For restaurants, by invitation
Your restaurant, on board.
JetPalate is an invitation-only dining service for private aviation. A guest books a flight, sees the restaurants serving that departure, and orders from you. We collect at your restaurant and bring it to the aircraft before they board.
You cook. We handle everything else.
The Network
In good company.
A selection of the restaurants serving on the platform today.
Sixty-plus restaurants across six markets.
Before boarding
By the time they board, their table is set.
The list
Selective by design.
We work with two to three restaurants per cuisine in every market. The list is small by design. New partners are added by direct client request, or because we believe a restaurant is the reference point for its category in that city.
2 / 3
Partners per cuisine, per city
The premise
You cook it. We handle everything else.
A guest books a flight, opens JetPalate, and orders from the restaurants serving their departure city. The order reaches the aircraft before they board.
For the restaurants on the platform, it means serving guests who already dine at the best tables in every city they visit, on terms the kitchen sets itself.
By the time they board, their table is set.
Plated in your kitchen, finished in the cabin
How it works
How an order moves from the platform to the plane.
- 01
JetPalate
Confirm the flight.
We confirm the flight and build the menu for that cabin.
- 02
JetPalate
Take the order.
The guest orders from the restaurants serving their departure city.
- 03
JetPalate
Send it to your kitchen.
The order reaches you at the notice you set, never sooner.
- 04
Your kitchen
Cook to your own timing.
Take the order and cook it on your schedule. Your line is never rushed.
- 05
Your kitchen
Hand it over at collection.
We collect at your restaurant, at your hour.
- 06
JetPalate
Deliver to the FBO.
Our own drivers carry it to the aircraft before boarding.
- 07
JetPalate
Finish on board.
We give the flight attendant your finishing instructions, so the dish lands the way you intend.
Our own drivers handle collection and transit. Your kitchen never touches logistics.
Your terms
The kitchen sets the terms.
A restaurant only appears on the flights it can comfortably serve. Four settings decide that, and all four belong to you.
01
Pickup hours.
You set the collection window. We ask for kitchen hours rather than dining room hours, since most departures are earlier than a dining room opens. Dinner-only kitchens work. So do bakeries open at six.
02
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.
03
Volume limits.
A daily maximum, so the line is never overcommitted.
04
Blackout dates.
The dates you are closed, or fully committed, take no orders at all.
Most restaurants are serving within two weeks.
The in-flight menu
Building the in-flight menu.
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 40°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 your kitchen 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.
Reach
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.
Groups
One category. Every market.
We hold to two or three restaurants per cuisine in each city, so the places are few.
A group that comes on with all of its locations at once holds that category across the network. You become the Italian restaurant our guests order from in every city you operate in, rather than in one. One onboarding, one menu standard, every market.
The board
Six serving · three opening
TEB
New York
ServingOPF
Miami
ServingFXE
Fort Lauderdale
ServingPBI
Palm Beach
ServingBCT
Boca Raton
ServingVNY
Los Angeles
ServingDAL
Dallas
OpeningLAS
Las Vegas
OpeningASE
Aspen
Opening
A group already established in a city we are opening comes on as the category holder there from the first flight.
We open cities alongside our restaurants. Expansion is something we do with the restaurants we work with, not around them.
The terms
The terms, plainly.
01
Your prices.
You set them. We pass them through as written, and take no percentage of your food.
02
Same-day settlement.
Invoice or card on file, whichever suits your accounts. Paid the day we collect.
03
Packaging supplied.
Nothing for the kitchen to source.
05
Exclusivity.
Two to three restaurants per cuisine in each city. We hold your category.
Enquire
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.