Catering to your aircraft in Ozona.
KOZA is brush country, wide sky and short stops, so the food has to hold up in a small galley. Order by phone or email, day or night, and your handling agent gets the boxes.
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.
Ozona sits in Crockett County, deep in Texas ranch country, and the private jet menu for Ozona Municipal follows that table. Local specialities here are beef, smoked meats, Tex-Mex and pan dulce, which makes for private jet food that travels well. We build the inflight menu around what Texas does best: brisket and sausage sliced for the tray, tortillas wrapped separate, salsa in its own pot.
Pecans, pinto beans and chicken-fried everything belong to Texas, and the cold side is just as good: pimento cheese, pecan-crusted chicken salad, peach cobbler squares from the season. The private jet menu for Ozona keeps each item labelled by how it finishes, so the inflight menu reads clearly in a small galley. These local specialities are cooked and packed for the aircraft, not just plated.
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.
Ozona Municipal sits at 2,381 ft on the Edwards Plateau, a ranch-country strip that sees oilfield charters and hunting parties more than scheduled traffic. Private jet catering at KOZA is built around that: sturdy grill dishes, cold boxes that wait in the drawer, and crew meals marked CREW. Inflight catering and in-flight catering for these trips stay simple on purpose, and the aviation catering we pack suits a light galley.
Executives landing at KOZA tend to be on a tight day: a meeting at a ranch or a lease. Business jet catering, corporate jet catering and VIP flight catering here favour dishes that survive a small galley. A private jet chef builds a bespoke menu, whether it is charter flight catering or luxury inflight catering for the way back.
When an official party uses KOZA, the order goes through protocol first. Government flight catering and head of state flight catering are packed with sealed labels and no guest names. VIP aviation catering and state visit aircraft catering are handed to the handling agent, who knows the access rules on the ramp.
In Texas ranch country, allergens hide in gravy, flour tortillas, queso and fried coatings, so special meals at Ozona are handled as a procedure, not a label. Kosher, halal, vegan and gluten free orders are cooked on a separate board and sealed in their own box, with allergen free and kids meals marked by seat number so they never mix with the main trays.
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.
A short turn at KOZA leaves little time to eat, so crew meals are packed to be handled one-handed. Flight crew meals, pilot meals and cockpit meals are boxed apart from guest trays, and crew meal boxes are marked CREW. Crew catering and cabin crew meals are on request and invoiced; different meals for pilots can be arranged.
FBO catering at Ozona is handed over at the FBO or at the aircraft, on your slot. Catering delivery to the FBO goes through the general aviation terminal, with ground handling catering coordinated by your handling agent. Handling agent catering means one person on the ramp who knows who opens which gate.
Aircraft using KOZA are mostly light and midsize jets and turboprops, so galley catering here is carried up the stair by hand and a high loader is rarely in play. If your aircraft needs one, tell us the type and the door height, and airside catering delivery is arranged with the handling agent. Aircraft provisioning for a small galley means fewer, better-packed boxes rather than a full cart load.
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.
Ozona Municipal is a small public-use airport in Crockett County, Texas, at 2,381 ft. It serves ranch, oilfield and private flying rather than scheduled airline traffic, which is why airport catering here is built for the general aviation crowd. FBO services on the field are modest, and ground handling services are arranged for each arrival.
Business aviation hub is a stretch for Ozona, but it works for oilfield and ranch trips. Inflight catering, in-flight catering and aviation catering here stay lean; business aviation catering and executive jet catering favour cold dishes in summer. Diplomatic flight catering is rare but handled by protocol, and cabin crew meals and crew meals ride along on request. FBO services and ground handling services at KOZA are booked through your handling agent, so the food and the ramp plan stay in step.
There is no customs step for catering on domestic United States flights. When a flight leaves the country, agricultural rules at the destination decide what can stay on board. FBO services and ground handling services at Ozona can confirm the access side, and your handling agent can confirm the rest.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at KOZA, with a seafood starter and warm vegetable sides requested for 7 guests and a tight boarding window to accommodate. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”
“Passenger preferences led us to a cheese board and savoury canapés at OZA; 3 portions were needed, with a short ground stop factored into preparation. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. This experience of in-flight catering services gave us a useful reference for managing written menu details on another departure. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“Our priority at Ozona Municipal Airport was roasted vegetable bowls with separate dressings for 6 passengers, with a late menu amendment shaping the service plan. Our brief for aviation catering was met with a sensible plan for galley preparation. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
Aircraft type drives the cost at Ozona more than the route. A small galley means fewer dishes and simpler packing; a bigger cabin takes more of the hot menu. Steak or smoked brisket sits higher than sandwiches and salads.
Ozona is a weather-driven field, and on windy or storm-risk days departures move, so we keep orders flexible. Last-minute orders are handled, and a change of slot is passed to your handling agent. Tell us when the window looks like it will shift.
Ordering both legs from KOZA keeps the paperwork in one place. Food that crosses a border can be refused, so the return menu leans on baked goods, packaged snacks and fruit that is allowed. We confirm with your handling agent before the slot.
Home food is permitted, but early and late slots are where it falls apart: nothing open, nothing fresh. A boxed breakfast or a cold supper ordered for the slot keeps the cabin calm. Sauce goes in its own pot, hot items are marked for the oven.
A private jet charter into Ozona does not carry catering with it. The food is a separate order, and the invoice is separate. Who opens which door depends on the handling agent, so we confirm the handover point before the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
