Catering to your aircraft in Lawrenceville.
At 1,061 feet in Gwinnett County, Briscoe Field is a busy general aviation field where corporate jets load, taxi and go. For crews flying from Lawrenceville, we cook and pack Georgia menus for the galley you have, and hand them over at the FBO. The phone and the inbox stay open around the clock, so a Lawrenceville brief can start whenever the schedule firms up.
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 cooks with peaches, pecans, Vidalia onions, sweet tea, stone-ground grits and Gulf shrimp, and that is what shapes a private jet menu out of Lawrenceville. An inflight menu here leans on local specialities that survive a galley: pimento cheese on crackers, smoked chicken salad, peach cobbler served cold. We build private jet food for the Georgia crowd and pack it as private jet platters, gourmet inflight meals and private jet snacks, each labelled by seat.
Hot dishes travel in foil pans for the oven: shrimp and grits with the sauce apart, pulled pork with greens, fried chicken re-crisped on a tray. Cold plates keep the Georgia peach salad dressed apart and the pecan pie chilled. In the Lawrenceville area, the local specialities are the point: nothing here needs a chef on board, only a galley and a flight attendant who knows how to finish a plate.
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.
Briscoe Field sits at 1,061 feet in Gwinnett County, a general aviation field where corporate and charter jets turn around quickly on the Lawrenceville apron. Private jet catering here means Georgia produce and Southern cooking packed for the galley you actually have, from a light jet with one oven to a cabin with a full drawer set. We also handle inflight catering and in-flight catering for repositioning legs, aviation catering for flight departments, and business aviation catering for regular operators. A flight department that wants executive jet catering for the owner, cabin crew meals for the cabin, or diplomatic flight catering for a cleared passenger puts all three on one order for KLZU.
A typical KLZU brief is a corporate jet or midsize charter with four to eight guests who want something lighter than a restaurant but better than a box. Business jet catering here covers corporate jet catering, VIP flight catering and charter flight catering. Our private jet chef writes a bespoke menu around the galley and luxury inflight catering stays simple, so the crew only has to finish the plate.
When a government aircraft uses Briscoe Field, the order is cleared through protocol, not the kitchen. We provide government flight catering, head of state flight catering and VIP aviation catering with a small named team and sealed delivery. State visit aircraft catering is quoted per menu, agreed in advance.
Southern kitchens hide allergens in surprising places: pork fat in the greens, wheat in the roux, tree nuts in anything labelled pecan. For Lawrenceville orders, special meals are cooked and sealed on a separate board, one box per restricted passenger. Kosher, halal, vegan and gluten free meals are available, as are allergen free dishes and kids meals, each marked with the seat number so nobody opens the wrong tray.
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.
Ordered on request and billed as part of your invoice, crew meals at KLZU are packed for a short turn. Flight crew meals come boxed, pilot meals can differ for each seat, and cockpit meals are easy to eat in the cockpit. Crew catering is handed to your handling agent, and crew meal boxes carry only seat marks. We supply different meals for pilots when policy requires it, and cabin crew meals ride along with the rest.
At KLZU, our catering delivery to the FBO goes through the general aviation terminal and then airside with your ground handling team. FBO catering is handed to the handling agent, who knows the ramp; ground handling catering and handling agent catering are coordinated in one call.
Briscoe Field handles mostly light and midsize business jets, so galley catering is loaded by hand through the main door, with no high loader needed. For a larger cabin, we ask the type and arrange airside catering delivery with your handling agent. Aircraft provisioning at KLZU follows the galley of the aircraft: oven capacity, drawer count and the ice you actually have decide how we pack.
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.
Gwinnett County Briscoe Field is a general aviation airport serving Lawrenceville and the northeastern Atlanta area. Airport catering here means working with a GA terminal and FBO services, plus ground handling services on the apron. It is a typical business aviation hub for flight departments and charter operators, so general aviation rules apply.
Corporate flight departments use Briscoe Field year round. Inflight catering and in-flight catering here lean on local produce, and aviation catering for a regular operator becomes a standing order. Business aviation catering and executive jet catering run on the same schedule; diplomatic flight catering is cleared in advance, and cabin crew meals are added when needed.
United States departures follow the destination's import rules. From KLZU, an international trip needs a menu built around what clears at arrival: sealed meals, no fresh produce, clear labels. Domestic trips need no special handling.
Average rating from the cabin crew and pilots we cater for.
“Packing avocado toast components and breakfast fruit for 4 passengers at Gwinnett County Briscoe Field needed careful thought, especially given a small galley worktop. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. Our brief for in-flight catering services was met with a sensible plan for crew briefing. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Our priority at KLZU was vegetable tartlets and a dessert selection for 9 passengers, with a changing departure schedule shaping the service plan. This experience of aviation catering gave us a useful reference for managing catering handover on another departure. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Small packing details became important at LZU: our 4 passengers wanted roasted chicken and seasonal vegetables, and we had an evening cabin service. For aviation catering services, that attention to galley preparation made the order noticeably easier to manage. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
Think per dish, not per flight. A crab cake appetiser, a peach tart and two bottles of sparkling water each carry their own line; Briscoe Field summer storms sometimes justify a spare cold platter, priced the same way.
A round trip from Lawrenceville can be one email: outbound menu, return menu, delivery point. Changes after the first service are handled and invoiced like the rest of the order.
Night or dawn slots do not change the rules, but they change what is practical: sealed, labelled cold items travel better than a hot plate. Customs and border clearance at arrival decide what stays in the galley.
Passengers can bring their own, but it must go through the FBO or the handling agent for airside access. We recommend we handle it, since our boxes are already labelled by seat.
No, catering stays outside a private jet charter. Even a short empty leg into Lawrenceville can be catered if the crew wants it; it is ordered like anything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
