Catering to your aircraft in Roanoke.
Most tails that reach Roanoke carry guests to Blacksburg for a game, a board or a wedding in the Blue Ridge. We send what the galley can handle: cold plates, one hot main, snacks. Call us or email, 24/7.
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.
Roanoke sits in the Blue Ridge Mountains, and the private jet menu for Virginia leans on what that country grows and cures. Country ham is the obvious one, carved thin and sent chilled with biscuits, so nobody has to cook anything at altitude. Brunswick stew, a Virginia classic, travels well in a sealed pot and finishes in the oven. Mountain trout is a local specialities item we pack on ice with lemon and herb butter to melt on the plate.
The inflight menu works in two columns. Private jet platters carry the cold items: ham biscuits, Virginia peanuts, local cheese and apple from the orchards in the valley. Gourmet inflight meals are the hot mains, such as stew, braised short rib or trout, packed with the sauce apart so the crew re-plates. Private jet snacks are the roasted Virginia peanuts, apple slices and cheddar crackers that guests grab between legs.
Private jet food for Roanoke follows the season. Autumn means apples and cider from the Blue Ridge orchards; summer means tomatoes and peaches; winter means stew and slow-braised beef. Local specialities are written onto the order the day you tell us the tail and slot, and we adapt to a guest who dislikes pork or avoids shellfish. Everything is packed for the galley the aircraft actually has.
Virginia does not have a single cuisine, and the private jet menu for Roanoke borrows from the mountains and the Shenandoah Valley. Country ham, stone-ground grits, smoked trout and apple butter all pack well. We design the inflight menu around cold plates and one hot course, because most light jets flying into KROA have a convection oven at best. Private jet platters, gourmet inflight meals and private jet snacks arrive labelled by seat.
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.
Roanoke–Blacksburg Regional sits at 1,175 feet in the Roanoke Valley, and its business aircraft are mostly light and midsize jets with small galleys and no real oven. Private jet catering here is built around that: Virginia ham, Brunswick stew and mountain trout, packed so the crew re-plates rather than cooks. Inflight catering for KROA comes from former VIP flight attendants who know what fits in a drawer, and the same team handles aviation catering for the Blue Ridge Mountains and every other field. Executive jet catering and business aviation catering orders arrive with a tail, a slot and a headcount. For a diplomatic flight catering request we clear the menu with protocol first, and cabin crew meals are ordered with the guest trays.
Most guests flying into Roanoke come for the university in Blacksburg, a hospital board or a mountain wedding, so business jet catering is rarely elaborate. Corporate jet catering, VIP flight catering and charter flight catering get a bespoke menu from our private jet chef, and luxury inflight catering stays quiet and precise.
For government flight catering on a Roanoke tail, the protocol office signs off the menu before a single pot goes on the stove. Head of state flight catering and VIP aviation catering keep a named team, a traceable kitchen and no talk about the passenger. State visit aircraft catering through Roanoke is handed over plane-side at the FBO.
Dietary needs at Roanoke are handled as a procedure, not a promise. Pork is everywhere in Virginia cooking, from country ham to the fat in beans and greens, so halal and kosher requests are checked against every line of the menu. Vegan and gluten free plates are cooked on separate boards, because biscuits and stew thickened with flour are the usual hidden problems here. Allergen free and special meals travel in sealed trays marked by seat; kids meals are planned around what children in a small cabin will actually eat.
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 crew at KROA rarely has time for a proper lunch. Crew meals on request, flight crew meals and pilot meals travel in boxes labelled CREW. Cockpit meals are eaten with one hand; crew catering is billed like any other order. We offer different meals for pilots and crew meal boxes that sit apart from the guests' trays, and cabin crew meals are packed with the rest of the order.
FBO catering at Roanoke is handed over at the aircraft on your slot. Catering delivery to the FBO follows the general aviation terminal's rules, and ground handling catering is coordinated with your handling agent. Handling agent catering means the agent knows the tail, the slot and the airside gate.
Aircraft at KROA are mostly light and midsize business jets, so the delivery is usually by van and hand-carry to the cabin door. When a larger aircraft comes in, galley catering is loaded with a high loader arranged through the handling agent. Airside catering delivery is a question of apron access and the cabin door, and aircraft provisioning for a bigger cabin is quoted per menu. Tell us the type and we plan the route to the aircraft.
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.
Roanoke–Blacksburg Regional serves the Roanoke Valley and the Virginia Tech campus in Blacksburg. Airport catering here is built for general aviation and visiting business jets, with FBO services and ground handling on the field.
Business aviation at ROA is driven by football weekends in Blacksburg, hospital and university boards, and Blue Ridge weddings. Inflight catering and in-flight catering are ordered in quantities that suit a light jet; aviation catering and business aviation catering are written for that rhythm. Executive jet catering and diplomatic flight catering are handled on request, and cabin crew meals ride with the order. It is a small business aviation hub with FBO services and ground handling services that work with a handling agent.
US customs and agricultural inspection apply to aircraft arriving from outside the country, and fresh produce and meat can be seized. For KROA that means we buy in Virginia and deliver to the FBO. If you carry your own food, declare it at arrival.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Roanoke–Blacksburg Regional Airport, 7 passengers had chosen poached fish with steamed rice, and a changing departure schedule needed to be reflected in the order. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
“Small packing details became important at KROA: our 7 passengers wanted mini sandwiches and individual desserts, and we had a family lunch request. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”
“Despite a family lunch request, we wanted the 2 guests at ROA to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. The meal organisation stood out more than any sales pitch about in-flight catering services.”
Cost at Roanoke follows what you order. A pre-dawn departure usually wants coffee, pastries and a hot breakfast item, so we price each line rather than quoting a flat figure. Hot dishes cost more than a platter of cold ham and cheese.
A smooth order at Roanoke starts with a name at the handling agent and a slot. Once we have those, airside access is arranged and the delivery to the aircraft is planned. Last-minute orders are handled, and so are changes to the menu.
An empty cabin flying into ROA still needs clean galley stock, and in the United States agricultural rules apply to meat, fruit and dairy carried across the border. Repositioning flights usually need little food, so we pack a light crew tray and keep it all domestic.
Yes, guests may bring food aboard, though a long leg with two services is easier when one kitchen packs both. We separate each service in the delivery, label by seat, and note which trays go in the oven and which stay chilled.
Is catering part of a charter into Roanoke? It is not; the charter covers the aircraft, and food is ordered and billed apart. If two more guests join at the last minute, we add their meals and tell you what changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
