Catering to your aircraft in Bern.
The grass edge of the Aare valley meets a short runway here, and the traffic is delegations, bankers and weekend flights. For crews landing at Bern, we prepare trays that plate straight from the drawer, delivered to the 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.
Bern sits in the Bernese Mittelland, where the table is built on dairy, cured pork and potatoes, and a private jet menu for Bern follows that closely. The classic Berner Platte is a heavy dish of sauerkraut, beans and several cuts of pork, so on the inflight menu we break it into a chilled cold-cut board and keep the hot sides separate, with the sauce apart. Rösti is the obvious private jet food from this region: we par-cook it and pack it for the galley oven, labelled Oven, then re-plated by the crew. Gourmet inflight meals here lean on Emmental and Gruyère, Zopf bread, air-dried beef and Bündnerfleisch, all of which hold well chilled. Private jet platters of local cheeses, with fruit chutney and walnut bread, travel cold and need no cooking at all. Private jet snacks cover Läckerli-style spiced biscuits, Swiss chocolate and roasted nuts. These local specialities from the Bern region are the reason a Bern menu tastes different from a generic European one.
The Bern region eats from alpine pastures and Aare valley farms, and the private jet menu we write for LSZB reflects that. Dairy leads: Gruyère, Emmental, Tête de Moine and fresh butter on Zopf bread make the cold side of any inflight menu. For hot private jet food we pack Älplermagronen, a macaroni, potato and onion dish, with the apple compote in its own pot, and rösti with a sauce apart. Gourmet inflight meals can also lean on Bernese sausage and cured pork, sliced for the passenger. Private jet platters are cut so they can be re-plated without a knife in a narrow galley. Private jet snacks include chocolate, hazelnut biscuits and dried fruit. We describe each dish as it will travel, chilled, oven-finished or served cold, so the local specialities of the Bern area arrive intact and recognisable.
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.
Bern's grass-edged runway at 1,671 ft sees mostly light jets and turboprops, and that shapes every tray we pack. Private jet catering at Bern Airport (LSZB / BRN) is built for small galleys, so we send platters that plate from a drawer and hot dishes that finish in a single oven. For flight attendants who want inflight catering that suits the aircraft, we cook and label for the galley you actually fly, and for business aviation catering on the Swiss Plateau that also covers executive jet catering for owners who fly themselves in. Diplomatic flight catering for the federal capital is prepared separately, and cabin crew meals follow on request.
Who flies into Bern? Executives, mostly, on corporate jet catering orders that favour discretion over spectacle. Business jet catering at LSZB is built around what survives a short flight: cheese, trout, bread, a rösti that finishes in the oven. Charter flight catering and VIP flight catering share one brief, and our private jet chef shapes a bespoke menu with luxury inflight catering touches such as Tête de Moine curls and walnut bread.
When a delegation lands at Bern, the menu is agreed through the protocol office, not guessed. Government flight catering for LSZB means a named team and full traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering are handled quietly, with trays sealed and marked by seat.
Bern's kitchens lean on butter, cream, cheese, wheat bread and nuts, which is exactly where allergens hide. Our special meals for LSZB are prepared on a separate board and sealed in a separate box, with kosher, halal, vegan, gluten free, allergen free and kids meals marked by seat number rather than a name. Rösti, for instance, is naturally gluten free until a flour binder or a shared pan changes that, so we say which version is packed and how it was made.
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.
For a Bern turnaround, crew meals are something you ask for, and they appear on the invoice as a normal line. Flight crew meals for LSZB are packed to be eaten in a short wait: a hot dish for the captain, something lighter for the first officer, and pilot meals are never identical. Crew catering for a night departure stays simple, and cockpit meals are boxed so they can be eaten one-handed. We label crew meal boxes CREW, and different meals for pilots can be specified so nobody shares a dish. Cabin crew meals follow the same box and the same invoice.
FBO catering at Bern is handed over at the general aviation terminal or at the aircraft. We organise catering delivery to the FBO with your handling agent, who controls apron access. Ground handling catering at LSZB is a simple chain: we pack, the handling agent takes it airside, and the crew checks the labels. Handling agent catering is arranged on your slot.
What you fly into LSZB determines whether the order goes up by hand or by lift. Most arrivals are light and midsize jets with a low cabin door, so galley catering is carried up by hand in insulated boxes and stowed straight into the drawer. For a larger aircraft that needs it, airside catering delivery by high loader is arranged with the handling agent, who also controls apron access. We ask for the tail number so aircraft provisioning matches the galley, whether that is one oven or none.
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.
LSZB is the city airport of Bern, used for business flights by government visitors and private owners. It is a general aviation field with a small terminal and ground handling services, and airport catering here stays simple and accountable. FBO services on the field are limited to what a small apron needs, which suits a short, clean handover.
Bern is a quiet business aviation hub on the Swiss Plateau, and inflight catering for its flights mixes federal, banking and leisure traffic. In-flight catering for LSZB suits light jets, aviation catering suits delegations, and business aviation catering is mostly cold platters and a single hot dish. Executive jet catering for owners who fly themselves in is packed lighter, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in separate boxes. Airport catering here works with the FBO services on the field, and crew meals follow the same chain.
Swiss customs apply to anything carried in as catering, especially animal products. At LSZB, a crew arriving from another country should not rely on their stored food. Ordering locally avoids border questions, and airport catering delivered through the FBO services keeps the handover clean.
Average rating from the cabin crew and pilots we cater for.
“On this departure from LSZB, 2 passengers had chosen mushroom risotto and a green salad, and a changing departure schedule needed to be reflected in the order. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. It made a difference to have the main courses ready without cluttering the galley work area during preparation. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“My order at BRN covered roasted vegetable bowls with separate dressings for 11 guests, with a practical service plan needed because of a tight boarding window. The Galley Girls suggested sealed meal containers for the starters, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing inflight catering companies, I would look closely at portion planning after this experience.”
“Small packing details became important at Bern Airport: our 10 passengers wanted a selection of petits fours and sandwiches, and we had a late menu amendment. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. This experience of in-flight catering services gave us a useful reference for managing crew briefing on another departure. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
If the crew is waiting on the ground at Bern between legs, the order tends to grow: a hot meal on arrival, then snacks for departure. Each added course adds to the cost, while a simple chilled platter keeps it down. Private jet catering is quoted per menu, so what you pick is what you pay.
For an early-morning Bern slot, cold platters and pre-par-cooked rösti are the easy choices because they need no fresh kitchen work at the last minute. We coordinate with your handling agent for the handover, and last-minute orders are handled as well.
The short answer is that Swiss border rules apply to catering stock. A crew held at Bern should not rely on food carried from elsewhere, especially cured meat or cheese. Order from us and the products are already Swiss, so customs is not part of the conversation.
Technically yes, though customs and the handling agent may ask about meat, cheese or eggs. For an early or night slot at Bern, local catering removes the question entirely: it is Swiss, labelled by seat and ready for the galley.
Not part of the charter. At LSZB, whoever books the trip still has to order catering with us, with its own invoice. If the wait is long, ask for a second service for the crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
