Catering to your aircraft in Columbus.
On Ohio State home weekends the Don Scott Field ramp fills quickly with light jets and midsize cabins, and the galleys are small. We cook and label for them, trays by seat, crew meals boxed apart.
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.
Ohio's table is Midwestern and generous, and a private jet menu for Columbus can lean on it. A local specialities plate might start with Cincinnati-style chili components kept apart, or Amish country cheese and cured meat boards that need no cooking at all. Buckeye candies, peanut-butter and chocolate, make a sealed dessert that survives any drawer. This private jet food travels well because most of it is served cold or reheated in an aircraft oven. On an inflight menu for Ohio we also build private jet platters, gourmet inflight meals and private jet snacks around seasonal produce from central Ohio farms: sweet corn in late summer, apples and cider in autumn. Region matters here: Ohio kitchens favour sturdy, honest dishes, and each one is labelled by seat and restriction.
Cooking for a flight out of Columbus means choosing food from Ohio that holds its shape. Local specialities such as pierogi from the city's Eastern European bakeries, Graeter's-style ice cream bases kept for the ground, and farm-stand tomatoes give the private jet menu its character. An inflight menu for Ohio avoids anything that wilts in a drawer; private jet food here is sliced, sauced apart and sealed. Private jet platters of regional cheese, gourmet inflight meals built on Lake Erie perch or Ohio beef, and private jet snacks like roasted nuts and buckeye bites all arrive marked by guest.
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.
Don Scott Field sits on the north side of Columbus and belongs to a university, so its ramp fills hardest on Ohio State home-game weekends. Private jet catering here means planning around those peaks: trays that hold in a small galley, crew meals boxed separately, and a handover at the FBO. Inflight catering and in-flight catering for a light jet differ from a midsize cross-country, and aviation catering for business aviation catering clients is written to the aircraft's galley. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced separately, on request.
Business jet catering at KOSU means a Citation or a Phenom with four people, not a cabin of twenty. Corporate jet catering here is often a lunch for the executive team flying out of Columbus, while VIP flight catering and charter flight catering follow the same pattern with a larger count. Our private jet chef designs a bespoke menu, and luxury inflight catering is simply the same craft with finer dishes.
Government flight catering at Don Scott Field is rare but real: state delegations and officials do use the field. Head of state flight catering follows the same protocol as any VIP aviation catering, with a named team and a menu cleared in advance. For a state visit aircraft catering order, we trace every ingredient and keep the handover discreet.
Dietary requests at Don Scott Field are handled as a procedure, not a label. Columbus has strong kosher and halal suppliers, so kosher and halal meals are sealed and kept apart from the other trays. Vegan and gluten free dishes are cooked on separate boards, and allergen free orders flag the usual Ohio traps: peanut in buckeye sweets, dairy in chili toppings, wheat in pierogi. Special meals and kids meals are marked by seat number, never by name.
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.
At KOSU, the crew often sits through a long wait on the ramp during a game weekend. We pack crew meals on request, flight crew meals that eat well after a delay, and pilot meals that need no plate. Crew catering is invoiced with the order, cockpit meals are sealed, crew meal boxes carry no names, and different meals for pilots are prepared when asked.
FBO catering at Don Scott Field is delivered to the general aviation terminal and handed to your handling agent. Catering delivery to the FBO is on your slot, and ground handling catering follows the airside rules for the ramp. Handling agent catering is coordinated by phone or email, day or night.
Most traffic at KOSU is light and midsize jets whose galleys are reached by the cabin door, so a high loader is rarely needed. When a larger aircraft arrives for a football weekend or a delegation, galley catering is planned to the type: door height, trolley or loose trays, and aircraft provisioning at the apron. Airside catering delivery goes through the FBO and your handling agent, in a vehicle cleared for the ramp.
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.
Airport catering at The Ohio State University Airport is general aviation catering for a university field in Columbus. FBO services and ground handling services are available on the apron, and the field functions as a business aviation hub for the city's corporate flights.
Inflight catering, in-flight catering and aviation catering at KOSU are written for the light and midsize jets that dominate the ramp. Business aviation catering and executive jet catering follow the same craft, diplomatic flight catering is rare but handled with protocol, and cabin crew meals are ordered like any other line.
Food entering the United States is checked by customs. At KOSU, that means imported meat, fruit and dairy are restricted, while catering prepared in Ohio needs no declaration. Ask your handling agent about waste disposal on arrival.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating vegetarian wraps and colourful salads for 5 passengers at KOSU, I needed an arrangement that considered a small galley worktop. I would discuss airline catering with them again, especially when cabin service sequence needs careful coordination. We described our serving sequence to The Galley Girls and asked for the sandwiches to be packed accordingly. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Small packing details became important at OSU: our 10 passengers wanted herb chicken with a quinoa salad, and we had two separate meal services. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned. This experience of crew meals gave us a useful reference for managing written menu details on another departure.”
“Service planning came first at The Ohio State University Airport - Don Scott Field, with 3 passengers choosing a light pasta dish with grilled vegetables and a tight boarding window influencing our preparation. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. This experience of FBO catering gave us a useful reference for managing catering handover on another departure.”
Think of the quote as a menu with prices: platters, hot dishes, snacks, crew meals. How much does private jet catering cost at KOSU is then the sum of those, plus packing and delivery to the FBO, with no surprise line.
A reposition into Columbus often lands outside normal hours. Because we answer 24/7, the lead time is set by your slot, not office hours, and late changes to the order are accepted.
Arriving at KOSU from overseas, ask your handling agent about CBP clearance before food leaves the aircraft. We pack the next service so it stays closed until after clearance, and we do not mix imported leftovers with fresh trays.
Yes, you can bring food from home, but changes to the passenger count are why many crews prefer ordering locally. A late change is easy to absorb when trays are labelled by seat and spare portions are packed. Food brought from abroad is subject to US customs.
Delegations into Don Scott Field often arrive with strict guest lists. The private jet charter agreement does not cover the food; we take a separate order, keep a named team, and pack with discretion.
Tail, pax and diets — a flight attendant takes it from there, day or night.
