How to order high-end catering on board of a private jet: 12 key recommendations
On-board food is one of the key factors affecting the passenger's impression of the private jet charter flight. Delicious food and carefully selected alcohol will set the right tone for the whole trip. On the other hand, all the hard work on organising the flight will achieve nothing if poor quality and tasteless food is served. At Jets.Today, we pay particular attention to all the nuances and details that affect the passengers' impressions of the flight and offers 12 key recommendations for proper ordering of private aviation catering.
1. Take into account the preferences of your passengers and their guests. It is always worthwhile to find out whether the passengers are on some special diets (for health or religious reasons) and whether they have any special preferences. Even if your main passenger is very conservative in the choice of food, they might change their mind this time.
2. Do not count only on the standard on-board bar. In a standard bar, the choice of beverages is not anything special. For example, it almost never contains beer. Take into account the tastes of your passengers — after all, drinking your favourite wine on board is much more pleasant than drinking a good, but average alternative.
3. Order traditional dishes made from local products. Each country has its own food traditions. A traditional dish from a good supplier is most likely to be delicious because the people have been honing their skills of cooking that dish for centuries, and they prepare it from local products. However, use this advice with caution when it comes to exotic countries. Never order what your passenger has not tried before: a local delicacy may turn out to be simply dangerous for an unprepared stomach.
4. Calculate the menu based on private jet flight duration. According to the aviation rules, the stewardess is not allowed to serve food during take-off and landing. Therefore, the time reserved for passenger service is limited on short routes. If it is a short flight, do not order a full meal; snacks and dessert may be sufficient so that the stewardess has enough time to prepare everything and serve.
5. Check the food budget. The airline includes in the budget a fixed amount, calculated for a certain number of passengers. This amount may not be enough to buy reserve portions of dishes, as well as orders for special preferences of passengers. Make sure to take this into account when creating a budget, especially when you have less than three passengers.
6. Take into account special conditions on board the private jet. Low pressure and low humidity reduce sensitivity to the taste of food. You need to moisten the mucous membrane of your mouth and choose the right menu so that the flight is pleasant and "tasty".
7. Give preference to dishes with a sauce. The right cooking technology will protect the product from moisture loss. Sauce is another way to preserve the juice inside the product and enrich the taste of the dish.
8. Correct packaging. All the dishes that are about to "travel" must be properly packaged, otherwise they may lose their properties. Ask your private jet broker to advise you on a good catering service.
9. Proven suppliers. The quality of food on board directly depends on how much the catering company or restaurant adheres to the technological requirements for its preparation. Use the services of proven suppliers who are conscientious in their work.
10. Find out if your passengers have any food allergy. Just one wrong component that appears on your passenger's plate due to your negligence can adversely affect not only the trip, but also their health.
11. Avoid ordering raw protein foods to be used on board. Fish and meat that have not been cooked properly are classified as the most dangerous products in terms of potential food poisoning.
12. Ask passengers about their preferences. If your food application contains the most complete information about the preferences of your passengers, the operator will be able to process your order quickly and efficiently.