Catering to your aircraft in Bayannur.
ZBYZ is a small airport with cold winters and hot dry summers, and the menu follows the season. We pack lamb, wheat and melon for the crew and the cabin.
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.
Bayannur lies in the Hetao plain of Inner Mongolia, where Yellow River irrigation grows wheat, sunflowers and melons, and where grassland lamb defines the table. A private jet menu for this region leans on that: lamb in several cuts, hand-pulled noodles, milk tea and dairy from the steppe. We shape an inflight menu around what survives a galley, so private jet food from Inner Mongolia arrives sliced, sauced apart and labelled by seat. Private jet platters carry cold lamb, Hetao cheese-style curds and seasonal melon, while gourmet inflight meals take the hot dishes. Private jet snacks are roasted sunflower seeds, dried beef and baked pastries. These local specialities are cooked in Inner Mongolia terms, not translated into a generic European menu.
Inner Mongolia gives Bayannur a short, honest larder: mutton from open grassland, Hetao flour, sunflower seed, dairy and sweet melon. A private jet menu built here uses those first. For the inflight menu we separate what is served cold from what finishes in the aircraft oven, and we keep sauces in their own pots. Private jet food in this region is generous with lamb, so we portion it for plating. Private jet platters can hold cold meats, pickled vegetables and fruit; gourmet inflight meals cover braised mutton and dumplings; private jet snacks cover seeds, dried dairy and pastry. Local specialities of Inner Mongolia stay recognisable on the plate.
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.
Bayannur Tianjitai sits at 3,400 ft on the Hetao plain of Inner Mongolia, a regional field where business traffic is sporadic and every order is built around the aircraft that actually lands. Private jet catering here starts with what the galley can hold, then draws on local lamb, wheat and sunflower seed. Inflight catering is packed by former VIP flight attendants, and the same in-flight catering brief covers aviation catering for corporate, charter and diplomatic flight catering movements. Business aviation catering and executive jet catering arrive at your FBO, with cabin crew meals on request.
Traffic at RLK is occasional, so each order is set up from scratch. A private jet chef drafts a bespoke menu for business jet catering, adjusting for the aircraft type; corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all share the same Inner Mongolia ingredients.
Government flight catering at Bayannur Tianjitai is handled with protocol first and food second. Head of state flight catering and VIP aviation catering are planned through your handling agent, with a named team and quiet traceability. State visit aircraft catering here is rare, so each movement is coordinated individually.
Inner Mongolian cooking leans on lamb, wheat and dairy, so the allergen picture is specific: gluten in noodles and breads, milk in tea and curds, sesame and peanut in oils and sauces. At Bayannur Tianjitai we take the diet card before cooking, keep kosher, halal, vegan and gluten free dishes on separate boards, and seal allergen free and special meals in their own trays. Halal is straightforward with local mutton; kosher and kids meals are arranged on request.
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.
For a crew waiting on the ground at RLK, crew meals come on request and are billed like the rest. Flight crew meals arrive in sealed trays; pilot meals are packed separately from the cabin. Crew catering includes cockpit meals that hold in a drawer and crew meal boxes with seat labels. We provide different meals for pilots whenever the captain and first officer should not eat the same dish.
On this field, catering delivery to the FBO runs through your handling agent, who opens the airside door. FBO catering, ground handling catering and handling agent catering are confirmed against the tail and the slot, and the order goes to the general aviation terminal and then the aircraft.
Bayannur Tianjitai is a regional field, so the aircraft type usually decides the loading, not the airport. Smaller business jets are served from a van at the aircraft door; if a larger cabin needs a high loader, say so when you place the order and galley catering is cooked to the galley you actually have. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the tail before anything is packed.
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.
Bayannur Tianjitai is a regional field on the Hetao plain, and it works as a quiet business aviation hub for the western part of Inner Mongolia rather than a busy one. Airport catering here supports general aviation, with FBO services and ground handling services arranged around each tail that lands, so expect a short ramp and a small apron.
RLK sees business jets only now and then, which makes it a business aviation hub in name more than in volume. Each arrival is planned by tail: inflight catering and in-flight catering are built after the aircraft type is known, while aviation catering and business aviation catering cover corporate and charter legs. Executive jet catering suits owner flights, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are ordered with the trip.
China inspects imported meat, dairy and fresh produce at the border, and aircraft provisions fall under the same rules. Ask your handling agent about the arrival declaration for Bayannur; as a business aviation hub of very modest size, the field has few moving parts, so ordering catering locally keeps the galley free of customs questions.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Bayannur Tianjitai Airport, with 5 passengers choosing chicken skewers with a couscous salad and several individual meal preferences influencing our preparation. The storage requirements stood out more than any sales pitch about private aviation catering. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
“On this departure from ZBYZ, 4 passengers had chosen chicken skewers with a couscous salad, and different crew meal preferences needed to be reflected in the order. For business jet catering, that attention to cabin service sequence made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in clearly marked packs. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Food presentation mattered to our 2 guests, but a family lunch request also had to be considered when organising mushroom risotto and a green salad at RLK. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. It was useful to see the main courses listed separately when checking how much space the complete order would require. I appreciated the emphasis on cabin service sequence throughout the business aviation catering arrangements.”
Cost here is the menu plus the airside step. Local mutton and Hetao produce price differently from imported items, and the handling agent's access arrangement is invoiced with the order like any other line. We quote it before anything is cooked.
Send the new manifest the moment you have it. Lamb cuts, noodles and melon plates scale easily, so the packing list is rebuilt against the final headcount. Last-minute orders are handled, and phone and email stay open 24/7.
While duty time runs and the aircraft sits, meals ordered locally arrive without customs questions, because nothing crosses the border. Tell us how many pilots and cabin crew, and we pack boxes that eat easily in a cockpit.
Fresh meat, fruit and dairy from abroad are often stopped at customs, and ZBYZ is no exception. Local catering is the cleaner route, since the food is made and packed inside the country.
No. Is catering part of a charter? Not in China or anywhere else: it is ordered and invoiced on its own. A return leg is a separate line too, though we can plan both legs together so the way back is already waiting.
Tail, pax and diets — a flight attendant takes it from there, day or night.
