Your inflight catering at POZ is prepared in a dedicated facility equipped for early-morning departures, with cold rooms and plating stations calibrated to the operational tempo of Poznań-Ławica Airport. Each order travels under temperature control to meet your aircraft on schedule.
Orders are taken, cooked, and delivered by Tobias Schmidt, who adjusts menus to the slot you hold and the galley limitations of the aircraft type. Lead time is typically twenty-four hours, though last-minute changes are absorbed when production schedules allow, and same-day requests are confirmed within the hour where inventory and staffing permit. You work with one contact who answers directly, knows what was agreed, and packs the order themselves, so nothing is left to interpretation between the brief and the aircraft door.
Schmidt portions roast duck and goose breast in the galley, reserving whole joints for cabin presentation when the flight profile allows. Pike-perch and carp arrive filleted; the chef slices them against the grain once plated, adjusting thickness to the texture of each species. Rye bread is pre-cut intoeven batons, while cured loin and smoked rib are finished tableside when requested. Timing follows service rhythm rather than fixed sequence.
Long sectors demand menus that hold their quality over many hours aloft. At POZ, production is timed against the slot list, and dishes are chosen for their resilience: cold plates that travel without degrading, mains that reheat cleanly in the galley oven without drying out, and second-service planning built into the brief where the flight time requires it. Lead time is typically twenty-four hours, though same-day adjustments are absorbed when the kitchen preparing your order can shift earlier production. You order private jet catering by sending the passenger count, dietary restrictions, and departure slot; a private jet catering quote returns within the hour, and crew meals travel on the same delivery run.
Long-haul departures from POZ demand inflight catering that holds its integrity across extended flight times. The kitchen preparing your order plans each course around cruise duration: proteins sealed immediately after plating, sauces portioned separately when reheating is scheduled hours later, and desserts built to remain stable under refrigeration. For sectors beyond six hours, second-service planning is standard—crew meals appear on the same order, timed to your cabin sequence. Cold rooms maintain separate zones for raw prep and finished product. Allergen protocols are documented on every label. Business aviation catering at Poznań-Ławica Airport is structured around your departure slot, with same-day production timed to the ramp window you provide.
Breakfast service, cold plates for long legs, hot mains that reheat in the galley, and crew meals on the same order all leave from Poznań-Ławica Airport. Each dish is portioned to the seat count you provide, labelled with literal allergen declarations on every item, and packed to hold through the sector length you specify. What can be ordered depends on the lead time you allow and what the kitchen has brought in that week, but the range stays wide enough to cover dietary restrictions and cultural preferences without substitution.
Served cold, holds six hours under refrigeration, contains fish, gluten, and dairy.
Reheats in a convection oven, holds texture over four hours, contains mustard and sulphites.
Served chilled, travels well, contains dairy, egg, and tree nuts.
Three of the dishes the Poznań-Ławica 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.
If the slot moves, the delivery window adjusts with it. Badged drivers in temperature-controlled vehicles deliver VIP flight catering and charter flight catering airside at Poznań-Ławica Airport, handing over at your FBO or ramp-side at the aircraft door, on the schedule you set. High loader capability is confirmed at the time of order for large cabins, serving galley doors at height. Cold-chain integrity holds from packing through handover, and the same crew who prepared your order coordinates the transfer, so nothing is left to a third party unfamiliar with the brief.
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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.
Poznań handles concentrated private aircraft catering demand during trade fair weeks in September and the film festival period in February, when the general aviation apron fills with positioning flights and day-return charters. PPR windows tighten, handler capacity is stretched, and high-loader scheduling requires advance confirmation. If you're supporting a charter series or multiple legs during these weeks, place your catering orders earlier than usual—ideally seventy-two hours ahead—to secure apron access, galley coordination, and the menu selections your passengers expect. Lead times extend across the industry during these peaks, and flexibility on delivery windows helps us keep your service on schedule.
During IFA week, expect increased business aviation traffic at Poznań-Ławica with tighter apron availability and extended handling coordination times. Early PPR submission and flexible slot requests are strongly recommended for reliable turnaround scheduling.
Corporate demand
During the festival week, you may encounter increased transient traffic at Poznań-Ławica as some operators position here for Berlin proximity. Prior permission requirements remain standard, though apron coordination with handling becomes advisable during peak morning departure windows.
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 Poznań-Ławica Airport (POZ) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via Poznań-Ławica Airport (POZ). Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EPPO to the general aviation terminal and to aircraft parked on the GA apron, coordinating with your handling agent to confirm access and timing. If you're using a specific handler or have ramp parking arranged directly, share those details when you place your order so we can align delivery with fuel and ground service schedules. See the FBOs and handling agents at Poznań-Ławica Airport →
Lead time depends on departure slot, menu complexity, and apron access windows at Poznań-Ławica Airport. For a cold breakfast or simple lunch, same-day orders are often workable if confirmed before mid-morning; hot multi-course menus and dietary-specific requests benefit from advance notice to ensure ingredient availability and galley coordination. Contact us with your departure time and we'll confirm what's achievable.
Yes. Every private jet catering order is labelled with allergen flags—gluten, dairy, shellfish, tree nuts—and dietary preferences such as vegan, kosher-style, or low-sodium are handled as part of the standard brief. Chef Matteo Jones reviews each request during mise en place to ensure ingredients are sourced correctly and cross-contact is avoided in the kitchen.
High-loader capability for aviation catering at EPPO is arranged through your handling agent and confirmed at the time of order, particularly for larger cabin aircraft where galley height requires elevated access. It's frequently available for early-morning departures when ground equipment is already on the apron for fuel and pre-flight checks, but it's not automatic and depends on handler scheduling.
Share your departure date, time, passenger count, and any dietary requirements via the contact form or directly with your operations team. We'll confirm menu options, delivery timing, and galley coordination with your handler, then send a written brief covering what's being loaded, how it's packed, and any reheating or service notes your flight attendant will need on board.
Send your flight brief now — the Poznań kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →