John H Batten · KRAC / RAC · United States

Private jet catering at John H Batten Airport (KRAC / RAC), Racine

Catering to your aircraft in Racine.

John H Batten is a quiet general aviation field on Lake Michigan, where a short hop to Chicago or Milwaukee is the usual rhythm. We pack cheese, sausage and pastry to suit a small cabin and deliver to your FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What Racine brings to your in-flight catering (RAC)

Wisconsin's table travels well, which is why a private jet menu built here starts with the state's dairy. Cheddar and Colby, squeaky curds, and aged Gouda are cut and boxed for a cold board, and they make a believable inflight menu without anything needing the oven. Private jet food from Racine also means Kringle, the almond or pecan pastry the city is known for, packed whole so the crew can slice it per seat. Our private jet platters pair these with summer sausage and mustard, and the gourmet inflight meals lean on lake perch and whitefish. Private jet snacks run to cheese curds, pretzel bites and dried cherries from Door County. These local specialities are chosen for how they sit in a drawer, and Racine and the wider Wisconsin shoreline supply most of them.

Racine on the Wisconsin shore gives a private jet menu its character: Kringle for breakfast, bratwurst for a hot lunch, perch or whitefish for dinner. Each dish is packed for the galley the aircraft actually has, with sauces apart and the cold items chilled. Our inflight menu for Racine includes private jet platters of cheese and cured meats, gourmet inflight meals such as a pan-seared whitefish with potatoes, and private jet snacks like curds and cherry trail mix. This is private jet food built from local specialities, and the Wisconsin cheese board is the one guests mention most.

Open the menu Download the menuPDF

Wisconsin cheese board and Racine Kringle, private jet menu local specialities at John H Batten

01Racine KringleWhole oval pastry, sliced per seat at service

02Wisconsin cheese boardCheddar, Colby, Gouda, kept chilled

03Fried cheese curdsOven, served with sauce apart

04Lake perchPan-seared, re-plate hot

05Bratwurst with mustardOven, mustard in its own pot

06Door County dried cherriesBoxed snack, no service needed

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · RacineJohn H Batten Airport · KRAC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at John H Batten Airport (KRAC)

John H Batten Airport sits on the Lake Michigan shore of Wisconsin, a general aviation field where light jets and turboprops come in for Racine and the Milwaukee–Chicago corridor. Private jet catering here leans on what Wisconsin does well: aged cheddar, smoked fish, Danish pastry. For the galley we also run inflight catering and in-flight catering sized to a small cabin, plus aviation catering and business aviation catering for operators on rotation. Executive jet catering, diplomatic flight catering when a delegation lands, and cabin crew meals are all ordered the same way, and last-minute orders are handled.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering for a light jet parked at John H Batten Airport, Racine, Wisconsin

Business aviationOur core

Business jet & VIP jet catering at John H Batten Airport

A typical business jet catering order at John H Batten is four to six seats, a light or midsize jet, and a departure that suits a corporate day trip. Corporate jet catering here covers cheese boards, hot perch and breakfast pastry, and VIP flight catering follows when a principal flies. Charter flight catering is the same service with the operator's brief. For luxury inflight catering, our private jet chef writes a bespoke menu around what Wisconsin has in season.

Government flight catering and VIP aviation catering at KRAC, Racine, Wisconsin

State & royalDiscretion, protocol

Private jet catering for government and royal flights at John H Batten Airport (RAC)

When an official party uses John H Batten, the brief goes through protocol first. Government flight catering and head of state flight catering are cooked to a menu agreed ahead, VIP aviation catering stays low-profile, and state visit aircraft catering is packed sealed and labelled for traceability.

Menu highlights for jet catering in *Racine* (KRAC)Or write your own, we cook it

Cold private jet platters of Wisconsin cheese and smoked whitefish for Racine RAC departures

Cold galley

No oven · served in four minutes

Wisconsin cheese private jet platters with summer sausageChilled

Smoked whitefish salad, rye crispsChilled

Racine Kringle, sliced per seatRe-plate cold

Private jet snacks: curds, pretzel bites, dried cherriesChilled

Hot gourmet inflight meals of lake perch and bratwurst for KRAC, Racine, Wisconsin

Hot service

One oven · re-plated in twelve minutes

Lake perch with lemon butter, gourmet inflight mealsOven

Bratwurst, sauerkraut, beer mustardSauce apart

Fried cheese curds, ranchOven

Roast chicken, buttered potatoes, green beansOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at John H Batten Airport (RAC)

