Catering to your aircraft in Shreveport.
Shreveport Regional gets its business traffic from casino weekends, oil and gas crews and the Red River calendar. We pack Cajun plates for that galley, and crew meals when you ask for them.
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.
Louisiana food travels better than people expect, and Shreveport sits at the north end of it. A private jet menu for KSHV leans on what the Red River country does well: smoked sausage, boudin, crawfish when it is in season, and pecan in everything sweet. We treat these as local specialities and pack them for a galley, not a dining room.
The inflight menu works because Cajun cooking is built on dishes that hold: étouffée, red beans, jambalaya, gumbo. They reheat in a small oven, stay moist, and keep their flavour at altitude. Private jet food from Shreveport Regional leaves the sauce in a separate pot and the rice dry, so you plate it fresh in the cabin.
Cold options matter on short northwest Louisiana legs: shrimp remoulade, muffuletta quarters, a boudin board. Private jet platters and gourmet inflight meals for Louisiana guests can mix both, and private jet snacks such as pralines and spiced pecans keep in a drawer all trip.
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.
Shreveport Regional sits on the Red River in northwest Louisiana, and its business traffic rides on casino weekends, oil and gas crews, and the Barksdale-adjacent calendar. Private jet catering at KSHV is built around that rhythm: Cajun plates, cold lunches for short hops, and a galley sheet checked against your type. For inflight catering and in-flight catering alike, we cook and pack the order, then hand it to your FBO. Aviation catering for business aviation catering clients here stays plain and precise, with executive jet catering and diplomatic flight catering handled as discreet orders, and cabin crew meals packed as a separate box on request.
Shreveport charter groups tend to want one thing: food that matches the place. Business jet catering and corporate jet catering at SHV lean on gumbo, boudin and pecan sweets. VIP flight catering and charter flight catering are labelled by seat. Luxury inflight catering is a private jet chef's bespoke menu, cooked for your aircraft.
A state visit aircraft catering order into KSHV is cleared by the protocol office first. Government flight catering and head of state flight catering keep the same people from order to handover, and VIP aviation catering stays discreet and traceable.
Louisiana kitchens hide allergens in unexpected places: shellfish in roux stock, pork in beans, gluten in dark roux and dredged fish. At KSHV, kosher, halal, vegan and gluten free orders get their own board, tray and label, and special meals and allergen free requests are cooked before anything shellfish-based. Kids meals are packed plain, with sauces apart.
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.
When the crew is on a quick Louisiana turn, crew meals come as sealed boxes, ordered with the flight and billed with it. Flight crew meals and pilot meals are packed apart from guests. Crew catering for cockpit meals uses crew meal boxes, with different meals for pilots when the operator wants it.
We deliver to the FBO on the field, and your handling agent takes it airside. FBO catering, catering delivery to the general aviation terminal, ground handling catering and handling agent catering all follow one plan for the tail.
Larger business jets arriving at Shreveport Regional may need a high loader at the door, and the cabin door height decides whether a cart goes straight to the step. Galley catering is packed to match the aircraft's own ovens and drawers, and airside catering delivery is arranged with the handling agent on the ramp. Aircraft provisioning for a heavy jet is sized to its galley, not to the menu.
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.
Shreveport Regional is the main commercial and general aviation field for northwest Louisiana, sitting at 258 ft on the Red River plain. Airport catering here serves corporate, charter and government traffic through general aviation facilities. FBO services and ground handling services keep turnarounds simple.
Business aviation hub traffic at SHV peaks around casino events, football weekends and energy deals. Inflight catering, in-flight catering and aviation catering orders spike then. Business aviation catering, executive jet catering and diplomatic flight catering stay discreet, and cabin crew meals ride along on request.
International arrivals at Shreveport clear US customs, where CBP and USDA inspect food from abroad. Meat, dairy and produce are the usual flags. We load local catering for the outbound leg so your galley starts clean.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at SHV: our 12 passengers wanted avocado toast components and breakfast fruit, and we had limited fridge space. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. For our team, the strongest part of their crew meals was how they handled packing arrangement. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Breakfast was already sorted; at Shreveport Regional Airport, the next request was smoked salmon bagels and sliced fruit for 10 guests, with limited fridge space to work around. With FBO catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Having 2 guests request smoked salmon bagels and sliced fruit at KSHV meant planning the portions carefully while accounting for limited fridge space. Our brief for airport catering was met with a sensible plan for storage requirements. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
A tight turnaround at Shreveport Regional means less time to plate, so crews often pick items that need no cooking. Those cost less than hot dishes with seafood. Send the slot and we quote the menu, with crew meals added only if you ask for them.
The simplest orders at Shreveport Regional use dishes we make all year: gumbo, red beans, jambalaya. Crawfish is worth requesting when it is in season. Either way, last-minute orders are handled and we confirm the menu with you.
Customs here follows federal rules: declare it, or lose it. An international tail landing at Shreveport Regional should expect agricultural inspection of galley stock. Local catering avoids the issue, because it is sourced and packed in the US.
Space is the real limit. A turboprop may have no oven at all, so we send cold platters; a long-range jet can heat gumbo and étouffée. Give us the tail and we pack for that galley.
No, charter and catering are ordered separately. Weather windows in Louisiana, especially hurricane season, can delay a departure from SHV, and we rebuild the order around the new slot so food stays fresh.
Tail, pax and diets — a flight attendant takes it from there, day or night.
