Catering to your aircraft in Hattiesburg.
KHBG moves with university weekends and Gulf Coast trips. We work from your seat plan and the aircraft type, and deliver to the FBO or handling agent.
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.
Hattiesburg is pine-belt country, and the private jet menu here leans on Mississippi Gulf cooking: shrimp and grits, crawfish, catfish, red beans and rice, pecan pie. These local specialities travel well once you plan each one for the galley. Shrimp and grits ships with the sauce in its own pot, crawfish etouffee goes into an oven-safe tray, and fried catfish is better sent as a chilled po'boy.
A good inflight menu for Mississippi starts with what the region does best and what survives an oven door. In Hattiesburg that means private jet food built on Gulf shrimp, Delta catfish, smoked brisket and cornbread, finished with pecan pie or banana pudding. Each local speciality is packed by seat number, with delicate items chilled and sauces apart.
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.
KHBG is a small municipal field serving Hattiesburg, Mississippi, with college football weekends and Gulf Coast traffic shaping the calendar. Private jet catering here usually means a short, specific brief: a few seats, a Southern menu, one cold return leg. In-flight catering for an executive jet catering request is built around that brief, and diplomatic flight catering or cabin crew meals follow the same discipline: labelled, sealed, handed over at the aircraft.
At KHBG, corporate jet catering usually means a short list: a cold lunch, one hot dish, a dessert. Business jet catering and VIP flight catering are planned around the oven. Charter flight catering for football weekends needs more trays, and a private jet chef builds a bespoke menu from what Mississippi does best. Luxury inflight catering here is plain, careful food.
A government flight into KHBG does not come often, so the government flight catering brief gets read line by line before anything is cooked. Head of state flight catering and state visit aircraft catering follow protocol: traceable ingredients, a named team, no names on the labels. VIP aviation catering here is discreet and sealed.
Special meals at Hattiesburg follow a procedure: kosher stays sealed, halal is prepared separately, vegan and gluten free dishes have their own tray. Allergen free work focuses on shellfish and nuts common in local cooking, and kids meals are packed apart.
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 the Hattiesburg ramp the crew meals are something you ask for when you place the order, and they appear on the same invoice as the guest food. Flight crew meals, pilot meals and crew catering come in sealed boxes marked CREW. Cockpit meals are packed to eat one-handed, and crew meal boxes stay separate from guest trays. Different meals for pilots are available when policy asks for it; cabin crew meals follow the same rule.
FBO catering at Hattiesburg means catering delivery to the FBO, where we hand the order to your handling agent. The general aviation terminal at KHBG is the usual handover point. Ground handling catering and handling agent catering run through the same door, so access stays simple.
Most aircraft at KHBG load by hand through a small door. Galley catering is packed in compact trays, airside catering delivery is made at the aircraft, and aircraft provisioning is planned around what the galley holds. A high loader is rarely required.
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.
KHBG serves Hattiesburg and southern Mississippi as a general aviation field. Airport catering is planned around its small terminal, with FBO services and ground handling services close at hand on the apron.
Hattiesburg is a business aviation hub for southern Mississippi in a small way. Inflight catering and in-flight catering here are shaped by football weekends and Gulf Coast trips. Aviation catering and business aviation catering for executive jet catering requests follow the aircraft type. Diplomatic flight catering is rare but possible, and cabin crew meals are always on request.
Domestic flights out of Hattiesburg face no food customs. International legs follow US rules on meat and fresh produce, and we pack with that in mind. Your handling agent can confirm what crosses the border.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at HBG, the next request was a cheese board and savoury canapés for 6 guests, with several individual meal preferences to work around. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. When comparing aviation catering companies, I would look closely at galley preparation after this experience.”
“Food presentation mattered to our 6 guests, but a short ground stop also had to be considered when organising poached fish with steamed rice at Hattiesburg Bobby L Chain Municipal Airport. I asked The Galley Girls for the main courses in divided catering boxes, with garnishes supplied separately for plating on board. I would discuss flight catering with them again, especially when catering handover needs careful coordination. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“It was the packing plan I cared about at KHBG, with 12 servings of roasted chicken and seasonal vegetables and a changing departure schedule to consider. Our brief for flight catering services was met with a sensible plan for written menu details. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
Because Gulf weather changes departures at HBG, the quote is built around the menu rather than the date. Shellfish in peak months carries a premium, and seasonal produce is cheaper. Tell us what you expect to fly and we will price it, then adjust if the trip changes.
Ordering the return from KHBG ahead means the second delivery is just a repeat of a known routine. Local seasonal products are easier to source when we know early, which is why we like both legs on one order. Late additions are still handled.
Early-morning flights from Hattiesburg are common for university and business travellers. Domestic food needs no customs clearance; international trips follow US and destination rules. We are available 24/7, so a pre-dawn handover is planned like any other.
You can, and the handling agent at KHBG will usually allow it through the FBO. Where it gets tricky is labelling, allergens and the galley: home-cooked items are hard to reheat or trace. Many crews prefer to order so every tray carries a seat number.
An empty cabin means no passenger meals, but the crew still eats. Catering is billed separately from the private jet charter, so you decide what the leg needs. At Hattiesburg that is often two cold boxes and nothing else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
