Catering to your aircraft in Fort Worth.
KAFW runs on Texas business traffic: corporate shuttles, charters and freighters sharing a flat, open apron. We pack the galley order and hand it to your crew 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.
Texas food is built for travel, which is why a private jet menu out of Fort Worth works so well. Brisket, sliced against the grain and packed with its jus apart, is the obvious inflight menu anchor; it reheats in a galley oven without drying. Our local specialities also include Gulf shrimp with a cold remoulade, Tex-Mex enchilada trays that hold their shape, and pecan pie cut per seat. For private jet food here we pack sauces separately, tortillas wrapped to stay soft, and salsas in sealed pots. Across Texas and Fort Worth the rule is the same: heavy flavour, simple finishing, nothing that needs a chef at 41,000 feet.
Fort Worth is cattle country, and the private jet menu reflects it: Texas brisket, ribeye medallions, jalapeno cornbread and pinto beans in tidy trays. These local specialities suit an inflight menu because they hold heat and rest well. Lighter private jet food is just as easy: Gulf red snapper, grilled corn salad, citrus and avocado plates. We label everything by seat, keep sauces apart and pack for a galley with one oven. Texas flavour, finished by the cabin crew in a few simple steps.
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.
Perot Field/Fort Worth Alliance (KAFW) has no terminal queue and no airline apron, so a private jet catering order here is a simple handover at the FBO or the aircraft. Whether you run in-flight catering for a corporate shuttle or aviation catering for a long charter out of Texas, we pack for the galley you actually have.
Business jet catering at Alliance is usually a corporate shuttle or a charter flight catering brief with a tight crew. Corporate jet catering and VIP flight catering here lean on Texas dishes that travel: brisket, Gulf shrimp, cornbread. A private jet chef writes a bespoke menu around the aircraft's galley, with luxury inflight catering touches like a plated pecan dessert.
When a delegation flies from Fort Worth, government flight catering is arranged through protocol first. Head of state flight catering and VIP aviation catering use sealed, labelled packaging, and state visit aircraft catering stays quiet and exact.
Texas kitchens lean on beef, cheese, flour tortillas and pecans, so at Fort Worth the allergen watch is wheat, dairy and tree nuts. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed as a separate procedure with their own board and box, and special meals are marked by seat. Tell us the restriction and the type of aircraft, and the galley gets a clearly labelled tray.
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 Texas crew waiting at KAFW can order crew meals, hot or cold, on request and billed as normal. Flight crew meals and pilot meals come as crew meal boxes, crew catering is agreed with your handling agent, and cockpit meals are packed for eating at the controls. We make different meals for pilots when needed, and cabin crew meals too.
At KAFW we deliver to the FBO or plane-side, whichever your handling agent prefers. FBO catering and catering delivery to the FBO rely on a clear slot; the general aviation terminal is the usual handover point, and ground handling catering is coordinated with handling agent catering.
Alliance handles large freighters and big-cabin bizjets, so the aircraft decides the loading. For a narrow-door jet, galley catering is carried aboard by hand; for a larger cabin, airside catering delivery may need a high loader. Aircraft provisioning is agreed with your handling agent before the slot, using the type and the door height.
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.
Alliance, KAFW, was built as an industrial airport, and general aviation moves alongside freight. Airport catering here means FBO services, ground handling services and a calm ramp, in the middle of a Texas business aviation hub.
KAFW is a business aviation hub with heavy corporate traffic. Business aviation catering, executive jet catering and aviation catering are handled as for any field; inflight catering and in-flight catering reach the cabin through the FBO, diplomatic flight catering gets a cleared menu, and cabin crew meals are packed on request.
US customs and agriculture rules govern food arriving from abroad; meat, dairy and fresh produce can be held at the border. Catering made in Texas is domestic and carries no import step, so international crews restock here with fresh local dishes, confirmed through the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 12 guests request fresh fruit and breakfast pastries at AFW meant planning the portions carefully while accounting for a changing departure schedule. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. With charter flight catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Packing vegetable tartlets and a dessert selection for 2 passengers at Perot Field/Fort Worth Alliance Airport needed careful thought, especially given a small galley worktop. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I would discuss private jet food with them again, especially when crew briefing needs careful coordination. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Timing and organisation mattered at KAFW, where our order of chicken skewers with a couscous salad for 10 people involved a revised passenger count. I appreciated the emphasis on cabin service sequence throughout the private jet meals arrangements. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Official flights out of KAFW tend to carry more courses and more rules, and that is what moves the price. Smoked brisket for a crowd, a vegetarian line, halal packaging: each is its own item on the quote.
If a passenger boards with a nut allergy or a halal requirement, tell us as soon as the trip is known. Orders from Texas crews arriving late are still handled, with a separate box and labelled seat.
At Alliance, customs touches catering mostly on international inbound flights, where fresh meat and produce may be held. For crews waiting in Fort Worth, we supply cockpit meals and cabin crew meals made locally, ready for the galley.
Outside food can fly, but short slots at KAFW reward a prepared order: heat-and-serve trays marked by seat, handed to your crew at the aircraft, with nothing to cook or chop.
Charter pricing leaves catering out. You order it with us, and we invoice it separately. A single local product such as pecan pie is easy to add and arrives chilled at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
