Catering to your aircraft in Columbus.
Midwest jets, Midwest food: at KBAK we supply the cabin and the flight deck from a short, seasonal menu, boxed by seat and handed over through your handling agent. Phone or email, 24/7.
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 cooking is farm cooking, and it travels better than people expect. A private jet menu for Columbus starts with what the Hoosier state does well: breaded pork tenderloin, sweet corn in season, cheeses from the dairy farms around Bartholomew County, and sugar cream pie for the end of the meal. These are the local specialities we use for private jet food at KBAK, built into an inflight menu that suits a small galley.
Tenderloin is the sandwich of the region, so it appears on the private jet menu in a form that holds up: the cutlet crisp and packed apart from the bun, the pickles and mustard in their own pots. The rest of the local specialities follow the same rule, from corn salad to apple butter from Indiana orchards. Whatever is chosen for Columbus, Indiana is cooked, labelled and packed so a flight attendant can plate it in a few moves, whether the aircraft is a light jet or a midsize cabin.
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.
Columbus Municipal sits at 656 ft on flat Indiana farmland, and the aircraft that use it are mostly light and midsize jets with small galleys, so private jet catering here is planned around the cabin you actually have rather than the menu. Inflight catering for KBAK (also filed as BAK) is cooked and packed by former VIP flight attendants. In-flight catering, aviation catering and business aviation catering for Columbus all follow the same logic: a short brief, handed over at the FBO. Executive jet catering for engine-industry visitors, diplomatic flight catering for the odd official arrival and cabin crew meals for the rotation are ordered the same way, 24/7.
When a company jet lands at CLU, the brief is usually plain: six people, one meal, a small galley. We offer business jet catering, corporate jet catering and VIP flight catering for those flights, and charter flight catering for operators. A private jet chef can write a bespoke menu around a client's preferences, and luxury inflight catering is a matter of finish, not volume.
Government flight catering at Columbus is unusual but real: officials visiting the state, trade delegations, sometimes head of state flight catering for a planned visit. VIP aviation catering and state visit aircraft catering run under protocol, with a cleared menu, a named team and discretion.
Columbus is a small town with a regional food scene built on pork, dairy and wheat, so allergens hide in gravies, breading and butter-based pastry here. Kosher, halal, vegan and gluten free requests are handled by procedure: a separate board, a separate box, a seat number on the lid. Special meals for allergen free passengers and kids meals are confirmed with you before anything is cooked for KBAK.
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.
For the flight deck at CLU, we cook crew meals on request, invoiced with the trip. Flight crew meals come boxed; pilot meals can be two different dishes, which is the idea behind different meals for pilots. Crew catering means a box that opens with a thumb, cockpit meals that need no knife, and crew meal boxes stacked so cabin crew meals are never mixed with guest trays.
FBO catering at KBAK is a hand-to-hand job: the meals are taken to the FBO, boxed by seat, and the front desk passes them to the line crew. Catering delivery to the general aviation terminal at Columbus Municipal is arranged before the aircraft arrives, so the cart is waiting when the door opens. Handling agent catering and ground handling catering run through the same contact, who clears the gate and the apron route for the pickup.
Most aircraft at Columbus Municipal are light and midsize jets whose cabin door sits at stair height, so a high loader is rarely part of a KBAK uplift. When a larger cabin arrives, galley catering is confirmed in advance with your handling agent, along with airside catering delivery to the apron and the aircraft provisioning plan for the type.
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.
KBAK is a business aviation hub of modest size, a field for general aviation traffic tied to local industry. FBO services, ground handling services and airport catering are arranged around a small number of daily movements.
Business aviation at Columbus runs on weekday arrivals. Inflight catering, in-flight catering and aviation catering all match that rhythm, and business aviation catering is ordered by the trip. Executive jet catering is the same service, diplomatic flight catering is rare, and cabin crew meals are an on-request line.
For flights arriving in Indiana from abroad, US customs and agriculture inspectors decide what stays on board. Meals boarded in the US need no declaration on departure; leftover food returning from abroad is subject to rules on meat, dairy and fruit.
Average rating from the cabin crew and pilots we cater for.
“Working around limited fridge space at CLU, I asked for a cheese board and savoury canapés in portions appropriate for our 7 passengers. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. I appreciated the emphasis on final order confirmation throughout the vip inflight catering arrangements.”
“Good preparation made the difference at Columbus Municipal Airport, where 4 guests expected a light pasta dish with grilled vegetables despite a short ground stop. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. The catering handover stood out more than any sales pitch about private jet catering. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“As the person coordinating a seafood starter and warm vegetable sides for 10 passengers at KBAK, I needed an arrangement that considered several individual meal preferences. For private jet catering services, that attention to final order confirmation made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
Private jet catering at Columbus Municipal costs what the menu costs. Local items such as breaded tenderloin and Hoosier pie keep the figure moderate, while premium fish or wagyu raises it. Your handling agent clears airside access, and we quote the whole order, meals and handover, in one document.
What lead time suits a repositioning flight into CLU? One that lets us know which leg carries passengers. Last-minute orders are handled here, and flight crew meals for the ferry can be added to the departure order in a single message.
With two meals on a long leg, the practical customs point is the return: food from abroad is not allowed to come into Columbus freely. Our meals are boarded locally, labelled by seat, and that keeps the departure paperwork uncomplicated.
Yes, passengers can bring their own food, though many prefer not to once a flight attendant explains the handling. For late headcount changes in Columbus, we adjust the order and list the allergen card for each seat so nothing is guessed.
When a delegation lands at CLU, the charter contract covers the flight. The meals are another order, and for state or ministerial parties we run it with traceability and discretion, still invoiced as its own item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
