Catering to your aircraft in Yenişehir.
Yenişehir is a quiet terrain in Bursa Province where a business jet gets a clear apron and an uncrowded slot. We cook and pack for crew first, with Bursa products labelled for the galley and handed over at 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.
Bursa Province gives a private jet menu its backbone: İskender kebab, born in this city, thin döner over bread with tomato sauce and browned butter. In a galley with one oven, the meat travels sliced and the butter and sauce go apart, so the inflight menu plates properly at altitude. Private jet food from here also means Inegöl köfte, grilled meatballs that hold well hot, and fresh Bursa peaches in summer.
Local specialities are the reason to order from Bursa rather than from a generic list. Kestane şekeri, the candied chestnut of the city, makes a private jet snack that survives any cabin temperature. Cheese from the Uludağ slopes, olives from the Gemlik coast and Bursa tomatoes fill a cold private jet menu. We cook for the galley you have and label every drawer, so the inflight menu for Yenişehir reads clearly to whoever serves it.
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.
Yenişehir sits on a plain of orchards and silk-weaving history, and its single terminal handles business flights on a quiet, uncrowded apron. Private jet catering here leans on what Bursa Province actually grows and bakes, plated for a galley and passed over at the FBO. Inflight catering, in-flight catering and aviation catering follow the same rule: cooked for the aircraft you fly. Business aviation catering and executive jet catering briefs usually come with a tail number and a headcount, nothing more. Diplomatic flight catering is cleared by protocol before cooking starts, and cabin crew meals ride along on request, invoiced like the rest.
Who flies into LTBR? Corporate teams visiting Bursa's industry, small charter groups, and owners on weekend trips. Business jet catering and corporate jet catering run on a menu cut for the cabin. VIP flight catering, charter flight catering and luxury inflight catering all use the same labelling. A private jet chef builds a bespoke menu once we know the oven.
Government flight catering at Yenişehir goes through protocol before any cooking starts. Head of state flight catering and VIP aviation catering keep to a named team and sealed packing. State visit aircraft catering is cleared in advance, with traceability on each tray.
Special meals at Yenişehir are a procedure written around Turkish kitchens: where sesame, nuts and dairy hide, and how a sealed tray stays sealed. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked and packed apart from the main order, with seat numbers rather than names on the lids. Halal is the local default for meat; the others are planned with the cook before anything is prepared.
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 on duty at LTBR eats between legs, so crew meals are packed to hold. Flight crew meals and pilot meals travel separately from passenger service; crew catering is on request, billed with the order. Cockpit meals are built for the jumpseat, crew meal boxes carry a CREW label, and different meals for pilots are provided as policy requires.
At LTBR the FBO is where the order changes hands. We coordinate FBO catering with your handling agent; catering delivery to the FBO and ground handling catering follow the general aviation terminal's access. Handling agent catering stays one invoice, one handover.
At LTBR the door and galley of your type settle how the trolleys go on. A light or midsize jet takes its galley catering by hand through the cabin door, while a larger cabin may need a high loader for airside catering delivery. The handling agent confirms what the ramp can bring to the aircraft, and aircraft provisioning is planned around the door height and the galley layout of the type you fly.
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.
Yenişehir sits in the plain east of Uludağ, a field that handles business traffic into the Bursa region. Airport catering is arranged around general aviation arrivals; FBO services and ground handling services are coordinated through the handling agent.
As a business aviation hub for the Bursa region, Yenişehir takes private traffic in a calm setting. Inflight catering and in-flight catering orders stay small and precise; aviation catering and business aviation catering follow the aircraft. Executive jet catering, diplomatic flight catering and cabin crew meals are each planned for the tail.
Turkish customs inspects food entering the country, particularly meat, dairy and honey. For an order into Yenişehir, locally sourced dishes avoid import clearance, which keeps the handover simple for crews and passengers alike.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at LTBR, with 7 servings of chicken skewers with a couscous salad and several individual meal preferences to consider. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. For our team, the strongest part of their flight catering services was how they handled cabin service sequence. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“Service planning came first at YEI, with 2 passengers choosing yoghurt pots and fresh berries and a short ground stop influencing our preparation. For our team, the strongest part of their airline catering was how they handled packing arrangement. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
“Rather than an elaborate service at Bursa Yenişehir Airport, our 10 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a small galley worktop. I appreciated the emphasis on final order confirmation throughout the crew meals arrangements. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
Cost of private jet catering is set per menu, not per tray. Ordering the Yenişehir outbound and the return leg together lets us plan both menus at once, so you see each line, with the local dishes costing more or less depending on what goes into them.
Turkish food-import rules shape the lead time more than distance does. Meat, dairy and honey travelling in or out are checked by customs, so we plan the Yenişehir order around that; last-minute orders are handled too.
Food crossing the Turkish border at Yenişehir is checked, so crew duty time and a long wait on the apron are planned around locally cooked meals. We keep the order to Bursa products, which sit outside import limits.
If the headcount moves late, brought food is either too much or too little. Ordering through us lets the Bursa kitchen re-plan, and anything you carry in from outside Turkey must clear customs.
No, it is separate. Charter pricing covers the flight; the Yenişehir catering order, billed on its own, depends on airside access through the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
