Palm Springs International Airport runs on a rhythm unlike any other airport in our SoCal network. Winter and spring bring peak leisure travel demand. Summer slows to a fraction of that volume. A catering operation built for Palm Springs needs to scale up for the season and scale back without carrying idle overhead through the quiet months.
Our split-catering model is built for exactly this pattern. Culinary partner sourcing flexes with actual departure volume. Our proprietary logistics platform, Scorpio, forecasts provisioning against real PSP flight data, scaling output to match seasonal demand rather than running a fixed production schedule year-round.











