Catering to your aircraft in Burbank.
A Burbank rotation is rarely quiet: rehearsal wraps, executive shuttles, last-minute charters. We pack by seat and hand over at the aircraft, every day, for KBUR crews.
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.
Californian cooking is mostly about produce, and the inflight menu out of Hollywood Burbank/Bob Hope is built the same way. Avocado, Meyer lemon, strawberries, tomatoes, citrus, almonds and olive oil are the local specialities our private jet food starts from, then we adapt each to the aircraft's galley. A private jet menu here rarely needs heavy sauces; it needs things that hold in a drawer.
For a Burbank departure, we plan the private jet menu backwards from the galley: what the oven can finish, what stays chilled, what is plated at altitude. California cuisine suits that, since much of it is served cool or lightly dressed.
Crew meals go on the same order, on request and facturé like every other dish, boxed and marked CREW so that cabin trays and flight-deck dishes never mix on the apron at KBUR.
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.
Burbank is where a Hollywood rehearsal wrap or a Valley board meeting turns into a wheels-up call, and private jet catering at BUR has to match. We cook and pack for the galley on the tail, in sealed, seat-numbered containers, and hand them to your handling agent at the FBO. Inflight catering and in-flight catering orders for KBUR read much the same: type, headcount, special meals. Aviation catering, business aviation catering and executive jet catering all start there. Diplomatic flight catering and cabin crew meals follow that same brief.
A business jet catering brief at Burbank usually starts with a studio executive or a corporate flight department. Corporate jet catering, VIP flight catering and charter flight catering here are all built from the type, the headcount and the galley. A private jet chef writes a bespoke menu around the leg, and luxury inflight catering at BUR means plates that survive a drawer, not plates that look good on a counter.
When a state visit aircraft catering order lands for BUR, the protocol office matters more than the kitchen. Government flight catering and head of state flight catering are confirmed first, VIP aviation catering follows, and every container is traceable.
Allergens hide differently in Californian kitchens: tree nuts in dressings, sesame in flatbreads, shellfish in stocks. Kosher, halal, vegan, gluten free, allergen free and kids meals at BUR each get their own board and box, and a kosher meal arrives sealed. Special meals are labelled by seat and restriction, never by name, so nobody opens the wrong tray by mistake.
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.
At KBUR, crew meals are added to the order only when you ask for them, and they appear on the invoice as their own line. Flight crew meals, pilot meals and crew catering are labelled CREW and boxed apart from guest trays. Cockpit meals are built to be eaten between tasks on a ramp in the Valley, crew meal boxes close cleanly, and different meals for pilots are available on request when the operator's policy asks for them. Cabin crew meals follow the same order.
FBO catering at BUR means one hand-over: the van meets the aircraft through your handling agent. Catering delivery to the FBO and ground handling catering go through the general aviation terminal, and handling agent catering is agreed in writing beforehand.
Most Burbank traffic is light and midsize jets that load through the main door by hand, so galley catering here rarely needs a high loader. For larger cabins, airside catering delivery is agreed with your handling agent in advance, and aircraft provisioning follows the galley layout: cold drawers first, oven items last.
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.
Hollywood Burbank/Bob Hope sits at 778 feet in the San Fernando Valley, a general aviation field where airport catering follows the day's pattern: morning arrivals, evening departures. FBO services and ground handling services here are used to short turnarounds.
BUR is a working business aviation hub in the Los Angeles area. Business aviation catering, inflight catering and aviation catering all share a brief at this field, and in-flight catering for sports and entertainment flights follows it. Executive jet catering, diplomatic flight catering and cabin crew meals are handled alike.
US agricultural rules apply to food arriving into the country, so for a Burbank outbound leg the question is the destination's rules. Ask us and we pack to suit them, keeping labels clear for inspection.
Average rating from the cabin crew and pilots we cater for.
“My order at KBUR covered yoghurt pots and fresh berries for 2 guests, with a practical service plan needed because of a small galley worktop. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss business jet catering with them again, especially when storage requirements needs careful coordination.”
“It was the packing plan I cared about at BUR, with 6 servings of a mezze selection with flatbreads and a small galley worktop to consider. The sandwiches came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. For our team, the strongest part of their business aviation catering was how they handled cabin service sequence. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
“Small packing details became important at Hollywood Burbank/Bob Hope Airport: our 2 passengers wanted fresh fruit and breakfast pastries, and we had different crew meal preferences. My main takeaway from this jet catering order was the practical approach to written menu details. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
Prices are set per menu at BUR. An empty repositioning cabin usually means crew meal boxes and a small snack order, while a full table of Californian plates costs more. We send a written quote before the slot.
Booking for KBUR works the same whether you order early or late: tail, slot, headcount, special meals. For a long leg with two services, we split the order into chilled and oven items so the galley is not overloaded.
Customs rules depend on where the flight arrives. A passenger count that moves at the last minute is handled by labelled, seat-numbered packs that can be added at the aircraft.
Yes for personal items, with limits. Fresh produce crossing a border is often confiscated, and on a government flight the security team may ask where every item was packed. Ordering through us gives a paper trail.
No. Catering is not part of a charter: the aircraft contract and the galley are two separate orders. You order meals with us directly and we invoice them on their own. Special-meal needs, from allergens to children's portions, are noted per seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
