Catering to your aircraft in Rafsanjan.
Rafsanjan (OIKR) is a high, dry airfield in pistachio country. Our crew-run kitchen packs local dishes for the galley you have, ready for you to re-plate and serve.
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.
Kerman Province is pistachio country, and Rafsanjan is its centre. On a private jet menu that means pistachios in the Persian sweets, in rice, in the garnish for a lamb dish, and in the bowl of nuts that sits in the cabin from boarding. It is the strongest local product we put on an inflight menu here, and it travels well: dry, light and with no cold chain to worry about.
Beyond nuts, local specialities worth ordering are saffron rice with barberries, dates and dried fruit, flatbread baked that morning, and slow-cooked stews that need only the galley oven. Our aviation catering for Rafsanjan uses them as the base for a private jet menu, with private jet food that suits the plateau climate: dry air, cool nights and a table that favours warm, fragrant dishes.
Rice dishes and stews are packed hot-ready, sauces apart, so the flight attendant re-plates in the drawer and oven rather than cooking. Fresh herbs, yoghurt and pickles go in separate pots. The result is a local specialities menu for Kerman Province that reads as regional cooking, not a generic tray, and lets the crew finish each plate in the galley.
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.
Rafsanjan Airport (OIKR / RJN) sits at 5,298 ft in Kerman Province, pistachio country, and that is where our private jet catering begins: a menu built on local dried fruit, saffron and fresh bread, packed to travel in your galley. The same kitchen does inflight catering and in-flight catering for crews, aviation catering for operators, and business aviation catering and executive jet catering for corporate and charter trips. Diplomatic flight catering and cabin crew meals follow the same protocol, with the order handed to your handling agent at Rafsanjan.
Business jet catering at Rafsanjan is a small, clear brief: who is flying, which aircraft, what the galley has. For corporate jet catering and VIP flight catering we plan around the local table, with pistachio, saffron and herb dishes. Charter flight catering and luxury inflight catering follow the same method, written as a bespoke menu by a private jet chef who has worked the cabin.
Delegations that land at Rafsanjan get a menu cleared by protocol first. Government flight catering, head of state flight catering and state visit aircraft catering are labelled for traceability and handed over discreetly; VIP aviation catering follows the same steps.
Special meals at Rafsanjan start with the local kitchen, where nuts are everywhere, so allergen free is a procedure rather than a label. We handle kosher, halal, vegan, gluten free and allergen free requests, plus kids meals, by giving each its own board and its own box, marked by seat number. Pistachio and walnut are the local risks: tell us about any nut allergy and the whole order is planned around it.
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 meal order for Rafsanjan is its own line: crew meals, flight crew meals and pilot meals, boxed and labelled. Crew catering and cockpit meals are made to be eaten fast. Crew meal boxes can carry different meals for pilots if policy requires. Requested and invoiced like any other item.
FBO catering at OIKR is simple: we hand the order to your handling agent at the general aviation terminal. Ground handling catering and catering delivery to the FBO depend on who opens the gate; handling agent catering is coordinated for your slot.
Rafsanjan is a plateau airfield with light traffic, so galley catering usually reaches the aircraft by van at the apron. For a larger aircraft that needs a high loader, say so when you order: airside catering delivery and aircraft provisioning depend on the door height and the galley layout, and your handling agent arranges access. We load to the galley you have.
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.
Rafsanjan Airport (OIKR / RJN) serves the Kerman Province pistachio belt. Airport catering here is straightforward, because traffic is light and the ramp is open. General aviation is the main business, and a business aviation hub in the region means FBO services and ground handling services are limited but reliable.
Inflight catering, in-flight catering and aviation catering at Rafsanjan are one service for operators on a quiet plateau airfield. Business aviation catering and executive jet catering suit corporate trips; diplomatic flight catering and cabin crew meals follow protocol.
Iran controls food imports strictly, so catering for an international arrival into Rafsanjan is prepared locally. Customs may question food carried on board, and your handling agent can confirm what is needed. We label every order so the paperwork is clear.
Average rating from the cabin crew and pilots we cater for.
“My order at Rafsanjan Airport covered herb chicken with a quinoa salad for 10 guests, with a practical service plan needed because of different crew meal preferences. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround. When comparing aviation catering companies, I would look closely at galley preparation after this experience.”
“Before our guests boarded at OIKR, we needed a breakfast basket with individual preserves divided into 2 portions suitable for a revised passenger count. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. I would discuss flight catering with them again, especially when meal organisation needs careful coordination. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“Despite a tight boarding window, we wanted the 4 guests at RJN to enjoy a selection of petits fours and sandwiches without a complicated cabin service. The cabin service sequence stood out more than any sales pitch about flight catering services. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
Cost depends on the local product you choose, the number of guests and whether crew meals are added. We quote the whole order, with one line per menu, before the slot.
Orders for Rafsanjan run smoothly when you send the tail and the slot together. Pistachio and saffron dishes are easy to pack, so changes are manageable. Last-minute orders are handled.
Iranian customs treat imported food strictly, and a wait on the ground at OIKR can use up duty time. We prepare locally, label by seat number and crew, and your handling agent sorts out the rest.
Bringing your own food is possible, though customs in Iran may ask questions. For special meals, such as kosher, halal or a child's allergen free dish, we pack to a procedure with a separate board and box, which is easier than carrying it in.
Catering sits apart from the aircraft contract. A delegation or government flight into Rafsanjan gets its own menu, cleared with the protocol office, and a separate invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
