Charter Catering and Passenger Dining

Private charter catering can be planned around the passengers, the length of the journey and the time of day rather than a fixed airline menu.

That flexibility does not mean every dish can be prepared, delivered or served on every flight. Catering availability depends on the departure airport, supplier lead time, aircraft galley, storage capacity, flight duration and the requirements communicated before departure.

ASM Charter coordinates catering as part of the wider private charter journey, helping passengers communicate meal preferences, dietary requirements and service expectations before the aircraft and itinerary are confirmed.

What can be requested for a private charter?#

Catering may range from light refreshments for a short sector to a planned meal service for a longer journey.

Depending on the airport, supplier and aircraft, requests may include:

• Breakfast, lunch or dinner
• Light snacks and refreshments
• Hot or cold meals
• Sandwiches, salads and fruit
• Regional or international dishes
• Vegetarian or vegan options
• Halal or other religiously compliant meals
• Children’s meals
• Infant food
• Celebration cakes or selected cabin items
• Tea, coffee, juices and soft drinks
• Alcoholic beverages where permitted
• Meals timed around working, resting or sleeping periods

The final catering arrangement remains subject to supplier availability, local rules, aircraft suitability and operator confirmation.

Specific brands, restaurants or dishes can be requested, but availability should not be assumed until the catering provider confirms that the order can be prepared and delivered within the available time.

Passenger preferences should be clear and specific#

Terms such as “healthy,” “light,” “low-carb” or “child-friendly” can mean different things to different passengers and suppliers.

A more useful catering request explains what the passenger would actually prefer.

For example:

• Grilled fish with vegetables and no cream-based sauce
• A vegetarian breakfast without eggs
• A low-sodium meal with no processed meat
• Fresh fruit and yoghurt instead of pastries
• A mild children’s pasta without chilli
• A meal without nuts, including sauces and desserts
• No alcohol used as an ingredient
• A sealed kosher meal from an approved supplier

The more specific the request, the easier it is for the charter team and catering provider to identify what can be supplied.

Dietary requirements#

Dietary requirements should be provided when the charter request is submitted rather than added shortly before departure.

These may include:

• Vegetarian
• Vegan
• Gluten-free
• Dairy-free
• Low-sodium
• Low-sugar
• Diabetic-friendly preferences
• Low-fat or high-protein meals
• Soft-food requirements
• Medical or medically advised diets
• Religious dietary requirements

Where the request is linked to a medical condition, the passenger should describe the restriction precisely instead of relying only on a general meal label.

For example, a passenger requesting a gluten-free meal should state whether the request is a preference or relates to coeliac disease and cross-contact risk. The catering supplier’s ability to meet the requirement must then be expressly confirmed.

ASM Charter can communicate the information provided by the passenger, but the food is prepared, packaged and delivered by the appointed catering supplier.

Food allergies and cross-contact risk#

Food allergies require more detail than a general preference.

The charter enquiry should identify:

• The specific allergen
• The severity of the allergy
• Ingredients that must be excluded
• Whether traces or cross-contact create a risk
• Whether other passengers’ meals must also exclude the allergen
• Any emergency medication carried by the passenger
• Any instructions that should be communicated to the crew

Common allergens can appear in sauces, dressings, desserts, bread, cooking oils and packaged snacks even when they are not obvious from the dish name.

An “allergen-free” meal should not be treated as confirmed unless the catering provider expressly confirms its preparation controls and ability to meet the requirement.

Where a supplier cannot confirm appropriate controls, a simpler sealed or packaged option may be more suitable. In some cases, passengers may prefer to bring approved food from a trusted source, subject to operator acceptance, airport-security procedures and customs restrictions.

Passengers with serious allergies should continue to follow their own medical advice and carry any prescribed emergency medication.

Halal meals and religious observance#

Religious requirements should be stated clearly because different passengers may follow different standards of observance.

For a halal catering request, confirm whether the passenger requires:

• Halal-certified meat
• Food prepared by a halal-certified supplier
• No pork or pork-derived ingredients
• No alcohol served
• No alcohol used during cooking
• Separate packaging or preparation controls

A meal described only as “Middle Eastern” should not automatically be assumed to meet a halal requirement.

Kosher catering may require a certified supplier, sealed packaging and specific reheating or handling procedures. Availability varies considerably by airport and may require additional lead time.

Other requests may relate to fasting periods, meal timing or ingredients avoided for religious reasons. These details should be provided before the menu is approved.

During Ramadan or another period of religious observance, the passenger may ask for catering to be timed around sunset, sunrise or the expected local time at a particular point in the journey. The request should be reviewed against the route, departure time and estimated flight schedule.

Catering for children#

Children may be more comfortable with familiar food served at an appropriate time rather than a formal adult menu.

For each child, provide:

• Age
• Preferred foods
• Foods they will not eat
• Allergy information
• Portion size
• Preferred meal time
• Whether food should be mild or unseasoned
• Any texture or preparation requirements
• Preferred drinks
• Whether a snack should be kept separately for later in the flight

Simple options often work better than complicated dishes, particularly on shorter flights or where the aircraft has limited reheating equipment.

