Catering to your aircraft in Austin.
KAUM runs on small cabins and big winters. Our catering for crew and guests is built for that: compact, labelled by seat, and ready for the FBO ramp.
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.
Austin sits in southern Minnesota, the state's pork and dairy heartland, and the private jet menu for KAUM leans on that. Local specialities are plain and good: Minnesota wild rice soup, walleye from the northern lakes, bratwurst and smoked pork from the meatpacking tradition, sweet corn in summer, and bars and pies from church-supper baking. On a private jet platters order we turn these into things that travel: cold smoked pork with pickles and mustard, wild rice salad, cheese curds boxed dry. Gourmet inflight meals follow the same logic, with a chilled starter, a hot main that finishes in the galley oven and the sauce in its own pot. Private jet snacks for Austin Municipal are caramel corn, Minnesota cheese and cured sausage, all easy to serve from a drawer. The inflight menu changes with the season: sweet corn and tomatoes in August, root vegetables and hotdish-style braises in January. Private jet food from this part of {Region} is hearty, so we portion it lightly for a small cabin and keep every local speciality labelled by seat number.
Minnesota cooking is built for cold weather, and that is the starting point for a private jet menu out of Austin. Local specialities here include wild rice, walleye, smoked pork, cheese curds and berry desserts; the inflight menu takes each one and decides how it survives a galley: the walleye pan-seared and re-plated, the wild rice served as a cold salad or a hot side, the pork sliced and chilled. Private jet platters for a KAUM departure often mix a cheese and charcuterie board with pickled vegetables and rye bread. Gourmet inflight meals for a longer leg add a hot main finished in the oven with the sauce apart. Private jet snacks stay simple: caramel corn, trail mix with dried cranberries, bars. Austin, Minnesota gives the menu a farm-table character, and private jet food built on it feels honest rather than fussy.
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.
Austin, Minnesota is Hormel's home town, and the prairie around KAUM shapes what a private jet catering order looks like here: pork, wild rice, sweet corn, walleye. We build inflight catering for the small corporate jets and turboprops that use this field, pack it for a light galley and hand it over at the FBO. Aviation catering at Austin Municipal is written around the cabin you fly, not a standard tray.
For a corporate departure from KAUM, we start with the cabin: how many seats, what galley, how long the leg. Business jet catering and corporate jet catering orders get a bespoke menu from a private jet chef, and charter flight catering and VIP flight catering use the same method. Luxury inflight catering on a light jet is about restraint.
Government flight catering and head of state flight catering are rare at a field like Austin Municipal, but they follow the same discipline anywhere: a named team, traceable sourcing, protocol cleared before cooking. VIP aviation catering and state visit aircraft catering stay discreet, with no names on labels beyond seat numbers.
Special meals at Austin are written around Midwestern cooking, where allergens hide in gravies, hotdish binders, breaded walleye and butter-rich baking. Kosher and halal orders for KAUM are sourced and sealed so they are opened only in the cabin. Vegan and gluten free meals avoid shared pans, allergen free dishes are prepared apart, and kids meals stay simple: plain pasta, mild chicken, fruit.
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 KAUM, crew meals are requested with the trip and invoiced as a normal line. Flight crew meals can be a hot dish for the stopover; pilot meals and cockpit meals are boxed for the flight deck, with different meals for pilots on request. Crew catering runs alongside the passenger order, and crew meal boxes carry a CREW label. Cabin crew meals can differ from the flight deck.
FBO catering at Austin Municipal means catering delivery to the FBO, where the handling agent meets us at the apron. We coordinate ground handling catering around the general aviation terminal and the aircraft's parking position. Handling agent catering is simple at a small field: one contact, one gate, one handover.
Light jets and turboprops are the usual traffic at Austin Municipal, so galley catering rarely needs a high loader: the cabin door is low and the provisioning is carried aboard by hand. For a larger cabin, airside catering delivery follows the handling agent's access rules at the apron, and aircraft provisioning is planned around the galley you actually have.
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.
KAUM is a small general aviation airport on the Minnesota prairie, and a modest business aviation hub for Mower County's corporate visitors. Airport catering here is simple to arrange: one apron, an FBO, ground handling services that know the aircraft by tail, and a low door that suits the light jets and turboprops parked beside the hangar.
Austin's traffic follows the farm and packing calendar rather than a social season, which makes KAUM a quiet business aviation hub with steady corporate rotations. Inflight catering, in-flight catering and aviation catering are sized for small cabins here; business aviation catering and executive jet catering come as compact trays, and diplomatic flight catering is a rare, protocol-led request. Cabin crew meals and crew meals are added to the same order when asked. FBO services and ground handling services keep each turnaround orderly, and winter de-icing sets the pace between January and March.
The United States restricts many meat, dairy and fresh produce items arriving from abroad, and customs officers can hold them at the first port of entry. KAUM is a small field, not a business aviation hub with its own clearance desk, so an international arrival clears elsewhere first. Meals ordered and delivered locally in Austin are domestic and carry no import step.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Austin Municipal Airport was how a request for mini sandwiches and individual desserts was handled despite an evening cabin service. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“As the person coordinating mini sandwiches and individual desserts for 12 passengers at KAUM, I needed an arrangement that considered a tight boarding window. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
“Our priority at AUM was mini sandwiches and individual desserts for 12 passengers, with a short ground stop shaping the service plan. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. The written menu details stood out more than any sales pitch about in-flight catering services.”
Pricing here is per dish and per cover, whether the flight leaves at midnight or at dawn. For a KAUM night departure, ask for a menu and we return a written figure before anything is cooked.
For Austin Municipal, lead time is shaped by airside access and by the produce in season. Summer corn and tomatoes are easy; a specific cut or a kosher meal needs a conversation. We take late requests and say what is possible.
A short repositioning hop with no passengers needs little catering, but customs still applies if the aircraft arrives from abroad: international food waste is handled under US rules. Locally ordered meals at KAUM are domestic.
Outside food is allowed on private flights. A two-service leg out of Austin Municipal works best with a cold starter plate and a hot main we pack for your galley oven, each labelled.
No. Charter operators treat food as its own order, and we do the same. When the headcount shifts late, we rework the quantities and the labels rather than start over.
Tail, pax and diets — a flight attendant takes it from there, day or night.
