International Private Jet Catering: Pre-Trip Planning Tips for Ordering Abroad
International private jet catering begins long before the aircraft leaves the ramp. A trip that links three continents in a week, with a different time zone, cuisine and set of local customs at every stop, deserves a catering plan that travels as smoothly as the passengers do. The good news is that a few simple habits, shared early and in one place, make ordering abroad as easy as ordering at home.
Global Diners prepares VVIP inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports worldwide. Whether the itinerary runs from Toronto (CYYZ / YYZ) to Bogotá (SKBO / BOG), from Teterboro (KTEB / TEB) to Geneva (LSGG / GVA) or onward to the Gulf, the Global Diners menu and our ordering routine stay the same at every stop. This guide gathers the pre-trip planning tips that flight departments, assistants and cabin crews find most useful when they order catering abroad.
Start with the whole itinerary, not the first leg
The most valuable thing a crew can share is the complete schedule. When our specialised team sees every leg at once, with dates, local departure times, passenger counts and the type of aircraft, it can plan each delivery in the right order and suggest menus that make sense across the trip. A guest who enjoys sushi in Tokyo may welcome something lighter and Mediterranean on the next sector, and a family that flies four legs in five days will appreciate variety rather than repetition.
We recommend sending the itinerary as soon as it is known, even if some details are still open. Each leg can then be confirmed individually 24 hours ahead, which is our recommended ordering window everywhere on the network. Changes simply follow by email to order@globaldiners.com, and our team updates the plan.
What to share | Why it helps | How Global Diners uses it |
Full itinerary with local times | Every delivery is planned in the time zone of the departure airport | Our team schedules each order to the local departure time and confirms it in writing |
Passenger and crew count per leg | Group sizes often change between stops | Portions and crew meals are sized leg by leg |
Dietary needs and allergies | Preferences stay consistent across countries | Every item carries allergen labelling and is named per passenger on request |
Aircraft type and galley equipment | Ovens and storage vary by cabin | Dishes and packaging are chosen to suit the galley, with reheating guidance |
FBO or handler at each stop | Deliveries are coordinated locally | Planeside at Paris Le Bourget and Nice, FBO delivery in Madrid, and coordination with your FBO or handler elsewhere |
Think in local time and local seasons
One of the simplest ways to keep an international trip calm is to express every request in the local time of the departure airport. It removes any doubt for the kitchen and the delivery team, especially on itineraries that cross several time zones in a single day. We also suggest including the date in full, for example 14 November rather than 14/11, since date formats differ from one country to the next.
Seasons travel with the itinerary too. A November trip from Toronto to Bogotá moves from a Canadian autumn to the gentle, spring-like climate of the Andes, and on to the southern summer in São Paulo Guarulhos (SBGR / GRU). Our menus follow the season at each departure: warming soups and roasted vegetables in a northern winter, ceviche-style seafood, tropical fruit and fresh salads under southern skies. Sharing the itinerary early lets our team plan these changes naturally.
Fresh produce, borders and local sourcing
Many countries have their own rules on bringing fresh fruit, meat, dairy and plants across their borders. The most elegant way to stay within them is also the most delicious: order fresh catering at each departure rather than carrying food from one country to the next. Our kitchens source fresh ingredients locally at every stop, so passengers enjoy the best of each region and the cabin begins each leg with a fresh galley.
Order leg by leg: a fresh delivery at each departure keeps the menu seasonal and the galley simple.
Finish perishable items on board: plan quantities so that fresh produce is enjoyed during the flight it was ordered for.
Keep packaged favourites separate: sealed snacks, teas and chocolates that passengers love can be listed separately for the crew.
Ask your handler for local guidance: FBOs and handlers know the arrival procedures at their airport and can advise on anything brought on board.
This approach also keeps the cold chain short. Every Global Diners order is prepared following HACCP principles, packed for the galley and delivered close to departure, so passengers enjoy food at its freshest and the crew has more space for everything else on board.
One menu, many cuisines
International passengers often want two things at once: the reassurance of familiar dishes and the pleasure of discovering local flavours. The Global Diners menu is built for exactly that. The same classics, including caviar, smoked salmon, fine cheeses, pastries and our signature hot dishes, are available at every airport on the network, while each region adds its own character.
Latin America: ceviche-style seafood, empanadas, arepas from Bogotá, pão de queijo and tropical fruit from Brazil.