Examples may include pasta, rice, grilled chicken, sandwiches, cut fruit, yoghurt or other familiar foods. Availability and ingredient details still need to be confirmed with the supplier.

Parents should also disclose any allergies or intolerances separately for each child rather than treating the family as one catering request.

Catering for infants#

Infant requirements should be discussed before the journey because formula, baby food and bottle preparation require careful planning.

Provide:

• The infant’s age
• Formula brand and type
• Required quantity
• Preferred baby-food brand or flavour
• Any allergies or intolerances
• Feeding times
• Whether bottles need warming
• Whether food must be served at room temperature
• Any sterilisation or water requirements

Parents may prefer to bring their own formula, bottles or baby food. This should be communicated to ASM Charter so the operator can confirm carriage, storage and onboard-heating arrangements.

Not every aircraft has equipment suitable for heating bottles or preparing infant food. Crew members may also be limited in what they can prepare during the flight.

Where heating equipment is unavailable, the feeding plan may need to use pre-prepared items that can be served safely without warming.

How aircraft size affects the menu#

Private aircraft do not all have the same galley equipment.

A smaller cabin may have a compact refreshment area with chilled storage, hot water and limited space for plating. Another aircraft may provide an oven, microwave or greater preparation space. Even aircraft within the same general category can have different layouts and equipment.

A private jet galley should not automatically be treated as a restaurant kitchen.

Depending on the confirmed aircraft, limitations may include:

• Restricted refrigeration
• Limited oven or microwave capacity
• No facility for cooking from raw ingredients
• Limited work surfaces
• Limited storage for large serving dishes
• Restricted glassware or tableware
• Limited space for multiple meal courses
• Reduced capacity for reheating several meals at once
• No suitable equipment for particular preparation methods

For this reason, the menu should be reviewed after the aircraft has been identified.

A cold meal, individually packaged service or single hot course may provide a better passenger experience than a complex menu that cannot be stored, heated or presented properly in the available cabin.

ASM Charter keeps the catering discussion aircraft-neutral at the enquiry stage. The final menu is then aligned with the equipment and service capability of the aircraft proposed in the charter quotation.

Catering for short flights#

On a short sector, the available service period may be limited after take-off and before preparation for landing.

A lighter menu may therefore be more practical, such as:

• Breakfast boxes
• Sandwiches or wraps
• Salads
• Fruit
• Small desserts
• Cold platters
• Tea, coffee and soft drinks
• Individually packed children’s meals

The menu should reflect how much time passengers will realistically have to eat.

A complex multi-course service can create unnecessary cabin activity on a short flight, while a well-planned light meal may be easier to serve and more comfortable for passengers.

Catering for longer journeys#

Longer sectors may require more than one catering service.

The meal plan should consider:

• Departure time
• Destination time
• Expected sleeping period
• Passenger work schedule
• Children’s feeding times
• Religious observance
• Whether passengers prefer one full meal or several lighter services
• The amount of food that can be stored safely
• The aircraft’s refrigeration and reheating capability

Ordering too much food can create storage and waste issues. Instead of requesting several complete meals without a service plan, passengers can identify when they expect to eat and whether they prefer full meals, lighter snacks or food held for later in the journey.

Beverages and alcohol#

Beverage requests should also be submitted in advance.

These may include:

• Still or sparkling water
• Tea and coffee preferences
• Fresh juices
• Soft drinks
• Non-dairy milk
• Children’s drinks
• Selected brands
• Non-alcoholic alternatives
• Alcoholic beverages

Alcohol availability depends on the operator, airport, route, destination, passenger age and applicable local rules.

Passengers should not assume that a requested alcoholic product can be sourced or carried on every route. Where alcohol is requested, the type, quantity and preferred brand should be stated before confirmation.

Religious or personal requests for a completely alcohol-free catering order should also specify whether alcohol must be excluded as a cooking ingredient.

Celebration and special-event catering#

Passengers may request catering for a birthday, anniversary, business milestone or another occasion.

Requests can include:

• A cake
• Flowers
• A particular dessert
• A printed message
• Selected table items
• A non-alcoholic toast
• A preferred beverage
• A menu connected to the occasion

The size and packaging of these items must fit the aircraft and should not obstruct cabin movement or required safety equipment.

Open flames, oversized decorations and unsecured items may not be accepted. Any celebration request remains subject to operator approval and the aircraft’s cabin limitations.

How far ahead should catering be confirmed?#

Catering should be discussed when the charter is requested and confirmed after the aircraft, airport and schedule have been identified.

As a practical planning guide:

• Allow at least 24–48 hours where possible for a standard catering order.
• Allow 48–72 hours or more for allergy-sensitive meals, certified halal or kosher catering, infant requirements, large groups, specialist dishes or celebration items.
• Provide additional time where the departure airport has limited catering suppliers or restricted delivery access.
• Reconfirm catering whenever the flight time, airport or passenger list changes.

These are planning recommendations rather than fixed supplier deadlines.

Some major airports can support selected short-notice orders, while smaller or remote airports may require much earlier confirmation. Late requests may be limited to simpler meals, packaged items or what is locally available.

A last-minute change to the departure airport can also affect the entire catering order because the original supplier may not be able to deliver to the revised location.

