Catering to your aircraft in Lanai City.
Lanai Airport runs on a quiet plateau schedule, with small and mid-size jets coming in for a resort stay and leaving a few days later. We cook and pack for the galley you have, and hand the order over at the aircraft.
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.
Hawaii gives a private jet menu its first direction before anyone has opened the fridge. For Lanai City, the inflight menu leans on island fish such as ahi and mahi-mahi, served seared or as poke, with pineapple, papaya and lilikoi on the cold side. Local specialities travel differently in a galley: poke stays chilled and goes out last, a coconut sauce rides in its own pot, and fruit is cut at the last minute to the passenger count. Private jet food for Hawaii also means macadamia nuts, taro rolls and kalua-style pork, which re-plates well from the oven. Private jet platters of island fruit and cheese suit the short cabin time on this runway, gourmet inflight meals take the hot dishes, and private jet snacks fill the gaps for a crew that never sits down.
Lanai City is a small place, and the food that comes aboard at PHNY reflects Hawaii rather than a hotel menu. Our private jet menu draws on local specialities: seared ahi, mahi-mahi with a sauce apart, kalua pork, taro bread and fresh tropical fruit. Each is built for the galley it will meet, with the sauce in a pot and the fish chilled. Private jet food from the islands is lighter than guests expect, so private jet platters of sliced pineapple and papaya open the meal and gourmet inflight meals follow. Private jet snacks of macadamia and dried mango cover the crew. The inflight menu changes with the catch and the season.
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.
On the Lanai apron the ramp is small and the guests are staying a while, so the meal on board is often the one they remember. The private jet catering we run for PHNY comes from a team of ex-VIP cabin crew who know what a small Lanai galley can hold. Business aviation catering, executive jet catering and aviation catering all run through the same order, and diplomatic flight catering follows protocol when a delegation lands.
Who flies into Lanai? Executives on a retreat, owners with guests, and charter flight catering for groups heading to the resort. Corporate jet catering and business jet catering here start with the aircraft's galley, then a bespoke menu from our private jet chef, with VIP flight catering and luxury inflight catering as the standard of finish.
When a delegation lands on Lanai, the menu is cleared by the protocol office first. Government flight catering, head of state flight catering and state visit aircraft catering share the same discipline: traceable ingredients and discretion. For a VIP aviation catering order, the same traceability and discretion apply from the first call to the apron.
On Hawaii's plates, allergens hide in the sauce: shellfish, macadamia, soy, pineapple. So special meals are built with that in mind. Kosher, halal, vegan and gluten free orders each get their own box, allergen free meals are cooked apart, and kids meals are kept plain.
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.
A crew waiting out a Lanai stay needs food that fits the rotation. Crew meals and flight crew meals are on request and billed with the order; pilot meals and cockpit meals are packed for one hand. Crew catering is split so cabin crew meals and crew meal boxes for the flight deck never mix, and different meals for pilots are available when policy requires.
FBO catering at Lanai means the handover at the aircraft. Catering delivery to the FBO runs through your handling agent and the general aviation terminal gate. Ground handling catering is coordinated so the food arrives when the slot opens, and handling agent catering follows the airside rules.
Small business jets mean no high loader at PHNY. Galley catering is hand-carried up the airstair; airside catering delivery is agreed with the handling agent, and aircraft provisioning is matched to the oven and drawers on board.
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.
PHNY is the island's only airport, a single-terminal field at 1,308 ft on the plateau above Lanai City. Most arrivals are private, which suits airport catering built for small cabins.
Business aviation catering here is a seasonal flow of resort traffic. Executive jet catering, inflight catering and in-flight catering for guests, with diplomatic flight catering when a delegation visits. Aviation catering for the cabin and cabin crew meals for those flying it are handled together at this business aviation hub. Airport catering, FBO services and ground handling services keep the general aviation side running.
US agricultural rules apply to food that came from abroad on the inbound leg. At Lanai, declare fruit, meat and dairy, and plan the next uplift from local Hawaiian product to keep the departure clean.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at PHNY was how a request for a selection of petits fours and sandwiches was handled despite a changing departure schedule. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. This experience of airport catering gave us a useful reference for managing crew briefing on another departure. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
“Several practical details needed attention at LNY, with a seafood starter and warm vegetable sides requested for 4 guests and a tight boarding window to accommodate. For inflight catering, that attention to catering handover made the order noticeably easier to manage. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“My order at Lanai Airport covered a cheese board and savoury canapés for 8 guests, with a practical service plan needed because of a short ground stop. I appreciated the emphasis on cabin service sequence throughout the in-flight catering arrangements. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost at Lanai is set by what goes aboard. A kalua pork lunch for six and a tray of island fruit sit at opposite ends. The handling agent and airside rules at PHNY add a coordination step, which we handle with them, and the whole order is invoiced as one line of private jet catering.
Lead time here depends on the product. Fruit and cold plates are quick to arrange. Fresh ahi or mahi-mahi depends on the catch. We handle last-minute orders, and for a short empty repositioning we usually build crew boxes only.
Two services on a long leg mean leftover trays at landing. At PHNY those are declared to US agricultural inspection if they came from abroad. Catering loaded at Lanai itself is local product and carries no import question.
Guests may carry their own meals. Crew and operator policy sets what stays sealed and what is served. If the passenger count shifts at the last minute, we can add or remove portions from our order rather than reshuffle what was brought.
It is not. A private jet charter price does not include the meals. For a delegation arriving at Lanai City, the menu goes through protocol first, and the order is invoiced as its own item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
