Catering to your aircraft in Palmerola.
A cool plateau airport in Comayagua Department, Palmerola handles business aviation with the new terminal and a quiet apron. We plan the menu around your galley, your guests and the Honduran produce in season, handed over at your 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.
Private jet menu planning at Palmerola starts with what the Comayagua plateau grows. Coffee from the Honduran highlands anchors the breakfast tray, and a local specialities board of fresh cheese, ripe plantain and pickled curtido travels well in a chilled drawer. For a private jet menu with a hot course, pollo chuco is the honest local plate, but the tortilla and the fried plantain are packed apart so they do not steam soft. Baleadas, the folded flour tortilla with refried beans and crema, make a good inflight menu item when the filling is packed separate and the tortilla is warmed in the galley oven. Private jet food from Comayagua Department also means tropical fruit: mango, pineapple, papaya, cut the day of the flight and sealed. Local specialities are written onto the lid so the flight attendant knows what is cold, what goes in the oven and what sauce stays in its pot.
Comayagua Department gives a private jet menu a few honest anchors. Highland coffee, fresh cheese, black beans, plantain and sweet corn tamales are the local specialities we build around, each described the way it travels: chilled, sealed, sauce apart. A seared grilled beef plate, carne asada with chimol, works as a hot course when the chimol is packed cold in its own tub. The inflight menu for a departure from Palmerola can lean on tropical fruit, mango and pineapple cut that morning. Private jet food here is simple on purpose: fewer components, clearer labels, a plate the cabin crew can finish in a small galley. Where a dish needs a crisp element, we pack it separately so it arrives crisp.
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.
Palmerola sits at 2,061 ft on the Comayagua plateau, where the evenings stay cool and the cabin rarely needs an ice-heavy menu. Private jet catering here means cold boards that survive a drawer and hot courses that finish in a small oven. Inflight catering and in-flight catering for MHPR are built by former VIP flight attendants, and aviation catering for business aviation catering flights follows the aircraft's galley. Executive jet catering, diplomatic flight catering and cabin crew meals are handed over at your FBO.
Business jet catering at Palmerola is usually a short brief: guest count, galley type, one or two dietary notes. Corporate jet catering here leans on Honduran highland coffee, tropical fruit and grilled meat. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering means fewer components, cleaner labels. A private jet chef writes a bespoke menu around your seat plan.
A state visit to Honduras calls for a quiet, traceable order. Head of state flight catering and government flight catering at Palmerola are agreed with protocol first. VIP aviation catering is itemised and sealed, and state visit aircraft catering is handed to the handling agent at the aircraft with no names on any label.
At Palmerola, special meals are a procedure written around Honduran cooking. Corn tortillas make gluten free simple, but wheat flour baleadas and shared fryers are where traces hide, so those are kept out of a gluten free or allergen free tray. Black beans, plantain, rice and tropical fruit make a clean vegan menu without substitutes. Kosher and halal meals are sealed trays, labelled by seat, and kids meals are mild and cut small. Tell us each restriction by seat number and we write it on the lid.
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.
After a long sector into XPL, the crew want something hot and simple. Crew meals, flight crew meals and pilot meals are ordered with the flight and labelled by role. Crew catering stays separate from guest trays, cockpit meals pack for the flight deck, and crew meal boxes are easy to carry. Different meals for pilots are available when the operator asks.
The van arrives at the apron by way of your handling agent. FBO catering and catering delivery to the FBO at MHPR are arranged around the general aviation terminal and the aircraft's parking spot. Ground handling catering and handling agent catering stay simple: one contact, one slot, one handover at the door.
Aircraft type decides how galley catering is loaded at MHPR. A midsize jet takes its trays up the stairs by hand; a large-cabin aircraft with a high sill may need a high loader brought to the door for airside catering delivery. We ask the type and the galley layout first, then plan aircraft provisioning around the door height and the number of carts. Your handling agent arranges access to the apron, and the galley catering is packed in the order you will open it.
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.
Palmerola International opened as Honduras's new main gateway and sits on the Comayagua plateau. For airport catering, that means a modern general aviation apron, a clear approach and a terminal that handles business aviation without crowds. It is a place where private aircraft land and leave without fuss.
Business aviation catering at MHPR uses the same method as elsewhere: inflight catering and in-flight catering built for the aircraft's galley, with aviation catering labelled for service. Executive jet catering, diplomatic flight catering and cabin crew meals are agreed with the handling agent. Palmerola is a growing business aviation hub, and FBO services and ground handling services run on request.
Honduras applies agricultural controls to fresh meat, dairy and produce brought into the country, and unlabelled food may be held at inspection. Catering ordered locally is sealed and itemised, which keeps the aircraft clear. Tell us the flight type and we align the menu with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Palmerola International Airport meant planning mini sandwiches and individual desserts for 7 guests with two separate meal services in mind. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into shallow trays that were easy to handle. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“For 7 passengers departing from MHPR, the agreed menu was a selection of petits fours and sandwiches; our main consideration was a changing departure schedule. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. We could finish the starters as each guest was ready, rather than laying everything out at once. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience.”
“Despite an evening cabin service, we wanted the 10 guests at XPL to enjoy yoghurt pots and fresh berries without a complicated cabin service. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. With flight catering, careful attention to portion planning matters as much to our crew as the menu itself.”
Cost comes down to what the galley can serve. A short flight with cold boards and snacks is a small order; a long sector with three hot courses and crew meals is a larger one. At Palmerola, local fruit and beans keep a menu economical, while imported seafood raises it. We invoice each menu separately.
Give us the departure slot and how long the aircraft sits on the ground. A short turn favours cold boards sealed in the drawer; a longer stop allows plated hot dishes. Lead time here is shaped by that and by customs for imported items. Last-minute orders are handled, day or night.
Customs rules differ for a diplomatic or government aircraft than for a private one, and the handling agent knows which applies. We pack trays sealed and itemised, avoid restricted fresh items where the rules ask, and confirm the menu against the flight's status.
Bringing your own food is not forbidden, but customs can hold fresh items. For a repositioning flight with an empty cabin, the easiest answer is crew catering ordered here, packed and sealed.
No, catering sits apart from the charter agreement. Each leg you want catered, including a return from XPL, is its own order, invoiced like any other. Give us the tail and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
