Catering to your aircraft in Fort Lauderdale.
A turn at KFLL can mean a quick coastal hop or a long leg north. Either way we pack what your galley can finish, labelled by seat, and hand it over for you to serve.
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.
Fort Lauderdale sits in Florida's southeast corner, and a private jet menu from FLL reads like the region: seafood from the Gulf and the Atlantic, tropical fruit, Cuban and Caribbean cooking from the neighbourhoods around Fort Lauderdale. The local specialities that travel best are the ones that cope with a small galley.
Stone crab is the headline, in season from mid-October to mid-May, cracked, chilled and sent with mustard sauce in its own pot. Gulf shrimp, snapper and mahi-mahi suit the inflight menu hot, finished in the oven, while ceviche and conch salad travel cold. Key lime pie, mango and citrus keep a private jet food order unmistakably Floridian.
For a flight leaving Fort Lauderdale, we build the private jet menu around the season and your cabin: what plates cleanly, what needs sauce apart, what stays sealed until the seatbelt sign goes off.
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.
Stone crab claws arrive in October and stay on menus until May, and that single season shapes a good part of what leaves the galley at Fort Lauderdale Hollywood International. Private jet catering here follows Florida produce: citrus, mango, gulf shrimp, hearts of palm. Inflight catering for a cabin heading north differs from a short hop to the Bahamas, and in-flight catering for a delegation differs again. We handle aviation catering and business aviation catering at KFLL for executive jet catering, diplomatic flight catering and cabin crew meals, written by former VIP flight attendants.
Business jet catering at KFLL tends to follow the trip: corporate jet catering for a morning departure to New York, VIP flight catering for a family heading to the islands, charter flight catering with a late headcount change. A private jet chef writes the bespoke menu around your galley and the Florida season, and luxury inflight catering here often means one excellent hot dish and a chilled starter.
Government flight catering at FLL is built on protocol: a named contact, a menu cleared before anything is cooked, and labels that carry seat numbers rather than names. Head of state flight catering follows the same discipline, with traceability on every item. VIP aviation catering and state visit aircraft catering here are about discretion first, and the food second.
Fort Lauderdale's kitchens lean on seafood, shellfish and dairy, so allergen control matters here: shellfish stays off shared boards, nuts are labelled by seat, and kosher, halal, vegan and gluten free requests each get their own board and sealed box. Special meals, allergen free and kids meals are written into the order with the passenger's name as it appears on the manifest and a seat number on the lid.
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 FLL are an order of their own: flight crew meals packed for a captain and first officer who rarely eat at the same time. Pilot meals are boxed separately, and crew catering is requested alongside the passenger order, on demand and invoiced like everything else. Cockpit meals travel as crew meal boxes with the seat position on the lid, and different meals for pilots are written in whenever the operator policy asks for it.
Our FBO catering at Fort Lauderdale is delivered to the aircraft through the general aviation terminal, with the handling agent confirming airside access. We organise catering delivery to the FBO around your slot, and ground handling catering is agreed in advance with the same handling agent catering contact.
At FLL the aircraft decides how the order is loaded: a light jet takes boxes through the door, a large cabin may need a high loader for airside catering delivery. Galley catering is sized to the ovens and drawers on your type, and aircraft provisioning is agreed with your handling agent before the slot, so the truck and the aircraft meet at the right door.
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.
Airport catering at Fort Lauderdale Hollywood International serves a field with scheduled traffic and a general aviation side, a short walk from the apron for the FBOs. General aviation is a steady part of the traffic here, with FBO services and ground handling services supporting private operators.
As a business aviation hub, FLL sees corporate and executive jets year round, with a busier winter. Inflight catering and in-flight catering are most often ordered for departures to the Northeast and the Caribbean. Aviation catering and business aviation catering follow the same rhythm, executive jet catering peaks in season, diplomatic flight catering appears with state visits, and cabin crew meals ride with every order.
The United States restricts fresh produce, meat and dairy arriving from abroad, and customs officers at FLL check what is carried on board. Declare leftovers and let your handling agent advise; the practical consequence is to order for the leg you are flying, not the one behind you.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Fort Lauderdale Hollywood International Airport, with 3 passengers choosing yoghurt pots and fresh berries and an evening cabin service influencing our preparation. I asked The Galley Girls for the crew provisions in divided catering boxes, with garnishes supplied separately for plating on board. We could finish the sauces as each guest was ready, rather than laying everything out at once. For our team, the strongest part of their aviation catering services was how they handled written menu details.”
“Despite a revised passenger count, we wanted the 12 guests at KFLL to enjoy a mezze selection with flatbreads without a complicated cabin service. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“A request for a cold lunch with cheese and fruit, 11 passengers, and different crew meal preferences: that was our brief for the departure at FLL. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
Expect the price to reflect ingredients, packing and handover at the aircraft. Fort Lauderdale seafood is seasonal, so a stone crab request in July is a different conversation from one in January. The handling agent sets airside access; we price the order itself.
Tell us whether the cabin is empty or full. At FLL, a repositioning flight with crew only asks for light, simple boxes, while a full cabin brings in produce and seafood. Last-minute orders are handled in both cases, 24/7.
For long legs where two services are planned, think about customs at the other end. At FLL, uneaten fruit, meat and dairy from an international flight are declared, and rules can require disposal. We build the onward menu from local suppliers.
Some crews carry a few items themselves. When the passenger count changes late, as it often does at Fort Lauderdale, a catered order is the more flexible choice: every dish is boxed, labelled by seat, and finished in your galley.
No, catering is separate from a private jet charter. For official delegations at KFLL, discretion and traceability matter, so we work with the named contact, keep labels to seat numbers, and invoice the order apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
