In-flight service
Built for the trolley
Cups sized to galley slots, nesting to save height, and packed in the trolley to the same count as the disposable they replace.
Cabin-Ready Reuse
Airlines & Airports
Reuse that clears security, fits the galley trolley and is back in the cabin by the next rotation.
Why aviation is different
You can't run an airline like a bar
A cup on a flight passes through more hands, more checkpoints and less space than anywhere else we work. Five constraints shape every part of the system.
01
Weight is fuel
Lightweight, glass-free service ware with a nesting stack that takes up less galley space than the single-use it replaces.
02
Airside is not landside
Everything that crosses a sterile area is accounted for. Cups are counted in, washed inside the terminal and counted back out.
03
Food safety first
Commercial rack washing on high-temperature cycles with HACCP-aligned handling, so a cup is cabin-ready, not just clean.
04
Counted per rotation
Cups leave on the trolley and return on the next service. We reconcile counts per flight and per cabin, not per quarter.
05
Borders are part of the loop
Interstate quarantine and international customs rules are mapped before the loop leaves the ground, so returns never stall.
Three fronts, one loop
Cabin, lounge, kitchen
The same cup can be served airside in the morning and poured in the cabin in the afternoon. One pool, one wash line.
Terminal & lounges
Food courts, gate bars and premium lounges where glass is banned and volumes spike before every bank of departures.
Crew & catering
Catering kitchens and crew rooms that fill, seal and hand over trolleys — with counts closed out at the end of each service.
Cabin specification
Built to a galley, not a bar
No glass through security, no loose weight in the cabin, no guesswork on returns. Every part of the cup is specified for airline handling.
Full specification sheet and samples are provided per airline and galley layout — final spec confirmed before production.
- Material
- Food-grade, glass-free polypropylene
- Wash
- Commercial rack dishwashing, high-temperature cycle
- Temperature
- Freezer to hot-hold, no warping or hazing
- Stacking
- Nesting profile sized to standard galley trolley slots
- Decoration
- In-mould or pad print, dishwasher-durable
- Handling
- HACCP-aligned wash, packing and handover
- Counts
- Reconciled per rotation, per cabin, per flight
The loop, per rotation
Five steps that repeat every flight, every day, with a count at each handover.
- 01
Load
Clean cups counted onto the trolley before boarding.
- 02
Serve
Poured in the cabin, lounge or gate bar in the same service.
- 03
Clear
Collected back on the return service, count checked at the gate.
- 04
Wash airside
Washed and packed inside the terminal, never sent off-site.
- 05
Re-stock
Back on the next rotation — one cup, hundreds of flights.
Turnaround ready
One cup. Hundreds of flights.
We map the wash window around your turnaround times, so the loop closes before the next boarding call.
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Revibe
Your Event.
Tell us about your venue, festival or café. We'll design a reuse program that fits.