Methodology IT · Design concepts · September 2026
The copy on the current site already says it — “setting new standards of luxury for the world’s most discerning travellers”, thirty years of “of course we can do that”, celebrations at 45,000 feet. The design says something else: a shrimp bowl punched through condensed capitals, every heading set at 18px, and a Khmer serif inherited from the theme by accident.
The two motion directions come first. Every concept carries a working sample chat agent — open it and ask it something. The one thing none of these can fake is photography; see the note at the end.
Full-bleed film. Four scenes, thirty-eight seconds, muted and looping.
Thirty years · Los Angeles · Las Vegas · San Francisco
Private aviation catering that has never once begun with what we cannot do. Kitchens open 24/7, worldwide through AG Global.
The words change with the picture. Four messages on one timeline.
Somebody has already been awake for three hours making sure breakfast is on that aircraft.
Every plate is built for one flight, one cabin, one passenger list. Nothing comes off a shelf.
Presented so it survives the galley, the turbulence and the hour, and still arrives looking like this.
Three decades of private aviation catering, and the answer has almost never been no.
Dark, brass and editorial serif — the private terminal at eleven at night.
Los Angeles · Las Vegas · San Francisco
Thirty years of private aviation catering for the world’s most discerning travellers. Early departures, late arrivals, and celebrations at 45,000 feet.
For three decades the answer has rarely been no. Menu development, dietary requests, a birthday cake at short notice in a different time zone — and the accoutrements that soften the rigours of flying.
Bone, charcoal and a single gold hairline. The hospitality register.
Inflight catering since 1995
For the world’s most discerning travellers — from Los Angeles, Las Vegas and San Francisco, and anywhere your flight plan takes you.
For those who prefer a starting point, our Signature selection covers traditional favourites and newer culinary ideas — each prepared to order, plated for the cabin, and delivered to the aircraft.
Luxury through precision rather than gloss. Built for the dispatcher.
Private & business aviation catering
Order by tail number. Confirmed in minutes, on the aircraft before wheels-up. Los Angeles, Las Vegas, San Francisco — and worldwide through AG Global.
How the site earns its keep
Altair Provisions’s buyer is a flight scheduler with eleven things open and a departure to cover. Every step below is designed to remove one reason for them to close the tab and call somebody else.
Structure, speed and search terms built around what schedulers actually type — “private jet catering Van Nuys”, “FBO catering KLAS” — not around the company name.
The agent answers cut-off times, FBO coverage and dietary requests from Altair Provisions’s own menus — at 23:00 on a Sunday, when the alternative is a voicemail.
Tail, FBO, wheels-up, pax. The order starts while the scheduler still has the flight on screen, instead of becoming an email they will send later.
New Signature dish, a seasonal tray, a fourth city — live the next day. Nothing waits on a developer, so the site stops drifting out of date.
Altair Provisions has almost no photography. The homepage carries twenty-three images: the 30th-anniversary logo three times, a menu cover twice, and six Instagram thumbnails at 640 px. There is no high-resolution food or aircraft library at all.
Luxury design is mostly photography. Every image and both films here are licensed stock standing in for a shoot — not Altair Provisions’s food, aircraft or kitchens. A half-day with a food photographer and one morning on a ramp would produce assets worth more than any of these five layouts. The chat agent replies are scripted for the demo, not a live model.