Catering to your aircraft in Olive Branch.
KOLV sees quick turns and repositioning legs more than long layovers. We pack catering for that rhythm and deliver it at the FBO, with crew meals ready on request.
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.
The Olive Branch private jet menu leans on what north Mississippi and the Memphis table do well: smoked meats, Delta catfish, sweet potato, pecans and a proper sweet tea. We turn those local specialities into private jet food that survives a drawer and a small oven, so the inflight menu reads like the region without needing a kitchen on board.
Pulled pork and brisket travel well if the sauce stays in its own pot, and catfish takes a light cornmeal crust that holds up on re-plating. We pack private jet platters of pimento cheese, pickles, cold-smoked turkey and seasonal fruit, with gourmet inflight meals for the dinner leg and private jet snacks such as pecan brittle, peach hand pies and roasted nuts for the cabin. Mississippi produce runs on the season: tomatoes and peaches in summer, sweet potatoes and greens in autumn.
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.
Flights into KOLV tend to be short repositions, corporate shuttles and charter legs that touch down on Mississippi's northern edge. Our private jet catering for Olive Branch is cooked for that rhythm: cold plates that wait in the drawer, one hot dish for the oven, sauces apart. In-flight catering here covers business aviation catering for operators on a tight turn, diplomatic flight catering when a delegation lands, and cabin crew meals boxed separately from passenger trays. Orders go through the handling agent and the FBO, every day of the week.
At KOLV, business jet catering is built around what the drawer and oven can finish. Corporate jet catering favours cold platters with one hot dish, VIP flight catering adds a plated dessert, and charter flight catering keeps the labels clear for rotating passengers. Our private jet chef shapes a bespoke menu for each tail, and luxury inflight catering is a matter of good produce, not volume.
Government flight catering into Olive Branch runs on protocol: a named team, a menu cleared before cooking, and trays that can be traced. Head of state flight catering and state visit aircraft catering are handled with discretion, and VIP aviation catering for a delegation is sealed, numbered and delivered through the handling agent.
Special meals at Olive Branch are a kitchen procedure, not a label. Southern cooking hides allergens in the roux, the fry oil and the cornbread, so kosher, halal, vegan, gluten free and allergen free plates are cooked on a separate board and packed in their own sealed box with the seat number. Kids meals follow the same rule: plain, portioned and marked.
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.
For crew at KOLV, crew meals are a request, commanded and invoiced like any other item. Flight crew meals come in crew meal boxes labelled apart from guests, pilot meals and cockpit meals are easy to eat in the seat, and crew catering can include different meals for pilots when the operator's policy asks. Cabin crew meals ride in the same delivery, marked by role.
At KOLV, our FBO catering reaches you through the handling agent: ground handling catering at the terminal, catering delivery to the FBO on your slot, and handling agent catering at the aircraft when the apron needs it. The general aviation terminal is the usual point of handover.
Olive Branch handles business aircraft that mostly load by hand through the cabin door, so galley catering is sized for what fits the drawer and the oven, not for a high loader. When a larger cabin needs more, aircraft provisioning is agreed with the handling agent and airside catering delivery follows the same route to the apron.
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.
Olive Branch Airport is the general aviation field for northern Mississippi, and for operators working the Memphis corridor it behaves like a small business aviation hub. Airport catering at KOLV reaches the aircraft through the FBO, so the handover is the same every time you land.
General aviation traffic at KOLV is a mix of corporate, charter and private owners, with FBO services and ground handling services on the field. Inflight catering, in-flight catering and aviation catering are available on request; business aviation catering and executive jet catering are our daily work, and diplomatic flight catering is rare but handled. Cabin crew meals are packed apart from passenger trays.
Domestic flights into this business aviation hub need no customs step for food. Anything uplifted abroad, though, falls under US customs and Department of Agriculture rules on meat, dairy and produce, so it is declared on arrival at Olive Branch and the order is packed and labelled for the handling agent accordingly.
Average rating from the cabin crew and pilots we cater for.
“A request for prawn salad and small fruit plates, 5 passengers, and a late menu amendment: that was our brief for the departure at KOLV. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. The order made in flight catering feel manageable because the crew briefing had been considered beforehand. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Timing and organisation mattered at OLV, where our order of mushroom risotto and a green salad for 11 people involved a small galley worktop. The order made inflight catering services feel manageable because the cabin service sequence had been considered beforehand. I asked The Galley Girls for the sandwiches in separate meal boxes, with garnishes supplied separately for plating on board. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“Between cabin checks at Olive Branch Airport, I coordinated a seafood starter and warm vegetable sides for 12 guests and explained our concerns about several individual meal preferences. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost follows the order, not the field: what you pick, how many sit down, and the season for produce such as peaches or shrimp. If the handling agent has to arrange airside access at KOLV, that is a line on its own, so we confirm it before anything is cooked.
With a short empty leg the pressure is on the next one. We cook for the outbound passengers, packed cold with one hot dish, and handle a late request as part of the same order.
Customs depends on where the flight comes from: US rules on imported food apply to anything uplifted abroad, so we cook in the country of departure and keep local dishes sealed. For two services on a long leg, both meals are packed in separate, labelled trays.
Outside food can go on board, and we will pack around it, but customs and allergen records stay with whoever supplied it. A passenger count that moves at the last minute is simply an updated order here.
Not in the charter. A delegation into Olive Branch gets a discreet, labelled order from us, with protocol confirmed before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
