Catering to your aircraft in Batesville.
Batesville is a small Indiana field where turboprops and light jets set the pace. We pack for a compact galley, label by seat number, and hand over at the FBO for the crew who does the serving.
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.
Indiana is corn, soybeans, hogs and orchards, and the private jet menu from Batesville leans on that. Local specialities travel well when you plan the galley first: a breaded pork tenderloin sandwich is packed as a cold, sliceable item with the bun and pickles apart, so it does not go soft before service.
Sweet corn is a summer product here, and it ends up in a chilled salad or a warm side that finishes in the oven. Sugar cream pie, the Hoosier classic, is portioned and kept chilled, which makes it one of the easiest desserts to serve from a drawer.
For a longer sector we build an inflight menu around Indiana produce: apple and cider notes in autumn, tomatoes and berries in summer, hearty roasts in winter. Ask for private jet food with a regional accent and we adapt it to the aircraft type, the headcount and the dietary cards on the manifest.
Local specialities are never forced onto a menu. If your principal wants plain grilled chicken and fruit, that is what is packed; the regional dishes are there when someone wants to taste where they landed in Indiana.
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.
Batesville Airport sits in Indiana farm and furniture country, and the crews who land at KHLB tend to want food that travels without fuss. Our private jet catering is written by former VIP flight attendants, and every tray is made for the galley you actually have.
Business jet catering at KHLB is usually a brief with few guests: a corporate jet catering order for a light jet, a VIP flight catering request for a visiting executive, or charter flight catering for a team. A private jet chef writes a bespoke menu around the aircraft's galley, and luxury inflight catering here means dishes that hold and plate cleanly.
A state visit aircraft catering order at KHLB starts with the protocol office, not the kitchen. For head of state flight catering and government flight catering, we sign off menus in advance and keep labels to seat numbers only; VIP aviation catering follows the same discipline.
Regional dishes carry hidden dairy, wheat and nuts, so we handle special meals with care: kosher and halal sealed, vegan and gluten free prepared apart, allergen free documented, and kids meals packed with the guest trays.
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.
When the crew waits at KHLB, the meal has to fit the day: crew meals on request, flight crew meals hot or cold, pilot meals that suit a cockpit tray. Crew catering is built around the rotation, cockpit meals are kept apart from guest trays, and crew meal boxes are marked CREW. Different meals for pilots are packed on request, as are cabin crew meals.
FBO catering at Batesville means catering delivery to the FBO, handed to the crew at the general aviation terminal or the aircraft. Ground handling catering runs through your handling agent, who opens the right door; handling agent catering is confirmed against your slot.
Aircraft provisioning at Batesville depends on the type: a turboprop or light jet takes trays by hand, while a larger cabin may need a lift. Galley catering and airside catering delivery are arranged with your handling agent.
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.
KHLB is a modest field at 973 ft in Indiana, serving private and corporate flights. As a general aviation airport, airport catering reaches the aircraft through FBO services and ground handling services, with no terminal queue.
Business aviation hub it is not, but KHLB sees real private traffic. For inflight catering, in-flight catering and aviation catering, the plan is the same as anywhere: business aviation catering built around the galley, executive jet catering for the cabin, diplomatic flight catering when protocol calls, and cabin crew meals for the crew.
United States customs and the USDA restrict meat, dairy and fresh produce arriving from abroad, so catering for an inbound international flight is normally loaded at departure and local meals are ordered for the next leg. We confirm the rules with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but a late menu amendment also had to be considered when organising fresh fruit and breakfast pastries at HLB. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in stackable containers. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. Our brief for private jet catering was met with a sensible plan for portion planning.”
“I wanted smoked salmon bagels and sliced fruit for 5 guests at Batesville Airport, packed sensibly for a cabin team dealing with a changing departure schedule. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. This experience of private jet catering services gave us a useful reference for managing crew briefing on another departure.”
“Passenger preferences led us to a cold lunch with cheese and fruit at KHLB; 3 portions were needed, with different crew meal preferences factored into preparation. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
Long sectors reward good planning: dishes that hold at altitude, one oven run, one cold drawer. Out of Batesville, how much private jet catering costs comes down to those dishes and the guest count; ask by phone or email and we quote in writing.
A late change in headcount is routine: we adjust trays, portions and special meals. At Batesville the lead time depends on the product, since seasonal Indiana items are easier to confirm than imported ones, but last-minute orders are handled.
Diplomatic and state visit flights often land with their own catering. Customs at Batesville may require it to be declared or discarded, so we offer a clean local replacement, packed under seal and documented.
Special meals are a procedure, not a label: separate preparation, sealed packaging, seat numbers rather than names. If a passenger has an allergy, we ask for the exact allergen and the severity.
Is catering part of a charter into HLB? It is not. Duty time and ground waits are why we build crew meals to be eaten when the schedule allows, ordered with the trip.
Tail, pax and diets — a flight attendant takes it from there, day or night.
