Catering to your aircraft in Harrisburg.
At KMDT the pace follows the state capital: early flights out for meetings, evening returns, and fall weekends toward Lancaster County. Our crew packs for the aircraft's galley and your handling agent brings it plane-side.
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.
Harrisburg and the Susquehanna Valley give you a private jet menu with real local character. Pennsylvania Dutch cooking is made for transport: chicken pot pie, ham loaf, chow-chow and shoofly pie all survive a galley drawer. An inflight menu built here can lean on Lancaster County produce, Hershey chocolate for dessert plates, and Lebanon bologna for a cold board.
For private jet food, Pennsylvania offers pierogi from the Polish and Slovak kitchens of the central counties, soft pretzels and scrapple at breakfast. These local specialities are packed for the aircraft, with sauces apart and items that crisp or soften marked on the lid. Your Harrisburg order can mix them with standard fare; the region also gives strong fall apples, Concord grapes and good cheddar.
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.
Harrisburg International sits on the Susquehanna's east bank, a field where legislative sessions in the state capital and Hershey-bound corporate traffic set the pace, and private jet catering here follows both. We are former VIP flight attendants, so inflight catering for MDT is built around the galley you actually have, from a single oven to a full drawer stack. Aviation catering arrives at the FBO, in-flight catering is re-plated to your timing, and business aviation catering for state visits and executive jet catering for owners go through the same crew. For diplomatic flight catering, we keep the file discreet. Cabin crew meals are ordered with the flight, on request.
For corporate and charter work out of MDT, we match menu to galley. Business jet catering and corporate jet catering favour boards and cold plates; VIP flight catering and charter flight catering can add pierogi or pot pie from the oven. Luxury inflight catering by a private jet chef follows a bespoke menu around your list.
Capitol business brings official aircraft to Harrisburg, and government flight catering is traced and labelled. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the protocol office's brief, and our team stays small.
Dietary requests at MDT are handled as a procedure: we mark where flour, dairy, egg and shellfish sit in Pennsylvania Dutch cooking, since noodles, pie crusts and gravies hide gluten and dairy. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards, sealed, and numbered by seat 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.
On a turn at Harrisburg, crew meals are packed in their own box, never mixed with passenger trays. Flight crew meals, pilot meals and crew catering are on request; cockpit meals suit a one-handed eat, and crew meal boxes close flat. Different meals for pilots are available, and cabin crew meals ride apart.
We deliver to the FBO and coordinate with your handling agent. FBO catering and catering delivery to the FBO run through the general aviation terminal; ground handling catering and handling agent catering are agreed in advance, and a night handover is simple to arrange.
Harrisburg handles regional, mid-size and the occasional large aircraft, and the aircraft type decides how galley catering reaches the cabin: door height, whether a high loader is needed, and the galley layout on board. Airside catering delivery is agreed with the handling agent, and aircraft provisioning is packed in carts or boxes sized for your type.
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.
KMDT is Pennsylvania's capital-region airport, with general aviation traffic using its FBO services and ground handling services. Airport catering here supports a quiet business aviation hub, and the crew meals and passenger menus follow the type that lands.
Business aviation catering at Harrisburg is shaped by the legislature, Hershey and the corporate offices nearby. Inflight catering and in-flight catering for executive jet catering clients, plus diplomatic flight catering and aviation catering for official visits, are served the same way. Cabin crew meals are added on request.
International arrivals at MDT clear customs through the border agency, and food entering the country is subject to inspection. Meat, dairy and fresh produce are the usual concerns, so we label ingredients and plan the order around what clears. Domestic flights have no such step.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at MDT, our 11 guests wanted roasted vegetable bowls with separate dressings, organised sensibly around a revised passenger count. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on packing arrangement throughout the FBO catering arrangements. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“Service planning came first at Harrisburg International Airport, with 3 passengers choosing prawn salad and small fruit plates and a short ground stop influencing our preparation. I would discuss airport catering with them again, especially when storage requirements needs careful coordination. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“The cabin briefing at KMDT included 6 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing a changing departure schedule. With inflight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
Think in menus, not tariffs. If you order the return leg from Harrisburg for the way back, we plan both directions together, and a cold lunch costs less than a hot plated meal. Seasonal items such as fall apples vary, and the quote follows your choices.
Tell us the departure and we fit the order around it. An early morning slot from Harrisburg suits breakfast dishes; a night departure leans cold or oven-ready. Last-minute requests are handled, and customs on the food side stay simple for domestic legs.
Customs rules depend on where the aircraft comes from. For international arrivals, your handling agent manages airside access and we provide full ingredient lists; domestic Pennsylvania flights need nothing special.
You can, but a short repositioning flight with an empty cabin is when it matters least. If you do bring your own food, the rules are the same as anywhere: customs on international legs, and your crew still wants a clean galley plan. We are glad to handle the order.
No, catering is ordered separately from the charter. If your trip is a long leg with two services on board, we pack each service in its own labelled container for a clean re-plate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
