Catering to your aircraft in Clovis.
At KCVN the apron is open and the wind is constant, so trays are packed to stay put. Catering by crew, for crew, delivered to your FBO or handling agent in Clovis.
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.
Clovis is cattle, peanut and dairy country on the eastern New Mexico plains, and the private jet menu for Clovis Municipal leans on what that land produces. A private jet menu here can carry New Mexico green chile in several forms, slow-braised beef from the region's ranches, and the blue corn that shows up across the state. Local specialities travel in a galley as they are: green chile stew is packed to finish in the oven, sopaipillas arrive cold and re-plate with honey in a pot, and a chile-rubbed beef is sliced per guest and sealed. The inflight menu is built around those textures. Private jet food from New Mexico is rarely delicate, so we keep the plating simple and the cold items chilled. Gourmet inflight meals can sit beside private jet platters of regional cheese and cured meats, and private jet snacks such as roasted pecans, biscochitos and piñon nuts fill the gaps on a long leg. The point is to give a crew something local that survives the drawer and the oven.
Clovis, in New Mexico, is where Southwestern cooking meets the plains, and the inflight menu we write for CVN starts from that. Private jet food drawn from the region means green chile in a stew or a sauce, red chile on slow-cooked pork, blue corn cakes, and beef from nearby ranches. Local specialities are packed for the galley you have: a hot dish gets its oven label, a sauce is sealed apart, a dessert is boxed cold. For a short stop, a private jet menu of private jet platters and private jet snacks needs no cooking at all, while gourmet inflight meals for a longer leg are plated in the cabin. New Mexico also gives biscochitos, the state cookie, piñon coffee and prickly pear for a drink or a garnish. We name each dish and its constraint so the crew knows what to expect when the drawer opens at Clovis.
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.
Clovis Municipal sits at 4,216 ft on the New Mexico high plains, a field where dry air and a long flat horizon decide what a galley should carry. Private jet catering here is built around that: sturdy cold plates, hot dishes that finish in a small oven, and cabin crew meals boxed apart from the guest trays. Inflight catering, in-flight catering and aviation catering all start from the same question, which aircraft and which galley, and business aviation catering at CVN follows the answer. Executive jet catering for a ranch or oil-patch trip stays simple, and diplomatic flight catering gets a protocol review before anything is cooked.
Business jet catering at Clovis is usually a small group, a light or midsize aircraft and a galley with limited space. For corporate jet catering we write the brief with you, a private jet chef drafts a bespoke menu, and VIP flight catering stays quiet and exact. Charter flight catering and luxury inflight catering use the same method, built around the type and the passengers on board.
For an official visit to eastern New Mexico, government flight catering starts with the protocol office, not the kitchen. Head of state flight catering uses a named team and sealed trays; VIP aviation catering is quiet, and state visit aircraft catering is arranged around the security plan.
At Clovis the allergen question is concrete: wheat flour tortillas, pecan and piñon nuts, and dairy in the cheese and sauces are the usual hiding places in New Mexico cooking. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared as a procedure: a separate board, a sealed box, and a card stating the restriction. Special meals are agreed before cooking, so a gluten free blue corn dish never touches a flour station. Tell us the guest and the restriction when you order, and the card is on the box.
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 meals at KCVN are requested with the flight and billed like the rest. Flight crew meals can be hot or cold, pilot meals are packed to eat one-handed, and crew catering never mixes with passenger trays. Cockpit meals are marked CREW, crew meal boxes stack in the galley, and different meals for pilots are offered when the operator wants them.
At Clovis we hand the order to the FBO or your handling agent, who brings it to the aircraft. FBO catering is coordinated with the general aviation terminal, ground handling catering is timed to your slot, and handling agent catering is confirmed by phone or email, never by chat. Catering delivery to the FBO is always plane-side.
At Clovis Municipal most traffic is light and midsize jets, so the aircraft's own door and galley set the loading, and a high loader is rarely needed. When a larger aircraft is on the apron, galley catering is lifted to the cabin door by the handling agent and airside catering delivery is coordinated with the FBO. Aircraft provisioning starts from the type: door height, galley layout, whether there is an oven. Give us the type and we pack to it, in carts or in boxes, so nothing is guessed on the ramp.
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.
Clovis Municipal Airport, in eastern New Mexico, is a general aviation field where airport catering is a small, local matter: a single terminal, an open apron and light or midsize jets. The field sits at 4,216 ft, and it handles FBO services and ground handling services for the ranch, oil and agriculture traffic of the high plains.
Clovis is a business aviation hub in a modest way: business aviation catering for corporate groups, executive jet catering for an oil, ranch or farm trip, and inflight catering when the leg out of the plains runs long. In-flight catering is packed to the galley of the type, aviation catering follows the aircraft, and cabin crew meals are boxed apart from the guest trays. Crew meals are requested with the trip. Diplomatic flight catering, on the rare visit, is cleared by protocol before cooking. The FBO services and the ground handling services on the field decide where the order is handed over.
A flight arriving from abroad clears customs at a port of entry before it reaches Clovis, and the United States restricts meat, dairy and fresh produce brought in from other countries. We cook in the country, so nothing for the galley needs declaring. When you ask for the catering, ask the FBO services desk or the ground handling services team which door and which ramp gate the handover uses at KCVN.
Average rating from the cabin crew and pilots we cater for.
“The 10 passenger portions of mushroom risotto and a green salad were the easy part; managing a short ground stop at KCVN took more planning. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point.”
“Nothing about the 5 guest order at CVN called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for an evening cabin service. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing aviation catering companies, I would look closely at galley preparation after this experience.”
“Before our guests boarded at Clovis Municipal Airport, we needed a breakfast basket with individual preserves divided into 2 portions suitable for a short ground stop. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. With flight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. That left time to check the canapés properly before the passengers were ready for the next part of the service.”
Price depends on the choices: peanut-crusted chicken against a cheese platter, a sauce in its own pot, a dessert boxed cold. For two services on a long leg from KCVN, the cost of private jet catering is the sum of two menus, agreed before the slot.
A late change from six to nine guests means more trays, not a new menu. Lead time at KCVN depends on whether the extra meals are standard or special; last-minute orders are handled and we confirm what we can source.
For a delegation or government flight, customs depends on where the aircraft first lands in the United States. Food crossing from abroad is restricted, so we cook locally for the galley at CVN rather than relying on imported items. Protocol is agreed first.
Yes, food can be carried on a domestic flight, but import rules apply from abroad. For a special meal into Clovis, tell us the restriction and we seal and label it, so the crew knows exactly what is in each tray.
Catering stays outside a private jet charter. For a crew with a long wait on the ground at Clovis, we pack cockpit meals that can be eaten in the seat, requested on demand and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
