Crew Catering for Ferry, Positioning and Cargo Flights: Planning Meals When Only the Crew Is on Board
Crew catering for ferry, positioning and cargo flights is one of the quieter parts of aviation catering, yet it matters greatly to the people at the controls. When an aircraft repositions empty to collect its next guests, returns from maintenance or carries freight through the night, the only people on board are the crew, and a well-planned meal keeps them focused, rested and ready for the next mission.
Global Diners prepares crew meals with the same care as passenger catering. From our own production kitchens in Paris (Le Bourget), Nice and Madrid and from kitchens serving more than 2,500 airports worldwide, we supply balanced, clearly labelled meals for crew-only legs of every length.
What counts as a crew-only flight?
Several types of mission carry crew but no passengers. Each has its own rhythm, and the catering plan follows it:
Ferry flights: moving an aircraft to or from maintenance, a new base or a new owner.
Positioning flights: flying empty to the airport where the next passengers will board.
Cargo and freighter flights: carrying goods, often on night schedules and longer sectors.
Technical and test flights: short sorties after maintenance or for training.
On these legs, the crew's needs are practical: nourishing food that is easy to eat in the cockpit or a compact galley, packed so it stays fresh until the moment it is needed.
Why crew meals deserve full attention
Good food supports alertness, comfort and well-being, especially on long days with early starts or overnight sectors. Crews who are well fed arrive at the next airport in better shape to welcome their passengers. Many flight departments therefore treat crew catering as part of their crew care policy, just as they plan hotels and rest.
A positioning flight is the prologue to the next trip. A good meal on the way means a crew that arrives ready to deliver the best service.
Our article on crew catering on layovers and multi-day trips looks at the wider picture of crew rest and rotations.
Crew menu essentials
A crew meal should be balanced and easy to handle. The most appreciated items from the Global Diners menu card for crew-only legs include:
A main dish with protein, vegetables and a slow-release carbohydrate.
A fresh salad or crudités for longer sectors.
Sandwiches or wraps that can be eaten one-handed.
Fresh fruit, yoghurt and a light dessert.
Water and soft drinks, with coffee and tea supplies for night flights.
Every item is labelled with its allergens, and our kitchens work to HACCP principles with a controlled cold chain from preparation to delivery. Individual dietary requirements can be specified for each crew member.
Matching the catering to the mission
The table below shows how crew catering is usually planned for different types of crew-only flights at our main stations.
Flight type | Typical catering | Example station |
Ferry flight to maintenance | Light meal and snacks per crew member | Paris (LFPB / LBG) |
Positioning before a VIP trip | Crew meal plus passenger catering for the next leg | Nice (LFMN / NCE) |
Night cargo sector | Hot main dish, sandwiches, fruit and hot drinks | Madrid (LEMD / MAD) |
Long ferry across regions | Two meal services and extra snacks | Our kitchen at departure airport |
Positioning flights with passenger catering on board
When an aircraft positions to collect passengers, the passenger catering for the next leg can often be loaded at the departure airport together with the crew meals. Ordering both in one request keeps things simple, with one dedicated quote. At Paris (LFPB / LBG) and Nice (LFMN / NCE), we deliver planeside; at Madrid (LEMD / MAD), delivery is made at the FBO.
Night and off-peak departures
Cargo and ferry flights often leave late in the evening or early in the morning. We recommend ordering 24 hours before delivery and stating the planned departure time clearly, so the delivery fits the crew's preparation. When the schedule shifts, a short update to order@globaldiners.com lets our specialised team adjust the timing. For flexible planning in general, read how to order last-minute private jet catering.
Packaging for long sectors
On crew-only legs, there is often no cabin attendant, so packaging must be self-explanatory. We pack crew meals individually, with clear names, allergen labels and simple reheating instructions where needed. Cold items are packed to stay chilled, and dishes that need heating are prepared for standard galley ovens. Our private jet galley catering guide explains how different aircraft influence packaging.
