Catering to your aircraft in Michigan City.
KMGC is a quiet field for light jets, and the order is usually small and exact. You send the type and the slot, and the meal arrives 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.
Indiana's Lake Michigan shore gives a private jet menu here a clear local character. Our local specialities start with Great Lakes fish: smoked whitefish and lake perch travel well chilled and are re-plated cold. Midwest summer brings sweet corn, tomatoes and blueberries from the Michigan side of the lake, and in autumn apples and cider donuts suit private jet snacks. A private jet platters order for a lake weekend might be smoked fish, aged cheddar, fruit and crusty bread, with sauce apart. Gourmet inflight meals for a hot service are finished in the oven on board. The inflight menu changes with the season, so private jet food in January looks different from July.
For Michigan City and the wider Indiana shore, a private jet menu is mostly seasonal. Local specialities include lake perch, whitefish, Indiana corn and orchard fruit, each described by how it travels: chilled, sauce apart, or oven-finished. Private jet platters carry the cold items, private jet snacks cover short legs, and gourmet inflight meals cover dinners for guests flying back out at night. Inflight menu choices are agreed with your flight attendant, and private jet food is packed to suit a small galley.
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.
Michigan City Municipal sits at 655 ft on the Indiana shore of Lake Michigan, and a private jet catering order here usually starts with the season: summer lake traffic wants cold platters, winter wants something that survives a cold apron. Whether it is inflight catering for a light jet or aviation catering for a larger cabin, we cook and pack for the galley you actually have. Business aviation catering and executive jet catering both run through your handling agent, and cabin crew meals can be added on request. For state or delegation moves, diplomatic flight catering is handled with the discretion the trip needs.
A typical business jet catering order at Michigan City is four to eight passengers flying in for a lakeside meeting or weekend. Corporate jet catering here leans cold in summer and hot in winter. VIP flight catering and charter flight catering are planned around the galley, luxury inflight catering is plated cold or oven-finished, and a private jet chef can write a bespoke menu around Indiana produce.
For a delegation passing through KMGC, government flight catering is cleared in advance. Head of state flight catering follows a protocol list, VIP aviation catering stays low-profile, and state visit aircraft catering is traceable from kitchen to galley.
At Michigan City Municipal the special meals list is handled as a procedure, not a label. Kosher and halal orders are sourced and packed sealed, vegan and gluten free dishes are cooked on their own board, and allergen free meals are marked by seat number. In a Midwest kitchen the hidden allergens are usually dairy in sauces, wheat in breading on lake fish, and tree nuts in baked goods. Kids meals can be added to any order.
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.
On request, we pack crew meals for the Michigan City leg and bill them as a normal line. Flight crew meals can be hot or cold, pilot meals come in separate boxes, and crew catering is labelled by role. Cockpit meals avoid sauces that spill, crew meal boxes close flat, and different meals for pilots are packed when asked. For the cabin crew meals, a flight attendant working a lake weekend usually wants something cold she can eat standing in the galley between guest services.
Handover at Michigan City happens at the FBO or with your handling agent, on the apron beside the aircraft. FBO catering is brought to the general aviation terminal door; ground handling catering is coordinated with the handling agent, and catering delivery to the FBO follows your slot. Handling agent catering stays simple on a small field like KMGC.
A light or midsize jet at KMGC rarely needs a high loader, and galley catering is carried to the door by hand. For a larger cabin we confirm the door height and the galley layout with your handling agent before airside catering delivery is planned. Aircraft provisioning is matched to the type, so a small galley gets a short, tidy order instead of a full trolley.
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.
Michigan City Municipal is a general aviation airport on Indiana's Lake Michigan shore, used by business and leisure traffic. Airport catering here is a small, personal operation, with FBO services and ground handling services on the field.
As a small business aviation hub, Michigan City sees executive jet catering orders for lake weekends. Inflight catering is light and seasonal; in-flight catering for night departures is boxed. Aviation catering and business aviation catering are ordered by phone, diplomatic flight catering is rare but possible, and cabin crew meals can be added on request.
US food-import rules apply to international arrivals at Michigan City: fresh imports are restricted, so orders placed here avoid problems at clearance. Domestic flights carry no restriction.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at KMGC, where our order of mini sandwiches and individual desserts for 2 people involved different crew meal preferences. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling. When comparing inflight catering companies, I would look closely at catering handover after this experience.”
“Keeping the galley organised at MGC meant planning chicken skewers with a couscous salad for 9 guests with a family lunch request in mind. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned. With in-flight catering services, careful attention to portion planning matters as much to our crew as the menu itself.”
“Despite a small galley worktop, we wanted the 5 guests at Michigan City Municipal Airport to enjoy smoked salmon bagels and sliced fruit without a complicated cabin service. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. My main takeaway from this aviation catering order was the practical approach to storage requirements. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
The honest answer to how much private jet catering costs at MGC is that it depends on what you plan to serve. US food-import rules matter if you arrive from abroad, because foreign meat and dairy are restricted, so local sourcing is the safer route. Seasonal items such as Indiana corn shift the price slightly.
We ask for the aircraft type first, because a larger galley allows plated meals and a smaller one needs boxed items. Lead time is therefore flexible at Michigan City, and last-minute orders are handled.
A summer storm or winter lake effect can delay a departure; customs rules on food import apply to arrivals from abroad. Our handover follows your slot, so a delay does not waste the order.
Yes for domestic flights, with limits on fresh imports from abroad. A return-leg order from here avoids carrying anything and is commonly requested for lake weekends.
No. For a night or early slot at MGC the meal is ordered apart and billed apart; the 24/7 line takes the request at any hour.
Tail, pax and diets — a flight attendant takes it from there, day or night.
