Catering to your aircraft in Ben Slimane.
A quiet apron at 627 ft, Moroccan produce close to hand, and a galley that decides what is possible: that is what GMMB asks of a catering order, and what we plan around.
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.
Casablanca-Settat Region supplies the table for any private jet menu out of Ben Slimane. The inflight menu leans on Moroccan staples that travel well in a galley: chicken or lamb tagine finished in the oven, couscous with the broth in a separate pot, and pastilla served as individual portions. Private jet food from this region means citrus, olives, dates and almonds, fresh bread and mint tea components packed apart. These local specialities are the starting point for private jet platters, gourmet inflight meals and private jet snacks: cold mezze, grilled brochettes, Moroccan pastries. Each dish is written for the aircraft's galley, not for a restaurant plate.
For a private jet menu at Ben Slimane, we start from what Casablanca-Settat grows and cooks. Local specialities such as tagine, harira, zaalouk and msemen make a credible inflight menu when packed with the sauce apart and the garnish chilled. Private jet food here is seasonal: oranges and clementines in winter, melon and figs in summer. Private jet platters of grilled meats and salads, gourmet inflight meals finished in the oven, and private jet snacks of almonds, dates and Moroccan biscuits all keep well on a short sector from Ben Slimane.
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.
GMMB is a small airfield in Casablanca-Settat Region, which changes what a good order looks like: fewer services on the apron, more reliance on your handling agent. Our private jet catering is written around that reality. Business aviation catering and inflight catering for light jets, executive jet catering for a corporate group, diplomatic flight catering for official movements, in-flight catering for a longer onward leg, and cabin crew meals marked CREW so nobody reaches into a guest tray.
At GMMB, a bespoke menu starts with the galley. Private jet chef planning for business jet catering, corporate jet catering and charter flight catering covers what the oven can finish, while VIP flight catering and luxury inflight catering add the plated detail.
State visit aircraft catering from GMMB means the menu is agreed with the protocol office, ingredients are traceable, and head of state flight catering is handed over with no names on the labels. Government flight catering and VIP aviation catering for a GMMB movement are cleared the same way, with the protocol office signing off before anything is packed.
Moroccan cooking hides allergens in places a menu does not show: nuts in pastilla and pastries, wheat in couscous and msemen, dairy in smen. At Ben Slimane, kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: separate prep, sealed, marked by seat. Halal is the local default for meat; kosher and strict allergen requests need confirming with the order.
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.
On request, we pack crew meals for GMMB: flight crew meals for the cabin team, pilot meals eaten one-handed, cockpit meals with different meals for pilots when the captain and first officer must not share. Crew catering arrives as crew meal boxes, marked and invoiced with the order.
FBO catering at Ben Slimane is a hand-over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, who opens the access. Ground handling catering and handling agent catering are the same procedure here as everywhere.
Ben Slimane handles light and mid-size business jets, and the aircraft type decides how the order is loaded. Galley catering for a small cabin goes up in a few insulated boxes by hand; a larger aircraft with a high door sill may need a high loader arranged through your handling agent. Airside catering delivery follows the aircraft's access point, and aircraft provisioning is packed to the drawers and ovens that type actually carries.
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.
Ben Slimane Airport is a general aviation field in the Casablanca-Settat Region, at 627 ft. Airport catering here means a small, direct operation: a few boxes, the FBO, the aircraft.
Business aviation hub traffic is limited here, but FBO services and ground handling services handle general aviation well. Inflight catering, in-flight catering and aviation catering for business aviation catering orders, executive jet catering for corporate groups, diplomatic flight catering when needed and cabin crew meals boxed apart all follow the same procedure.
Customs in Morocco watch imported animal products closely. For GMMB orders, that is why we cook and pack in-country, and why anything arriving from abroad should be cleared with the handling agent first.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at GMD, the next request was roasted chicken and seasonal vegetables for 6 guests, with a changing departure schedule to work around. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. The galley preparation stood out more than any sales pitch about in flight catering.”
“For 7 passengers departing from Ben Slimane Airport, the agreed menu was a mezze selection with flatbreads; our main consideration was a small galley worktop. The Galley Girls suggested shallow trays for the breakfast portions, and that choice worked well with our storage arrangement. For our team, the strongest part of their inflight catering services was how they handled final order confirmation. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Choosing a selection of petits fours and sandwiches for 10 people at GMMB was straightforward; the challenge was making it work with a short ground stop. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
Two orders for the same departure at GMD can cost very different amounts. A late slot with a long ground time suits a plated dinner; a tight early slot suits a cold breakfast box. Moroccan produce in season, such as oranges or melon, keeps the figure down, while imported seafood raises it.
Short answer: it depends on what your galley can finish on board. A mid-size jet with an oven opens up tagine and couscous; a very light jet does better with chilled mezze and flatbread. Last-minute orders at GMD are handled either way.
If your slot is before dawn, tell us when ordering. Delivery goes through the FBO, local produce keeps customs simple, and anything you plan to bring from abroad should be checked with the handling agent first.
You can, but customs and the aircraft's own rules apply. For a long leg with two services, a carried meal rarely keeps its texture, which is why crews order catering instead. Food carried out of Morocco is usually allowed; food carried in is where controls apply.
Not in a private jet charter, no. Meals are a separate order. When someone at GMMB has an allergy or religious requirement, tell us at the point of ordering, and the dish is prepared on its own and sealed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
