Catering to your aircraft in Indianapolis.
At KMQJ the apron is business aviation only, so catering is built for light and midsize jets: lean, labelled by seat, handed over at the FBO.
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.
Indiana cooking is farm cooking, and it travels well if you plan the galley first. Our private jet menu for Indianapolis keeps the inflight menu close to the state: breaded pork tenderloin cut for hand service, sweet corn in late summer, persimmon in autumn, and sugar cream pie, the state pie, plated cold.
Local specialities here are plain and generous, so we write private jet food around what the drawer and the small oven can finish. Indiana is the region; the Indianapolis table adds Amish-style cheeses and chicken and noodles for crew, with sauce apart and nothing left to chance.
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.
Indianapolis Regional sits at 862 feet in Hancock County, a general aviation field with no airline traffic, which means the ramp belongs to bizjets and turboprops. Private jet catering here is built around that: Indiana produce, a galley that is often small, and a handover at the FBO. For inflight catering, in-flight catering and aviation catering alike, we cook, pack and label, you re-plate and serve. Business aviation catering, executive jet catering and diplomatic flight catering follow the same brief, and cabin crew meals come on request.
A business jet catering brief at Indianapolis is usually corporate: four to eight seats, a Midwest taste for steak and pork, and a quick turn. Corporate jet catering, VIP flight catering and charter flight catering all run from the same menu, with luxury inflight catering by a private jet chef and a bespoke menu on request.
When a state delegation lands in Indiana, government flight catering is traceable and quiet. We handle head of state flight catering and VIP aviation catering for state visit aircraft catering with one point of contact.
At Indianapolis Regional we treat a diet as a procedure. Halal is the exception rather than the baseline on most Indiana menus, so we source and prepare it separately and label by seat. Kosher, vegan, gluten free, allergen free, kids meals and other special meals are boxed apart, because pork, butter and flour sit in so much Midwest cooking.
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.
Order crew meals with the flight and we pack flight crew meals into sealed crew meal boxes, on request and invoiced. Pilot meals and cockpit meals can differ, with different meals for pilots, and crew catering stays separate from passenger trays. Cabin crew meals are also available.
FBO catering at Indianapolis Regional is delivered to the FBO, then to the aircraft with your handling agent. Catering delivery to the FBO runs through the general aviation terminal, and security passes and airside escort are arranged for ground handling catering and handling agent catering.
Most KMQJ traffic is light and midsize jets whose galley catering fits a handover at the stairs, and larger types are met airside with a high loader arranged through your handling agent. Airside catering delivery follows the aircraft's door height and galley layout, and aircraft provisioning is confirmed when you send the type and the tail.
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.
KMQJ has no airline traffic, which keeps the ramp calm for private flights. Airport catering and general aviation are the whole business here, and the FBO services and ground handling services on the field are set up around bizjets and turboprops.
As a business aviation hub, KMQJ sees May race traffic and steady corporate trips, so inflight catering, in-flight catering and aviation catering are routine orders. Business aviation catering and executive jet catering suit light jets; diplomatic flight catering is rarer, and cabin crew meals and crew meals follow on request. The FBO services and ground handling services here take the delivery at the aircraft.
KMQJ is a domestic-friendly field: arriving international flights clear customs elsewhere, so food from abroad meets US agricultural limits. We supply locally, and your FBO services and ground handling services contact confirms any airside access before the handover.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Indianapolis Regional Airport, with roasted chicken and seasonal vegetables requested for 6 guests and a changing departure schedule to accommodate. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The final order confirmation stood out more than any sales pitch about in flight catering. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Working around several individual meal preferences at KMQJ, I asked for roasted chicken and seasonal vegetables in portions appropriate for our 5 passengers. The written menu details stood out more than any sales pitch about inflight catering services. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”
“We kept the passenger brief simple at Indianapolis Regional Airport: herb chicken with a quinoa salad for 10 guests, organised with two separate meal services in mind. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
Think of one local item: persimmon in autumn is seasonal and priced that way. How much does private jet catering cost here? The answer is built line by line from your menu, with crew meals added only if you ask.
Our lead time here is about the route, not a clock: a domestic leg from Chicago is straightforward, an international arrival needs customs checked first. We handle last-minute orders either way and phone back with a plan.
A midsize jet with a compact galley and an international arrival: that combination sets what we can serve under US customs rules. We pack sealed, label by seat and keep paperwork light.
Yes, within customs limits. Still, a late departure in an Indiana ice storm turns a packed lunch into a problem; we adjust the packing to the revised slot instead.
The charter contract does not include meals. Tell us you want a return leg ordered from Indianapolis and we arrange it, invoiced on its own like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
