Charter
Charter Operations Excellence Supporting over 100 Part 135 operators throughout our regional network, we specialize in the unique demands of charter aviation where passenger preferences change with every leg and dietary requirements arrive minutes before departure. Our charter desk maintains real-time profiles for aircraft based throughout the Midwest and Great Lakes region, from Citation Mustangs to Challenger 650s, knowing exact galley configurations, oven capabilities, and storage limitations for each tail number. We excel at the complexities charter brokers face—managing seamless catering across multi-leg trips through our service cities, accommodating conflicting passenger preferences on shared flights, handling sudden aircraft swaps that change your galley capabilities, and meeting owner-specific presentation standards that vary by registration. Our charter portal provides instant access to menus, photos, and pricing across all our locations, while our dispatch team understands that a 20-minute reposition doesn't leave time for traditional ordering windows. From Big Ten sports team charters requiring 50 identical meals to entertainment tours where every stop demands locally-sourced specialties, to medical flights departing from Cleveland Clinic or Mayo facilities needing specific nutritional requirements, we've built our operation around charter's unpredictability. With established relationships at every major FBO in our markets, pre-positioned inventory for quick turns, and deep knowledge of regional flying patterns—from Chicago-Teterboro runs to Detroit automotive shuttles—we operate as an extension of your charter department, providing consistent ultra-premium service whether you're departing from South Bend or Cincinnati.
Charter Service Availability Service Area
Why Délicieux excels at charter
Speed and Flexibility Advantages
Unlike traditional airline caterers constrained by rigid production schedules, Delicieux France built its entire operation around charter's unpredictability. Our kitchens run continuous production cycles rather than airline batch timing, meaning we can pivot from a order for four to forty in minutes, not hours. While airline-focused caterers treat last-minute changes as disruptions to their workflow, our systems are designed for constant adjustment—from passengers who arrive requesting completely different meals to aircraft swaps that change galley capabilities. Our chef teams are cross-trained across all menu categories, so when you call at 2 AM needing a kosher meal, you're not waiting for a specialty shift to arrive. This agility extends to our purchasing, where relationships with multiple suppliers mean we can source off-season ingredients or specific brands immediately, rather than being locked into airline procurement contracts that prioritize volume over flexibility.
Meticulous Attention to Detail
With a deliberately smaller, focused operation, every Delicieux France order receives the attention typically reserved for VIP flights at larger caterers. Our production volume allows chefs to personally inspect each plate, rather than relying on assembly-line quality control where defects slip through. Account managers handle dozens of clients, not hundreds, meaning they know your aircraft configurations, remember passenger preferences, and anticipate needs before you ask. This attention extends to details larger operations miss: ensuring garnishes are secure for turbulence, adjusting seasoning for altitude-affected taste perception, hand-selecting produce for visual perfection, and personally confirming special dietary preparations. When you're not producing 5,000 airline meals per shift, every charter order can be treated as the most important flight of the day; because for us, it is.
Lean Structure, Premium Value
Despite having all the essential equipment of major caterers including high-loader trucks and professional kitchen facilities, Delicieux France operates with dramatically lower overhead by focusing exclusively on what charter aviation actually needs. We're not maintaining multiple redundant facilities for airline contracts, carrying excessive staff for 747 loads that never materialize, or absorbing the bureaucratic costs of servicing major carriers with their complex billing requirements and approval processes. This efficiency means you're not subsidizing the massive administrative infrastructure required for airline partnerships, the inventory costs of stocking hundreds of airline-specific items, or the union negotiations that can disrupt service. Our streamlined structure translates to competitive pricing without the quality compromises you'd expect from budget caterers. We invest those savings back into what matters for charter: premium ingredients, skilled chefs, and the flexibility to accommodate special requests without excessive upcharges. While airline caterers must spread their attention across competing priorities and maintain costly systems for commercial aviation compliance, our charter-focused investment strategy means every dollar spent directly benefits the Part 135 community, giving you the capabilities of a major caterer with the efficiency and attention of a boutique operation.
Direct Owner Involvement
Delicieux France maintains a dedicated charter division that never competes with airline production for kitchen time, staff, or resources. While other caterers squeeze charter orders between massive airline runs, treating them as profitable but secondary business, our charter specialists own their own prep spaces, equipment, and dedicated staff who understand that every flight is unique. This separation means your order never gets bumped for a commercial flight, and our charter team develops expertise specific to Part 135 operations rather than applying airline catering rules to charter flights. We invest in charter-specific equipment like varied container sizes for different aircraft, specialized packaging for weight-sensitive flights, and presentation pieces designed for corporate aviation rather than repurposing airline service ware.
Charter-Specific Logistics and Time Management
Delicieux France maintains a dedicated charter division that never competes with airline production for kitchen time, staff, or resources. While other caterers squeeze charter orders between massive airline runs, treating them as profitable but secondary business, our charter specialists own their own prep spaces, equipment, and dedicated staff who understand that every flight is unique. This separation means your order never gets bumped for a commercial flight, and our charter team develops expertise specific to Part 135 operations rather than applying airline catering rules to charter flights. We invest in charter-specific equipment like varied container sizes for different aircraft, specialized packaging for weight-sensitive flights, and presentation pieces designed for corporate aviation rather than repurposing airline service ware.
Direct Owner Involvement
Direct Owner Involvement
Delicieux France maintains a dedicated charter division that never competes with airline production for kitchen time, staff, or resources. While other caterers squeeze charter orders between massive airline runs, treating them as profitable but secondary business, our charter specialists own their own prep spaces, equipment, and dedicated staff who understand that every flight is unique. This separation means your order never gets bumped for a commercial flight, and our charter team develops expertise specific to Part 135 operations rather than applying airline catering rules to charter flights. We invest in charter-specific equipment like varied container sizes for different aircraft, specialized packaging for weight-sensitive flights, and presentation pieces designed for corporate aviation rather than repurposing airline service ware.
Delicieux France maintains a dedicated charter division that never competes with airline production for kitchen time, staff, or resources. While other caterers squeeze charter orders between massive airline runs, treating them as profitable but secondary business, our charter specialists own their own prep spaces, equipment, and dedicated staff who understand that every flight is unique. This separation means your order never gets bumped for a commercial flight, and our charter team develops expertise specific to Part 135 operations rather than applying airline catering rules to charter flights. We invest in charter-specific equipment like varied container sizes for different aircraft, specialized packaging for weight-sensitive flights, and presentation pieces designed for corporate aviation rather than repurposing airline service ware.