For restaurants, by invitation
Your restaurant, on board.
JetPalate is an invitation-only dining service for private aviation. Guests order from the restaurants serving their departure, and we bring it to the private terminal before they board.
In good company.
The list is short and it is by invitation. Over 60 restaurants are serving today. These are a few of them.
How restaurants join.
Most of the restaurants on the platform are here because a client asked for them by name. The rest we approach because they are the reference point for their category in that city.
The cities we serve today.
SFL
Miami · Fort Lauderdale · Palm Beach · Boca Raton
TEB
New York
VNY
Los Angeles
DAL
Dallas
Opening with
our restaurants
LAS
Las Vegas
Opening with
our restaurants
ASE
Aspen
Opening with
our restaurants
We open cities alongside our restaurants. Expansion is something we do with the restaurants we work with, not around them.
Restaurant groups with more than one location or concept.
Groups are welcome to bring their other locations, and their other concepts, on board.
We hold to two or three restaurants per cuisine in each city, and categories are held city by city.
A group already established in a city we are opening holds that category there from the first flight.
Beyond the dining room.
Who is on board
Private jet owners and the guests who travel with them.
They dine out constantly and in every city they pass through, and they are the clientele whose recommendations carry furthest.
Guests you already have.
Many of these travellers already dine with you. An order on board is a further point of contact with the guests who matter most, in a setting where few restaurants can reach them.
Guests who have not yet visited.
Others pass through a city without finding the time to sit down with you. The food reaches them first, and the visit often follows.
A high touch point.
Every order can carry something from you: a note from the chef, your menu, a takeaway, a retail product. Few marketing channels put a brand in front of this clientele with their full attention and hours to spare. This one does, and what they receive is entirely yours to decide.
Every guest who books a flight sees the whole network, and it is a short one.
How an order moves from the platform to the plane.
You cook. We handle everything else.
Before it reaches you. We confirm the flight and build the menu for that cabin. The guest orders from the restaurants serving their departure city. The order arrives by email at your cutoff time with the pickup time and every detail. It is locked on the guest’s side by then, so you are never chasing changes.
In your restaurant. You cook it on your own schedule. Your line is never rushed. We collect at your restaurant, at your hour.
After collection. Our own drivers carry it to the aircraft before boarding, and we give the flight attendant your finishing instructions so the dish lands the way you intend. You never touch logistics.
By the time they board, their table is set.
The restaurant sets the terms.
A restaurant only appears on the flights it can comfortably serve. Five settings decide that, and all five belong to you.
Pickup hours
You set the collection window. We ask for the hours your team is cooking rather than dining room hours, since most departures are earlier than a dining room opens. Dinner-only restaurants work. So do bakeries open at six.
Lead time
Set once for the whole menu, or dish by dish. We recommend twelve hours as the standard, then a small number of dishes available closer to departure. Guests look the night before, and often the morning of. Keeping two or three simpler items available inside that window is what puts a restaurant on those flights.
Volume limits
A daily maximum, so the line is never overcommitted.
Blackout dates
The dates you are closed, or simply do not want the extra covers. Holidays, private events, staff holidays. You can also pause the whole service at any time, for a day or for a season, and there is no penalty of any kind.
Earlier pickups and same-day orders
You are welcome to set a minimum order amount or a service fee on these, so that every order coming through is worth your team’s attention.
Building the in-flight menu.
You are welcome to start with a few items that travel well and hold up best for in-flight dining, and expand the menu later.
Selecting the items.
Cold dishes.
Served as they arrive, and available on every flight regardless of aircraft.
Warm dishes.
Items meant to be consumed warm are cooked, chilled, and picked up below 41°F, then finished on board. These appear on flights with heating capability, so a menu carrying both gives you the widest coverage.
Dishes travel deconstructed.
Sauces, dressings and condiments are packed separately and composed on board. A branzino travels with its sauce and garnish in their own containers. A salad travels with its dressing sealed alongside the leaves.
Packaging.
We provide the packaging for every item, so there is nothing for you to source, including microwave and oven safe containers for anything reheated.
Finishing instructions.
You are welcome to include notes on assembly or reheating for the flight attendant, so the dish is presented the way you intend.
The terms, plainly.
01
Your prices.
You set them. We pass them through as written, and take no percentage of your food.
02
Packaging supplied.
Nothing for you to source.
03
Exclusivity.
Two to three restaurants per cuisine in each city. We hold your category.
You choose the items for the in-flight menu. We review the selection together. You set your pickup hours, advance notice and blackout dates.
It starts with the menu.
We begin by building the in-flight menu together, then cover packaging, then set the operating rules around your service. Once those three are settled, you are on.
Book a conversation.
Thirty minutes to walk through the menu, the packaging, and the operating rules around your service.