Catering to your aircraft in Salmon Arm.
Most flights into CZAM arrive in July and August, carrying lodge guests and fishing parties, and the galley is rarely the size of the menu. We pack for what is fitted, and the crew re-plates from 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.
The Shuswap is fruit, lake fish and mountain bakery, and a private jet menu for Salmon Arm leans on all three. An inflight menu here can start with Okanagan cherries and apricots in summer, packed dry and chilled, and private jet food built around BC salmon, served cold on a platter or finished in the galley oven. Local specialities such as Saskatoon berry compote and hazelnut shortbread travel well and hold their shape on a small cabin tray, and the trout from the surrounding lakes is a regular request when a flight stops at CZAM for fishing or lodge guests. Private jet platters, gourmet inflight meals and private jet snacks are the three formats, each described with the item that ships best in British Columbia.
British Columbia gives Shuswap Regional a private jet menu that changes with the month: cherries in July, apples and pears by autumn, wild mushrooms after rain. The inflight menu for Salmon Arm is written by season, with private jet food that suits a short ground stop. Local specialities include smoked sockeye, bannock-style flatbreads and berry preserves from the valley. We pack private jet platters for the cold drawer, gourmet inflight meals for the oven, and private jet snacks for the lounge seat, all marked by seat and by restriction for the cabin crew.
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 1,751 feet in the Shuswap basin, CZAM is a small general aviation field where the aircraft often arrives lighter than the order that follows it, so private jet catering here is planned around the galley you actually have. Inflight catering for a turboprop and in-flight catering for a midsize jet are packed differently, and aviation catering at Salmon Arm stays tied to your slot. Business aviation catering and executive jet catering meet cabin crew meals in the same order, while diplomatic flight catering runs through the same protocol path as everywhere.
At CZAM, business jet catering means a galley that is small and a passenger list that changes. Corporate jet catering is boxed by seat, VIP flight catering is finished with local sockeye or trout, and charter flight catering is ordered separately. A private jet chef builds a bespoke menu; luxury inflight catering stays quiet and precise.
Government flight catering at Shuswap Regional is rare but handled with the same discipline as larger fields: head of state flight catering follows a protocol-cleared menu, VIP aviation catering is traced item by item, and state visit aircraft catering uses a named team and sealed delivery.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a label: at Salmon Arm the usual hidden allergens are tree nuts in the local baking and shellfish stock in the fish sauces, so special meals are cooked on separate boards and sealed. Tell us the seat and the restriction, and the tray is marked with the seat number only.
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 Salmon Arm the flight deck is fed only if you ask: crew meals are a separate line on the order, invoiced like everything else. Flight crew meals for a midsize jet crew are boxed and marked CREW. Pilot meals can be two different dishes, so captain and first officer never share a plate. Crew catering fits a short rotation, cockpit meals are eaten one-handed, crew meal boxes stack in the jumpseat bag, and different meals for pilots are available when the operator asks for it. Cabin crew meals travel in their own boxes, kept apart from the guest trays.
FBO catering at Shuswap Regional means a handover at the general aviation terminal, on your slot. Catering delivery to the FBO is planned with the ground handling catering team, and handling agent catering is coordinated so the door opens when the crew is ready. Access on the apron is simple, but the gate needs a name.
The type decides how a galley is loaded. At Shuswap Regional most movements are turboprops and midsize jets with a stair door and a small galley, so galley catering is handed up by hand, while a larger cabin on a high sill may need a high loader arranged through your handling agent. Airside catering delivery is coordinated on the apron at CZAM, and aircraft provisioning is matched to the galley fitted, oven or no oven.
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.
CZAM is a modest general aviation field on the Shuswap, a small business aviation hub where airport catering is built around a short apron, a single FBO and a handling agent who knows the slot. FBO services and ground handling services are simple here, and the field goes quiet once the lodge season ends.
Summer fills Shuswap Regional with lodge guests and fishing parties, so inflight catering and in-flight catering lean on fruit and lake fish. Aviation catering and business aviation catering are planned per tail, executive jet catering is bespoke, and diplomatic flight catering goes through protocol. Cabin crew meals ride on the same order, and crew meals for the flight deck are added only when you ask. As a small business aviation hub, the field rewards a clear brief.
Canada's food import rules apply here: fresh meat, dairy and produce arriving from abroad can be refused by CBSA, while domestic flights move freely. We source locally around Salmon Arm and keep itemised ingredient lists for any inspection, which keeps FBO services and handover simple when a flight from abroad lands at this business aviation hub.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at YSN: a seafood starter and warm vegetable sides for 10 guests, organised with a family lunch request in mind. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“Choosing smoked salmon bagels and sliced fruit for 8 people at Shuswap Regional Airport was straightforward; the challenge was making it work with a family lunch request. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our brief for flight catering was met with a sensible plan for written menu details. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at CZAM, we needed mini sandwiches and individual desserts divided into 2 portions suitable for limited fridge space. My main takeaway from this flight catering services order was the practical approach to cabin service sequence. I asked The Galley Girls for the main courses in stackable containers, with garnishes supplied separately for plating on board. We could finish the salads as each guest was ready, rather than laying everything out at once.”
A single allergen or religious request shifts the quote for CZAM more than distance ever would. How much does private jet catering cost? We price the special tray as one line, add the local platters, and invoice it all like any order.
Crew duty time sets the plan at Shuswap Regional. Short rotations favour boxed meals, longer stops allow oven dishes. Last-minute orders are handled, always confirmed with your handling agent.
The departure slot decides how much customs paperwork you can absorb. At Shuswap Regional we prepare an itemised list so inspection does not hold the aircraft past its slot.
Yes, but local food rules matter: Canadian agriculture limits fresh fruit, meat and dairy arriving from abroad. A local product such as BC cherries can be ordered at CZAM instead, which avoids an inspection issue entirely.
No, a private jet charter covers the aircraft, not the food. Customs and food-import rules in Canada shape what can be loaded, so we plan the order around them and invoice it apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
