Catering to your aircraft in Arlington.
Light jets, a single oven, and a Texas ramp that fills up on stadium weekends: that is KGKY. We pack for the aircraft and hand over at your slot, written by former VIP flight attendants.
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.
Arlington sits in the Dallas-Fort Worth metroplex, and a private jet menu for Texas starts with smoked meat. Slow-smoked brisket travels well when it is sliced thick, sauce in its own pot, and finished in a galley oven. Our inflight menu leans on local specialities that survive a cabin: pulled pork sliders, jalapeno cornbread, pickled red onion, and Tex-Mex fillings kept apart from their tortillas.
Private jet food in Texas is also breakfast food. Kolaches, breakfast tacos and fresh fruit are the usual early departures out of KGKY, and they pack flat for a drawer. Pecan pralines and peach cobbler close a menu without a cooking step. All of these local specialities are priced per menu, and the Texas heat is the reason we keep dairy and seafood chilled until the handover.
Cold plates carry the summer: citrus salads, Gulf shrimp cocktail, charcuterie boards with Texas cheeses. We name every dish for what it is, plan the private jet menu around who is flying, and write the inflight menu so a flight attendant can plate it in her sleep.
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.
Arlington Municipal sits in the middle of Texas stadium country, so a KGKY ramp can fill with game-day traffic and quiet down the next morning. Private jet catering here is built for that swing: a plated lunch for six, or a cold board for a full cabin, handed over at the FBO. Inflight catering for these trips follows the aircraft's galley, and in-flight catering for a longer leg is packed to be re-plated, not cooked. We treat aviation catering as a crew job, and business aviation catering for corporate teams runs on the same logic. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email, 24/7.
Business jet catering at Arlington usually serves a corporate team heading to or from the Dallas-Fort Worth area. Corporate jet catering and charter flight catering are written around the aircraft's galley, VIP flight catering follows the guest list, and luxury inflight catering at KGKY relies on a private jet chef who writes a bespoke menu for the trip.
Government flight catering at Arlington means protocol first: a menu cleared before cooking, traceability on each item, a named team. Head of state flight catering and VIP aviation catering follow the same discipline. State visit aircraft catering is handed over discreetly at the FBO.
Special meals at KGKY start from the Texas table, where a gluten free guest meets flour tortillas, cornbread and breadcrumbs in half the sauces. We write the diet card first, then cook around it: corn tortillas sealed in their own bag, beans without wheat thickener, brisket under a dry rub checked for gluten. Kosher, halal, vegan, kids meals and allergen free orders take the same route, each on a separate board and in a separate box, with the seat number on the lid and no names.
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.
Crew catering at KGKY is a separate line, sent on request and billed like any other. Pilot meals and flight crew meals come in crew meal boxes labelled CREW. Cockpit meals are packed for one hand, and we offer different meals for pilots, with cabin crew meals handled the same way.
FBO catering at Arlington is handed over where the aircraft is parked, on your slot. Catering delivery to the FBO is coordinated with your handling agent, who ushers us to the general aviation terminal door or the apron. Ground handling catering and handling agent catering are the same thing: a quiet, clear handover.
Most Arlington traffic is light and midsize, so galley catering usually goes up by hand through the cabin door. For a larger aircraft that needs a high loader, tell us the type in the request: airside catering delivery and aircraft provisioning are planned with the handling agent around the door height and the galley layout.
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.
Arlington Municipal is a general aviation airport south of the Dallas-Fort Worth metroplex, home to corporate and charter traffic, with a runway that suits light and midsize jets. Airport catering here comes down to space and timing on a busy apron, and the FBO services are the first thing a crew meets on arrival. The ground handling services behind them decide where we park, which door opens and who walks the trays out.
Arlington works as a business aviation hub on stadium weekends, and inflight catering and in-flight catering orders for the Dallas-Fort Worth teams arrive in waves. Aviation catering and business aviation catering are billed on the same order, executive jet catering is written per aircraft, diplomatic flight catering is cleared with the protocol side, and cabin crew meals and crew meals are packed alongside the guest trays. The ground handling services on the ramp set the access, so we confirm it with them before the slot.
Flights arriving from abroad into KGKY meet US customs and agriculture rules on meat, dairy and fresh produce; domestic trips have no such check. For an international arrival we suggest portions and a second-service plan so nothing restricted lingers in the galley, and the ground handling services on the field can tell you where the inspection happens.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at KGKY, with 6 servings of a selection of petits fours and sandwiches and a late menu amendment to consider. Our brief for FBO catering was met with a sensible plan for final order confirmation. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“Clear quantities were essential at Arlington Municipal Airport: we had 12 passengers expecting a selection of petits fours and sandwiches and were working around a late menu amendment. I asked The Galley Girls for the canapés in sealed meal containers, with garnishes supplied separately for plating on board. The salads stayed together in one group, so another crew member could follow the same plating sequence. With airport catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“The 4 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing a changing departure schedule at Arlington Municipal Airport took more planning. 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. For our team, the strongest part of their inflight catering was how they handled crew briefing.”
Ask us what you want to serve and how many are flying. How much does private jet catering cost at KGKY? The answer is a per-menu quote, with any handling-agent access charge shown as its own line, never folded in.
Lead time at KGKY follows the trip: an empty-cabin hop needs a crew box and snacks, a full charter wants a planned menu. Either way, last-minute orders are handled day or night.
Domestic flights into KGKY face no food customs. International arrivals follow US agriculture rules, and a two-service long leg is best planned so that perishable items are eaten before landing.
Yes, passengers may bring their own food. Where the count shifts late, though, a pre-packed set falls short. We pack single portions plus a margin, so one more or one fewer guest does not cost you the service.
No: you order catering separately and it is invoiced as its own line. For delegation flights, we add protocol clearance and a named team before cooking starts.
Tail, pax and diets — a flight attendant takes it from there, day or night.
