Catering to your aircraft in Big Spring.
A single runway on the high plains, a small general aviation terminal and long, dry days: KBPG is quiet until a business flight arrives. We cook and pack for the galley on the ramp, and your crew serves.
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.
Big Spring is West Texas through and through, and a private jet menu here leans on what the region does best: smoked brisket, pulled pork, Tex-Mex tamales, green chile and pimento cheese. Our inflight menu is built from those local specialities, shaped for a galley rather than a restaurant. Private jet food from the Permian Basin has to survive a cabin, so the heavy dishes are portioned and sauced separately.
Private jet platters in Texas mean cheese, cured meat, pickled okra, jalapeño and fresh fruit, plated cold and held in the drawer. Gourmet inflight meals for Big Spring pick up the regional smoke and spice: brisket, chicken-fried steak done as a baked cutlet, and queso on the side. For lighter legs we pack private jet snacks such as pecans, kolaches and cold-brew. All of it counts as local specialities of Texas, packed to travel at altitude.
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.
Hot afternoons, wide skies and brisket smoke: that is the backdrop for private jet catering at HCA. Whether the leg is a quick corporate hop or a longer in-flight catering order for a ranch-country charter, we pack inflight meals for the aircraft's own oven. Aviation catering for Big Spring is written by former VIP flight attendants, with business aviation catering, executive jet catering, cabin crew meals and diplomatic flight catering handled the same way as at any other field.
A typical business jet catering order at Big Spring is six guests on a corporate jet, a morning slot and an oven that holds one tray. Our corporate jet catering and VIP flight catering suit charter flight catering as well, with luxury inflight catering built by a private jet chef. Each menu is a bespoke menu written around the aircraft.
When a delegation lands in Big Spring, government flight catering is planned with the protocol office, not the kitchen. The same discipline applies to head of state flight catering, VIP aviation catering and state visit aircraft catering: cleared menus, traceable ingredients, discreet handover.
Texas cooking hides allergens in plain sight: flour in the gravy, pork in the beans, dairy in the queso, peanut oil in the fryer. At Big Spring we treat kosher, halal, vegan, gluten free and allergen free orders as a kitchen procedure, with a separate board, a separate box and seat-numbered labels. Special meals and kids meals are ordered with the trip and noted on the galley card.
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.
The crew on a West Texas turn wants something hot, simple and easy to eat. Crew meals here are a service we pack on request: flight crew meals, pilot meals and cockpit meals each have their own box. Crew catering is priced as part of the order, and different meals for pilots are packed in separate crew meal boxes. Cabin crew meals ride in their own labelled box beside the pilots', ready for a short stop on the ramp.
At KBPG the general aviation terminal is the point of handover. FBO catering is delivered there, or to the aircraft through your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering are one chain, agreed before the slot.
On this single-runway ramp, the tail number sets which door opens and which cart rolls out. A light jet and a larger cabin take different doors and different carts, and the galley catering follows the type. For heavier orders, airside catering delivery may call for a high loader through the handling agent. Aircraft provisioning here is planned around the door height and the galley layout, not the other way round.
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.
Airport catering at Big Spring begins with a small general aviation field in the Texas plains. General aviation traffic here includes corporate travel, FBO services for oil and ranch business, and ground handling services arranged as needed. The field is a quiet business aviation hub with one runway and open ramp.
Inflight catering at Big Spring follows the season: hot summers favour cold plates, winters invite brisket. In-flight catering for ranch and oilfield traffic is aviation catering in a small way, a business aviation catering service for a handful of seats. Executive jet catering is the same order for a larger cabin, diplomatic flight catering is rarer, and cabin crew meals are boxed with the rest.
Importing food into the United States is governed by CBP and USDA. Catering prepared in Texas needs no import step, while foreign meat, dairy and fresh produce are inspected and often removed on arrival. Order locally to avoid the question.
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 a charcuterie board and fresh bread at HCA. With business aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“We kept the passenger brief simple at Big Spring Mc Mahon-Wrinkle Airport: chicken skewers with a couscous salad for 6 guests, organised with a small galley worktop in mind. My main takeaway from this jet catering order was the practical approach to final order confirmation. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“Despite a family lunch request, we wanted the 4 guests at KBPG to enjoy herb chicken with a quinoa salad without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the salads to arrive in shallow trays. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. The order made VIP flight catering feel manageable because the written menu details had been considered beforehand.”
Start with what is on the plate: smoked brisket, shrimp or a cold pimento board each price differently. Then add what the ramp needs, such as airside escort arranged through your handling agent. That is how private jet catering cost is built at Big Spring.
For a short hop with nobody in the cabin, lead time is mostly about crew meals and ice. Texas products such as brisket need more preparation than cold platters, so choose accordingly and last-minute orders remain possible.
On long legs the galley fills quickly, and customs rules decide what stays. At HCA, a fresh US service is cleared for loading without paperwork, while uplift originating overseas faces CBP agricultural checks on arrival.
Own food is fine for a short flight, but a last-minute passenger raises allergen questions you cannot answer from a shopping bag. We can add a labelled dish at HCA and leave the rest of your supplies as they are.
Delegations tend to assume food comes with the aircraft. It does not: the charter covers the flight, catering is ordered separately. At HCA, we handle diplomatic flight catering by naming a point of contact and keeping labels free of names.
Tail, pax and diets — a flight attendant takes it from there, day or night.
