the time of service.
Still and sparkling water, soft drinks, juices, mixers, sugar-free options and functional beverages.
Coffee, teas and infusions, hot chocolate and decaffeinated alternatives.
Wines, sparkling wines, beers and spirits per local regulations and operator policy. Requires express authorisation.
Higher-tier selection confirmed in briefing. Focus on presentation, operator standard consistency and cabin service.
Planning by flight duration & IATA meal codes
Service structured by flight duration and operation type, optimising quantity, presentation and in-cabin service timing.
Light service: snack boxes, fresh fruit, sandwiches/wraps and cold options ready for quick service. No galley regeneration required.
Full service: starter, cold or regenerable main, dessert and pre-coordinated beverage selection.
Extended configuration: hot mains for regeneration, additional snacks, desserts and separate crew catering.
Minimum lead time: 24–72 hours depending on meal type, departure airport and available supplier.
Crew Meals
Options designed for extended duty periods and high-frequency rotations, prioritising practicality, food safety and short ground times.
Cold or hot meals prepared for quick handling and minimal cabin intervention.
Combinations designed to sustain performance on long-duration missions or high-frequency rotations.
Alternatives adapted to specific requirements, subject to local availability and prior coordination.
Easy-to-store and serve formats, compatible with business and commercial galleys.
Amenities by service level
Three standardised levels adapted to mission type and operator standard. Final composition defined in the pre-flight briefing.
Food Safety, Compliance & Operational Standards
CARION operates under food safety, quality control and operational compliance criteria. Audit/QMS documentation and vendor onboarding available upon formal request.
Certified suppliers, batch control and chain of custody on every delivery.
Safe cold/hot handling and cabin and galley-compatible packaging on every order.
Standardisation and quality control with audit/QMS documentation available upon request.
Operational manuals and protocols available for audit, QMS and supplier onboarding upon formal request.
Service conditions
General conditions subject to airport, operational window and operator policies.
Standard orders: 12–24h. IATA and VIP menus: 24–72h per airport and supplier.
Subject to operational window. Last-minute changes may involve substitutions or additional cost.
Premium or specific items may vary by airport, operating hours and applicable regulations.
Requires registration, airport, ETA/ETD and basic flight data. Delivery coordinated with FBO/handling per airside access.
Coordination & service requests
We centralise catering, beverage, amenity and special service requests through a single point of contact, aligning delivery with the real operational window.
- Registration and aircraft type/model.
- Airport and FBO/stand.
- ETA/ETD and available window.
- Service level: Standard / High / VIP.
- Dietary restrictions or IATA codes if applicable.
- Passenger preferences or cabin setup if applicable.
[CATERING] REG / APT / ETA-ETD