Karlsruhe/Baden-Baden (FKB/EDSB) Private Jet

For jet catering in Karlsruhe, order from a supplier serving Karlsruhe/Baden-Baden Airport (FKB/EDSB), arrange meals through your handler, or include catering in a Flyius charter request. Below are local contacts, menu options and a copyable request brief, followed by delivery guidance and supplier-specific ordering terms.

Key facts and local catering contacts

Choose the contact according to the service you need: meal preparation, coordination through handling, or collection from a restaurant.

These are third-party contacts; inclusion does not imply a Flyius partnership. If the operator has already commissioned catering through its handler, keep additions within that booking to avoid duplicate orders.

Choose food that suits the cabin service

Take it fine’s published catering menu includes ready-to-serve platters, hot and cold breakfasts, sandwiches, finger food, soups and salads. Main-course sections include German specialities, vegetarian and vegan dishes, and pasta or risotto. Use the menu to select a serving style, with individual dishes subject to the supplier’s availability.

For a working flight, individually portioned sandwiches or finger food let passengers clear the table between servings. For a dining-focused journey, plated courses suit an aircraft with appropriate preparation space and crew support. The proposed aircraft’s cabin layout and dining space help establish which approach is practical.

Inflight Chef Delight’s local order form requests onboard heating-equipment details. Cold, ready-to-serve food is the practical choice without reheating equipment; a hot menu needs compatible containers, heating capacity and a serving plan. Local catering order form.

Choose restaurant collection when a particular restaurant or dish matters most. Choose an aviation catering menu when the priority is a meal packaged around the aircraft’s service requirements.

Copy this catering request email

Replace the bracketed fields and send the brief to the supplier or handling contact responsible for the order.

Subject: EDSB/FKB catering quotation — [flight date] — [aircraft registration]

Dear catering team,

Please quote for the following departure from Karlsruhe/Baden-Baden:

• Flight: [date], [destination], [departure time and time zone].
• Delivery: [required date, time and time zone], [handover point].
• Aircraft: [type], [registration], [operating carrier and contact].
• Meals: [passenger portions by dish], [crew meals listed separately].
• Drinks: [quantities, preferred brands and accompaniments].
• Dietary requirements: [meal identifier, restriction or allergen, preparation requirements].
• Galley: [heating equipment and usable dimensions], [chilled storage], [serviceware needed].
• Service: [ready to eat or reheated], [intended meal time], [individual or shared portions].
• Recipient: [handler or crew contact], [telephone], [handling reference].
• Billing: [company, invoice details and preferred currency].

Please return an itemised quotation covering food, delivery, loading, equipment and taxes, with the applicable order terms. Refer substitutions to [authorised contact] before making changes.

Kind regards,

[Name and telephone]

Coordinate the handover with the handler

Avangard’s handling form records aircraft registration and type and labels flight times as UTC. Use the same identifiers throughout the catering and handling bookings. Show the delivery deadline separately from departure: food must reach the receiving crew or handler in time for loading and preparation. Avangard handling form.

The airport states that VIP handling takes place on the main apron or a separate apron. The appointed handler’s instructions should determine where the caterer hands over the order; a passenger-terminal address alone does not identify that point. Airport handling information.

Give the receiving person a packing list that separates passenger meals, crew meals, drinks and reusable equipment. Meal identifiers should follow the portions from the order to their packaging, so the crew can distribute them without relying on the appearance of a dish.

Late orders and written acceptance

A quote request does not reserve delivery. Obtain the supplier’s order cutoff and acceptance process before placing the order.

Inflight Chef Delight confirms orders in writing by email, SMS or fax and adds 30% of the order value for orders placed less than 6 hours before delivery. These are its own terms, not rules shared by all Karlsruhe suppliers. ordering terms.

Keep the accepted menu and delivery window with the handling booking so the kitchen, handler and crew work from the same order.

Understand the delivered catering price

The catering price comes in the supplier’s written quotation. Compare the complete delivered service:

• Food preparation: portions, menu complexity and bespoke ingredients determine the kitchen work involved.
• Beverages: named brands and quantities define the order more precisely than “refreshments”.
• Logistics: restaurant pickup, delivery and loading are distinct services; identify which are included.
• Equipment: crockery, linen and reusable serving items need a supply and return arrangement.

Inflight Chef Delight excludes VAT and bases delivery/loading fees on airport and delivery time. Supplier pricing terms.

Use the delivered total when approving expenditure, with currency, taxes and service scope visible together. A food subtotal alone does not establish what the complete order will cost.

Include catering in your Flyius charter request

If you are also arranging the flight, request a private jet charter with your route, date, passengers, baggage and preferred meal service. The operator’s written flight quote should identify included catering and separately charged selections. For an itinerary with several departures, attach each meal service to its departure sector.

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. The carrier performs the flight; the charter broker’s role explains the division of responsibilities.

For preparations beyond catering, use the passenger documents and boarding checklist alongside the meal brief.