A top-flight cuisine
In one of the old hangars belonging to the missing LAP (Paraguayan Airlines) in the old airport terminal, operates one of the country's great cuisines. Three thousand square meters to provide 3,500 meals daily for flights arriving or departing from the airport. But it is not the volume but the most striking physical and food security that manages the gastronomic production.
The interesting issue at hand is that this service normally intended for those traveling by aircraft, now also occurs for those who wish it on the ground, with the advantage that all that paraphernalia of equipment and processes that aeronavigation requires, is also applied for the catering on land. That is first-class catering not only for quality, but also for food security.
Juan Lolas, a Chilean Chef who serves as COO of GCG Paraguay, explains that the company is the only Catering Multinational of Paraguay, producing more than 5000 meals per day, serving both air and land, institutional canteens and businesses. And now it is gradually moving into catering for individual and social events.
Goddard Catering Group Paraguay S.A., operating in the country since 1997 is the local subsidiary of a multinational company headquartered in Miami, with 28 kitchens around the world. It belongs to the largest group of airline catering which covers about 30% of the world market, with production of more than a million meals a day, serving some 270 international airlines.