At Racine the dietary question is mostly about dairy and gluten, because so much of the local table is cheese, pastry and breaded fish. Kosher, halal, vegan, gluten free and allergen free meals are each cooked and packed on a separate board, so the curds fryer never touches a gluten free plate. Special meals and kids meals are marked by seat number, and our team writes the restriction onto the lid so the crew can see it in the drawer without opening anything.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Racine (KRAC)

Crew meals at Racine are ordered on request and invoiced like the rest of the order, with flight crew meals packed in boxes marked CREW. Pilot meals suit a short turn on the ramp, and crew catering can be hot or cold. Cockpit meals are built to be eaten one-handed, and crew meal boxes keep dishes separate. We can supply different meals for pilots so the captain and first officer do not share a dish. The same order can hold cabin crew meals for the flight attendant.

Meal passKRAC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKRAC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

John H Batten Airport (KRAC / RAC) general aviation terminal and ramp, Racine, Wisconsin

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at John H Batten Airport

At KRAC the field is small enough that FBO catering is a single handover: the FBO receives the order, and your handling agent brings it out to the aircraft. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering all follow the slot you give us, so nothing waits on the apron.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at John H Batten Airport (RAC)

The aircraft that use John H Batten Airport are mostly light and midsize jets, so a high loader is rarely in play and galley catering arrives by van to the apron. Airside catering delivery here is a matter of the FBO ramp gate and your handling agent, and aircraft provisioning follows the galley the type actually has: a single oven, a drawer, limited cold space. If a larger aircraft is coming in, tell us the type and we plan the loading height and cart count before the slot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKRAC / RAC

General aviation and airport catering at John H Batten Airport (RAC)

KRAC is Racine's general aviation airport, a small field with a short apron and a handling agent who knows the regulars. Airport catering follows the operator's slot, and FBO services and ground handling services keep the handover simple.

Business aviation

John H Batten is a small business aviation hub where inflight catering and in-flight catering are matched to light jets. Aviation catering and business aviation catering use the same galley notes, executive jet catering is a short menu, diplomatic flight catering goes through the protocol office, and cabin crew meals come on request. Lake weather can delay a slot, so we plan around it.

Customs & food import

Domestic flights out of Racine carry no customs restriction on food, but a flight continuing to Canada or beyond is subject to the arrival country's rules on meat, dairy and produce. We label every pack so crew can declare quickly.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CREW MEALS

“Choosing grilled salmon with a lemon dressing for 4 people at RAC was straightforward; the challenge was making it work with a small galley worktop. The order made in-flight catering feel manageable because the catering handover had been considered beforehand. The desserts came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”

Mei R. | Chief flight attendant

Global 6000

★★★★★BUSINESS JET

“It was the packing plan I cared about at John H Batten Airport, with 8 servings of roasted chicken and seasonal vegetables and an evening cabin service to consider. This experience of vip inflight catering gave us a useful reference for managing cabin service sequence on another departure. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Jun E. | FBO operator

Gulfstream G550

★★★★★LARGE CABIN

“Keeping the galley organised at KRAC meant planning a selection of petits fours and sandwiches for 3 guests with a small galley worktop in mind. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks. For private jet catering, that attention to portion planning made the order noticeably easier to manage.”

Benjamin E. | Chief flight attendant

Global 7500

The John H Batten questionsAsked by crews

How much does private jet catering cost for a Racine departure in winter?+

Take a four-seat light jet leaving at dawn in February: a cheese board, Kringle and coffee is modest, while adding a hot perch entree raises it. How much private jet catering costs at John H Batten depends on those choices, and the quote spells each one out.

What lead time does John H Batten need for a return leg catering order?+

Lead time at KRAC is simple to manage: there is no customs window to wait on for a domestic return, and Wisconsin ingredients are easy to source. Tell us the way-back date and seat count when you order the outbound, and we hold the second delivery for the FBO.

What customs rules apply to catering on a night departure from Racine?+

If your night departure from Racine ends in another country, expect that country to inspect animal products and produce. We keep a sealed, labelled list so crew can declare quickly.

Can you bring food of your own to John H Batten Airport?+

You can, and some guests do: a favourite pastry or a home-cooked dish. Check with your handling agent for airside access at John H Batten, and note that allergen-controlled items are easier when we cook them.

Is catering part of a charter into Racine for a short repositioning flight?+

No, a charter does not include food, whether the cabin is full or empty. For a quick repositioning into KRAC, order crew meals only, and we hand them to your handling agent.