What to provide for a catering request#

To coordinate private charter catering, provide the following information:

1. Route and schedule
   Departure airport, destination, date and local departure time.
2. Passenger count
   Include the number of adults, children and infants.
3. Meal timing
   State whether catering is required before departure, shortly after take-off, later in the flight or before landing.
4. Meal preference
   Breakfast, lunch, dinner, light refreshments or a combination.
5. Dietary requirements
   Vegetarian, vegan, gluten-free, dairy-free or another defined requirement.
6. Allergies
   Identify the allergen, severity and cross-contact concerns for each affected passenger.
7. Religious requirements
   Halal, kosher, fasting-related timing or ingredient restrictions.
8. Children’s requirements
   Ages, preferred foods, portion sizes and allergies.
9. Infant requirements
   Formula, baby food, bottle preparation and warming requirements.
10. Beverages
    Preferred drinks, brands and any alcohol-related instructions.
11. Special requests
    Cakes, flowers, particular restaurants or other occasion-related requirements.
12. Alternative choices
    Provide acceptable substitutes in case the first request is unavailable.

How ASM Charter coordinates passenger catering#

ASM Charter manages catering as part of the customer-facing charter journey.

1. Collect the passenger requirements#

The team records the passenger count, schedule, dietary information, allergies, children’s requirements and preferred meal service.

2. Align the request with the itinerary#

The catering plan is reviewed against the departure airport, flight time, sector length and expected service period.

3. Confirm aircraft limitations#

Once an aircraft option has been identified, the galley, storage and reheating capability can be considered before the menu is finalised.

4. Request supplier availability#

The catering requirement is sent to the appropriate supplier or operational contact for availability, pricing and confirmation.

5. Communicate changes#

Where the schedule, airport or passenger requirements change, ASM Charter follows up on the catering order. Revised availability, costs and cancellation terms remain subject to the supplier.

ASM Charter coordinates the passenger’s catering request, while the appointed supplier remains responsible for preparation, ingredients, food handling, packaging and delivery.

Passenger planning and operator coordination are different#

This article is intended for passengers arranging catering as part of a charter journey.

Operators, flight departments and trip-support teams have a different set of considerations, including supplier sourcing, airside delivery, handler coordination, temperature control, packaging and alignment with the aircraft turnaround.

For that operational perspective, read ASM’s guide to in-flight catering coordination. The two articles should remain separate: this page covers what passengers need to request and confirm, while the ASM article covers how catering fits into the wider flight operation.

Frequently asked questions#

Can passengers choose their own menu?#

Passengers can request particular meals, ingredients, cuisines or brands. The final order depends on supplier availability, preparation time, airport access and the confirmed aircraft’s galley and storage capability.

Can ASM Charter arrange allergy-sensitive catering?#

ASM Charter can communicate the allergy information provided by the passenger to the proposed supplier. The order should not be treated as allergen-free unless the supplier expressly confirms its capability, ingredients and preparation controls.

Can halal catering be arranged?#

Halal catering can be requested. Passengers should state whether they require halal-certified meat, a certified supplier, exclusion of alcohol or other specific preparation controls. Availability depends on the departure airport and supplier.

Can kosher meals be arranged?#

Kosher meals may be available through certified suppliers at selected airports. They may require sealed packaging, special handling and additional lead time.

Can catering be arranged for children and infants?#

Yes, subject to supplier and aircraft capability. Please provide the child’s age, food preferences, allergies, and portion requirements. For infants, provide formula, baby-food and bottle-warming requirements.

Can food be heated onboard?#

It depends on the confirmed aircraft. Some aircraft have ovens or microwaves, while others provide only limited warming or refreshment facilities. The menu should be matched to the actual galley equipment.

Can passengers bring their own food?#

Passenger-supplied food may be accepted subject to operator approval, airport-security rules, storage limitations and customs restrictions. It should be discussed before departure.

Can catering be changed at short notice?#

Changes can be requested, but they remain subject to supplier availability, delivery access and the time remaining before departure. Schedule or airport changes may require the order to be amended or replaced.

Is catering included in the charter price?#

Catering inclusions vary by aircraft, operator and quotation. Standard refreshments may be included in some proposals, while specific menus, premium products, certified meals or special requests may be charged separately. The charter proposal should identify what is included.

Plan catering as part of the journey#

Private charter catering works best when the passenger requirements, aircraft capability and flight schedule are considered together.

Clear information about dietary needs, allergies, religious observance, children, infants and meal timing allows the team to request suitable options before departure.

ASM Charter coordinates these requirements as part of the wider charter journey, subject to supplier availability and final operator confirmation.

Request a charter quote#

Share your route, dates, preferred timing, passenger count and catering requirements with ASM Charter.

The team will review the journey, available aircraft and passenger requirements before presenting the proposed charter arrangement.

Request a Charter Quote

Email: charter@asm.aero
Telephone: +971 4 409 7788

Aircraft availability, catering, ingredients, dietary controls, airport access, pricing, schedules and operator acceptance remain subject to confirmation. Physical food preparation, packaging and delivery are performed by the appointed catering supplier.