Catering to your aircraft in Orlando.
At KISM the ramp changes with the season: light jets from the Northeast in winter, families in the holidays, storms in summer. We plan catering around that, packed for the galley and delivered to the aircraft through your 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.
Start with Florida's own produce when you plan a private jet menu at KISM. Citrus is the obvious one, but the Gulf coast gives us grouper, shrimp and stone crab when the season is right, and local farms supply tomatoes, greens and strawberries.
The inflight menu we pack from those ingredients is built around what survives a galley: salads with dressing on the side, fish served cold or finished in the oven, key lime pie sliced per seat. Private jet food for a family leg stays plain and generous, and local specialities like Cuban sandwiches and citrus desserts come hot or chilled to match the cabin.
Gourmet inflight meals and private jet platters for Orlando arrive labelled by seat and restriction, with private jet snacks packed separately so the cabin stays tidy.
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.
Kissimmee Gateway sits on a single-purpose business aviation field south of Orlando, and a family-and-corporate mix drives most of its movements. Private jet catering here follows that mix: kids meals and citrus fruit for the leisure legs, plated lunches for the executive ones. We plan inflight catering and aviation catering around the galley you actually have, and business aviation catering is handed over at the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, day or night.
Business jet catering at Kissimmee Gateway is built for a mix of corporate and leisure. Corporate jet catering means a plated lunch and a clean cabin for a quick meeting leg; VIP flight catering and charter flight catering add wine and a bespoke menu. Luxury inflight catering is planned by a private jet chef who knows the galley.
When an official party uses KISM, the order is confirmed with the protocol office before anything is cooked. Government flight catering, head of state flight catering and state visit aircraft catering are tracked and sealed; VIP aviation catering stays discreet.
Kissimmee Gateway sees a lot of families, so special meals come up often: kosher, halal, vegan and gluten free requests are handled as a separate procedure, not a label. Florida kitchens lean on shellfish, peanuts and dairy, so allergen free plates are cooked and packed apart, and kids meals are kept plain and clearly marked by seat.
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.
Crew catering for a Florida turn needs to be quick to eat and easy to carry. Crew meals, flight crew meals and pilot meals go into crew meal boxes marked for the cockpit; cockpit meals and different meals for pilots are available on request, and billed with the order.
At KISM we hand the order to the FBO, and the FBO and handling agent carry it to the aircraft. FBO catering, ground handling catering and catering delivery to the general aviation terminal are booked with the slot, with handling agent catering confirmed on your side.
Most traffic at Kissimmee Gateway is light and midsize jets, so galley catering here is carried aboard rather than lifted. If a larger cabin arrives for a theme-park group, tell us the type and the high loader question is settled before the slot. Airside catering delivery runs through the FBO and your handling agent, and aircraft provisioning is matched to the galley, oven and drawer count you have.
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.
KISM serves private and charter flights into the Orlando area. As a general aviation airport, airport catering and FBO services are straightforward, and ground handling services meet each arrival.
Orlando is one of the busiest leisure markets in the country, and Kissimmee Gateway is a quiet business aviation hub for it. Aviation catering and inflight catering follow the theme-park season. Executive jet catering suits the owner, diplomatic flight catering suits official visits, cabin crew meals suit the cabin, business aviation catering ties it together, and in-flight catering is planned per leg.
US customs rules apply to anything arriving from abroad: fresh fruit, meat and dairy from outside the country are often held at the border. Food bought and cooked locally is not affected, so we source in Florida and confirm anything foreign before you fly.
Average rating from the cabin crew and pilots we cater for.
“The 9 passenger portions of prawn salad and small fruit plates were the easy part; managing a tight boarding window at KISM took more planning. For our team, the strongest part of their airport catering was how they handled galley preparation. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Food presentation mattered to our 10 guests, but several individual meal preferences also had to be considered when organising a cold lunch with cheese and fruit at ISM. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for inflight catering was met with a sensible plan for written menu details.”
“An order of a cold lunch with cheese and fruit for 6 people at Kissimmee Gateway Airport had to be organised around several individual meal preferences. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once. For in-flight catering, that attention to catering handover made the order noticeably easier to manage.”
Think of two lunches for six. One is citrus salad, cold chicken and key lime pie; the other is shrimp, grouper and crab. Same galley, very different invoices. We quote the private jet catering order once you choose.
Domestic flights into Orlando are the easy case for lead time: nothing to declare, nothing to clear, and last-minute orders are handled. For an international arrival, the US food-import rules decide what may stay aboard.
US customs may remove foreign meat, fruit and dairy on arrival, so a Kissimmee Gateway order is cooked locally. The size of the galley then decides how we pack: drawer-ready for small cabins, oven-ready for larger ones.
Personal food is allowed, with US customs limits on foreign produce. During hurricane season we plan the order so it can wait out a delayed departure and be re-plated cold.
Catering is always a separate order from a private jet charter. For the way back, we can pack a second set at KISM, billed with the first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
