Your inflight catering at BER is prepared in temperature-controlled facilities and delivered airside to match departure slots at Berlin Brandenburg Airport, with seasonal menus shaped for European sectors and transatlantic crossings.
A Bombardier Global or an ACJ on the Berlin ramp receives the same attention as a light jet on a positioning leg: Lukas Schmidt and his team prepare each order to the specification you send, portion it for the cabin, and deliver it at the time you nominate. When an operations agent consolidates catering across a fleet with varying galley configurations, one kitchen that understands oven limits, hold times, and allergen protocol removes variables. Schmidt answers inquiries directly, adjusts for late changes where production allows, and ensures that what was agreed is what arrives airside.
Schmidt tailors each menu through direct exchange with flight crew, clarifying timing, galley capacity, and passenger preference before a single ingredient is ordered. Dishes are structured for optimal hold and finish: proteins rest off-heat, sauces travel separately, garnishes are applied on board. The chef provides reheating protocols adapted to onboard equipment, ensuring texture and temperature land as intended.
Aviation catering at Berlin follows the weekly rhythm of the platform: early-morning departures to Western Europe and Scandinavia dominate weekday schedules, while evening slots serve Middle Eastern and Asian legs. Weekend charter activity peaks around Berlinale and IFA weeks, when apron occupancy rises and PPR lead times tighten. Kitchen production is scheduled to match these waves, with morning platters dispatched before 07:00 and hot lunch services leaving mid-morning for noon departures. Delivery rounds are synchronised with handler timelines and fuelling sequences; cabin crew receive a briefing note covering oven capacity, refrigeration limits for the aircraft type, and reheating sequences for multi-course service. Coordination with ground agents intensifies during high-season weeks to maintain departure punctuality.
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Flight attendants managing late changes at Berlin Brandenburg Airport rely on a kitchen prepared to absorb requests typically until four hours before departure, with same-day adjustments handled case by case depending on the menu and your schedule. Private aviation catering for BER is cooked to order in a dedicated facility with separate cold rooms for dairy, protein, and prepared dishes, and every tray is sealed immediately after plating to preserve temperature and traceability. The pâtisserie post handles viennoiserie and plated desserts the morning of your flight; garde-manger preps cold starters and canapés within the same window. Allergen protocols are documented on every label, and each order sheet carries the departure slot so timing aligns with your ramp sequence. Business aviation catering at this scale means adjusting portion counts or swapping a starter without restarting the entire production cycle, provided the request reaches the team while prep is still open.
Breakfast, cold plates for long sectors, mains that reheat in a galley oven, and crew meals are ordered together and delivered on a single run. Each item is portioned per seat, labelled for allergen content, and packed with reheating instructions and hold times written on the lid. What can be plated cold—smoked fish, composed salads, charcuterie—travels in separate containers. Hot dishes are marked for oven temperature and duration, tested against the equipment list you provide when you order.
Served cold, holds six hours under refrigeration, contains fish and dairy.
Reheats in a convection oven at 160°C for twelve minutes, contains celery.
Served at room temperature or warmed briefly, contains gluten, egg, and dairy.
Three of the dishes the Berlin Brandenburg Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
When you consolidate orders across a mixed fleet, one supplier covers VIP flight catering and charter flight catering on the same airside run. Badged drivers deliver in temperature-controlled vehicles to your FBO or directly ramp-side, timed to your fuelling and pre-flight window. High loader capability is confirmed at the time of order for large cabins requiring galley service at height. Each handover is logged; your operations agent receives delivery confirmation before pushback. The same process applies at every airport we cover.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
During IFA in September and Berlinale in February, private aircraft movements at Berlin Brandenburg Airport increase sharply, tightening apron capacity and extending PPR approval times. Charter operators see higher volumes, and preferred departure slots—early morning and late afternoon—fill faster. High-loader availability becomes constrained as handling agents prioritise turnarounds for larger jets. For flight attendants and operations teams, these weeks require earlier order placement, tighter coordination with your handler, and contingency planning if your assigned parking stand shifts closer to take-off. Menus remain available, but lead times shorten and same-day capacity is confirmed case by case.
During IFA week, expect increased business aviation traffic at Berlin Brandenburg with tighter apron availability and extended handling coordination times. Prior permission required slots fill quickly; confirm your positioning and catering delivery windows well in advance.
Corporate demand
During Berlinale week, expect increased business aviation traffic at Berlin Brandenburg with tighter apron availability and extended handling coordination times. Prior permission requirements may be enforced more strictly; confirm slot allocation and FBO access well in advance.
Throughout February screening weeks, business aviation catering shifts toward wide-body and larger-cabin corporate jets—charter flight catering volumes rise modestly, galley space allows multi-course plated service, and we schedule production to match your Berlin arrival rather than fixed lead times.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Berlin Brandenburg Airport (BER) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via BER / EDDB. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EDDB to all FBOs and handling agents with confirmed airside access, including ExecuJet, Harrods Aviation and Signature Flight Support. Delivery is coordinated directly with your nominated handler once the parking stand and slot are assigned. See the FBOs and handling agents at Berlin Brandenburg Airport →
Same-day private jet catering is confirmed when your order, passenger count and dietary requirements reach the kitchen before the morning production meeting closes. Lead time depends on departure slot, menu complexity and current apron schedule; earlier notice improves availability and menu choice.
Yes. Every private jet catering order is adapted to the dietary profile you provide—vegetarian, vegan, gluten-free, lactose-free, nut-free and other allergen exclusions. Ingredients are labelled, and cross-contact protocols are applied in the kitchen. Uncommon restrictions are reviewed during the order brief to confirm feasibility.
High-loader delivery for aviation catering at EDDB is available where ramp geometry, handler approval and equipment scheduling align. It is confirmed at the time your order is placed and depends on aircraft type, parking location and slot timing. Standard stairs-side handover remains the default method.
Contact us with your departure date, slot time, passenger count, dietary requirements and handler details. We confirm menu options, production timing and delivery method, then coordinate airside handover with your FBO or ground agent to match your pre-flight schedule.
Send your flight brief now — the Berlin kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →