Catering to your aircraft in Oulad Yaich.
Beni Mellal Airport is a small field on the Tadla plain, with the Atlas rising behind it and orange groves around Oulad Yaich. We cook for the aircraft you bring in, pack for its galley, and hand it over through your FBO on your slot.
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.
Beni Mellal and the Oulad Yaich area belong to the Béni Mellal-Khénifra Region, a farming belt where the Oum Er-Rbia river feeds orange and olive groves below the Middle Atlas. That shapes the private jet menu we write for GMMD: an inflight menu that leans on fruit, olive oil, honey and slow-cooked lamb rather than anything that needs a hard sear on board.
Private jet food from this region travels well when it is built for it. Tagines go into the galley oven in their pots, couscous steams at the end, and the salads, olives and fresh oranges stay chilled and are plated by the flight attendant. Local specialities such as almond pastries, Atlas honey and mint tea service make a light finish for a short stop.
If you tell us the tail and the galley, we adjust: a light jet with one oven gets a different private jet menu from a larger cabin with a full galley. In Béni Mellal-Khénifra Region the season decides much of it, with citrus and fresh figs in winter and early spring and cold plates preferred in the summer heat of the plain.
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.
Beni Mellal sits on the Tadla plain at 1,694 ft, with the Middle Atlas rising behind the runway, and that altitude and orange-grove climate set what travels well. Private jet catering here means citrus, olives and tagine dishes packed for the galley you actually have. We handle inflight catering, in-flight catering and aviation catering at GMMD through your FBO or handling agent, from business aviation catering and executive jet catering to diplomatic flight catering. We cook and label for cabin crew meals as well as guests, and we are reachable 24/7.
Business jet catering and corporate jet catering at Beni Mellal tend to mean small cabins and short stops, so VIP flight catering is built around a few good plates rather than a long menu. For charter flight catering and luxury inflight catering, our private jet chef writes a bespoke menu around the passengers and the galley.
When a delegation lands at GMMD, government flight catering follows the guest list and the security brief. We prepare head of state flight catering and VIP aviation catering with traceable ingredients, and plan state visit aircraft catering around the arrival procedure at the terminal.
In Morocco halal is the starting point for most kitchens, so a halal request at Beni Mellal is straightforward; kosher, vegan, gluten free, allergen free, kids meals and other special meals are handled as a written procedure, with separate preparation and a card per seat. Tagines and couscous often hide wheat, nuts and dairy, so we name each allergen on the card rather than assuming.
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.
A crew on a short stop at GMMD wants food that can be eaten from one hand. We pack crew meals, flight crew meals and pilot meals as crew meal boxes, with cockpit meals and different meals for pilots on request. Crew catering is ordered and invoiced like any other item, and cabin crew meals are labelled so they never reach a passenger tray.
FBO catering at Beni Mellal means catering delivery to the FBO or to the general aviation terminal, where your handling agent meets us. Ground handling catering and handling agent catering are coordinated with whoever holds the door to the apron, and the handover happens at the aircraft on your slot.
Beni Mellal sees mostly light and mid-size business jets, so galley catering is usually handed up through the door by hand rather than by a lift. If a larger aircraft is expected, tell us the type and we plan airside catering delivery and aircraft provisioning around the door height and the ramp access your handling agent confirms.
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.
Airport catering at Beni Mellal serves a small general aviation field in Béni Mellal-Khénifra Region. The airfield handles light business traffic, so catering here is about precision and fresh Moroccan produce rather than scale, and orders flow through the FBO and ground handling services at the terminal.
Beni Mellal is not a major business aviation hub, but it sees corporate arrivals, delegations and charter flights tied to the region's agriculture and mountain tourism. Inflight catering and in-flight catering here suit light aircraft; aviation catering and business aviation catering orders follow the slot. Executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for the rotation are all handled through general aviation and FBO services.
Moroccan customs treat foreign food strictly, especially animal products and fresh fruit. Local catering from us arrives sealed and labelled, so your agent can pass it through at the gate without opening trays.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Beni Mellal Airport, the next request was a breakfast basket with individual preserves for 3 guests, with a short ground stop to work around. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. Our brief for flight catering was met with a sensible plan for crew briefing. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“Good preparation made the difference at GMMD, where 12 guests expected a mezze selection with flatbreads despite different crew meal preferences. This experience of flight catering services gave us a useful reference for managing packing arrangement on another departure. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 4 guest order at BEM called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a tight boarding window. Our brief for airline catering was met with a sensible plan for meal organisation. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
Think in lines rather than a flat rate: crew meals, fruit and water, plus any guest items you add. A positioning leg into Beni Mellal typically has only the first two. We list each line so nothing is hidden and you see what each dish adds.
Government flights at Beni Mellal are simpler when we know the protocol early: halal, no alcohol, named seats, discreet handover. Lead time here means how soon those points are settled. Late changes are accepted and we adapt, though some produce is easier to source in advance.
On a short turnaround at GMMD, the useful thing is that local food needs no import paperwork. Tagines, olives and fruit come from inside the country, which keeps customs simple, and your handling agent meets us at the gate on your slot.
It depends on the aircraft and its galley. A light jet with one oven and little storage cannot take a large foreign order, and customs may restrict some items. Ordering locally at GMMD removes the risk and fits the galley you actually have.
Not included. A night or dawn departure from this field is a good example of why: the delivery is arranged around the slot, by your handling agent, as its own order. We confirm each detail and invoice the catering separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
