Catering to your aircraft in New Richmond.
Snow on the apron and a quiet general aviation ramp define RNH. We pack Wisconsin food for your crew to finish and serve, handed over at the FBO.
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.
A private jet menu for New Richmond starts with the Wisconsin pantry: cheese curds still squeaking, cranberry relish, wild rice soup, walleye. The inflight menu changes with the season, so autumn brings apples and squash while summer brings corn and berries from Wisconsin farms.
Local specialities decide what a good private jet food order looks like at KRNH. Smoked fish, summer sausage and Wisconsin cheddar become private jet platters. Hot walleye and wild rice are gourmet inflight meals, and kettle corn or cheese curds become private jet snacks.
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.
New Richmond Regional sits at 998 feet in western Wisconsin, a general aviation field where light jets and turboprops outnumber everything else. Private jet catering here is built for small galleys and short cabin stays, with plated and boxed food finished the way your aircraft allows. Inflight catering, in-flight catering and aviation catering orders for KRNH all follow one brief: type, slot, headcount. Business aviation catering and executive jet catering for diplomatic flight catering movements or ordinary corporate trips get the same care, and cabin crew meals ride along on request.
A typical New Richmond brief comes from a corporate flight department flying a light jet: four passengers, one galley oven, a short stay. Business jet catering and corporate jet catering at KRNH means cheese, fish and soups packed for re-plating. VIP flight catering, charter flight catering and luxury inflight catering use a private jet chef and a bespoke menu built around your type and Wisconsin produce.
When a state visit aircraft catering order lands at KRNH, protocol decides the menu, not the kitchen. Government flight catering and head of state flight catering use named staff and sealed packaging, and VIP aviation catering is kept quiet from order to handover.
Dairy runs through Wisconsin cooking, so dietary orders at New Richmond need a plan, not a label: butter in the walleye, cream in the soups, wheat in the pretzel roll. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed on separate boards, sealed and marked by seat number.
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.
Between a short turnaround and a snowy apron, the crew eats last at RNH. Crew meals, flight crew meals and pilot meals go into marked crew meal boxes. Crew catering and cockpit meals are on request, invoiced normally, with different meals for pilots if your operator asks.
FBO catering at New Richmond Regional means catering delivery to the FBO, where your handling agent receives the order. The general aviation terminal is the single handover point for ground handling catering, and handling agent catering is coordinated for airside access and your slot.
Most traffic at New Richmond Regional is light jets and turboprops, and at that size galley catering is a matter of drawer space and a small oven, not a high loader. For anything larger, tell us the type and we plan the airside catering delivery and aircraft provisioning around the door height and the cart you actually 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.
KRNH serves a rural stretch of western Wisconsin, with business aviation traffic arriving for lake-country and regional business. It is a general aviation field, so FBO services and ground handling services cover everything on the ramp, and airport catering for New Richmond follows the same single handover point.
New Richmond works as a modest business aviation hub, and every flavour of catering applies. Inflight catering and in-flight catering for light jets, aviation catering and business aviation catering for corporate flights, executive jet catering for owners, diplomatic flight catering when needed: all of it is airport catering handed over on the ramp. Cabin crew meals are an extra line you request with the order, and crew meals for the pilots are invoiced like the rest.
Domestic flights from New Richmond need no customs for food, and airport catering for them stays simple. For international legs, dairy, meat and fresh produce fall under customs rules at the destination, so tell us where you are headed and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“Working around a changing departure schedule at KRNH, I asked for a mezze selection with flatbreads in portions appropriate for our 6 passengers. For our team, the strongest part of their FBO catering was how they handled cabin service sequence. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Clear quantities were essential at RNH: we had 8 passengers expecting vegetarian wraps and colourful salads and were working around a small galley worktop. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. That left time to check the sandwiches properly before the passengers were ready for the next part of the service. The cabin service sequence stood out more than any sales pitch about airport catering.”
“For 5 passengers departing from New Richmond Regional Airport, the agreed menu was a mezze selection with flatbreads; our main consideration was a changing departure schedule. I gave The Galley Girls our storage brief and asked for the starters to arrive in stackable containers. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The order made inflight catering feel manageable because the meal organisation had been considered beforehand.”
Think of a heated walleye dinner against a chilled snack box: the first costs more. For snow-season departures from RNH, private jet catering is quoted per menu, with the season shaping which Wisconsin produce is available.
The way back is simplest when ordered now: one brief covers both legs from New Richmond. Lead time depends on the produce, since cheese and fish are steady, and last-minute orders are handled.
For an early morning slot, customs depends on the destination: domestic legs need nothing, while Canada-bound flights follow strict rules on fresh produce. We pack accordingly.
Can you bring food at RNH? Yes, within customs and allergen rules. For anything we pack, the handling agent opens the airside door and walks it to the aircraft.
The charter contract does not cover food. For a short empty leg into RNH, order only what the crew needs; private jet charter pricing never bundles it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