North America: lobster rolls, smoked salmon from the Pacific coast, maple-glazed vegetables and New York deli classics.
Europe: French viennoiseries, Swiss cheeses, Mediterranean salads and grilled fish.
Middle East: mezze, grilled meats, dates and Arabic sweets, with halal menus as standard in the region.
Asia: sushi and sashimi, dim sum, noodle dishes and fragrant teas.
Halal, kosher and alcohol-free menus are available on request, and wine and Champagne can be included subject to local rules. Where cultural customs matter, for example during Ramadan in the Gulf, our team adapts the timing and composition of meals so that service on board feels thoughtful and respectful.
The best international trips feel effortless on board because the planning happened quietly beforehand: one itinerary, one menu and one team that knows what comes next.
Crew meals on long international tours
Long tours ask a lot of crews. Different time zones, early report times and long duty days make balanced crew meals just as important as the passenger menu. We recommend ordering crew meals separately for each leg, labelled by crew member, with a mix of protein, vegetables, whole grains and fruit, plus light snacks that can be enjoyed at any moment of the duty day.
Our guides to crew catering for layovers and multi-day trips and coordinating aviation catering worldwide share more ideas, and our article on working with handling agents explains how local coordination works at each stop.
A simple pre-trip checklist
Send the full itinerary to order@globaldiners.com as soon as it is known, with local departure times and dates in full.
List passenger and crew numbers for each leg, plus dietary needs, allergies and VIP preferences.
Name the FBO or handler at each departure so our team can coordinate every delivery.
Confirm each leg 24 hours ahead, or a little earlier for holiday peaks and event weeks.
Receive a dedicated quote and a written confirmation from our specialised team for every order.
At Paris Le Bourget (LFPB / LBG) and Nice (LFMN / NCE), our own kitchens deliver planeside. In Madrid, our kitchen delivers to the FBO. At every other airport, from Dubai to São Paulo, our team coordinates the delivery time with your FBO or handler, so that each departure on the itinerary is prepared calmly.
Restaurant pick-ups can also be coordinated on request. If passengers have a favourite restaurant in a city on the route, mention it in your order and our team will include it in the delivery plan.
Busy-Season Guide to VIP Inflight Catering at Toronto (CYYZ / YYZ)
September is a lively month for business aviation in Toronto. During peaks, send catering requests 48 to 72 hours ahead rather than 24, confirm the guest list early and agree delivery times with your handler.
Event | When | Where |
Canadian International AutoShow | February | Metro Toronto Convention Centre |
Toronto Caribbean Carnival | July to early August | Exhibition Place and Lake Shore Boulevard, Toronto |
National Bank Open | August | Sobeys Stadium, York University, Toronto |
Toronto International Film Festival | September | King Street West and downtown Toronto |
Canadian International AutoShow at Toronto (CYYZ / YYZ): February
Canada's largest auto show fills the downtown convention centre with manufacturers, dealers and media from across North America and abroad. Corporate jets arrive for preview days and leave within a day or two. Winter conditions favour warm, comforting catering on the return: soups, braised meats and pastries in thermal carriers, along with boxed lunches for short hops.
Festival, show and tournament dates in Toronto vary every year, so please check them with our team when arranging catering.
Dining and shopping near Toronto (CYYZ / YYZ)
Toronto is one of the most multicultural cities in the world, with dining to match: Chinatown, Little Italy, Greektown, Koreatown and Little India are all within the city. St. Lawrence Market is a historic food market known for peameal bacon sandwiches. Yorkville and Bloor Street West are the luxury shopping districts, while Queen Street West and Kensington Market offer independent shops and vintage stores. Fine dining is concentrated around Yorkville, King Street West and Ossington Avenue, and butter tarts are a classic Ontario treat.
Local flavours for flights from Toronto (CYYZ / YYZ)
Toronto's cooking reflects one of the most multicultural cities in the world. The peameal bacon sandwich on a bun is the local classic, and butter tarts are a beloved Ontario pastry. Neighbourhood cuisines are excellent: Cantonese dim sum, South Asian curries, Jamaican patties and jerk chicken, Portuguese custard tarts, Korean barbecue and Middle Eastern grills. On board, dim sum and patties can be packed for galley reheating, while cold grilled vegetables, salads and Ontario cheese boards serve well. Butter tarts, maple cookies and fruit from the Niagara Peninsula suit dessert. Restaurant pick-up across the city is available on request, depending on travel time to the airport.