Ordering crew catering across the network
Ferry and cargo flights often depart from airports that do not see passenger flights every day. With our own kitchens in Paris, Nice and Madrid and our kitchens across more than 2,500 airports, crew catering can be arranged at most departure points on a crew-only itinerary. Delivery arrangements depend on the airport: planeside at Paris and Nice, at the FBO in Madrid, and according to local arrangements elsewhere.
A complete crew catering request is short and clear. It typically includes:
Aircraft registration and type, with the nature of the flight (ferry, positioning or cargo).
Departure airport in the format City (ICAO / IATA), date and planned departure time.
Number of crew members and the expected flight time.
Meal preferences, dietary requirements and allergens per crew member.
Any passenger catering needed for the following leg.
With these details, our specialised team prepares a dedicated quote and plans the delivery to suit the crew's preparation time.
Regular operators, such as cargo airlines flying the same night sector each week or management companies repositioning aircraft between bases, often set up a standing crew menu. Once agreed, a repeat order only needs the date, departure time and crew count, which keeps the routine simple for everyone involved.
Multi-leg ferry itineraries
Long ferry flights, for example delivering an aircraft from Europe to the Middle East or across the Atlantic, may include one or more technical stops. Catering can be planned for each departure point in the same request, so the crew finds fresh meals at every stage rather than carrying everything from the first airport. Our guide to global aviation catering coordination explains how one point of contact covers a whole itinerary.
Government, special and handling-coordinated missions
Some crew-only flights support government or special missions, where discretion and timing are valued above all. Our guide to government and diplomatic flight catering covers protocol and dietary considerations. On every mission, our team times delivery with the FBO or handling agent; see how caterers and handling agents work together.
VIP Inflight Catering for Events Near Paris (LFPB / LBG)
Le Bourget handles more business aviation than any other airport in Europe, and its busiest weeks are set by the Paris calendar rather than by the weather. Fashion weeks, the Paris Air Show, Roland-Garros, autumn racing and art fairs, and the year-end holidays each bring concentrated waves of arrivals, with ramp space, handling teams and the city's top restaurants booked at the same time. Our own production kitchen at Le Bourget prepares every order for planeside delivery, and in these periods 48 to 72 hours' notice gives you the full menu choice. Send passenger numbers as soon as they are known, agree the delivery time with your handler, and consider French cheese boards, chilled entrées and viennoiseries that travel well on short European sectors.
Event | When | Where |
Paris Fashion Week | January, late February to early March, June, and late September to early October | Venues across central Paris |
Paris Air Show | June, odd-numbered years | Paris-Le Bourget Airport and exhibition centre |
Roland-Garros | Late May to early June | Stade Roland-Garros, Paris 16th arrondissement |
Prix de l'Arc de Triomphe | Early October | ParisLongchamp Racecourse, Bois de Boulogne |
Art Basel Paris | October | Grand Palais, Paris |
Christmas and New Year holidays | Mid-December to early January | Paris and onward to Alpine and sun destinations |
Prix de l'Arc de Triomphe at Paris (LFPB / LBG): Early October
Europe's most prestigious flat race brings owners, trainers and racing guests from the Gulf, Ireland, Britain and Japan for a single autumn weekend. Arrivals peak on the Friday and Saturday, with a strong departure wave on Sunday evening after the last race. Order early, ask for refined cold canapés and seasonal French dishes for the trip home, and keep halal options in mind for Gulf-based owners. Restaurant pick-up from a Paris address can be arranged on request with advance notice.
Fair, show and racing dates in Paris move a little each year, so check the current timings with our team when you send your order.
Dining and shopping near Paris (LFPB / LBG)
Paris has one of the densest collections of Michelin-starred restaurants in the world, alongside classic brasseries, neighbourhood bistros and pastry shops. Saint-Germain-des-Prés and the Marais are favourite areas for lunch and a stroll, while covered markets and fine food halls stock French cheese, chocolate and wine. For luxury shopping, visitors head to Avenue Montaigne and the Rue du Faubourg Saint-Honoré, and the department stores Galeries Lafayette Haussmann and Le Bon Marché remain essential stops.
