Inflight Concierge.Off-menu sourcing — anywhere.
Elevated, executive inflight dining and off-menu sourcing — restaurant-quality experiences delivered to the aircraft, anywhere the route goes.
Inflight catering taken to the executive and VIP level — elevated menus, premium ingredients, and the balance of customization and operational efficiency that high-profile flights demand.
If you can name it, we can land it: a specific dish from a named restaurant, a sommelier-paired flight of bottles, or a bespoke menu sourced to the principal — coordinated worldwide and delivered to the FBO on schedule.
How inflight concierge runs.
Operationally specific. No paperwork rituals, no surprise hand-offs.
What you actually get.
The operational specifics. Nothing's bundled in marketing language — these are line items on every order.
Off-menu sourcing
Name the dish, ingredient, or restaurant — we source it directly or build a chef's version.
Executive & VIP menus
Elevated plates — seafood, steak, curated small plates — restaurant quality at altitude.
Beverage & snack service
Soft drinks, juices, coffee service, and curated snacks: fruit, nuts, charcuterie, desserts.
Worldwide coordination
U.S. hubs and regional fields, plus Europe, Canada, Mexico, the Middle East, and Asia.
Built for the galley
Portioned, labeled, and packed for limited space, temperature, and minimal onboard prep.
Discretion
Confidential service for high-profile passengers and sensitive itineraries.
Anything, landed on time.
Inflight catering across every segment
Inflight catering is not one size fits all. Private jet service centers on flexibility and personalization; airline and commercial on consistency at volume; executive and VIP on elevated menus and premium ingredients; crew meals on reliability and easy reheating. Concierge sourcing draws on all of it to deliver exactly what a flight calls for.
Packaging & presentation
Even elevated dishes have to work in a galley. Items are individually portioned, clearly labeled, and arranged for minimal onboard prep — durable, stackable, and temperature-controlled so presentation and freshness hold from delivery through service.
What we steer around
Some dishes simply don't fly well. We design around them so the result on the tray matches the intent.
- Dressed salads and fried or tempura items
- Delicate, finely stacked plating
- Reheat-sensitive cuts and starches
- Messy, multi-step, or build-your-own assemblies
FAQ
It depends on passenger count, menu, and notice. As a rough guide: large-volume commercial runs about $10 to 26 per passenger; VIP inflight catering can range $95 to 115 per passenger; and crew meals typically land between $20 and 45.
Orders can be arranged in as little as 24 hours or less, but roughly 72 hours gives enough room for almost any request, including premium sourcing and substitutions.
Through the FBO or ground handler, coordinated to the aircraft access window. Commercial flights are typically loaded by high loader; private flights deliver to the FBO, with planeside delivery where the FBO permits.
Departure time, airport, aircraft type, onboard heating element, tail number, allergies, passenger count, and any menu preferences. We'll ask for anything else the order needs.
Yes — soft drinks, juices, coffee service, and curated snacks like fruit, nuts, charcuterie, and desserts, structured across each stage of the flight from pre-departure to inflight refreshment.
What the cabin says.
“SkyDine answers the phone at 2am, gets the order plated right, and the cases land where they're supposed to. That's the whole job.”
“Same caterer, same dispatcher, same prefs every leg. By leg three I'm not re-explaining the principal's coffee. That's the difference.”
