Catering to your aircraft in Qassim.
Qassim's date harvest sets the season at Prince Naif bin Abdulaziz International, and the aircraft that land here arrive with real galley constraints. We write the menu around the type, label every box by seat and hand it to the aircraft through your FBO.
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.
Al Qasim Region is known across Saudi Arabia for its dates, and Qassim city hosts one of the largest date markets in the country. A private jet menu out of Prince Naif bin Abdulaziz International leans on that: Sukkari and Khalas dates plated beside Arabic coffee, a dessert box that needs no oven. The inflight menu also draws on Najdi cooking. Kabsa and mandi rice with lamb travel well in a galley, and the local specialities of the Najd plateau give private jet food here a character that a generic menu cannot copy. For private jet platters we pack mezze, grilled meats and flatbread. Gourmet inflight meals are finished in the aircraft oven, and private jet snacks are dates, nuts and cardamom biscuits. Every item is labelled for the galley, with the finish written down, not guessed.
Qassim is the date capital of the kingdom, so a private jet menu at OEGS starts with fruit rather than a plate. Sukkari dates, Arabic coffee and fresh flatbread open almost every order. The inflight menu then moves to Najdi staples: lamb kabsa, grilled chicken, saffron rice, muttabal and hummus. These local specialities of Al Qasim Region suit private jet food because they hold temperature in a sealed container and finish cleanly in an oven. We build private jet platters of mezze and grills, gourmet inflight meals for the main service, and private jet snacks of dates, pistachios and spiced biscuits. Each dish is labelled by seat, sauce and finish.
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.
Qassim sits in the date-growing heartland of Saudi Arabia, and Prince Naif bin Abdulaziz International (OEGS / ELQ) sits at 2,126 feet above it. Private jet catering here follows that landscape: Qassim dates, Najdi lamb and fresh Arabic bread, packed for the galley and handed to the aircraft through your FBO. Inflight catering, in-flight catering and aviation catering for business aviation catering clients, executive jet catering orders and diplomatic flight catering all go through one order, with cabin crew meals on request.
Corporate jet catering at OEGS rarely involves a long menu. Most business jet catering orders are a hot main, a chilled starter and a dessert, chosen by a private jet chef around the cabin and the crew. For charter flight catering and VIP flight catering, we write a bespoke menu from Qassim products: dates, lamb, saffron rice, mezze. Luxury inflight catering here means doing a few things properly.
A state visit aircraft catering order into OEGS starts with who clears the menu. Government flight catering and head of state flight catering go through protocol; VIP aviation catering follows the same route, with sealed packs, a named team and a short list of people who handle the food.
Dietary requests at Qassim are mostly about what hides in a Najdi kitchen: ghee in the rice, meat stock in vegetable stews, nuts and sesame in the sweets and dips. We write each special meal from a clean preparation, with its own board and box, and mark it by seat on the lid. Halal is the default across the region, kosher is arranged in a sealed pack that arrives closed for you to open, and vegan, gluten free and allergen free meals are built without the usual shortcuts. Special meals and kids meals are commanded with the same order, marked in the same way.
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 OEGS, crew meals are on request, never assumed, and priced as part of the order. Flight crew meals are boxed by seat; pilot meals and cockpit meals are designed to be eaten at the seat, with no cutlery fights. Crew catering for the cabin team sits in its own crew meal boxes, and different meals for pilots are packed in separate bags. Cabin crew meals are labelled CREW and kept apart from the guest trays.
FBO catering at Qassim is handed over at the aircraft by your handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering follows the apron rules. Tell us the slot and we align the handover with handling agent catering at OEGS.
A narrow-body business jet at OEGS is loaded by hand at the cabin door. A larger aircraft or a head of state type may need a high loader, which changes how the galley is filled. Tell us the type and we adapt galley catering to its ovens, drawers and chillers. Airside catering delivery goes through your handling agent, and aircraft provisioning for the Qassim ramp is planned around the aircraft's own door height and galley layout.
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.
OEGS serves Qassim and the surrounding Najd. It handles business and government traffic as well as scheduled flights, and airport catering for general aviation is arranged through FBO services and ground handling services at the terminal.
Inflight catering and in-flight catering at Qassim reflect the region: dates, lamb and flatbread, not generic boxes. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same order, and cabin crew meals are added on request. The business aviation hub at OEGS is active in the date season and around regional events.
Saudi customs restrict pork and alcohol and expect halal meat. Food catered locally at Qassim is compliant, and your handling agent clears it at the aircraft. Imported food from abroad may be inspected or held, so ordering here avoids the question.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at Prince Naif bin Abdulaziz International Airport, I asked for herb chicken with a quinoa salad in portions appropriate for our 4 passengers. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss private jet catering services with them again, especially when catering handover needs careful coordination.”
“Getting a light pasta dish with grilled vegetables ready for 5 guests at OEGS required an order that accounted for a changing departure schedule. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point.”
“Rather than an elaborate service at ELQ, our 2 guests wanted vegetable tartlets and a dessert selection, organised sensibly around limited fridge space. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
At ELQ, how much does private jet catering cost is mostly a question about the galley you have. A large cabin lets us plan hot mains, chilled starters and a dessert board; a light jet lets us plan a few cold items and a single hot dish. Pricing follows that plan, never a flat rule.
Lead time starts from when the aircraft is on the ground at Qassim and how long it stays. A brief turn favours cold plates and pre-cooked mains in sealed containers; a longer stop allows a fuller menu. Last-minute orders are handled, by phone or email.
A delegation landing at Qassim brings its own customs questions. Food catered locally avoids most of them: it is halal, free of pork and alcohol, and handed over at the aircraft by your handling agent. Leftover food from abroad may be held, so a local order is the simple route.
You can bring food, yes, but for an empty cabin on a short repositioning flight it is rarely worth carrying it through Saudi customs. Crew catering at Qassim, packed in boxes by seat, handles it without paperwork.
Catering and charter are billed separately, so is catering part of a charter? No. A return leg from ELQ needs its own catering order, with its own menu and its own invoice. Share the tail, slot and headcount and we plan it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
