When organizing the perfect private jet flight, you need to consider a large number of details, the importance of which cannot be overestimated. Especially for this, we highlighted the most common questions that arise when booking a flight.
1. Hot meals on board
When ordering a private jet charter, you can come across a mid-size business jet, which will not have an oven or microwave. Airlines are once again trying not to talk about it. It is impossible to heat food on such an airplane, and passengers are forced to eat cold food.
2. Onboard power requirements
Strict international requirements are imposed on on-board catering, in particular the mandatory availability of special packaging. There is also a list of foods unsuitable for consumption on board an airplane. It is recommended to contact professional catering companies, whose employees can cook their own meals or come to the restaurant you specified with their own packaging and bring food directly to the aircraft.
3. Flight Attendants onboard super-light/mid-size aircraft
When you plan the maximum permissible number of passengers when ordering a middle-class business jet, for example, Hawker 750, Learjet 60, Citation XLS or Sovereign, please note that the flight attendant will not be around in the cabin during take-off and landing. In this case, the flight attendant takes a special place, equipped with seat belts, in the kitchen or in the toilet.
4. Drinks on board
Perhaps one of the favorite drinks of business aviation passengers is freshly squeezed juice. This menu item can be found, probably, in 9 out of 10 applications for on-board meals. It is believed that freshly squeezed juice retains its beneficial properties for a maximum of 15 minutes.
5. On-board catering
During the organization of the private jet flight, the airline usually wonders if the customer has special food preferences, and tries to fulfill them. But sometimes it turns out that the dishes served on board the stewardess do not meet all the wishes of the passengers. The assistant manager should monitor the preparation of on-board meals and check with the airline about the order status before the passenger arrives at the airport. In addition, it should be clarified whether the customer has allergies, intolerances or medical / religious restrictions on certain products.
6. The choice of food
Food on board depends on the duration and time of the flight, as well as the state of passengers during the flight. If there is a night flight, during which most passengers prefer to sleep, a thicker, carbohydrate-rich dinner with a side dish of pasta, pancakes, fritters will contribute to sleep better. If the destination is close enough and travelers need to maintain maximum clarity of mind, or if they are going to work during the flight, it is better to offer them high protein dishes.