Catering to your aircraft in Bandar Lampung.
Radin Inten II handles a quiet, steady flow of corporate and charter traffic for southern Sumatra, and the crews that come here need a meal that works with limited ground facilities. We cook for the galley you have and hand over at the FBO, so the flight attendant only has to plate it.
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.
Lampung is the southern gateway of Sumatra, and the private jet menu we write for Radin Inten II starts with what the province actually grows and catches. The inflight menu leans on three things: robusta coffee, seafood from the Sunda Strait coast, and bananas, which Lampung ships across Indonesia. These are the local specialities that make private jet food at Bandar Lampung worth reading twice.
Private jet platters from Bandar Lampung are built around grilled fish, sambal on the side and steamed rice that holds its shape in a heated drawer. Gourmet inflight meals take the same line further: seruit, the Lampung dish of grilled fish pounded with chilli and shrimp paste, is packed as a sealed pot so the galley stays clean. Private jet snacks are where the province shows best: keripik pisang in sealed bags, and kopi lampung in a thermos or a pour-over kit. Each local speciality is plated for the galley you actually have, and the private jet chef labels it by seat.
Dietary requests are common here, so tempe, grilled vegetables and rice-based dishes are the base of the vegetarian line, with halal as the default kitchen standard in this region. Alcohol is not part of the local table, and we confirm any beverage request with your handling agent before anything is packed.
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.
Radin Inten II International sits on the southern tip of Sumatra, and the corporate jets that land here usually come for the palm oil, coffee and mining side of Lampung province. Private jet catering at WILL follows that rhythm: a Lampung robusta coffee service, grilled fish and rice dishes packed for your galley, handed over at the FBO. Inflight catering for these crews has to survive humidity first, so we pack cold and hot items separately. In-flight catering, aviation catering and business aviation catering are all ordered the same way, by phone or email, day or night. Executive jet catering for owners and diplomatic flight catering for visiting delegations follow the same file, and cabin crew meals are added on request, invoiced like the rest.
Business jet catering at Bandar Lampung is usually a small, precise order: four to eight passengers on a corporate jet, a lunch built around Lampung fish and rice, and a coffee service. Corporate jet catering and VIP flight catering use the same private jet chef and the same bespoke menu, and charter flight catering follows the airport slot. Luxury inflight catering here means doing a simple local dish properly.
Government flight catering at Radin Inten II is typically for provincial and ministerial visits, and the menu is cleared by protocol before anything is cooked. Head of state flight catering and state visit aircraft catering follow the same discreet process, with a named team and full traceability, and VIP aviation catering for delegations is priced like any other order.
Dietary requests at Bandar Lampung start from the local kitchen: halal is the working standard in this part of Sumatra, so kosher, vegan, gluten free and allergen free meals are handled as a documented procedure, with their own board and their own box. Shellfish and peanut sauce are the two allergens most present in Lampung cooking, and they are flagged on every tray. Special meals and kids meals are marked by seat on the lid, never by name, and plain rice, grilled chicken and fruit are always available as a safe base.
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.
At Bandar Lampung we treat crew meals as a proper order. Flight crew meals and pilot meals are cooked fresh, with different meals for pilots on every leg, and crew catering is invoiced like any other line. Cockpit meals are packed to be eaten between tasks, crew meal boxes are sealed and labelled CREW, and cabin crew meals can be added on request. Anything the crew leaves on the aircraft is simply collected at the next turn.
At WILL, we deliver to the FBO and to your handling agent, who walks the order airside. FBO catering, catering delivery to the FBO and ground handling catering are all one process, and handling agent catering means we agree the handover point before the slot. The general aviation terminal is where the box is signed for.
Radin Inten II handles mostly light and mid-size business jets, and galley catering for these aircraft is loaded by hand from the apron. When a larger aircraft arrives, airside catering delivery is arranged with the handling agent so a high loader can reach the door. Aircraft provisioning starts with the type and the galley layout, so we know which trays fit your drawers and which equipment needs to be packed separately for the aircraft.
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.
Radin Inten II International Airport serves Bandar Lampung and the wider province of Lampung, at the southern end of Sumatra. As an airport catering client you are dealing with a terminal that mixes scheduled traffic and general aviation, with FBO services available for business flights and ground handling services coordinated by your agent.
As a business aviation hub, Bandar Lampung is small but steady, serving plantation owners, mining and logistics executives, and the occasional government delegation. Inflight catering and in-flight catering for these flights are written to be simple. Aviation catering and business aviation catering orders are placed by phone or email, and executive jet catering for owners follows the same file. Diplomatic flight catering is available on request, and cabin crew meals are added when asked.
Indonesian customs apply to imported food, with fresh meat, dairy and fruit the most controlled items, and arriving aircraft are subject to inspection. Locally sourced catering avoids the issue, and our team can tell you before departure which items to leave off the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Radin Inten II International Airport, we needed smoked salmon bagels and sliced fruit divided into 5 portions suitable for a tight boarding window. My main takeaway from this private aviation catering order was the practical approach to written menu details. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
“Menu approval at WILL covered roasted vegetable bowls with separate dressings for 12 guests, leaving us to organise the service around two separate meal services. For our team, the strongest part of their business jet catering was how they handled galley preparation. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
“For 5 passengers departing from TKG, the agreed menu was a selection of petits fours and sandwiches; our main consideration was a small galley worktop. The sauces came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For our team, the strongest part of their business aviation catering was how they handled catering handover.”
For a government or delegation flight, private jet catering at Radin Inten II is quoted from the menu, not from a standard tariff. A protocol-cleared menu with halal certification and several service styles has a different cost from a simple cold lunch, and our team confirms the figure by phone or email before anything is cooked.
Lampung is a halal-first region, so the lead time question is really about kosher and strict allergen requests. Those need separate sourcing, so tell us early. Child's meals and vegetarian plates are quick to prepare, and last-minute orders are handled.
Indonesian import rules on animal products and fresh fruit are enforced, and they affect what you can carry in from your last stop. Local crew meals avoid that entirely, and our team can tell you before departure which items to leave on the aircraft.
Bringing your own food through Indonesian customs is possible but unreliable, so for a tight turnaround it is simpler to order locally. We pack to the slot you give us, and hand over to your handling agent.
No. Is catering part of a charter into TKG? It is not: the charter covers the aircraft, and the meals are ordered and invoiced separately, like any other order. A typical local item is seruit, the grilled fish and sambal dish that is a Lampung signature.
Tail, pax and diets — a flight attendant takes it from there, day or night.
