01
Menu
Your in-flight menu is a condensed selection of items that travel well and represent your kitchen at its best. Items should be available by the piece or portioned for 4 to 6 people. We do not recommend offering items by the dozen, as most flights have a small number of passengers who want variety. There is no specific minimum number of items required. We prioritize item freshness and quality for travel, and packaging standards.
Only include items that are always in stock, or set enough lead time so the item can be prepared if it is out of stock. All orders are final and must be honored. Once a client places an order, the restaurant is committing to fulfill it.
All dishes should be deconstructed. Sauces, dressings, and condiments must be served on the side. Nothing pre-mixed. Beverages must be in sealed containers only.
Customization should be available where possible. For example: remove an ingredient (no onions, no nuts), substitute a side, add extras (extra sauce, extra protein), or accommodate dietary needs (dairy-free, gluten-free option). Customization options can have additional pricing. The more flexible the menu, the better the experience for the client.
Seasonal items: If your menu changes seasonally, we need to receive the updated menu at least 1 month before the change. This is because clients can book flights and place orders weeks in advance. If a client orders from the current menu for a flight a month from now, that order must be honored.
Items not allowed on the platform. These are items that lose freshness quickly or do not hold up during the time between pickup and service on the aircraft.
Oysters
Avocado
Soups
Beef tartare
Tuna tartare
Whole fried eggs
Iced items
02
Item Categories
Most private jets do not have a full kitchen or a flight attendant on board. The food arrives the way it will be consumed. For each item on your menu, mark which category it falls into. The more items you can offer as ready to eat, the more flights your restaurant will appear on.
Category A
Ready to Eat
Comes with everything needed to consume on board. Pre-sliced. Plates, utensils, and napkins included if needed. No preparation required.
Shown on all flights
Category B
Requires Full Kitchen
Items that need to be sliced, plated, arranged, or reheated before serving. A flight attendant will finish the dish on board. Hot items are picked up cold and reheated on the aircraft.
Full kitchen flights only
03
Packaging & Presentation
This is the most important part. The way the food arrives is the way it will be consumed. There is no flight attendant on most flights to plate, cut, or arrange food. Packaging requirements depend on the type of item.
All Flights
Ready to eat & cold items
— No flap containers
— No paper packaging
— No standard takeout containers
— Must look photo-worthy
— Utensils packed inside
— Plates or napkins if needed
— Condiments & dressings separate, included
— We will review your packaging together
Full Kitchen Flights
Items that require reheating
— Food picked up cold
— Reheated on board by flight attendant
— Will be plated on board
— We provide the first set of specific packaging for hot dishes
— Finishing instructions required per dish
Every item must be labeled with the dish name and allergens. We can provide sticker labels if needed. The entire order for a flight must be packaged in one bag, not multiple bags.
Plates and utensils: For dishes that require plates and utensils to consume, these must be included with the item and sent to us for review. The cost can be bundled into the pricing of the dish. For items that do not require plates and utensils (e.g. a cookie, a sandwich), there is no need to provide them.
04
Order Flow & Lead Time
Orders are placed through our platform and sent to a designated email address with all order details and the exact pickup time. We recommend creating a dedicated email such as jetorders@yourdomain.com.
Each item has its own lead time, which is the minimum advance notice required before the order can be fulfilled. This can be a set number of hours before the flight, or a specific daily cutoff time (for example, the day before by 5pm). The restaurant receives the order at that lead time, not before. All orders are final. Once received, the restaurant must fulfill the order as placed.
We recommend setting lead time per item. Items that are always in stock or fast to prepare should have a short lead time to allow for same-day or short-notice orders. Clients typically look for options the night before or the day of the flight, so the closer to the flight date you can accommodate, the more orders you will receive.
05
Pickup & Logistics
Our driver picks up at the exact scheduled time and delivers to the aircraft. The pickup time must be honored. Most private jet flights depart between 10am and 11am, and the order needs to arrive at the FBO at least 40 minutes before the flight. We ask to work with kitchen hours instead of operating hours so we can serve earlier morning flights.
You control lead times per item, pickup hours, daily volume limits, and blackout dates. Blackout dates are important holidays or specific dates when you will not be receiving or fulfilling orders. The more flexibility you offer, the more flights your restaurant will appear on.
06
Payment
We invoice after each order, or pay with a company card. Your price is what you receive. There are no signup fees and no cost to join. If there is added cost for special packaging, that gets factored into the item price.
07
Onboarding Portal
Everything goes through our onboarding portal. We will send you access and you complete everything at your own pace.
08
Marketing Assets
We actively promote our restaurant partners so that private jet clients know what they can order in-flight. We will use your assets across multiple channels:
Where Your Content Will Be Used
Partner amplification: Dan Harris, host of a private aviation-focused podcast with a strong following in the private jet community, will actively promote participating restaurants on his social channels.
Jet operators: We provide partner jet companies with a ready-to-post content series for their social channels, compiling approved photos and video clips across our restaurant partners and their offerings.
Private aviation communities: Content shared within private aviation communities, where crews and operators actively look for catering options.
Social media: A combination of videos and images across social media platforms, including LinkedIn and Instagram, to showcase restaurant partners now available for in-flight ordering.
JetPalate website: Featured restaurant spotlights and ordering pages highlighting your in-flight menu options, presentation, and packaging.
You likely already have many of these assets. We can work entirely from existing content. We will also compile approved assets into short JetPalate brand reels highlighting our restaurant partners and their offerings for use across channels.