Catering to your aircraft in Florence.
Florence Regional is a quiet 146 ft field where corporate jets stop for the Pee Dee's hospitals, colleges and plants. We cook and pack for your galley, and your handling agent receives it.
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.
Florence is mustard-barbecue country, and that sauce is a South Carolina signature: vinegar, yellow mustard, a little sweetness. As a private jet menu item it is easy because the pork travels hot and the sauce stays in its own pot. Local specialities from {Region} like Lowcountry shrimp, collard greens and sweet potato pie round out an inflight menu that tastes of the place without a long galley list.
For private jet food around Florence, the strongest local specialities are seasonal: peaches from the Midlands in summer, pecans through autumn, and Carolina shrimp when the boats are working. Private jet platters of cured ham, cheese and fruit, gourmet inflight meals such as grilled chicken with grits, and private jet snacks like roasted pecans and boiled peanuts all suit a short Pee Dee turnaround. Tell us what the passengers like and we will adapt.
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.
The Pee Dee does not announce its flights, but Florence Regional sees steady corporate traffic and the odd diplomatic stop on a southeastern routing. Private jet catering for FLO starts with the aircraft type and the passenger count, then the local products worth putting on a tray. Business aviation catering and executive jet catering are packed for your galley, and diplomatic flight catering follows protocol. If your cabin crew meals need adding, say so when you order and we pack them with the rest.
Business jet catering at Florence usually serves executives flying a light or midsize jet into a short visit. Corporate jet catering here means compact trays that fit a small galley, VIP flight catering when the passenger list calls for it, and charter flight catering for operators on a one-off. Luxury inflight catering is possible with a private jet chef writing a bespoke menu around South Carolina produce.
When a state delegation stops at KFLO, the menu is agreed through the protocol office, not the kitchen. We provide government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with labelled seals and a single point of contact.
Dietary needs in Pee Dee cooking mostly hide in the familiar places: pork fat in the greens, flour in the gravy, shellfish stock in the grits. Kosher, halal, vegan and gluten free meals are prepared separately, and special meals, allergen free trays and kids meals each get their own marked box, so a seat number tells you exactly what is in it.
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.
Our crew meals for KFLO are on request and billed as usual. We prepare flight crew meals and pilot meals so each can be eaten one-handed, with crew catering marked CREW. Cockpit meals come as crew meal boxes, we split different meals for pilots when asked, and cabin crew meals can be added.
FBO catering at Florence goes to the FBO or your handling agent at the general aviation terminal. Catering delivery to the FBO is handed over at the aircraft on your slot, and ground handling catering is arranged with your handling agent catering contact.
Loading at Florence Regional follows the airframe. A light jet takes trays through the cabin door, while a larger cabin may call for a high loader at the door. For galley catering we ask for the type and the galley layout, then plan airside catering delivery and aircraft provisioning around the door height and the handling agent's equipment.
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.
Florence Regional is a South Carolina commercial and general aviation airport serving the Pee Dee, with a single general aviation terminal that handles corporate arrivals. Airport catering here fits the scale of the field.
Florence works as a small business aviation hub: FBO services, ground handling services and general aviation traffic for local industry. Executive jet catering and business aviation catering are common, inflight catering and in-flight catering are packed for short turns, aviation catering and diplomatic flight catering follow protocol, and cabin crew meals can be added.
Flights arriving from outside the United States clear customs at an appropriate port, and agricultural rules restrict fresh produce, meat and dairy. Domestic catering at Florence avoids the issue; tell us your routing and we plan accordingly.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at KFLO included 5 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing a revised passenger count. For our team, the strongest part of their private jet catering menu was how they handled cabin service sequence. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the desserts as each guest was ready, rather than laying everything out at once.”
“As the person coordinating a cheese board and savoury canapés for 2 passengers at FLO, I needed an arrangement that considered a family lunch request. We discussed the dimensions before confirming; The Galley Girls grouped the starters into shallow trays that were easy to handle. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. Our brief for private aviation catering was met with a sensible plan for catering handover.”
“Small packing details became important at Florence Regional Airport: our 7 passengers wanted grilled salmon with a lemon dressing, and we had limited fridge space. With several people involved, The Galley Girls kept the starters 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 would discuss business jet catering with them again, especially when catering handover needs careful coordination.”
A long wait on the apron at Florence tends to push crews toward proper plated meals, and that is what moves the number. Local peaches in summer or shrimp in season change it too. Give us the details and we price the actual order.
Lead time at KFLO depends on your slot and the turnaround, not on a fixed rule. A short stop suits chilled platters, a longer one suits oven dishes. We handle last-minute requests, so tell us when you are departing and we work backwards.
If your flight into Florence started abroad, customs will look at what remains in the galley from before, not at fresh domestic catering. We pack local products, label them, and keep them easy to identify.
You can, though customs controls on agricultural items make it a poor choice for an international arrival. A domestic order at KFLO is simpler and we pack it for your galley.
No. Catering is not part of the charter: whether the jet is a small one landing at KFLO with no oven, so the menu is chilled, or a bigger one that can heat, you order it separately and it is invoiced on its own, like any private jet charter extra.
Tail, pax and diets — a flight attendant takes it from there, day or night.
