“Somebody paid $177 for a chicken sandwich on a private jet.”

The quote was published by the industry site Private Jet Card Comparisons and picked up by Forbes as an example of the extra costs that surprise private flyers. Unlike the folkloric 'tea and biscuits' story, this one came with a screenshot of the line items.

The interesting part is the anatomy. The sandwich itself, at about $52, was already a premium product; the airport fee is charged by the FBO for letting a supplier's van onto the ramp; and the $100 service fee is where the catering intermediary earns its living — taking the order, chasing the kitchen, tracking the delivery to the correct aircraft at the correct time. In resort airports with few suppliers, those fees are highest.

Brokers and operators increasingly warn clients about this in advance, and some allow passengers to bring their own food or arrange local delivery to the FBO. Larger orders dilute the fixed fees: a $100 service charge on a $1,200 spread for eight people is barely noticeable.

So the sandwich is real, the price is real, and the lesson is that on a private jet the food is cheap and the logistics are expensive.