Catering to your aircraft in Cocoa Beach.
At ten feet of elevation on a Florida barrier island, KXMR runs on the launch calendar. We cook and pack for the galley you describe, and crew meals and passenger meals reach the aircraft through your FBO or handling agent.
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.
Florida's Space Coast gives a private jet menu a lot to work with: Atlantic shrimp, Gulf and Atlantic fish, citrus, and key lime. Local specialities at Cocoa Beach travel well if they are planned for the galley: a chilled shrimp platter, a citrus salad dressed at the last moment, a grilled fish that finishes in the oven with the sauce in its own pot. Our inflight menu for Cape Canaveral SFS Skid Strip keeps each dish to one service gesture, so the crew is never improvising. Private jet food in Florida heat needs cold chain discipline, and every private jet platter is packed with that in mind. Gourmet inflight meals and private jet snacks are listed by service, not by promise, with the service gesture written on the box.
At KXMR the table follows the coast: Florida seafood, citrus, key lime and southern Atlantic produce. A private jet menu built here lists local specialities the way they actually leave the kitchen: chilled, oven-finished, sauce apart, or re-plated cold. The inflight menu for a Cocoa Beach departure leans on fish and shellfish for lunch flights and on warm southern dishes for evening legs. Private jet food stays labelled by seat number, private jet platters are cut by passenger, gourmet inflight meals are finished in the galley, and private jet snacks sit in a drawer until the cabin needs them.
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.
Cape Canaveral SFS Skid Strip sits on a barrier island at ten feet of elevation, and its traffic follows the launch calendar more than any airline timetable. Private jet catering here has to cope with a manifest that changes late and a ramp that is not a normal civil apron. We build inflight catering for the galley you actually have, and aviation catering for KXMR is handed to your FBO or handling agent. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same brief: the type, the slot, the headcount. Cabin crew meals are boxed and marked separately from guest trays.
Business jet catering at Cape Canaveral SFS Skid Strip is usually a small brief written late: six aboard, a corporate jet catering order from a launch-viewing trip, VIP flight catering for guests who may change plans. Charter flight catering here needs a private jet chef who can scale a bespoke menu, and luxury inflight catering stays simple: platters that survive the drawer, mains that finish in the oven.
Official parties in Cocoa Beach need discretion more than novelty. Government flight catering starts from an approved menu; head of state flight catering adds security checks on food; VIP aviation catering keeps labels neutral; and state visit aircraft catering is handed over at the aircraft.
Along the Space Coast, shellfish, nuts and citrus are everywhere, so allergens hide in sauces. Kosher, halal, vegan and gluten free special meals are cooked on separate boards, allergen free dishes are sealed, and kids meals are marked apart.
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.
Pilots waiting at Cape Canaveral SFS Skid Strip rarely get a hot restaurant meal, so we pack crew meals for the cockpit: pilot meals, flight crew meals and cockpit meals in sealed crew meal boxes. Crew catering is on request, invoiced with the order, and different meals for pilots are available.
Catering delivery to the FBO at KXMR depends on access rules at a military strip. We work with the handling agent, so FBO catering and ground handling catering arrive at the aircraft or the general aviation terminal as agreed. Handling agent catering follows your slot.
Galley catering at Cape Canaveral SFS Skid Strip depends on the aircraft type: a light jet's door sits low and needs no high loader, while larger types call for airside catering delivery by lift. Tell us the type and we plan aircraft provisioning around it.
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.
Cape Canaveral SFS Skid Strip is an Air Force strip on the Florida coast, used by visiting jets tied to the Space Coast. Airport catering here follows security and slot rules that differ from a civilian field.
Business aviation hub is a stretch for KXMR, but general aviation traffic around Cocoa Beach is real during launch weeks. FBO services and ground handling services vary day to day. Inflight catering and in-flight catering for guests, aviation catering for the crew, business aviation catering and executive jet catering for corporate parties, diplomatic flight catering for official delegations, and cabin crew meals boxed separately are all handled the same way.
Customs and food import into the United States restrict fresh agricultural products arriving from abroad. Catering loaded in Florida is treated as ordinary stores, so we advise sourcing locally and declaring anything carried in.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Cape Canaveral SFS Skid Strip: we had 9 passengers expecting yoghurt pots and fresh berries and were working around a late menu amendment. The final order confirmation stood out more than any sales pitch about inflight catering services. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“An order of vegetable tartlets and a dessert selection for 9 people at Cape Canaveral SFS Skid Strip had to be organised around a small galley worktop. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“Working around a tight boarding window at KXMR, I asked for a cheese board and savoury canapés in portions appropriate for our 8 passengers. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
On a launch week the passenger list can move after you land. How much private jet catering costs at Cocoa Beach depends on what you ask us to change: platters scale easily, plated hot dishes need a fresh cook. We price the menu, not the airport.
Lead time for official parties at Cocoa Beach comes down to clearance. We cook after the menu is cleared, hand over to the FBO or handling agent, and we do handle last-minute orders.
Special-meal orders for a Space Coast flight are straightforward once the code is known: kosher, halal, vegan, gluten free, kids. Customs only enters when food arrives from abroad; local catering loaded here is not affected.
You can bring food aboard, subject to customs and operator policy. At Cocoa Beach the wait for a launch window or a passenger changes the plan, so crew catering is ordered on request and delivered to the handling agent.
Not automatically. A private jet charter covers the aircraft; food is its own order. With a short turnaround at Cape Canaveral SFS Skid Strip, we plan around the slot so nothing sits in the drawer longer than needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
