Catering to your aircraft in Arar.
A cold tray left in the Northern Border sun does not stay cold for long. For OERR we pack chilled and hot items separately and mark each one for the person who serves 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.
Arar is the main town of the Northern Border Region of Saudi Arabia, and a private jet menu built here should read like the region: grilled lamb, rice dishes seasoned with cardamom and saffron, flatbreads, labneh and fresh dates. Local specialities travel well when they are chosen with the galley in mind. A kabsa-style rice with lamb is packed in a sealed tray with the sauce apart, so it can be finished in the oven without drying. Hummus, mutabbal and salads go cold, chilled and plated by the crew. Arabic coffee and cardamom tea are served from thermoses and a small dallah-style pot if the cabin allows.
For an inflight menu at Arar, we keep the private jet food simple and honest. Dates from the Kingdom, soft cheeses, olives and fresh bread make an easy first course. Grilled chicken, lamb ribs and rice are the hot dishes that hold up best after a wait on the ground. Local specialities from the Northern Border Region are described the way they actually travel: what is oven-finished, what is chilled, what needs its sauce apart. Anything delicate, such as fresh herb salads, is packed dry and dressed in the cabin.
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.
Arar sits on high, dry ground in the Northern Border Region, and a cold tray left on the apron there tells you quickly what the climate does to food. Private jet catering at Arar Domestic is built around that: chilled items packed to stay chilled, hot dishes packed to finish in a galley oven, and everything labelled for the crew who have to serve it. Whether you call it inflight catering or in-flight catering, the point is the same, a menu that survives the wait on the ground. For business aviation catering and executive jet catering into OERR, we cook, pack and hand over at the FBO. The same team covers diplomatic flight catering and aviation catering for official movements, and keeps cabin crew meals separate from guest service.
Business jet catering at Arar Domestic usually serves a small group on a short stay, so the brief is tight and the labels matter. Corporate jet catering and VIP flight catering are built around the galley you have, with a private jet chef writing a bespoke menu for charter flight catering and luxury inflight catering movements. Tell us the cabin, the headcount and the diets, and we pack for it.
Government flight catering at Arar means a menu cleared by protocol before anything is cooked. For head of state flight catering, VIP aviation catering and state visit aircraft catering, we assign a named team, keep discretion, and trace every item from kitchen to cabin.
Dietary needs at Arar are handled as a procedure built around the local kitchen, where nuts, sesame, dairy and wheat appear in more dishes than people expect. Halal is the default in the region, and kosher, vegan, gluten free, allergen free and kids meals are prepared as special meals on request, packed separately and labelled by seat number so nobody opens the wrong tray.
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 duty day at OERR runs long, crew catering matters. Crew meals, flight crew meals and pilot meals can be ordered as crew meal boxes, with cockpit meals designed for one hand and different meals for pilots if the captain and first officer should not share a dish. They are on request and invoiced with the order.
FBO catering at Arar means a handover at the general aviation terminal, coordinated with your handling agent. Catering delivery to the FBO follows the slot, the pass and the airside escort, and ground handling catering is packed so it moves from vehicle to aircraft in one go. Handling agent catering stays simple: one contact, one handover.
Aircraft provisioning at Arar Domestic depends on the type that lands. A light or midsize jet is loaded by hand from the FBO vehicle, while a larger cabin may need a high loader and a different door. We pack galley catering to the aircraft's actual galley, count the trolleys and drawers, and plan airside catering delivery with your handling agent so the load goes in once and in the right order.
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.
Arar Domestic Airport sits at around 1,800 feet in the dry north of Saudi Arabia, and general aviation there moves at a slow, planned pace. The terminal sees few movements, so the FBO services and ground handling services on the field are arranged around each arrival rather than left to chance. Airport catering at OERR works best when the tail, the slot and the headcount are settled before the aircraft taxis in.
Arar is no major business aviation hub, yet private flights land for regional visits, government movements and charters. Inflight catering and in-flight catering for these trips is aviation catering in its plainest form: business aviation catering and executive jet catering packed for a small galley, diplomatic flight catering for official guests, and cabin crew meals and crew meals ordered as their own line. General aviation traffic here is light, so FBO services and ground handling services can give each arrival their full attention.
Saudi customs controls pork, alcohol and some meat and dairy, and food carried in by aircraft can be opened and inspected. For ground handling services at OERR, this is why locally prepared halal food is simpler: it clears without discussion, and your FBO services contact does not have to chase a held tray through the general aviation terminal.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at RAE, with 6 passengers choosing a light pasta dish with grilled vegetables and a revised passenger count influencing our preparation. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on storage requirements throughout the vip inflight catering arrangements. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned.”
“Good preparation made the difference at Arar Domestic Airport, where 7 guests expected herb chicken with a quinoa salad despite a short ground stop. For our team, the strongest part of their private jet catering was how they handled packing arrangement. The side dishes came from The Galley Girls in shallow trays, with a packing list that matched the contents. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“A request for mushroom risotto and a green salad, 9 passengers, and an evening cabin service: that was our brief for the departure at OERR. The crew briefing stood out more than any sales pitch about private jet catering services. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
For a short empty leg into Arar, ordering crew meals and a light snack tray keeps the cost low. Hot dishes, specials and local platters raise it. We price private jet catering menu by menu and invoice it like any order.
Tell us at the start of the trip that you need food for the way back from Arar, and we write both orders at once. Last-minute orders are handled, and customs or seasonal produce are the only things that can make a menu take more planning.
Customs in Saudi Arabia is strict on pork, alcohol and unlabelled meat. If you load catering abroad and bring it into OERR, it may be inspected or removed. Ordering from us locally avoids that, and the menu is halal by default.
Waiting in Arar between legs can stretch a duty day, and a crew meal box is easier than finding something nearby. You can bring your own food, but anything imported may be checked at customs, so many crews prefer to order locally.
Food is not bundled with the charter. You order it on its own and it is invoiced on its own. A late change in passengers at OERR simply means a revised catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
