Catering to your aircraft in Universal City.
Randolph's ramp sees a mix of light jets and heavier aircraft, and most visits are built around a slot on a hot Texas apron. We pack the food for the galley you have and hand it over at the aircraft, so the crew re-plates and serves.
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.
Universal City sits in the San Antonio corner of Texas, and the private jet menu for Randolph Air Force Base leans on what Central Texas does best: smoked brisket, sausage, kolaches, tortillas and a lot of citrus-and-chile cold plates. These local specialities travel well in a galley when we pack them for it. Brisket is sliced against the grain and sealed with its jus in a separate pot, so it goes into the oven without drying out.
For the inflight menu we keep the Texas dishes short and honest. Private jet food at RND works best when the sauce stays apart from the protein and the tortillas are wrapped for re-plating. Private jet platters of fruit, cheese and cured meat suit a Texas departure, and gourmet inflight meals such as enchiladas or a rubbed chicken breast finish in your galley oven. Ask for private jet snacks on short hops: pecans, jerky, trail mixes and fresh tortilla chips with salsa.
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.
A Texas summer apron at RND is hot enough that the cold side of the order decides everything. We provide private jet catering for Randolph Air Force Base (KRND) as business aviation catering written by crew, for crew. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email, 24/7, and handed over at the FBO or to your handling agent.
Business jet catering at KRND is usually a short brief: a few passengers, a Texas lunch, a galley with a small oven. Corporate jet catering and charter flight catering follow the same pattern, and our private jet chef writes a bespoke menu around what survives the flight. VIP flight catering and luxury inflight catering here mean sealed, labelled trays, not extras.
State visit aircraft catering from KRND is arranged through your protocol contact. Government flight catering and head of state flight catering share one rule: nothing is changed on the day without approval. VIP aviation catering here is quiet and traceable.
Texas cooking hides allergens in places a galley menu does not expect: flour in the brisket rub, wheat in tortillas, dairy in the queso, nuts in the pie crust. For RND we build kosher, halal, vegan, gluten free and allergen free special meals on separate boards and boxes, and plan kids meals around the same local dishes. Each tray carries a seat number and a restriction card, so nobody opens the wrong 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.
Crew meals at Randolph are ordered on request, with the passenger menu, and invoiced like the rest. Flight crew meals, pilot meals and cockpit meals are packed to eat one-handed, and crew catering can include crew meal boxes for a long wait on the ground. Different meals for pilots are available when policy calls for it, and cabin crew meals are labelled separately.
FBO catering at Randolph is handed over at the aircraft by your FBO or handling agent. Catering delivery to the FBO is arranged for the general aviation terminal on the slot you give us; ground handling catering and handling agent catering are coordinated by phone or email, 24/7.
Aircraft at Randolph range from light jets to heavier transport-category types, and the type decides how the order is loaded. Our galley catering is sized to the galley on the tail, and airside catering delivery is arranged with your handling agent. For larger aircraft, aircraft provisioning may need a high loader at the door; tell us the type and we plan it, rather than finding out at 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.
KRND, in Universal City, Texas, is mainly a military installation with limited general aviation. For airport catering at RND we coordinate with the FBO services and ground handling services on site, and plan the handover around access rules.
Texas heat and base access define business aviation catering at RND. Inflight catering, in-flight catering and aviation catering orders are planned around the slot, and executive jet catering is packed for a small galley. Diplomatic flight catering is handled with extra discretion, cabin crew meals go on the same order, and the field acts as a quiet business aviation hub for the region.
US customs and the Department of Agriculture control food arriving from abroad, and Randolph is a US field, so what is served on a departure in Texas is simple. If your aircraft arrives from another country, ask your handling agent before anything goes on the ramp.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request a light pasta dish with grilled vegetables at KRND meant planning the portions carefully while accounting for a short ground stop. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. For aviation catering services, that attention to galley preparation made the order noticeably easier to manage.”
“What impressed me at RND was how a request for yoghurt pots and fresh berries was handled despite an evening cabin service. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“A request for a cheese board and savoury canapés, 11 passengers, and a revised passenger count: that was our brief for the departure at Randolph Air Force Base. We discussed the dimensions before confirming; The Galley Girls grouped the salads into individual containers that were easy to handle. When comparing aviation catering companies, I would look closely at written menu details after this experience. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
The quote is built from the menu, not the airport. At KRND, crew who run into their duty limit on the ground often ask for a hot box and a cold box instead of one meal. Tell us the schedule and we price exactly that.
There is no complicated sequence: give us the tail, the slot and how tight the turnaround is. We pick dishes that can be served from the drawer or finished in one oven pass, and last-minute orders are handled by phone.
Texas products such as pecans, pie and smoked meats are ordinary US food and do not trigger special customs rules on departure from KRND. International arrivals are different: agricultural items from abroad are controlled. We tell you what stays sealed.
US food-import rules are strict on agricultural goods, and an inbound aircraft at Randolph is no exception. Packaged, shelf-stable items are easier; fresh items from outside the US are not. We recommend ordering in Texas.
No. Food sits apart from the aircraft contract, so you order it separately and it is billed on its own. At KRND we pack for the galley you have: a light jet may only handle cold platters and one oven item, a larger one more.
Tail, pax and diets — a flight attendant takes it from there, day or night.
