Catering to your aircraft in Retalhuleu.
A warm ramp and a small GA terminal define MGRT. We plan every Retalhuleu order around the heat and the galley, from chilled platters to a hot meal for the pilots.
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.
Retalhuleu Department runs from the coastal plain up toward the coffee slopes, and the private jet menu for Retalhuleu is built from that geography. A private jet menu here leans on tropical fruit, fresh cheese and corn, and an inflight menu has to account for the heat on the apron. Private jet food from this region is cooked and packed so it can wait in a galley drawer. Local specialities include pepián, a seeded Guatemalan stew, tamales wrapped in banana leaf, and black beans with fried plantain. Private jet platters of mango, papaya, pineapple and local cheese travel well and need no oven. For gourmet inflight meals we keep sauces apart and fruit cold, and private jet snacks such as roasted pepitoria and plantain chips fill the gaps between services.
Guatemala's Pacific lowlands in Retalhuleu Department give the private jet menu a tropical bent: ripe fruit, corn, beans, fresh cheese, and Guatemalan coffee for the end of the meal. Private jet food here has to survive heat before it ever reaches the aircraft, so the inflight menu favours dishes that hold. Local specialities such as pepián, chiles rellenos and banana-leaf tamales are packed for re-plating, with sauces in a separate pot. Private jet platters of tropical fruit and cheese serve a cabin without a chef on board, and gourmet inflight meals of grilled fish or chicken finish in the galley oven. Private jet snacks round it out: plantain chips, toasted pumpkin seeds, chocolate from the region.
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.
Warm lowland air, coffee and sugar country, a quiet GA ramp: that is Retalhuleu (MGRT/RER), and private jet catering here starts from the climate. We handle inflight catering and in-flight catering for the cabin, plus aviation catering and business aviation catering for the crew. Executive jet catering for a charter, diplomatic flight catering for official movements, cabin crew meals for the people working the flight: one order, one handover at the FBO.
Flying a corporate group into RER means a short list of seats and a clear galley plan. Our private jet chef writes a bespoke menu for business jet catering, whether it is corporate jet catering for executives, charter flight catering for a tour, or VIP flight catering with luxury inflight catering touches such as local chocolate and fresh fruit.
Official movements through MGRT need menus that protocol has approved before cooking starts. We supply government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a named team, discreet handover and records kept for each order.
Retalhuleu cooking is built on corn, beans, fruit and fresh cheese, which makes vegan and gluten free meals natural here, while the recados and stews are where wheat thickeners and nuts can hide. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: separate board, separate box, sauce apart, and no names on the labels, only seat numbers. Tell us the restriction with the order and the plate is planned around it from the start.
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 sitting out duty time at MGRT needs more than a snack. Crew meals are added to the order on request and billed like any other item. We pack flight crew meals and pilot meals for a quick bite, cockpit meals in sturdy crew meal boxes, and different meals for pilots when policy asks for it. Crew catering and cabin crew meals are labelled CREW and kept apart from the guests' trays.
At MGRT the general aviation terminal is the meeting point. We arrange FBO catering and catering delivery to the FBO with your handling agent, so ground handling catering reaches the aircraft cleanly, and handling agent catering stays one phone call.
The type of aircraft decides how the order reaches the cabin. A light jet on the ramp at Retalhuleu takes its galley catering by hand through the door. A larger cabin needs airside catering delivery by high loader, and that is arranged with your handling agent. Aircraft provisioning is planned from the door height and the galley layout, so tell us the type when you order.
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.
MGRT is a general aviation field in the Pacific lowlands, a business aviation hub for the sugar and coffee country around it. Airport catering here is delivered through FBO services and ground handling services to the aircraft itself.
The wet season sets the rhythm of business aviation here, and inflight catering and in-flight catering adapt to it. Aviation catering and business aviation catering for Retalhuleu keep to cold, durable dishes when storms are forecast. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, with one call to us.
Food import is regulated in Guatemala, with fresh animal and plant products held to strict limits. Ordering locally for MGRT keeps the aircraft clear of those rules, and the handling agent confirms the current requirements.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Retalhuleu Airport, with a charcuterie board and fresh bread requested for 12 guests and several individual meal preferences to accommodate. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. Our brief for aviation catering was met with a sensible plan for cabin service sequence.”
“Despite different crew meal preferences, we wanted the 3 guests at MGRT to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. I appreciated the emphasis on written menu details throughout the aviation catering services arrangements. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“We kept the passenger brief simple at RER: roasted chicken and seasonal vegetables for 9 guests, organised with limited fridge space in mind. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the desserts to arrive in sealed meal containers. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
Think in menus, not trays. A fruit and cheese platter out of RER is a modest order, pepián with trimmings is a larger one, and the slot decides which fits. How much private jet catering costs here is settled when we see the cabin and the timing.
Two services on a long leg change what we pack: a warm first course, then a chilled second one that needs no oven. Lead time for Retalhuleu is easy to meet with that structure, and last-minute orders are handled.
Guatemalan customs treat fresh animal and plant products carefully. Rain-driven schedule changes at RER make local preparation the safer route, and your handling agent confirms what can stay on board.
Yes, bring what you like within customs limits. For a crew sitting out duty time at Retalhuleu, though, we recommend ordering crew meals with the trip, as a hot plate on the ramp is hard to improvise.
No, catering sits on its own invoice. If the aircraft repositions into Retalhuleu empty, we can supply only crew meals; for a full cabin on the return, plan the passenger menu with us.
Tail, pax and diets — a flight attendant takes it from there, day or night.
