Catering to your aircraft in Orlando.
Sanford sits on the north side of the Orlando basin with its own long runways and a ramp that fills with charters and widebody tour flights; we cook and pack for the galley you actually have, and last-minute orders are handled.
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.
Central Florida eats from the citrus belt and the Gulf, and a private jet menu built for Orlando Sanford should too. Indian River grapefruit and Valencia oranges turn up in salads and juices from winter into spring; Gulf shrimp and, in season, Florida stone crab claws travel well chilled and leave the galley untouched.
An inflight menu for this field leans on what is local and sturdy: key lime in small individual desserts, smoked fish dip with crackers packed apart, and Cuban-style sandwiches pressed for the oven. Private jet food here also means Florida citrus in the morning, and local specialities such as grouper in the evening.
Crew meals ordered for KSFB tend to be practical, hot or cold, boxed so a pilot can eat with one hand during a turnaround. Local specialities in Florida are easy to pack for crew as much as for passengers, and we mark each box so the galley never mixes them.
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.
Sanford's FBO ramp sees a mix of light jets, large-cabin aircraft and the occasional widebody charter, which is why private jet catering here is built around the galley type before the menu. Inflight catering for a Citation is a drawer and a small oven; in-flight catering for a Boeing charter is carts and a different brief. Aviation catering at KSFB also covers business aviation catering for corporate flight departments and executive jet catering for owners who fly in for the theme parks. Diplomatic flight catering and cabin crew meals are ordered the same way, on request and invoiced like the rest.
Business jet catering at KSFB is shaped by a corporate flight department's usual brief: a few passengers, a fixed galley and a departure that may move. Corporate jet catering, VIP flight catering and charter flight catering all start from the aircraft's galley. For luxury inflight catering a private jet chef can write a bespoke menu around Florida seafood and citrus, and the tray is handed over at your FBO.
For a delegation landing at Orlando Sanford, government flight catering is confirmed with the protocol office first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed sealed, labelled by seat and delivered under escort where required.
At Orlando Sanford, the kitchen's habits matter more than the label: Gulf shellfish, peanuts in Southern dishes and wheat in breading all need a separate board and a separate box. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are packed apart from the guest trays, marked by seat, and confirmed before the slot.
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 Sanford are ordered with the trip, on request, and invoiced like any other line. Flight crew meals and pilot meals are packed hot or cold, in boxes that survive a turnaround on a busy charter ramp. Cockpit meals can be different meals for pilots when the operator's policy asks for it, and crew meal boxes are marked CREW so nobody reaches into a passenger tray. Crew catering for a Florida summer leans on cold bowls and wraps that hold through a weather hold.
FBO catering at KSFB is delivered to the FBO or the general aviation terminal, then taken airside with the handling agent. Catering delivery to the FBO is arranged against your slot, and ground handling catering and handling agent catering depend on who holds the airside pass for the aircraft.
Galley catering at KSFB is decided by the aircraft: a light jet takes a drawer and a cooler, a large-cabin jet takes full trays, and a widebody charter needs a high loader at the door. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning follows the door height and galley layout rather than a standard order.
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 Sanford International is a general aviation and charter airport on the north side of Orlando, with long runways and a ramp used by business jets, tour operators and the occasional widebody. Airport catering here is about aircraft type and handling, and general aviation traffic sets the pace.
Orlando Sanford works as a business aviation hub for the Central Florida leisure market. Inflight catering and in-flight catering orders arrive with corporate and charter flights, and aviation catering for executive jet catering clients sits alongside diplomatic flight catering and cabin crew meals. Business aviation catering and FBO services here depend on the season: winter peaks, summer storms. Ground handling services follow.
Food entering the United States through KSFB is subject to Customs and Border Protection and agriculture inspection, and the rules on fresh produce and meat are strict. Catering ordered here for an onward international leg must meet the arrival country's rules, so we pack it sealed and labelled for inspection.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at SFB: we had 2 passengers expecting avocado toast components and breakfast fruit and were working around a late menu amendment. For our team, the strongest part of their aviation catering services was how they handled catering handover. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“For 9 passengers departing from Orlando Sanford International Airport, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was a family lunch request. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point.”
“We kept the passenger brief simple at KSFB: vegetable tartlets and a dessert selection for 7 guests, organised with two separate meal services in mind. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing aviation catering companies, I would look closely at packing arrangement after this experience.”
Cost follows aircraft type here. A light jet at Sanford usually means cold platters and a hot main in the oven, while a charter widebody means a larger, differently packed order. Seafood and out-of-season produce cost more than Florida citrus.
In summer, afternoon storms at Sanford can shift a departure, so we favour dishes that survive a delay. Last-minute orders are handled, and a short change to the slot is a normal request.
Meat, fresh fruit and dairy are the items that attract questions at customs. For a return leg out of Sanford, we keep these in sealed packs with clear labels.
Yes, with limits: fresh meat, fruit and dairy may be stopped at customs, and the handling agent may ask what is on board. Ordering through us gives you labelled, sealed packs.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. For the early slots out of KSFB, send us the tail and the departure and we coordinate with the handling agent for airside access to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