Local flavours for flights from Paris (LFPB / LBG)
Paris supplies the French classics that passengers often ask for by name. Viennoiseries are the obvious start: butter croissants, pains au chocolat and pains aux raisins, ideally baked the same morning, plus a fresh baguette for the galley. For lunch, the jambon-beurre sandwich and the croque-monsieur are Parisian staples, while a cheese board can feature Brie de Meaux and Brie de Melun, both from the Île-de-France region, together with Comté, Roquefort and goat's cheeses from the Loire. Pâtisserie is a strength: macarons, éclairs, Paris-Brest, mille-feuille and fruit tarts travel well in rigid boxes, and seasonal items such as the galette des rois in January are available on request. Smoked salmon, foie gras, oeufs mayonnaise and steak tartare suit more formal service. Champagne, from just east of Paris, is the natural pairing, along with Burgundy and Loire wines; artisanal fruit juices and French mineral waters cover non-alcoholic needs. Everything is prepared in our own production kitchen at Le Bourget and delivered planeside, and pick-up from a named Paris bakery, pâtisserie or Michelin-starred restaurant is available on request.
FBOs at Paris (LFPB / LBG): the business aviation terminals here include Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France. Our own kitchen delivers planeside, with timings agreed with the FBO or handler you choose.
Also nearby: Madrid (LEMD / MAD)
Madrileños eat late, with lunch after 2pm and dinner rarely before 9pm. Tapas bars fill La Latina on Sundays, and the Mercado de San Miguel offers a quick tour of Spanish produce. Sobrino de Botín, open since 1725, is often cited as the oldest restaurant in the world and serves roast suckling pig. For shopping, Calle Serrano and Calle Ortega y Gasset in the Salamanca district hold the luxury labels, while Gran Vía and Fuencarral suit high-street and independent shops.
FBOs at Madrid (LEMD / MAD): the business aviation terminals here include General Aviation Service SL, AviaVIP, Sky Valet Spain and United Aviation Services S.L.. Our team coordinates every delivery with the FBO or handler you choose.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Paris (LFPB / LBG): Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Madrid (LEMD / MAD): General Aviation Service SL, AviaVIP, Sky Valet Spain and United Aviation Services S.L.
Frequently asked questions
Can I order catering for a crew-only ferry flight?
Yes. Global Diners prepares crew meals for ferry, positioning, cargo and technical flights, from our own kitchens and our kitchens across more than 2,500 airports.
What should a crew meal include on a long cargo flight?
A balanced hot main dish, sandwiches or wraps, fresh fruit, a light dessert and hot drinks, each labelled with its allergens.
Can passenger catering be loaded during a positioning flight?
Often, yes. Passenger catering for the next leg can be ordered together with crew meals in one request and one dedicated quote.
How early should crew catering be ordered?
We recommend ordering 24 hours before delivery by email to order@globaldiners.com, with the planned departure time clearly stated.
Can you collect pastries from a famous Paris pâtisserie for a Le Bourget departure?
Yes. For flights from Paris-Le Bourget (LFPB / LBG), our team can collect macarons, viennoiseries or cakes from a named Paris pâtisserie on request and bring them planeside with the rest of your order. Give us the shop and the items you want; we check availability and opening hours, then confirm the collection time in our quote.
Is catering available at Le Bourget (LFPB / LBG) during Paris Fashion Week?
Yes, Paris-Le Bourget (LFPB / LBG) is covered throughout fashion weeks, when private flights in and out of Paris increase sharply. Our own production kitchen sits at the airport, which keeps planeside delivery straightforward even on the busiest days. We still recommend confirming orders well ahead of a fashion-week departure so that menus, quantities and timings are fixed early.
Explore more destinations and guides
Private jet catering in Paris (LFPB / LBG)
Private jet catering in Nice (LFMN / NCE)
Private jet catering in Madrid (LEMD / MAD)
Planning your next crew-only leg?
Whether your aircraft is heading to maintenance, positioning for its next guests or flying freight through the night, Global Diners prepares crew meals that keep your team comfortable and focused. Send us the route, crew count and timing, and our specialised team will prepare the rest.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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