Poprad-Tatry (TAT/LZTT) Private Jet

Private jet catering at Poprad-Tatry can be coordinated through your operating carrier or a handling provider; MAGNUM lists third-party catering at this airport. For an existing flight, start with the carrier. For catering alone, use the handling contacts below; for a new charter with meal requirements, send Flyius your itinerary and preferences.

Request a charter with catering to include meal requirements in your flight enquiry. 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 responsibilities behind the booking.

Poprad FBO and catering contacts

Choose the contact that matches your task. The airport's handling desk deals with general aviation requests. MAGNUM provides a handling enquiry route and lists catering supplied by a third party. The preparing kitchen is a separate party whose identity should appear in your order confirmation.

Airport handling: contact airport@airport-poprad.sk or +421 52 776 3875 for airport-side arrangements. Both are published on the airport's general aviation page.

MAGNUM handling coordination: contact ops@magnumfbo.com or +43 1 22 665 22, identifying Poprad-Tatry in the enquiry. These are MAGNUM's operations contacts, alongside its Poprad third-party catering listing.

For catering alone, use the handling route. For meals attached to a booked flight, keep the operating carrier as your flight contact so the order remains tied to the aircraft and departure arrangements.

Choose food that fits the offered aircraft

Base the menu on the actual aircraft's storage, heating equipment and service arrangements. Cabin photographs can help explain the layout, but the meal plan needs the offered aircraft's galley details. Our guide to private jet interiors provides context for that discussion.

Choose individually packed cold dishes when you want straightforward service without reheating. Choose a hot meal when the aircraft has suitable heating equipment and the crew can accommodate the proposed service. Choose shared platters only when there is space to set them out and serve them comfortably.

For food intended to be reheated, specify containers compatible with the onboard equipment and include the supplier's heating instructions. Keep sauces, dressings and garnishes separate where that suits the dish. For a working meal, favour portions that can be eaten comfortably at the seat; for a celebration, allow for serving utensils, presentation and clearing away.

These are menu-planning choices, subject to acceptance for your flight, rather than a fixed Poprad catering menu.

Send a usable catering brief

Keep the initial request focused on what the supplier needs to price and prepare. Use these fields in your charter enquiry to Flyius, or in a catering-only message to the handler:

• Flight: Poprad-Tatry departure, destination, travel date and departure time with its time zone.
• Flight reference: operating carrier, booking reference and aircraft registration, where assigned.
• Meals: passenger and crew quantities listed separately, with meal preferences attached to the relevant passenger or meal reference.
• Service: ready-to-eat or reheatable food, individual portions or shared dishes, drinks and required utensils.
• Priorities: essential ingredients or brands, acceptable alternatives and items that must not be substituted.
• Budget: a spending limit covering the complete delivered order, plus the person authorised to approve extras.

For an itinerary with several departures, label each order by its loading airport and flight. Keep the catering brief alongside your travel documents; our first private flight checklist covers the wider passenger preparations.

What determines the catering price?

The price comes in the operator's written quote or an attached catering quotation. The meal selection is only part of the scope: a restaurant collection, specialist ingredient, serving equipment or separate delivery arrangement can change what needs to be priced.

Read the offer against these cost drivers:

• Food and drink: portions, dishes, beverages and named products define the purchase.
• Sourcing: a particular restaurant, specialist preparation or requested brand may require separate procurement.
• Presentation: individual packaging, reusable dishes, crockery and equipment affect the service being supplied.
• Delivery and loading: identify transport to the airport separately from handling or transfer to the aircraft.
• Payable total: currency, taxes and any additional service charges should be explicit.

Treat these as headings for an itemised offer, not fees assumed to apply to every order. If refreshments are included in the charter, the offer should distinguish them from additional meals. A complete delivered price is the useful basis for deciding whether the menu fits your budget.

Approve the order and Poprad handover

Use a written confirmation that brings the commercial and delivery arrangements together:

• Named preparer: the kitchen or catering business fulfilling the order, with the coordinator responsible for the booking.
• Accepted menu: the final dishes and agreed substitutions, linked to a dated order version.
• Delivered total: the accepted amount and who will invoice it.
• Change terms: amendment and cancellation conditions, including responsibility for purchases or preparation already authorised.
• Handling handover: delivery location and time, receiving contact, supplier access arrangements and who transfers the order to the aircraft.

This confirmation is the point at which a requested menu becomes an accepted order. Keep a proposed menu marked as provisional until acceptance arrives. Use the latest accepted version for handover, and send later revisions through the same coordinator so the kitchen and receiving crew work from the same instructions.