Catering to your aircraft in Francistown.
Dry heat, mining crews and safari parties define the traffic at Francistown FBPM. Former VIP flight attendants pack your food to hold on the apron, sealed and labelled by seat, ready to hand over at the aircraft.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Francistown sits on the Tati river plain in Botswana's north-east, and its private jet menu leans on what the region grows and herds. Beef is the backbone of any Francistown inflight menu: seswaa, the slow-pulled beef eaten at celebrations, travels well as a hot dish that re-plates from the oven with its pap kept apart. Private jet food here also means morogo, the wild greens cooked down with onion, and phaleche, the stiff maize porridge that holds its shape under a lid.
Local specialities that suit a galley: dikgobe, beans and samp slow-cooked together, packs dense and reheats without drying. Magwinya, the fried dough rounds, arrive as a sweet or savoury snack. For the sweet course, a melktert from the Afrikaner baking tradition of the region cuts cleanly and needs no oven. Botswana's Francistown corridor sees mining and safari traffic, so our private jet menu pairs these dishes with plain grilled fish, cold salads and fruit for passengers who want something lighter.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Francistown sits at 3,283 ft in north-eastern Botswana, and the heat on the apron shapes every tray we pack. Private jet catering at Phillip Gaonwe Matante International means food built to hold in dry air, then handed to your FBO or handling agent at FBPM. We write inflight catering for the galley you actually have, and aviation catering for the leg that follows, whether that is a safari transfer or a mining charter. Business aviation catering here runs on cold plates, sealed sauces and clear labels. Executive jet catering for a delegation, diplomatic flight catering for a ministerial party and cabin crew meals for the people serving them are all ordered by phone or email, 24/7. In-flight catering for Francistown is packed by former VIP flight attendants.
At Francistown, business jet catering means a brief shaped by the aircraft and the trip. A private jet chef builds a bespoke menu for corporate jet catering, VIP flight catering and charter flight catering, with luxury inflight catering that stays practical on a hot apron at FRW.
Head of state flight catering and government flight catering at FBPM go through the protocol office, not the kitchen. VIP aviation catering and state visit aircraft catering are handled by a small, named team, with every item traceable.
In Francistown, halal is closer to an exception than a baseline, so we plan it as a separate order from the first line: its own supplier, its own board and its own sealed box, marked by seat number. The same procedure covers kosher, vegan, gluten free, allergen free, special meals and kids meals. Beef and maize dominate local cooking here, so we check sauces, stocks and fried items for hidden wheat, dairy and nuts before anything is packed. Nothing is a promise on a label.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Francistown are on request and invoiced like the rest. Flight crew meals, pilot meals and cockpit meals are packed so they can be eaten one-handed, and crew catering is labelled apart from guest trays. Crew meal boxes can carry different meals for pilots when the operator's policy asks for it, and cabin crew meals are marked by seat number.
Your handling agent at FBPM opens the door: FBO catering, catering delivery to the FBO and ground handling catering all route through the general aviation terminal. Handling agent catering is confirmed against your slot and security pass.
Francistown handles mostly light and mid-size business aircraft, so a high loader is rarely the question. The galley is. Galley catering for FBPM is packed to the oven and drawer space your aircraft has, and airside catering delivery runs through your FBO or handling agent to the steps. If a larger type arrives, aircraft provisioning is agreed beforehand with the handling agent so the loader and the door height are known before the trolleys come.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Phillip Gaonwe Matante International serves Francistown, Botswana's second city, as its main gateway. It carries general aviation, charter and mining traffic, and sits at 3,283 ft in dry country where aircraft performance and heat matter.
Airport catering at Francistown supports a quiet business aviation hub where general aviation and FBO services run alongside ground handling services. Inflight catering, in-flight catering, aviation catering and business aviation catering all pass through the same terminal. A ministerial party flying in will find executive jet catering and diplomatic flight catering handled the same way here, with cabin crew meals ordered on request and invoiced like the rest.
Customs in Botswana is strict on animal products and fresh produce. At FRW, locally packed catering sidesteps import checks, and your handling agent can confirm any steps for the flight.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at FBPM meant planning mini sandwiches and individual desserts for 3 guests with several individual meal preferences in mind. When comparing aviation catering companies, I would look closely at crew briefing after this experience. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Between cabin checks at FRW, I coordinated poached fish with steamed rice for 4 guests and explained our concerns about a short ground stop. The order made flight catering feel manageable because the final order confirmation had been considered beforehand. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Breakfast was already sorted; at Phillip Gaonwe Matante International Airport, the next request was fresh fruit and breakfast pastries for 9 guests, with limited fridge space to work around. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. For our team, the strongest part of their flight catering services was how they handled meal organisation.”
Catering at FBPM is quoted per order, shaped by the aircraft's galley. A small cabin with limited oven space gets chilled plates and a single hot item; a larger cabin gets a fuller service. How much does private jet catering cost? We answer with a quote built from your tail and headcount.
For an empty positioning leg into FRW, the order is usually crew meals only, and those are simple. A fuller passenger service for a later leg is confirmed with your handling agent. Last-minute orders are handled, day or night.
Botswana controls meat and fresh produce imports closely, so food that arrives with an international flight may be held or discarded at customs. Local catering avoids that: we cook and pack inside the country. Long crew duty days and waiting on the ground at FRW also mean crew meals ordered locally keep the team fed without touching customs.
Passengers often arrive with their own food, and customs rules on meat and produce still apply. Add the season: Francistown's dry heat and unpredictable storms can delay a departure, and cold items suffer. A local order is packed for the real timing.
The charter does not include catering. At FRW you order it separately, and it is billed as its own line. A two-service long leg is common, and we pack accordingly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
