How to Place a Private Jet Catering Order: Complete Checklist for Multi-Leg Itineraries
How to place a private jet catering order for a single flight is simple: one airport, one date, one passenger list. Multi-leg itineraries ask for a little more structure. A week that starts at Paris Le Bourget (LFPB / LBG), continues to Barcelona (LEBL / BCN), hops to the Costa Brava and ends in Madrid brings different times, different FBOs and a guest list that changes along the way. A clear checklist turns that itinerary into a calm sequence of services.
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. This checklist is written for cabin crew, dispatchers and flight coordinators who plan several legs at once. It complements our single-flight ordering checklist and follows a sample Spanish itinerary to show each step in practice.
Start with the whole itinerary
The most useful first message lists every leg, even those that are still provisional. When our specialised team sees the entire trip, menus can be varied from one flight to the next, quantities can follow the real passenger count on each sector and preferences can be noted once and respected at every stop. Provisional legs are simply marked as such and confirmed later.
Leg | Airport | Delivery | Global Diners note |
1 | Paris (LFPB / LBG) | Planeside, by our own kitchen | Breakfast service for an early departure |
2 | Barcelona (LEBL / BCN) | Coordinated with your FBO | Light Catalan lunch after the day's meetings |
3 | Girona (LEGE / GRO) | Coordinated with your FBO or handler | Short hop: chilled sharing boards |
4 | Madrid (LEMD / MAD) | At the FBO, by our own kitchen | Dinner service for the return flight |
The multi-leg catering checklist
Each leg needs the same core information. Sending it in the same order every time makes it easy for the crew to check and for our team to confirm.
Aircraft registration and type, plus any galley details that matter: oven type, chiller space and storage.
Airport for each leg, written as city and code, with the FBO or handler you have chosen.
Date and local departure time for every sector, and the delivery time you prefer.
Passenger count per leg, noting who joins or leaves the trip along the way.
Crew count per leg, with crew meals listed separately from the passenger service.
Dietary needs and allergies, including halal, kosher, alcohol-free, vegetarian, vegan and children's meals.
Service style: plated presentation, sharing boards or a mix, depending on the length of each sector.
Special requests: a birthday cake, a favourite tea, a restaurant pick-up or flowers for the cabin.
Why the galley details matter
On a multi-leg trip, the galley sets the pace. An aircraft with a convection oven and generous chiller space can carry a full hot service for a long sector, while a light jet on a short hop is better served by chilled boxes and sharing boards. Mentioning the aircraft type and galley equipment once, at the start, lets our team suggest the right format for every leg without further questions.
Passengers who join or leave along the way
Itineraries often change shape. A business partner may join in Barcelona for one day, a family member may fly home from Madrid while the rest of the group continues, and the crew may change halfway through the week. Writing the passenger count next to each leg, rather than once for the whole trip, keeps quantities accurate and makes sure every guest finds the dishes they enjoy.
A short sample message might read: leg 1, Paris (LFPB / LBG), departure 08:00 local, six passengers and three crew, one gluten-free; leg 2, Barcelona, departure 15:30 local, seven passengers, one halal; leg 3, Girona, departure 11:00 local, four passengers; leg 4, Madrid, departure 19:00 local, four passengers and three crew. Our team replies with a quote and a confirmation for each leg.
Once the list is complete, our team prepares a dedicated quote for each leg and confirms every detail in writing. Changes are welcome: when a time moves or a guest joins, a short update with the leg number is all that is needed.
Vary the menu across the trip
Guests on a week-long itinerary will eat on board several times, so variety matters. The Global Diners menu offers a wide choice, and our team can alternate cuisines and formats: a French breakfast from Paris, a light Mediterranean lunch with pa amb tomàquet and grilled vegetables from Barcelona, chilled seafood and fruit for a short hop from Girona and a warm dinner from Madrid. Caviar, smoked salmon, cheese and pastries are on the menu card for every leg.
Local touches add pleasure to a long trip. On the Costa Brava, Palamós prawns and Empordà rice dishes are regional favourites, and a restaurant pick-up from a well-loved address can be coordinated on request. Wine and champagne can accompany any leg, subject to local rules, and halal, kosher and alcohol-free menus are available throughout the itinerary.
A good multi-leg plan reads like a menu for the week, not a list of separate orders.
