Aircraft Catering

ACJ320neo Catering Guide

An airliner cabin converted into a flying palace. The ACJ320neo demands hotel-level catering execution — and delivers the galley to make it possible.

The ACJ320neo: A Flying Residence

The Airbus ACJ320neo is not a business jet — it's a VIP airliner. With cabin space exceeding 100 square meters, it offers the most generous interior in private aviation. Clients who fly ACJ expect a level of service that rivals five-star hotels and Michelin restaurants.

For cabin crew, the ACJ320 represents the ultimate catering challenge and opportunity. The galley is fully equipped — often with a full commercial kitchen — but the expectations are proportionally higher.

From Real Operations

The Ultimate Galley Platform

ACJ320neo galleys are custom-designed for each aircraft. Many feature full-size ovens, dishwashers, commercial refrigeration, multiple preparation stations, and dedicated storage rooms. Some even include dedicated wine cellars and walk-in pantries.

This level of equipment means crew must have genuine culinary competence, not just reheating skills. Many ACJ operators hire crew with professional kitchen experience alongside aviation training.

ACJ320neo Galley Capabilities

–Full commercial-style kitchen in many configurations
–Multiple ovens, induction cooktops, and warming drawers
–Full-size refrigerator and separate freezer
–Dishwasher and full running water system
–Dedicated wine storage (temperature-controlled)
–Walk-in pantry in some configurations
–Crew rest area separate from galley
–Service for 8-19 passengers across multiple cabin zones

The Reality

Hotel Standards at 41,000 Feet

ACJ clients don't compare your service to other aircraft — they compare it to the Four Seasons. A reheated tray is unacceptable. These clients expect fresh preparation, restaurant-level plating, and a dining experience that matches their ground-based lifestyle.

The crew who excel on ACJ operations are those who combine aviation professionalism with genuine hospitality expertise. Many have backgrounds in Michelin-starred restaurants, luxury yachts, or five-star hotels.

Actionable Insights

ACJ320neo Service Excellence

Fresh preparation is expected

Unlike smaller jets, ACJ galleys enable actual cooking. Prepare fresh elements onboard — sautéed proteins, fresh sauces, composed desserts. The galley supports it.

Multi-zone service management

ACJ cabins have multiple zones (lounge, dining, bedroom, office). Manage service across zones simultaneously without disrupting the flow of each space.

Wine program mastery

ACJ clients often have exceptional wine cellars at home. Know your onboard selection intimately. Decant properly. Serve at correct temperatures. Pairing knowledge is expected.

Team coordination

ACJ operations often have 2-3 crew. Coordinate roles clearly — who manages galley, who manages cabin, who handles specific passengers. Pre-brief before every flight.

Multi-day provisioning

ACJ flights may span multiple days with ground stops. Plan provisioning across the entire trip, sourcing fresh items at each stop.

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