Catering to your aircraft in Sabzevar.
Sabzevar is a quiet high-plateau field at 3,010 ft, and most trips are short business hops. We write crew-ready trays for it, packed for the galley you have and handed over 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.
Sabzevar is the Razavi Khorasan Province town the plateau is known for, and the local specialities start with saffron, barberries and the pistachios that grow across the province. A private jet menu built here leans on what the region actually cooks: rice with barberry and saffron chicken, grilled lamb kebab, herb stews and flatbread. For private jet food this is workable, because most of it holds heat in a sealed tray and re-plates cleanly.
The inflight menu we write for Sabzevar keeps sauces and saffron rice apart so the cabin crew can assemble at the counter. Cold dishes like yogurt with cucumber and mint, herb plates and dates with walnuts travel well in a drawer. Ask for the local specialities of {Region} and we will adjust the spice and the portions to the passengers on your manifest.
Razavi Khorasan Province gives a private jet menu its backbone: saffron, dried fruit, pistachio and slow-cooked meat. The private jet food for AFZ is packed in the order you will serve it, so the first course sits on top and the dessert at the bottom.
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.
Sabzevar National sits at 3,010 ft on the plateau of Razavi Khorasan Province, and a private jet catering order here is shaped by dry air, saffron and a galley that has to survive the leg in. The aircraft arrives, the handling agent opens the apron, and our inflight catering is handed over at the steps. For a business aviation catering brief, a diplomatic flight catering request or simple cabin crew meals, tell us the type and the seat count. Executive jet catering and in-flight catering for OIMS follow the same plain routine as aviation catering anywhere else.
For corporate and charter passengers at AFZ, we keep the brief simple. Business jet catering and VIP flight catering start with the headcount; a private jet chef shapes a bespoke menu around local saffron and lamb. Luxury inflight catering and charter flight catering for the leg are packed to be re-plated, with corporate jet catering handled the same way.
A state visit aircraft catering request at OIMS runs on protocol and traceability. Government flight catering, head of state flight catering and VIP aviation catering are written with the delegation office, packed under seal and delivered to the handling agent.
Kosher, halal, vegan, gluten free, allergen free and other special meals are a procedure here, not a label. Halal is the default in Razavi Khorasan cooking, so we focus the effort on the rest: where nuts and sesame hide in local sweets and sauces, how a gluten free rice dish is kept off shared boards, and which dishes suit kids meals without spice. Tell us what is on the manifest and each tray is marked by seat.
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 the crew landing at AFZ, crew meals are written to the rotation, never inflated into the passenger order. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes; different meals for pilots are available on request. Crew catering is billed as its own line, and cabin crew meals follow the same label.
Ground handling catering at OIMS depends on who opens the gate. We coordinate catering delivery to the FBO with your handling agent, and handling agent catering reaches the aircraft through the general aviation terminal. FBO catering is the same routine, whatever the aircraft.
Larger aircraft at Sabzevar need galley catering planned around the door and the apron, not the menu. Airside catering delivery means the handling agent clears the vehicle to the aircraft, and aircraft provisioning is done with a high loader if the sill height calls for one. Tell us the type and the galley layout, and we pack the trays, carts and boxes to match.
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 Sabzevar supports general aviation on a quiet plateau field in Razavi Khorasan Province. FBO services and ground handling services are limited to what a regional airfield offers, so we plan around the handling agent.
The Sabzevar business aviation hub is a small one, and inflight catering for it is a matter of plain trays. In-flight catering, aviation catering and business aviation catering are handled as elsewhere. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered like any other request.
Iran controls the import of food, especially meat and dairy, so locally supplied meals avoid problems at the apron. Your handling agent can confirm what is allowed before you arrive, and we coordinate delivery around that.
Average rating from the cabin crew and pilots we cater for.
“Packing a light pasta dish with grilled vegetables for 5 passengers at AFZ needed careful thought, especially given a changing departure schedule. My main takeaway from this flight catering services order was the practical approach to catering handover. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“We kept the passenger brief simple at Sabzevar National Airport: mushroom risotto and a green salad for 4 guests, organised with an evening cabin service in mind. For airline catering, that attention to written menu details made the order noticeably easier to manage. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“An order of a breakfast basket with individual preserves for 7 people at OIMS had to be organised around a family lunch request. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. With crew meals, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
A long Sabzevar departure with two services is priced like any order: ingredients, preparation and packing. Saffron, lamb and fresh herbs weigh more than a cheese plate. Tell us what you want served and we send a quote.
Repositioning legs with no passengers ask for little: crew meal boxes, drinks and a simple label. The lead time at Sabzevar is easy to meet, and last-minute orders are always handled.
At Sabzevar, airside access is arranged by the handling agent. Customs treat locally supplied meals differently from food carried on board, so a plane-side order is usually cleaner.
For a night departure from AFZ, we choose dishes that hold well and re-plate easily. Tell us the hour and we plan the handover with your handling agent.
Is catering part of a charter? Not at AFZ. The return leg's meals are a second order, written for the way back and billed as their own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