Timing: ordering ahead for every leg
We recommend ordering each leg at least 24 hours ahead. For a multi-leg trip, the simplest routine is to send the whole itinerary as early as possible and confirm the details leg by leg. Our article on slot times and catering delivery explains how delivery times fit around departure slots, which is especially useful when several airports are involved in the same week.
Early in the planning: share the full itinerary, passenger names if preferences matter and any known dietary needs.
Two days before each leg: confirm passenger and crew numbers and the preferred delivery time.
The day before: our team sends the written confirmation for the next leg.
On the day: delivery is coordinated with your FBO or handler, and planeside by our own kitchens at Paris and Nice.
Delivery points along the way
Delivery depends on the airport. At Paris (LFPB / LBG) and Nice (LFMN / NCE), our own kitchens deliver planeside. At Madrid (LEMD / MAD), our own kitchen delivers to the FBO. At every other airport, including Barcelona and Girona (LEGE / GRO), delivery is coordinated with your FBO or handler. Noting the chosen FBO for each leg in the first message keeps every handover smooth.
Crew meals and galley storage
On a multi-day trip, crew meals deserve their own line in the order. Hot dishes travel with reheating guidance and sauces packed separately, and every item carries an allergen label. When chiller space is limited, our team can split the order so each leg receives only what it needs. Our galley catering guide shares more ideas for storage on board, and crew catering for layovers covers rest days between legs.
After the trip: clear records
Every leg has its own quote and written confirmation, which makes it easy for operations and finance teams to match each service with the right flight. Keeping the leg numbers from the original itinerary in every message helps everyone follow the trip from start to finish.
At the end of a long itinerary, a short note on what the guests particularly enjoyed is valuable. A favourite dessert, a preferred tea or a dish that was asked for twice becomes part of the passenger's profile, and the next trip starts from there.
Coming soon: the Global Diners client portal
The Global Diners client portal is coming soon. It is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com. For multi-leg trips, seeing every leg of an itinerary side by side will make planning even clearer for crews and coordinators.
Inflight Catering for Barcelona Festivals, Races and Shows (LEBL / BCN)
Barcelona combines a major trade-fair city with a Mediterranean yachting and leisure destination, so its private-aviation calendar has two shapes: a sharp late-winter spike for Mobile World Congress and a long summer season of music festivals, superyachts and beach holidays. During congress week the business aviation apron is at its liveliest, and the city's leading restaurants host corporate dinners. Ordering three days ahead in these periods, a little earlier than the usual 24 hours, keeps everything smooth; confirm passenger numbers as soon as plans settle and agree a delivery slot with your handler. Catalan cold cuts, pa amb tomàquet, Mediterranean salads and sealed individual boxes work well on short European sectors and in summer heat.
Event | When | Where |
Mobile World Congress | Late February or early March | Fira Gran Via, L'Hospitalet de Llobregat |
Primavera Sound | Late May or early June | Parc del Fòrum, Barcelona |
Sónar | June | Fira Montjuïc and Fira Gran Via, Barcelona |
Summer yachting season | June to September | Port Vell and marinas along the Catalan coast |
Sant Joan | June | Barcelona beaches and neighbourhoods |
La Mercè | September | Across Barcelona |
Mobile World Congress at Barcelona (LEBL / BCN): Late February or early March
The world's largest mobile and connectivity exhibition brings telecom executives, investors and government delegations to Barcelona for four days. Fira Gran Via lies between the airport and the city centre, and business aviation flights arrive in a dense wave just before the opening. Booking catering at least three days ahead keeps congress week effortless. Working-lunch formats, individually sealed meals, halal and vegetarian options and coffee service for onboard meetings can be prepared on request.
Festival and congress dates in Barcelona change from year to year, so please confirm the timings with our team when you order.