Also on the Global Diners network: Bogotá (SKBO / BOG)
El Dorado International Airport serves Bogotá, Colombia's capital and its largest centre for finance, government, energy and corporate headquarters. Business aviation carries executives, investors and diplomatic delegations, while connections to Medellín, Cartagena and other regional cities make the airport a frequent first stop in Colombia. The city sits on a high Andean plateau at about 2,600 m, which keeps temperatures cool year-round. Leisure visitors come for La Candelaria's colonial streets, the Gold Museum and the Monserrate viewpoint, and many continue to the coffee region or the Caribbean coast.
Monserrate, reached by cable car or funicular, gives the best view over the city from 3,152 metres. La Candelaria, the historic centre, is ideal for walking among colonial houses, street art and plazas. On Sundays, the Ciclovía opens main avenues to cyclists and runners. The Usaquén flea market, the Simón Bolívar Park and the Botanical Garden offer weekend leisure. Day trips include the Salt Cathedral of Zipaquirá, carved inside a salt mine, and the colonial town of Villa de Leyva for a longer excursion. Golfers can play at several private clubs on the savanna north of the city.
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).
Toronto (CYYZ / YYZ): Execaire Aviation, Signature Aviation, Skyservice FBO Toronto Midfield and Skyservice FBO Toronto
Bogotá (SKBO / BOG): Aerosupport FBO, Central Aerospace, Eduardo Cabal & Associates Inc., Helicol, Helistar FBO and Rio Sur FBO
Teterboro (KTEB / TEB): Atlantic Aviation, Jet Aviation and Signature Aviation
Dubai (OMDB / DXB): ExecuJet Middle East and Jet Aviation Dubai
São Paulo Guarulhos (SBGR / GRU): Lider Aviacao, ABS Airport Business Services and GATGRU
Geneva (LSGG / GVA): Geneva Airpark SA, Signature Aviation, Dassault Aviation Business Services SA, Jet Aviation Geneva and Privatport
Paris Le Bourget (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
Frequently asked questions
How should I plan catering for an international private jet trip?
Send the full itinerary to order@globaldiners.com as early as possible, with local departure times, passenger and crew numbers per leg, dietary needs and the FBO or handler at each stop. Our specialised team plans each delivery and confirms every leg in writing with a dedicated quote.
Can I carry catering from one country to the next?
Many countries have rules on bringing fresh produce, meat and dairy across borders, so we recommend ordering fresh catering at each departure. Our kitchens source ingredients locally at every stop, which keeps the menu seasonal and the galley simple.
Is the Global Diners menu the same in every country?
Yes. The Global Diners menu is available across our network of more than 2,500 airports, with regional dishes added at each departure. Halal, kosher and alcohol-free menus are available, and every item carries allergen labelling.
What is the Global Diners client portal?
The portal, coming very soon, is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, all orders go through order@globaldiners.com.
Can I order Toronto dim sum or a restaurant dish for my flight from Pearson (CYYZ / YYZ)?
Yes. At Toronto Pearson (CYYZ / YYZ), restaurant pick-up can be arranged on request, including dim sum from the city or suburban Chinese restaurants, Indian dishes or a favourite steakhouse order. Share the restaurant and departure time early so our team can plan the pick-up. Dishes are packed for the galley with clear reheating notes.
Is catering available at Toronto (CYYZ / YYZ) for long-range flights to Europe or Asia?
Yes. For long-range departures from Toronto Pearson (CYYZ / YYZ), we can plan a full multi-course service with a main meal, mid-flight snacks and a pre-arrival breakfast. Dishes are prepared by our kitchens and packed for galley handling, with dietary, kosher, halal and vegan choices available on request.
Explore more destinations and guides
Private jet catering in Toronto (CYYZ / YYZ)
Private jet catering in Bogotá (SKBO / BOG)
Private jet catering in Teterboro (KTEB / TEB)
Planning a trip across several countries?
From Toronto (CYYZ / YYZ) to Bogotá (SKBO / BOG), from Teterboro (KTEB / TEB) to Geneva (LSGG / GVA) and on to Dubai (OMDB / DXB), Global Diners brings one menu and one specialised team to every leg. Send us your itinerary and passenger details, and we will prepare a dedicated quote for the whole trip.
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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