Bodo–Bodø (BOO/ENBO) Private Jet

For private jet catering at Bodø Airport, route the order through the operating carrier and its appointed local handler. Flyius can include meals and drinks in a new charter enquiry, with the price set out in the operator’s written quote.

Who arranges catering at Bodø?

• New charter: send your itinerary and meal requirements through the Flyius charter enquiry.
• Existing booking: send catering additions or changes to your booking’s operations contact, quoting the flight reference.
• Local coordination: use Avinor’s official Bodø handler contacts through the carrier’s appointed handler. These are ground-service contacts; catering acceptance and aircraft delivery must be arranged for the particular flight.

Flyius is a charter broker and owns no aircraft. Flyius requests the operator’s AOC and insurance for each proposed flight and names the operating carrier in the quote. Read about the charter broker’s role for the booking relationship.

Key facts for your catering request

The Norwegian CAA publicly lists Select Service Partner AS, avdeling Flycatering, Bodø as an inflight-supplies business. Its supplier guidance directs current security approval checks to KSDA. Route the supplier enquiry through the appointed handler; the listing does not establish availability for your departure.

Copy this Bodø catering request

Replace the bracketed fields and send this with your flight enquiry or booking amendment:

• Airport and route: Bodø BOO/ENBO to [destination].
• Departure: [date], [time], [time zone].
• Flight identification: [booking reference, flight number or aircraft registration, if known].
• Portions: [passenger meals] and [crew meals], listed separately.
• Food and drinks: [preferred dishes, beverages and intended serving stage].
• Dietary requirements: [allergies, preparation requirements and preferences, matched to the affected meal].
• Aircraft equipment: [known reheating equipment and chilled storage, or not yet known].
• Substitutions: [acceptable alternatives and any essential requirements].
• Approval contact: [name, email and telephone of the person authorised to approve the menu].

Choose the meal service before the menu

Choose ready-to-eat portions for service without reheating. Choose a hot meal when the aircraft’s heating equipment, suitable containers and service arrangements are established. The specific galley matters more than an aircraft category label; use our guide to private jet interiors to frame that discussion.

For a working lunch, favour individual dishes that leave the table usable for documents. For a leisurely meal, describe the courses and serving sequence you want. Distinguish food served after boarding from food intended for later in the flight so storage and preparation can be planned around the occasion.

Keep dietary meals identifiable

An allergy needs ingredient and preparation details; a preference describes what someone would like to eat. For religious dietary requirements, state whether certification is essential.

Norway’s food authority, Mattilsynet, requires written allergen information at catering delivery even when supplied during ordering. A booklet or website may carry it, provided identification is clear. Mattilsynet catering guidance.

Label individual dietary portions and keep their sauces, dressings and accompaniments identifiable. This lets the crew connect the complete meal with its ingredient information. A broad description such as “vegetarian” does not explain an individual passenger’s allergy requirements.

Settle the delivery details in one checklist

Before the order is released for preparation, settle:

• Menu acceptance: the dishes, quantities and permitted substitutions in writing.
• Cutoffs: the supplier’s order deadline and amendment deadline, including the time zone.
• Handover: the delivery window, precise receiving point and named handler contact.
• Packaging: container dimensions, heating compatibility and space required for storage.
• Service equipment: crockery, cutlery and serving items to accompany the food.
• Commercial terms: payment conditions and charges for cancellation or late changes.

Keep these details together in the flight’s catering order. Give the supplier a receiving contact rather than treating the passenger meeting point as the delivery address.

What determines the catering price?

The price comes in the operator’s written quote. Assess the complete delivered order: food, preparation, transport, handling and any service equipment.

Passenger and crew portions determine quantities. Menu choices determine ingredients and preparation; individually prepared dietary meals or certification requirements can change the work involved. A plated dining service may also require equipment beyond the food itself.

Delivery to the airport and transfer to the aircraft are distinct tasks. Read their treatment alongside the charter’s handling charges to identify what the catering component includes. The quote should distinguish included refreshments from separately charged meals and identify who invoices the catering. Use that complete scope when weighing menu options.

Airport planning beyond catering

These Bodø details concern the flight itself and sit alongside the meal order:

For passenger documents and meeting arrangements, use the first private jet flight checklist. Keep those travel instructions with the passenger itinerary so the catering handover remains clear to the ground team.