Local flavours for flights from Barcelona (LEBL / BCN)
Catalan cooking is one of Spain's most distinctive, and many of its dishes suit the cabin. Pa amb tomàquet, bread rubbed with tomato, olive oil and salt, is the foundation of any Catalan spread, served with jamón, fuet, a slender dry-cured sausage from Vic, and Catalan cheeses such as Garrotxa. Escalivada, roasted peppers, aubergine and onion, and esqueixada, a salad of shredded salt cod with tomato and olives, are excellent cold dishes. Butifarra sausages and suquet de peix, a fish and potato stew, are traditional warm options. Seafood from the Mediterranean, including prawns from Palamós on the Costa Brava, makes a premium choice in season. Crema catalana is the classic dessert, alongside panellets, small almond cakes made for All Saints' Day in November. Cava, Spain's traditional-method sparkling wine, is produced mainly in the Penedès, close to Barcelona, while Priorat and Montsant offer powerful reds; horchata and fresh fruit juices are refreshing alcohol-free options. Our kitchens prepare each order, and pick-up from Barcelona restaurants and markets is available on request.
Also nearby: Girona (LEGE / GRO)
Girona-Costa Brava Airport serves the north of Catalonia, from the medieval city of Girona to the coves and villages of the Costa Brava. Business aviation flights bring owners and guests to villas in Begur, Calella de Palafrugell, S'Agaró and Cadaqués, golfers to the region's courses and food lovers to Girona's acclaimed restaurants. The Empordà wine region and the Dalí museum in Figueres attract cultural visitors, and Barcelona is reachable by road or high-speed train. Summer is by far the busiest season.
Girona's old quarter includes one of Europe's best-preserved Jewish quarters, the Call, with a museum of Jewish history. The Gothic cathedral has one of the widest naves in the world. Nearby, the Dalí Theatre-Museum in Figueres, the artist's house in Portlligat and Púbol Castle form the Dalí triangle. Empúries, on the coast, preserves Greek and Roman ruins, and the Romanesque monastery of Sant Pere de Galligants houses the city's archaeology museum.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) and handling options 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).
Barcelona (LEBL / BCN): General Aviation Service SL, AviaVIP, ExecuJet Spain, Jetex Barcelona, Spanish FBO Barcelona, United Aviation Services S.L. and Universal Aviation
Girona (LEGE / GRO): General Aviation Service SL, AviaVIP, Centervol FBO, ExecuJet Spain, United Aviation Services S.L. and Universal Aviation
Madrid (LEMD / MAD): General Aviation Service SL, AviaVIP, Sky Valet Spain and United Aviation Services S.L.
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
Frequently asked questions
How do I order private jet catering for a multi-leg trip?
Email order@globaldiners.com with the full itinerary: aircraft registration, airport and FBO for each leg, dates, local departure times, delivery times, passenger and crew counts and dietary needs. Our specialised team prepares a dedicated quote for each leg and confirms every detail in writing.
How far ahead should each leg be ordered?
We recommend at least 24 hours ahead for each leg. For multi-leg trips, sending the whole itinerary as early as possible and confirming numbers leg by leg keeps planning simple.
Can the menu change from one leg to the next?
Yes. The Global Diners menu offers a wide choice, so our team can vary cuisines and formats across the trip, from breakfast to sharing boards and dinner services. Halal, kosher and alcohol-free menus are available on every leg.
Where is catering delivered on a multi-leg itinerary?
Our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE) and at the FBO at Madrid (LEMD / MAD). At every other airport, delivery is coordinated with your FBO or handler.
Is catering available at Barcelona (LEBL / BCN) during the Mobile World Congress?
Yes. Barcelona-El Prat (LEBL / BCN) is covered throughout the Mobile World Congress, when business jet arrivals and departures rise sharply. Our kitchens plan production around the congress dates, and delivery is coordinated with your FBO or handler. Early ordering is recommended for that week.
Can I order Palamós prawns for a flight from Girona (LEGE / GRO)?
Yes, Palamós red prawns are available on request for departures from Girona-Costa Brava Airport (LEGE / GRO), subject to availability. They are delivered chilled and can be combined with L'Escala anchovies, Catalan charcuterie and pa amb tomàquet. Empordà wines complete the selection, and xuixos from Girona make a sweet finish.
Explore more destinations and guides
Private jet catering in Barcelona (LEBL / BCN)
Private jet catering in Girona (LEGE / GRO)
Private jet catering in Madrid (LEMD / MAD)
Planning a trip with several legs?
Send us the whole itinerary and Global Diners will turn it into a calm sequence of services: one menu, one specialised team and our kitchens at every stop. Each leg receives its own dedicated quote and written confirmation, so the crew can follow the trip with complete confidence.
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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