Catering to your aircraft in Orlando.
Orlando International has long, wide runways and a steady flow of family charters and corporate shuttles, with heat and afternoon storms setting the pace on the ramp. We cook and pack for the galley you actually have, and hand it over to your FBO or handling agent.
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.
Florida cooking travels well in a galley once you know what to keep apart. Gulf shrimp is poached, chilled and packed with its cocktail sauce in a separate pot, so the private jet menu stays cold and clean on the long leg out of Orlando. Key lime tartlets come sealed in rigid trays, because a soft crust does not survive a warm ramp.
Citrus is the local specialities shortcut: Florida oranges and grapefruit supremed in advance and chilled, never squeezed on board. For an inflight menu built on private jet food that holds, we add smoked mahi-mahi dip, stone crab claws in season, and a Cuban-style pressed sandwich cut per passenger and wrapped, ready to warm in the galley oven. Everything is described as it will be served in Florida's heat, not as it looks on a plate.
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.
Orlando runs on families and fixed itineraries: a charter in from the north with six guests and a long list of allergies, or a corporate jet turning around for Tampa. Private jet catering at KMCO is built for that mix, with inflight catering labelled by seat, in-flight catering that survives a Florida ramp in August, and aviation catering that arrives sealed for the afternoon storm window. Business aviation catering and executive jet catering orders go through the same handover, diplomatic flight catering gets its own protocol, and cabin crew meals are packed on request.
Business jet catering at Orlando is usually built around families and corporate groups, so we write a bespoke menu for each trip. Corporate jet catering gets chilled platters and a hot main; VIP flight catering adds a private jet chef's tasting course; charter flight catering is labelled per seat and luxury inflight catering is plated the way the guests expect.
When an official party lands at MCO, the menu is agreed with the protocol officer before the stoves are lit. State visit aircraft catering, head of state flight catering and government flight catering are all handled by the same discreet team, with VIP aviation catering labelled by seat and ingredient.
At Orlando, the diet card and the seat plan go in the same envelope. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards, sealed, and labelled by seat number, so a family on a long leg never has to guess which tray is which.
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.
Crew meals at KMCO are on request, ordered and invoiced like everything else. Flight crew meals and pilot meals are boxed separately from guest trays, with crew catering marked CREW so nobody on the jumpseat opens the wrong one. Cockpit meals are built to be eaten one-handed between frequency changes, and different meals for pilots are written in when the operator's policy asks for it. On a long Florida turnaround, crew meal boxes with something hot, something cold and plenty of water make waiting on the ground easier.
FBO catering at Orlando is delivered to your terminal's door, with catering delivery to the FBO coordinated through your handling agent. Orlando's general aviation terminal sits on the airfield's own apron, and ground handling catering is timed to your slot. Handling agent catering stays with the same contact from order to handover.
Orlando handles everything from light jets to large cabins, and the aircraft decides the delivery. For a widebody or large ACJ, galley catering arrives on a high loader at door height; for a light jet, airside catering delivery goes by van to the stairs. We ask for the type and tail so aircraft provisioning matches the galley, ovens and drawers 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.
Orlando International is one of the busiest airports in the country, with a big general aviation presence on its own side of the field. Airport catering here follows the pattern of the city: families, conventions and repeat corporate flights, all moving through FBO services and ground handling services that are used to private jets.
Orlando is a business aviation hub shaped by tourism and conventions, with heavy traffic in winter and around theme-park holidays. Inflight catering, in-flight catering and aviation catering are ordered most often for family charters; business aviation catering and executive jet catering follow the corporate calendar. Diplomatic flight catering is rarer and handled with protocol, and cabin crew meals are boxed on request for long duty days.
Food entering the United States at KMCO is checked by Customs and Border Protection and agricultural inspectors. The practical effect is that catering for onward legs is best ordered here, sealed, with ingredients listed, rather than carried in from overseas.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 11 guests, but limited fridge space also had to be considered when organising vegetarian wraps and colourful salads at KMCO. With in-flight catering services, careful attention to crew briefing matters as much to our crew as the menu itself. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“We kept the passenger brief simple at MCO: mushroom risotto and a green salad for 5 guests, organised with a tight boarding window in mind. Our brief for aviation catering was met with a sensible plan for portion planning. The Galley Girls suggested compact food boxes for the crew provisions, and that choice worked well with our storage arrangement. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“With two separate meal services to consider at Orlando International Airport, we needed a practical way to serve roasted vegetable bowls with separate dressings to 5 passengers. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require. With aviation catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
Ask us what a two-service long leg looks like in Orlando and we answer with a priced menu: starters cold, mains hot, desserts sealed. Stone crab in winter, citrus in summer, all invoiced as part of one order, with no fixed tariff behind it.
Lead time is shorter than people expect when the menu is flexible. At MCO, a changed passenger count means adding portions of what is already planned, not starting again. Last-minute orders are handled, with special-diet items asked about first.
Customs at MCO for a government or diplomatic flight is handled through your handling agent. We make sure the catering is documented, sealed and marked, so officers can see what is inbound without opening every tray.
If a passenger needs something specific, send the diet card and seat plan and we match it. Food brought from home is allowed, but customs rules on international arrivals can stop certain items, so local catering avoids the issue.
Not as a package. A charter into Orlando does not carry catering, so we take the order directly, with crew meals on request. A waiting crew on a long duty day is the usual reason to add them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
