Catering to your aircraft in Ewing Township.
Trenton Mercer sits at 213 ft in Ewing Township and mostly sees light and midsize jets taking the quieter way into New Jersey. We cook and pack for the galley on that tail, label it by seat, and hand it over 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.
New Jersey is the Garden State for a reason, and a private jet menu out of KTTN can lean on it. Late summer Jersey tomatoes, sweet corn and blueberries from the pine barrens country arrive as local specialities that travel well in a drawer.
Crew meals here stay simple: a hot dish for the cockpit, a cold box for the cabin crew. The inflight menu around Ewing Township can draw on Italian-American deli traditions, so private jet food can include sliced meats, sharp provolone and rolls from a local bakery.
Pork roll is the New Jersey breakfast oddity: we pack it sliced with the roll apart, so it reheats once and arrives hot. Everything is labelled by seat so nobody opens the wrong tray.
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 midsize jet on the ramp at KTTN usually means a short brief and a small galley, and private jet catering for Trenton Mercer is built around exactly that. Inflight catering here leans on New Jersey produce, kept honest for a one-oven cabin. Aviation catering and business aviation catering for TTN are packed by former VIP flight attendants, and executive jet catering follows the same label-by-seat logic. Diplomatic flight catering gets its menu cleared before anything is cooked, and cabin crew meals are ordered like any other line. When the schedule moves, in-flight catering stays flexible and last-minute orders are handled.
Trenton Mercer sees corporate jet catering and business jet catering for light cabins. Charter flight catering and VIP flight catering are planned around the oven you have; luxury inflight catering and a private jet chef come with a bespoke menu written for the leg.
For KTTN, head of state flight catering and government flight catering start with the protocol office. VIP aviation catering and state visit aircraft catering are traceable, quietly delivered, and priced per menu.
Around Trenton Mercer the allergen that hides is usually shellfish and tree nuts: crab in a remoulade, pesto in a pasta. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards and packed in separate boxes, each marked with the seat number and the restriction, so nobody opens a passenger tray by mistake.
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.
Out of KTTN the pilots and cabin crew often turn the aircraft around on the same ramp, so crew meals are built for eating with one hand. Flight crew meals and pilot meals are hot, boxed and labelled CREW; cockpit meals can differ for captain and first officer when the operator asks. Crew catering and crew meal boxes are ordered on request, on their own line and invoiced like the rest, with different meals for pilots available.
FBO catering at Trenton Mercer means catering delivery to the FBO, handed to the crew at the general aviation terminal. Ground handling catering and handling agent catering are coordinated so the van knows which gate opens and when.
A midsize jet at Trenton Mercer is usually serviced from a cart, but larger cabins need a high loader. Galley catering is packed to the aircraft type, and airside catering delivery is agreed with the handling agent. Aircraft provisioning for bigger tails is planned around the door height and the galley you actually have.
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.
Trenton Mercer is a quieter alternative for New Jersey and Pennsylvania business travel. Airport catering here suits general aviation, and FBO services and ground handling services keep a small field efficient.
As a business aviation hub for the Delaware Valley, TTN suits private jet crews who prefer less traffic. Inflight catering and in-flight catering here are matched to light and midsize jets; aviation catering and business aviation catering stay compact. Executive jet catering, diplomatic flight catering and cabin crew meals are all available.
US customs rules apply at KTTN: foreign fresh meat, dairy and produce are restricted, so we source locally to keep the galley clean on arrival.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at KTTN, with roasted vegetable bowls with separate dressings requested for 2 guests and a family lunch request to accommodate. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Nothing about the 3 guest order at TTN called for excess complexity: just herb chicken with a quinoa salad and sensible planning for a tight boarding window. This experience of in flight catering gave us a useful reference for managing galley preparation on another departure. The fruit plates came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“Passenger preferences led us to a seafood starter and warm vegetable sides at Trenton Mercer Airport; 12 portions were needed, with a short ground stop factored into preparation. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned. With inflight catering services, careful attention to catering handover matters as much to our crew as the menu itself.”
A night departure or an early morning slot changes what is sensible to cook and pack, and that shapes the price. At Trenton Mercer a summer tomato plate is modest; a plated hot course with crab is not. Give us the seats and we price it.
What makes an order easy here is the handling agent and airside access: tell us who is meeting the aircraft and we plan the handover. Last-minute orders are handled, so a change of tail is fine.
US customs treat food in the cabin strictly, including on a short repositioning leg. With catering bought and packed in New Jersey, there is nothing to declare beyond what you already carry.
Yes, within customs rules, but a long leg with two services deserves a plan. We pack the first service cold, the second hot, and label each by seat.
No: catering is its own order. With a passenger count that changes at the last minute, we keep a spare portion or two in mind and confirm the final number before cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
