Catering to your aircraft in Minneapolis.
Corporate jets come to Anoka County-Blaine all year, and the menu moves with the season. Former VIP flight attendants plan each tray for the crew who will serve it.
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.
Minnesota's table is lake and prairie food, and a private jet menu for Minneapolis leans on it: walnut-crusted walleye, wild rice soup, and cheese curds kept for the ground rather than the galley. The inflight menu changes with the weather over Anoka County, so winter means hot dishes that travel in a sealed tray and summer means cold boards.
Private jet food out of KANE is built around what Minnesota produces: wild rice from the northern lakes, smoked trout, sweet corn in late summer, and a hotdish for crews who want something plain. The private jet menu is cut by season, and the local specialities below are the ones that hold up in a galley with one oven. {Region} shapes every line.
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.
Janes Field sits at 912 feet in Minnesota's northern metro, a general aviation field where winter de-icing and short summer lake weekends set the pace. Private jet catering here is built for those two seasons: hot soups and wild rice dishes when the apron is frozen, chilled boards when the lake traffic arrives. Inflight catering for this field is also written around the galley you actually have. We cover in-flight catering, aviation catering and business aviation catering for KANE, plus executive jet catering and diplomatic flight catering when a delegation lands, and cabin crew meals for the people working the cabin.
Executives flying out of Minneapolis' northern suburbs want something plain and well made. Business jet catering is planned with the type and the galley in mind, corporate jet catering follows the guest list, and VIP flight catering and charter flight catering share one process. A private jet chef drafts a bespoke menu, and luxury inflight catering is built to survive a cold apron.
When a delegation lands at KANE, menus are cleared for dietary and security needs first. Government flight catering, head of state flight catering and VIP aviation catering are discreet, and state visit aircraft catering is packed so nothing is opened until the cabin.
Comfort food in Minnesota hides its allergens in plain sight: wheat in the gravy, dairy under the hotdish crust, nuts in the dessert bar. Special meals for Anoka County-Blaine, whether kosher, halal, vegan, gluten free, allergen free or kids meals, are cooked on a separate board and packed in a separate box, with the ingredient list on the lid so a crew member can check it before it leaves the drawer.
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.
Waiting on the ground at Janes Field is part of the job, so crew meals are ordered with the flight and billed separately. Flight crew meals and pilot meals are planned to be eaten fast, crew catering is labelled CREW, and cockpit meals fit a jumpseat. Crew meal boxes can carry different meals for pilots on request, and cabin crew meals stay apart from guest trays.
FBO catering at KANE is handed over at the general aviation terminal by your handling agent. Catering delivery to the FBO is coordinated for your slot, ground handling catering is sorted before arrival, and handling agent catering keeps one point of contact for the crew.
Most aircraft at Janes Field are light and midsize jets whose cabin door is reachable by hand, so galley catering travels on a trolley or in cases. For a larger airframe, airside catering delivery is arranged through the handling agent, and aircraft provisioning is sized to the galley the type actually carries.
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.
KANE, also filed as ANE, is a Minnesota reliever field for business flights. Airport catering follows the daily rhythm of general aviation: early corporate departures, quiet middays, and a busier summer season.
Inflight catering at Janes Field is planned around business aviation catering for owner-operators and charter. In-flight catering, aviation catering and executive jet catering all follow the type and the galley, diplomatic flight catering is cleared in advance, and cabin crew meals ride separately. The result is business aviation catering that suits a small general aviation airport, with a business aviation hub feel in a quiet setting.
Flights arriving from outside the United States are cleared by customs, and food rules apply to anything left on board. Ordering locally avoids declarations: ground handling services and FBO services at the general aviation terminal cover the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at KANE: we had 4 passengers expecting fresh fruit and breakfast pastries and were working around a changing departure schedule. This experience of aviation catering services gave us a useful reference for managing cabin service sequence on another departure. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Nothing about the 6 guest order at Anoka County-Blaine (Janes Field) Airport called for excess complexity: just roasted vegetable bowls with separate dressings and sensible planning for a short ground stop. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into shallow trays that were easy to handle. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
“Rather than an elaborate service at Anoka County-Blaine (Janes Field) Airport, our 8 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a late menu amendment. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
A quote is built from your menu, your passenger count and the season. Wild rice and smoked trout are priced differently from a plain sandwich plate, and when the passenger count changes at the last minute, the order is adjusted and invoiced accordingly.
Delegation flights need the most thought, since dietary and security requirements are settled before the kitchen starts. Regular corporate flights into Janes Field are simple to order, and last-minute orders are handled.
If you land from abroad, US food import rules apply to what is left onboard, so we advise ordering locally. Special meals, whether halal, kosher, allergen free or a child's tray, arrive sealed with the ingredient list on the lid.
Crews waiting on the ground at KANE often order rather than carry food in, because duty time is better spent resting than shopping. Catering arrives labelled and temperature-controlled, handed over by your handling agent at the FBO.
No. Catering is not part of the private jet charter price: you order it separately and it is invoiced on its own. Give us the departure slot and the turnaround at Janes Field, and we plan the handover around them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
