Catering to your aircraft in Maiduguri.
A dry-season turnaround at MIU means heat on the apron and a short window for the tray. We pack sealed, label by seat and leave the finishing to the galley you actually have.
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.
Borno State cooking is a Sahel kitchen: millet, sorghum, groundnut, rice, goat and beef grilled over charcoal, dried fish from the Lake Chad basin. For a private jet menu out of Maiduguri, those flavours translate well if the dish is built to be re-plated, not cooked on board. An inflight menu here leans on grilled suya-style skewers, jollof or tuwo-style rice and stews that hold in a sealed tray. Private jet food from MIU is halal by default, which simplifies the galley for most passengers.
Local specialities from Borno are best served the way they travel: skewered meat chilled or oven-finished, stew packed apart from the starch, fruit from the market of the day. Maiduguri is the name on the order, but the plate follows the season: mango and dates in the dry months, vegetables after the rains. A private jet menu for {Region} stays short and honest, and the private jet food lands at your FBO sealed, labelled by seat.
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.
Maiduguri sits in the Sahel at 1,099 ft, where the dry Harmattan months and the rainy season change what a galley can safely carry. Private jet catering here is planned around halal as the norm, the market produce of Borno State and a handling agent who walks the tray out to the aircraft. Inflight catering and in-flight catering for MIU follow the same brief as everywhere: the type, the headcount, the slot. For aviation catering and business aviation catering on a diplomatic flight catering or executive jet catering rotation, cabin crew meals ride on the same order.
Corporate crews into DNMA ask for business jet catering that holds in the heat. Our private jet chef builds a bespoke menu from Borno State produce, and VIP flight catering and luxury inflight catering use the same sealed trays. Corporate jet catering and charter flight catering are quoted per menu.
For official arrivals at MIU we handle government flight catering with a short approved menu and a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering all start with the protocol office, not the kitchen.
At Maiduguri, halal is usually the baseline and not the exception, so the kitchen starts from certified-halal sourcing and every other restriction is layered on top: kosher on request, vegan, gluten free, special meals and allergen free trays packed separately with seat numbers, kids meals on a lighter plate. Groundnut is the allergen that hides in local sauces here, so nut-free orders are cooked and sealed apart.
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.
When the crew waits out duty time at DNMA, crew catering matters. We pack crew meals, flight crew meals and pilot meals on request, cockpit meals that eat easily, crew meal boxes labelled CREW, and different meals for pilots so captain and first officer never share a dish.
Airside access at DNMA decides how food reaches the aircraft. Handling agent catering and ground handling catering are coordinated so FBO catering arrives sealed, with catering delivery to the general aviation terminal confirmed against your slot.
Aircraft provisioning at DNMA depends on the type: a light or midsize jet takes the trays straight up the airstair, while a larger cabin needs a high loader and the ramp to be arranged through your handling agent. Galley catering is packed to the galley you have, with trolleys and carriers sized to the door. Airside catering delivery follows the airport's escort rules, so tell us the tail and the cabin layout and we plan the loading around it.
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.
Maiduguri International Airport sits at 1,099 ft in Borno State and works as a business aviation hub for the northeast, with government, humanitarian and corporate movements arriving alongside general aviation. Airport catering here follows that mix. FBO services and ground handling services decide how a tray gets through the gate, so the order is built around your handling agent and the apron rules on the day.
Visiting teams into MIU bring inflight catering and in-flight catering briefs of every size. Executive jet catering for a delegation, diplomatic flight catering where protocol applies, business aviation catering for the charter, aviation catering for the galley you have, cabin crew meals and crew meals packed apart. Because Maiduguri is a working business aviation hub with limited ground handling services, we ask for the tail and the cabin layout first.
Nigeria inspects imported food at arrival, meat, dairy and fresh produce above all. Whoever handles FBO services on your trip will ask to see what is on board, and ground handling services will ask for it itemised. For Maiduguri we pack sealed, labelled trays with a written list, so the crew can declare them in one pass.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at DNMA, we needed beef fillet with roasted potatoes divided into 10 portions suitable for a short ground stop. For our team, the strongest part of their in-flight catering was how they handled portion planning. I asked The Galley Girls for the main courses in stackable containers, with garnishes supplied separately for plating on board. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“A request for mini sandwiches and individual desserts, 11 passengers, and a short ground stop: that was our brief for the departure at MIU. I appreciated the emphasis on cabin service sequence throughout the vip inflight catering arrangements. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“The 6 passenger portions of a cold lunch with cheese and fruit were the easy part; managing a small galley worktop at Maiduguri International Airport took more planning. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss private jet catering with them again, especially when written menu details needs careful coordination.”
Government flights through Maiduguri are quoted menu by menu. Local produce such as dates and mango in season costs less than imported items, and halal sourcing is already standard. How much does private jet catering cost? It depends on what lands on the tray and for how many.
If you are repositioning empty to or from DNMA, tell us the tail and the slot. Lead time depends on what is being ordered: a crew box is simple, a full menu needs sourcing. We handle last-minute requests here.
If you order at MIU for a return leg, customs at the destination apply, not here. Declare what is on board, keep trays sealed and labelled, and share the manifest with your handling agent.
Customs in Nigeria treat imported food carefully, so bringing your own can mean delays at the general aviation terminal. Order from Maiduguri instead and the trays come sealed and labelled.
No, a charter into DNMA covers the aircraft, not the food. Crews often wait on the ground at MIU against duty limits, so we advise ordering crew meals with the trip and invoicing them like any other line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
