1. Summer catering: keep it fresh!

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    21 July 2014 by bizavcatering

    It is summer, time to enjoy sun, warm weather and get tanned! This is a great moment because everything becomes easier under the sun… are you sure?!…

    As a Flight Attendant, you perfectly know tarmac is excessively cold during winter time and extremely hot in the summer. You have to place and receive your catering order and of course, apart from the fact your galley is very small, how to store your food to keep it good to eat?

  2. Le Bourget anniversary: 40 years of business aviation

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    8 July 2014 by bizavcatering

    To celebrate Paris Le Bourget airport 100th anniversary, a huge airshow will take place on July 13th 2014. With 60 aircrafts and a demonstration by the ‘Patrouille de France’, this event is the occasion to demonstrate the importance of this airport in the general aviation history.

    However, since the 70’s and the gradual transfer of commercial activities to Orly and Roissy, Le Bourget has become a platform only dedicated to private and business aviation. During those last 40 years, this activity has known important changes. Let’s go back to this specific history of Paris Le Bourget.

  3. Is Sous Vide ‘the next big thing’ in aviation catering?

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    3 July 2014 by bizavcatering

    It’s the latest gastronomic craze, and supposedly guarantees perfect results, but is sous vide just a posh version of boil-in-the-bag?

    by Paula Kraft, founder and President of Atlanta, GA-based Tastefully Yours Catering.

  4. EBACE 2014 : Enthusiastic feedbacks of BizAv catering


    4 June 2014 by bizavcatering

    From May 20 to 22, the 14th annual European Business Aviation Convention & Exhibition (EBACE2014) took place in Geneva. This edition was an important success, confirming that event as Europe’s largest and most important business aviation trade show.

    Professional of catering were present at this show. They have enthusiastic feedbacks of their participation.

  5. Catering at Paris-Le Bourget, since 1927

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    14 May 2014 by bizavcatering

    Catering at Paris-Le Bourget Airport has a very special place in aviation history. Indeed, the first food experience on board was the luxury Silver Wing lunch service introduced by Imperial Airways, on May 1st 1927. This was a lunch service on commercial flight from Croydon, London to Le Bourget, Paris

  6. What to expect from Aviation catering

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    16 April 2014 by bizavcatering

    Surprisingly you would answer with one word: Food! Yes, but not only!

    A Corporate Flight Attendant is in charge of what is the most important: taking care of VIP passengers and make sure they have what they want, with premium service. At the end the job is to keep the passenger loyal!

  7. Catering invoice: 6 tips to save money easily

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    26 March 2014 by bizavcatering

    As a private flight attendant, catering is a concern: you have to plan all what you need for your flight, to take in consideration what your passengers like/dislike, allergies. And on top of all of that, your company is asking you to respect a budget : the flight was sold very down. How can you manage it all?