Catering to your aircraft in Laupheim.
A military airfield at 1,766 ft, a small cabin and a short slot: that is the usual Laupheim brief. We prepare Swabian dishes and crew boxes for the FBO, labelled by seat and ready for the drawer.
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.
Baden-Württemberg cooks with flour, lakes and orchards, and a private jet menu for Laupheim can lean on all three. The Swabian kitchen gives you Maultaschen, Spätzle with onion gravy and Linsen mit Spätzle, plus Zwiebelrostbraten from the grill.
Local specialities travel differently in a galley: Maultaschen are poached and chilled, then pan-finished or oven-warmed, the gravy goes in its own pot, and Spätzle are re-plated from a tray. Private jet food from the Lake Constance side means Bodensee whitefish (Felchen) and Obatzda-style cheese boards.
For an inflight menu with a short seat count, the private jet platters carry Black Forest ham, Allgäu cheeses and rye bread, while gourmet inflight meals take the heavier Swabian dishes. Private jet snacks run to Laugenbrezeln and apple from the Lake Constance orchards.
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.
At 1,766 ft, Laupheim (ETHL) is a Baden-Württemberg airfield where a visiting jet is the exception, not the rule. Private jet catering for that kind of arrival is built with the handling agent in mind: aviation catering that arrives sealed, labelled by seat, ready for the galley. We write inflight catering and in-flight catering orders for business aviation catering, executive jet catering and diplomatic flight catering, with cabin crew meals boxed on request.
At Laupheim, business jet catering usually means a small party on a tight programme. A corporate jet catering order here may be four seats and a pilot meal; VIP flight catering and charter flight catering follow the same path. Luxury inflight catering is built around one Swabian course and a chilled board, and a private jet chef will write a bespoke menu around the galley's one oven.
A delegation using ETHL asks for discretion more than flourish. Government flight catering is prepared by a named team, head of state flight catering keeps allergens and protocol notes on one sheet, VIP aviation catering is delivered airside, and state visit aircraft catering is sealed and logged.
Laupheim's Swabian kitchen hides allergens in plain sight: flour in the gravy, egg in the Spätzle, nuts in the Streuselkuchen, pork in the Maultaschen filling. We therefore treat kosher, halal, vegan, gluten free, allergen free and kids meals as a procedure for ETHL: a separate board, a sealed box, a seat number on the lid. Special meals are coded on the order, and nothing is assumed from the menu.
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 ETHL, crew meals are ordered on request and billed like anything else. Pilot meals can be Maultaschen in broth for one and a cold chicken box for the other, which is how different meals for pilots work in practice. Flight crew meals, crew catering and cockpit meals share one order, crew meal boxes are labelled CREW, and cabin crew meals follow the same route as the passenger trays, only separate.
At Laupheim the FBO or general aviation terminal is where we hand over. FBO catering is coordinated with your handling agent, so catering delivery to the FBO arrives sealed and labelled, and ground handling catering is arranged ahead of your slot. Handling agent catering at a military field needs access cleared, which is why we ask for the tail number first.
On the Laupheim apron, galley catering is loaded to suit the type on the ramp, whether that is a light jet or a larger cabin. A light jet takes a trolley or hand-carried boxes through the main door, while a larger cabin may need a high loader for airside catering delivery and aircraft provisioning. We ask for the tail number first, because the galley layout and door height decide how everything is loaded.
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.
Laupheim Air Base is a military field in Baden-Württemberg that also sees occasional business aviation. Airport catering here is arranged around the handling agent, and general aviation visitors use the FBO services available on the field. Ground handling services are coordinated by your agent before arrival.
Laupheim is a small business aviation hub rather than a busy one, and the quiet apron suits private jet catering. Inflight catering and in-flight catering are planned around a single arrival, aviation catering and business aviation catering use the same route, executive jet catering is written for a short cabin, diplomatic flight catering gets protocol checks, and cabin crew meals are boxed on request.
German customs follows the EU framework, and food coming from outside it is restricted, especially meat and dairy. Catering loaded at ETHL from Baden-Württemberg kitchens avoids those questions, and your handling agent can confirm anything unusual.
Average rating from the cabin crew and pilots we cater for.
“Getting a breakfast basket with individual preserves ready for 3 guests at Laupheim Air Base required an order that accounted for a tight boarding window. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. I would discuss private jet catering services with them again, especially when storage requirements needs careful coordination.”
“Having 3 guests request fresh fruit and breakfast pastries at ETHL meant planning the portions carefully while accounting for a short ground stop. The Galley Girls suggested divided catering boxes for the canapés, and that choice worked well with our storage arrangement. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“Choosing roasted chicken and seasonal vegetables for 6 people at Laupheim Air Base was straightforward; the challenge was making it work with a family lunch request. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. When comparing private jet catering companies, I would look closely at galley preparation after this experience. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
With airside access at ETHL managed by your handling agent, the figure comes from the menu itself. Bodensee Felchen and Allgäu cheeses cost more than pretzels and fruit, so a seafood-forward menu will price higher than a Swabian snack box. We quote it before anything is cooked.
An empty cabin simplifies things. For a reposition into Laupheim we pack a light crew order, and the lead time question is answered by the slot you give us; last-minute orders are handled.
If you carry food from outside the EU, customs can stop it. A two-service long leg is better served by a fresh order loaded at Laupheim: Maultaschen for service one, ham and cheese for service two.
Yes within limits, but if the count shifts at the last minute, we re-plan the platter and the hot service per seat. A handling agent can pass it all through without a fresh customs question.
Delegation flights are no exception: catering at ETHL is not bundled with a private jet charter. We handle it as its own order, with protocol and traceability checks done on the menu first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
