Catering to your aircraft in Kingsford.
Ford Airport is a quiet field at 1,182 ft where winter decides the day, and our crew meals and cabin dishes are packed for a galley that may wait on the ramp. Cooked by former VIP flight attendants, delivered to your FBO in Kingsford.
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.
Kingsford sits on the Michigan side of the Wisconsin line, and a private jet menu from here leans on the Upper Peninsula: whitefish from Lake Superior, smoked fish, wild blueberries, maple, and the pasty that miners carried underground. An inflight menu in this part of Michigan has to survive cold air on the ramp, so we build it from things that taste right after a long wait.
Private jet food at Ford Airport means local specialities that travel: the Cornish pasty the Upper Peninsula still claims as its own, smoked whitefish, cherry and blueberry desserts. Our private jet platters and gourmet inflight meals follow the same logic, and private jet snacks stay simple. We write each Michigan item for your galley, not the other way round.
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.
Ford Airport sits at 1,182 ft in Michigan's Upper Peninsula, where snow can change a crew's plans overnight, and private jet catering here is built around that: dishes that hold through a long taxi, cold plates that wait in the drawer, crew boxes that survive a rotation. Inflight catering for KIMT is cooked by former VIP flight attendants and packed for your galley. In-flight catering is handed over at the FBO, aviation catering that matches your fuel and slot. Business aviation catering and executive jet catering orders are briefed by tail and seat plan, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in labelled boxes.
At KIMT the brief is usually brief. Corporate jet catering for a day trip, business jet catering for an overnight stay, VIP flight catering for a guest with strict habits. A private jet chef builds a bespoke menu around your galley, and luxury inflight catering is delivered to the FBO. Charter flight catering is ordered per trip, never in bulk.
When a state visit aircraft lands at Kingsford, state visit aircraft catering is about discretion and paper: who cooked, what went in, who handed it over. Government flight catering and head of state flight catering are cleared by protocol in advance, with seat numbers on the labels and a short, steady team. VIP aviation catering at Ford Airport follows the same rule as any other order: the delegation's handling agent receives it at the aircraft.
Special meals are a procedure, not a promise: kosher, halal, vegan, gluten free and allergen free dishes are cooked and packed on separate boards, in sealed boxes with the seat number, never names. In the Upper Peninsula, flour in pasty crust and shared fryers are the usual hidden allergen risks, so we flag them before cooking. Kids meals follow the same rules as any special meals on the order.
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.
A rotation through Ford Airport can stretch into a cold night, so crew meals are worth ordering. Flight crew meals, pilot meals and crew catering are on request and billed with the trip. Cockpit meals are eaten fast, crew meal boxes carry the seat label, and different meals for pilots are two separate dishes. Cabin crew meals ride in their own box, apart from the guests.
FBO catering at Ford Airport is handed over at the FBO or to your handling agent, at the aircraft. Catering delivery to the FBO follows your slot and the general aviation terminal's access rules. Ground handling catering and handling agent catering are coordinated so the door opens once.
At KIMT the aircraft decides how the galley is loaded: a light jet gets a tray and a cooler at the door, while a larger cabin may need a high loader at the FBO. Galley catering is sized to the actual ovens and drawers. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the type before anything is packed.
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.
Ford Airport serves Kingsford and the Michigan side of the Upper Peninsula, a region of mills, lakes and long winters. For business aviation, it is a small, practical field. Airport catering here is quiet work, not a rush job.
Business aviation at IMT is seasonal: hunting, fishing, snow and the paper industry. Inflight catering and in-flight catering are written around the aircraft that actually lands. Aviation catering and business aviation catering stay simple. Executive jet catering follows the seat plan, diplomatic flight catering follows protocol, and cabin crew meals follow the crew. A general aviation hub in the Upper Peninsula, FBO services and ground handling services are modest but reliable. It remains a modest business aviation hub, and airport catering fits it.
US customs and agricultural rules apply to any aircraft arriving at KIMT from outside the country. Fresh items are the common problem. Ordering catering locally keeps the galley clean at inspection, and we label each item so the crew can answer if asked.
Average rating from the cabin crew and pilots we cater for.
“For 10 passengers departing from Ford Airport, the agreed menu was prawn salad and small fruit plates; our main consideration was two separate meal services. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss private jet catering services with them again, especially when final order confirmation needs careful coordination.”
“We kept the passenger brief simple at KIMT: vegetarian wraps and colourful salads for 11 guests, organised with limited fridge space in mind. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Service planning came first at IMT, with 2 passengers choosing a charcuterie board and fresh bread and a revised passenger count influencing our preparation. When comparing private jet catering companies, I would look closely at storage requirements after this experience. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Two services on a long leg from IMT push the cost up through hot courses and fresh Lake Superior fish, and down through cold platters and snack boxes. How much does private jet catering cost in practice? We price it menu by menu once we see the galley and the seat plan, never as a flat figure.
Counts shift on charter flights through Kingsford, so book the flexible dishes first: platters, snack boxes and tarts stretch, individual hot plates need a number. Lead time here depends mostly on the aircraft slot and the season, and last-minute requests are accepted and worked from your latest seat plan.
A delegation landing at Kingsford brings its own paperwork, and catering stays simple: food is cooked in the United States and handed over at the aircraft, so fresh items are not an import question. Customs still look at what comes off the aircraft, so labels stay clean and ingredients traceable.
Can you bring food aboard? Yes, within customs limits on fresh items. For kosher, halal or allergen meals we still suggest ordering through us: separate boards, sealed packaging, a restriction card per seat. Kids meals follow the same route with smaller portions and no hidden allergens.
No. Is catering part of a charter? Not here: the contract covers the aircraft and the flight, not the food. For a crew waiting at Ford Airport on a duty clock, meals are ordered on request, separately from the charter, and invoiced on their own like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
