Catering to your aircraft in Riverside.
A joint-use field at 1,536 feet, March Air Reserve Base keeps a quiet civil ramp beside a busy Reserve wing. We cook and pack for the galley you have, for crews flying out of Riverside.
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.
Inland Southern California gives the private jet menu at March Air Reserve Base its character: citrus from the Riverside groves, Hass avocado, dates from the Coachella side of the valley, and Baja-influenced seafood. Our private jet menu leans on these local specialities because they travel well in a galley and read as regional on the tray.
The inflight menu for Riverside is built from what holds: citrus segments in their own juice, avocado kept whole and cut at service, grilled chicken with a chile-lime sauce packed apart. Private jet food from this region is fresh, light and fits a dry-heat departure from California.
Private jet platters for KRIV can carry a California cheese board with dates, cold-poached prawns on ice, tri-tip sliced cold with chimichurri on the side, and seasonal fruit. These gourmet inflight meals are packed for re-plating at altitude, and private jet snacks such as almonds, dried fruit and tortilla chips ride in the same box.
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.
Riverside sits inland from the coast, so a departure from KRIV often means a warm ramp and a cold cabin to stock. We pack private jet catering for that: chilled items sealed, hot items marked for the oven, a plan per seat. Inflight catering and in-flight catering orders for the field follow the aircraft type and the galley it carries. We also supply aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, all handed over through your handling agent.
A typical business jet catering order at KRIV is a corporate trip leaving for the coast or farther: a cold lunch in a drawer, hot items for the small oven. Corporate jet catering, VIP flight catering and charter flight catering here are built by a private jet chef on a bespoke menu. Luxury inflight catering for Riverside leans on California produce and a clean seat plan.
Flights tied to official visits use KRIV when the aircraft needs a secure ramp. State visit aircraft catering, head of state flight catering, government flight catering and VIP aviation catering are planned with the protocol office before a single ingredient is bought.
Southern California kitchens handle special meals every day, so kosher, halal, vegan and gluten free orders for March Air Reserve Base are routine. Allergen free trays are packed in a separate box with their own board, and kids meals come marked by seat. Here the allergen risks are nuts in snacks, shellfish near seafood prep, and flour in tortillas, so those are the points we separate first.
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 meal at KRIV is an on-request line, ordered with the trip and billed as part of the same invoice. Flight crew meals, pilot meals and cockpit meals come boxed so a captain can eat with one hand. Crew catering arrives as crew meal boxes marked CREW, and we pack different meals for pilots when operator policy asks. Cabin crew meals are labelled so no tray is opened by mistake.
FBO catering at March Air Reserve Base is handed over on the civil ramp, never through the military gate. Your slot decides when the van meets the aircraft, and the handling agent clears the escort across the joint-use apron. For handling agent catering on this field, give the agent your tail and the type of galley before you land. The general aviation terminal is the meeting point, and ground handling catering follows the same route. Catering delivery to the aircraft is confirmed with the agent each trip.
Aircraft at March Air Reserve Base range from light jets to large VIP transports, and the type decides how galley catering reaches the cabin. A narrow door means carts and carry boxes; a large aircraft with a high sill may need a high loader for airside catering delivery. Aircraft provisioning at KRIV is planned with your handling agent around the ramp you are assigned, so tell us the type and the galley before the slot.
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.
March Air Reserve Base, KRIV or RIV, began as a military field and still shares its runway with a busy Reserve wing. General aviation uses the civil side, where FBO services and ground handling services are set by what the base permits. Airport catering here depends on that arrangement, so the handling agent is the first call for any delivery to the ramp.
For inland Southern California, KRIV works as a business aviation hub with a quieter ramp than the coastal fields. Crews planning inflight catering, in-flight catering or wider aviation catering can expect a plain handover beside the general aviation terminal. Business aviation catering and executive jet catering orders follow the aircraft type, while airport catering for a diplomatic flight catering request is cleared first with the protocol office. Cabin crew meals and crew meals go on the same slot sheet as the guest trays.
US import rules stop many agricultural items arriving from abroad, and inspection can remove them at the ramp. Outbound from KRIV, airport catering is domestic, packed and labelled, so there is little to declare. Your handling agent walks the order through the ramp checks that the joint-use base applies.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at March Air Reserve Base: different crew meal preferences, alongside a request for a light pasta dish with grilled vegetables for 2 passengers. The sandwiches came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. The catering handover stood out more than any sales pitch about airport catering.”
“Despite a revised passenger count, we wanted the 4 guests at KRIV to enjoy a breakfast basket with individual preserves without a complicated cabin service. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. I appreciated the emphasis on crew briefing throughout the inflight catering arrangements. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“Small packing details became important at RIV: our 11 passengers wanted a cheese board and savoury canapés, and we had a revised passenger count. For our team, the strongest part of their in-flight catering was how they handled packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
In the inland California heat, many crews order lighter, colder food, and that shapes the invoice. An avocado and citrus platter costs far less than seared salmon and sides. How much does private jet catering cost? It depends on what you order, and we price each order separately.
What lead time applies to a return leg? We treat it as its own order: menu, slot, seat plan. Order both together and the return is ready when you are. Any rush on the day is handled by our 24/7 line.
A night or early departure at KRIV still falls under US rules on imported food, so fresh produce or meat from abroad can be held back at inspection. We source everything locally, which keeps galley provisioning simple for outbound flights. Our line is open 24/7.
At a joint-use field like Riverside, airside access follows base security. The handling agent is your link: whatever you bring or order, tell them in advance. Our deliveries are listed with the agent so the gate procedure is smooth.
Charter agreements cover the aircraft, not the galley. When a jet repositions to Riverside with no guests, you can still order crew food, billed separately. Catering is never assumed to be bundled with the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
