Catering to your aircraft in Dortmund.
At Dortmund, the apron is quiet and the galley tends to be small, so we build the trays to fit it: Westphalian dishes packed by seat, sauce in its own pot, and the handover at the aircraft 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.
Dortmund pulls its table from the whole of North Rhine-Westphalia, and a private jet menu built for EDLW draws on it. The inflight menu can open with Westphalian ham, pumpernickel and Münsterland cheese, and close with apple cake or a Pfefferpotthast served from the oven. Private jet food from the Ruhr is hearty by nature, so we trim it for a galley: sauces go to the side, stews are portioned per seat, cold cuts are sliced so they plate in one gesture. Local specialities of North Rhine-Westphalia that travel well include rye breads, smoked sausage, Sauerland trout and Dortmund-style pastry. Tell us the tail and the headcount, and we adapt the Westphalian line to your oven and your drawers.
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.
Dortmund Airport sits at 425 ft in North Rhine-Westphalia, a regional field that business aviation uses as a quieter alternative to the busier Ruhr airports. Private jet catering here follows the galley you actually fly with: inflight catering built around Westphalian produce, in-flight catering finished in your oven, and aviation catering handed over through the FBO. Business aviation catering for a quick turnaround, executive jet catering for a Ruhr meeting and diplomatic flight catering for a delegation all start from the same brief: the type and the headcount. Cabin crew meals and the other crew meals are an on-request order, invoiced like the rest.
Business jet catering at Dortmund usually starts with a short brief: aircraft type, headcount, slot. Corporate jet catering for a Ruhr meeting might be a cold lunch with Westphalian ham and rye; VIP flight catering and charter flight catering follow the same route. Luxury inflight catering here means well-sourced bread, cheese and fish, and a private jet chef who writes a bespoke menu around your passengers' preferences.
When a state delegation lands at EDLW, the menu is approved before anything is cooked. Government flight catering stays traceable; head of state flight catering is sealed and unlabelled by name. VIP aviation catering and state visit aircraft catering are coordinated with your handling agent, who controls apron access.
At Dortmund the dietary question usually comes down to what hides in the local kitchen: wheat in the rye and the dumplings, pork in the sausage, dairy in the sauces. Kosher, halal, vegan, gluten free and allergen free meals are built as a procedure, with their own board, their own box and a seat number on the lid. Kids meals and other special meals follow the same route. Send the restrictions with the tail and we adapt the Westphalian line around them rather than around the label.
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.
Between a Ruhr arrival and a late departure, the crew still has to eat. Our crew meals are on request, billed with the order. Flight crew meals and crew catering are packed in boxes marked CREW; pilot meals and cockpit meals are kept simple and eaten fast. Crew meal boxes can be split so the captain and first officer receive different meals for pilots, as the policy requires.
FBO catering at EDLW follows a simple route: catering delivery to the FBO, where the handling agent receives the trays and takes them airside. The general aviation terminal is the usual handover point for business jets, and ground handling catering is coordinated through the same desk. Handling agent catering stays predictable when you send us the tail and the slot.
Aircraft provisioning at EDLW depends on the type: a light or midsize jet takes its galley catering through the door by hand, while a larger cabin may need a high loader at the stairs. Airside catering delivery goes through the FBO or the handling agent, who control access to the apron. Tell us the type and the galley layout, and we pack drawers, ovens and chillers 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.
Dortmund Airport is a regional field in North Rhine-Westphalia, and general aviation here means light and midsize jets coming in for the Ruhr. Airport catering is quiet and tailored to that traffic. FBO services and ground handling services are organised around the general aviation side, so the handling agent is the person who opens the apron door for your trays.
At Dortmund the Westphalian table is the starting point for inflight catering and in-flight catering alike. Aviation catering and business aviation catering are written for the galley you have, whether the flight is executive jet catering for a Ruhr meeting or diplomatic flight catering for a delegation, and cabin crew meals are ordered with the rest, on request. General aviation traffic makes EDLW a business aviation hub in miniature, where ground handling services stay personal and the apron is rarely crowded, so crew meals reach the aircraft without a queue.
Food loaded at Dortmund follows EU and German rules, and ground handling services will only take sealed, labelled trays airside. The country you land in decides what can stay in the galley: pork, dairy and fresh produce are restricted in some places, so the destination shapes the menu. Send us the route and we adapt the Westphalian line to it.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating herb chicken with a quinoa salad for 11 passengers at DTM, I needed an arrangement that considered two separate meal services. This experience of aviation catering services gave us a useful reference for managing crew briefing on another departure. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Packing grilled salmon with a lemon dressing for 2 passengers at Dortmund Airport needed careful thought, especially given several individual meal preferences. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
“Menu approval at EDLW covered a cheese board and savoury canapés for 10 guests, leaving us to organise the service around two separate meal services. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
Take an empty cabin leaving EDLW: a few crew meals, bottled water, a fruit bowl. That order costs little compared with a passenger service built on Sauerland trout and strudel. How much does private jet catering cost here is therefore a question of menu, not of airport.
A long sector from DTM with a breakfast and a dinner is best briefed with the aircraft type and the oven count. Lead time is not a fixed rule here; we handle late requests and simply confirm what is available that day.
We re-pack when the headcount shifts, then hand over at the aircraft. Customs for food leaving Germany depend on the destination, so check the animal-product rules of the arrival country before you accept a ham board.
For a government flight, the protocol office usually decides what may board. Can you bring food? Often yes, but the security team may want to inspect it. We offer catering cleared by protocol, packed with seat numbers and no names.
Charter and catering are two contracts. A passenger with an allergy needs a dedicated meal, which we build on its own and bill as its own order. Send the details and the tail for EDLW.
Tail, pax and diets — a flight attendant takes it from there, day or night.
