Among flight attendants, flight crews and schedulers and dispatchers, not to mention passengers, few subjects today are likely to elicit more heated discussion than the business aviation catering industry. The conversations generally cover the same issues: allegations of price gouging, the growing practice by FBOs of charging a handling fee for catering, worries about security and concerns over food safety.
It is only in the past two decades that caterers have emerged to exclusively, or primarily, serve the needs of business aviation travelers. There are currently several dozen larger catering companies of this type in the U.S., most of them serving clients at airports in major metropolitan areas. Unlike restaurants and caterers for events such as weddings and conventions, business aviation catering is of necessity a labor-intensive service providing very high-end cuisine to very demanding clients.
