Catering to your aircraft in Gaylord.
At Gaylord, the season decides the menu: cherries and fish in summer, hearty braises when the apron is white. We cook, pack and label for your galley and deliver to the aircraft at KGLR.
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.
Northern Michigan is cherry, apple and maple country, with whitefish and trout from the Great Lakes and smoked fish that holds up on a cold plate. These are the local specialities we reach for first when a menu is built for Gaylord.
A private jet menu for GLR changes with the calendar: berries and sweet corn in summer, squash, apples and cider in fall, hearty braises when the snow is on the apron.
Our inflight menu offers private jet platters for sharing, gourmet inflight meals for plated service and private jet snacks for a short repositioning leg. Private jet food here is Michigan first, packed to match your galley.
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.
Gaylord sits in northern Michigan at 1,328 ft, and the traffic that lands at KGLR is seasonal: golf parties in summer, ski and snowmobile weekends in winter, fall-color trips in between. Private jet catering here is built around that rhythm. Before the trip, we agree menus for the galley you have: inflight catering from our team, in-flight catering for a full cabin, aviation catering that matches the type, and business aviation catering for owners who fly out of Gaylord Regional every week. Executive jet catering and diplomatic flight catering are handled the same way, and cabin crew meals ride along on request.
Business jet catering at Gaylord means a short brief for small cabins: four to six guests, often on a weekend trip. Corporate jet catering and charter flight catering follow the same plan, from VIP flight catering for owners to luxury inflight catering with a private jet chef writing a bespoke menu around the galley's oven and drawers.
When a government aircraft lands at KGLR, the menu is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are produced by a named team, packed sealed and handed over at the aircraft.
Dietary requests at Gaylord are a procedure, not a label. Northern Michigan cooking leans on wheat in pasties and breading, dairy in butter sauces and nuts in cherry desserts, so kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and packed in a sealed, seat-numbered box. Tell us the special meals before the trip and the galley card matches 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.
When the flight deck is two pilots in a light jet, crew meals matter: flight crew meals and pilot meals are boxed, sealed and tagged CREW. Crew catering and cockpit meals can be hot or cold; crew meal boxes hold a main, a side and fruit. Different meals for pilots are prepared on request, and cabin crew meals are added when a flight attendant is on board.
Your handling agent at KGLR opens the ramp gate; FBO catering and catering delivery to the FBO go straight to the aircraft. The general aviation terminal is a short walk from the apron, and ground handling catering and handling agent catering stay inside one coordinated handover.
Most traffic at Gaylord Regional is light and midsize jets, and a cabin door at that size is reached without a high loader. When a larger type lands, we agree the loading method with your handling agent: galley catering sized to the aircraft's ovens and drawers, airside catering delivery at the apron, and aircraft provisioning that matches the door height.
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 Gaylord Regional serves a general aviation field in the northern lower peninsula. FBO services, ground handling services and a small business aviation hub keep the ramp busy during golf and ski seasons.
Gaylord Regional sees inflight catering requests tied to fall color and ski trips, business aviation catering for corporate flight departments, and the occasional diplomatic flight catering movement. Whether it is in-flight catering for a golf foursome, aviation catering for a ski group or executive jet catering for an owner, the order starts with the tail and the slot, and cabin crew meals can be added to it.
Flights ending in the United States follow US food import rules for produce and meat, so we plan menus with that in mind. Domestic legs out of Gaylord face no food customs.
Average rating from the cabin crew and pilots we cater for.
“The 7 passenger portions of smoked salmon bagels and sliced fruit were the easy part; managing a changing departure schedule at KGLR took more planning. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. I would discuss crew meals with them again, especially when packing arrangement needs careful coordination.”
“Nothing about the 2 guest order at GLR called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for several individual meal preferences. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this FBO catering order was the practical approach to packing arrangement.”
“Menu approval at Gaylord Regional Airport covered beef fillet with roasted potatoes for 8 guests, leaving us to organise the service around limited fridge space. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. My main takeaway from this airport catering order was the practical approach to storage requirements. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
Cost for a Gaylord return depends on cabin size and appetite. A ski group flying home in the evening wants hot food, a golf foursome wants something light and chilled. Tell us the leg and we price the menu, invoiced like any order.
What makes lead time simple here is the short menu list of northern Michigan: whitefish, trout, cherries and maple are in the kitchen's pantry. A night departure still gets a proper galley meal; just send the tail and slot.
Customs questions at GLR come down to whether the flight continues abroad. If it does, we avoid fresh items that restrict entry and pack accordingly. The handling agent confirms airside access.
Bringing food from home works for a short hop, though customs on international legs may restrict meat and produce. On a domestic reposition into Gaylord, crew meals from us are packed in a box with a lid and the pilot's seat label.
The charter agreement and the catering order are different documents. For a long leg from KGLR, we plan two services, such as a hot lunch and an afternoon cheese board, and invoice them as their own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
