Catering to your aircraft in Marietta.
KMGE at 1,068 ft in Marietta is not a typical GA ramp. We plan the food and the handover around the base, so the crew gets a labelled drawer, not a surprise.
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.
Georgia gives a private jet menu at Marietta a short list of things worth ordering. Peaches are the obvious one, but they only make sense in season, so a Georgia peach and burrata plate in July becomes a poached-peach dessert in June and a pear plate in winter. Pecans travel well and go into everything from a pecan-crusted chicken to a toasted-pecan salad. These are the local specialities we build the inflight menu around when the order calls for Georgia.
The private jet food people ask for at Dobbins tends to be Southern comfort, plated properly: shrimp and grits, fried chicken tenders with hot honey, Brunswick stew, pimento cheese with crackers, a pecan tart. Each one has a galley problem. Grits stiffen, fried coating softens, stew needs a lidded container. We pack accordingly, and the private jet platters, gourmet inflight meals and private jet snacks on this page are the dishes that survive the trip. Marietta is in Georgia, and Georgia is where our local specialities start.
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.
Marietta, Georgia, means peaches, pecans, Brunswick stew and a field that normally belongs to the Air Force Reserve. For crews planning private jet catering at Dobbins Air Reserve Base (KMGE / MGE), that means a tighter coordination loop than at a civilian GA airport. We run inflight catering and in-flight catering from the galley outward: what your aircraft can heat, hold and re-plate. Aviation catering, business aviation catering and executive jet catering orders are packed for the seat plan. Diplomatic flight catering gets protocol clearance first. Cabin crew meals can sit on the same order.
Corporate jet catering out of Marietta is often a four-to-eight passenger brief. Business jet catering is cooked to the galley, VIP flight catering gets named seats, and charter flight catering follows the operator's policy. A private jet chef builds a bespoke menu, and luxury inflight catering uses what Georgia grows.
Government flight catering at Dobbins starts with protocol. Head of state flight catering and VIP aviation catering are cleared before anything is cooked, and state visit aircraft catering is traced to named seats. On a military field, access is part of the plan.
Kosher, halal, vegan, gluten free, allergen free and kids meals are each a separate procedure on a Marietta order. Southern kitchens hide allergens in odd places: wheat in gravy, shellfish stock in grits, nut oil in fried coatings, pork in greens. We cook special meals on their own board, in a sealed box, with the card for that seat and the restriction written clearly. Kosher and halal are sourced for sealed delivery to the FBO.
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 a crew on a Marietta turnaround, crew meals are ordered with the trip and billed with it. Flight crew meals, pilot meals and cockpit meals go in sealed crew meal boxes. Crew catering can be hot or cold, and different meals for pilots are standard on request.
We deliver FBO catering to the general aviation terminal or straight to the aircraft with your handling agent. Ground handling catering and catering delivery to the FBO follow the access rules of a military field. Handling agent catering is confirmed with the order.
Aircraft type decides the loading at Dobbins. A light jet takes catering through the cabin door; a large-cabin or VIP airliner may need galley catering delivered by airside truck, and sometimes a high loader. We pack for the galley you actually have and coordinate airside catering delivery with your handling agent. Aircraft provisioning on a military field has its own access rules, so tell us the type and the stand before the slot.
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.
Dobbins Air Reserve Base is a military airfield in Marietta, Georgia, at 1,068 ft, shared with civil traffic. General aviation here sits alongside Reserve operations, so airport catering means working around base access, with FBO services and ground handling services arranged through the general aviation side of the field.
Marietta is a business aviation hub for the northwest side of Atlanta, and general aviation traffic mixes with Reserve flying. Inflight catering, in-flight catering and aviation catering orders here are mostly business aviation catering for executive jet catering clients. Diplomatic flight catering is the exception, and cabin crew meals and crew meals are ordered with the trip.
Food coming off an international leg into Marietta falls under US customs rules: fresh meat, dairy and produce are restricted, and leftovers are disposed of through your handling agent. General aviation arrivals from abroad clear on the civil side; domestic orders at Dobbins are not affected.
Average rating from the cabin crew and pilots we cater for.
“Choosing fresh fruit and breakfast pastries for 12 people at MGE was straightforward; the challenge was making it work with a changing departure schedule. My main takeaway from this aviation catering services order was the practical approach to catering handover. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Passenger preferences led us to yoghurt pots and fresh berries at Dobbins Air Reserve Base; 9 portions were needed, with a family lunch request factored into preparation. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point.”
“An order of vegetarian wraps and colourful salads for 9 people at KMGE had to be organised around a family lunch request. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into sealed meal containers that were easy to handle. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
Private jet catering at KMGE is priced from what you order, not from a tariff. If your passenger count moves at the last minute, the trays move with it. Shrimp and grits costs more than pimento cheese and crackers; extra seats are extra portions on the same invoice.
Delegation flights are the case where we ask for more notice, because clearance on a military field comes before the cooking. If it is last-minute, call us and we will say what is possible; last-minute orders are handled.
The customs question usually comes from the inbound leg. Anything remaining from a foreign departure is dealt with under US rules by your handling agent. Special meals for the next leg are made locally and handed over sealed.
Crew waiting at Dobbins have limited choice on a military field, so many prefer a boxed meal delivered at the aircraft. Carrying your own food is fine for domestic legs. Crew meals are on request and invoiced like the rest.
Is catering part of a charter? No, it is separate. With a quick turnaround at KMGE, the order is built around your departure slot, and the handover happens at the aircraft or with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
