Catering to your aircraft in Waco.
Texas heat sits on the ramp at KACT for most of the year. Tell us the tail and the slot, and the order is built for that: cold stays cold, hot goes in the oven.
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.
Central Texas has a food identity you can put in a galley without apologising for it. A private jet menu for Waco starts with smoked brisket sliced across the grain, kept in its own wrap with the sauce in a separate pot, because a wet bark goes soft in a drawer. Sausage from the Czech Belt towns north and south of the city, and kolaches in sweet and savory versions, make good morning inflight menu items: they travel flat, they reheat in an oven, and a crew can eat one standing up. Local specialities worth knowing are pecans, which grow all over Texas and turn up in pralines, pies and salad toppings, and Texas peaches in season, which are the right answer to a dessert request in July. Private jet food from a Texas kitchen also means Tex-Mex that holds: queso kept apart from chips so the chips stay crisp, enchiladas that finish in the oven, brisket tacos built at the counter. Private jet platters of smoked meats, pickles and cornbread suit a group heading to a Baylor football weekend. Gourmet inflight meals can sit alongside all of that: a grilled Gulf redfish plate, a hill-country-style salad with goat cheese. Ask for what you want and we will tell you what travels well from Waco and what does not.
If you want a private jet menu that says Waco and not anywhere else, think about the food of the Texas heartland. Waco is the Dr Pepper city, so a few bottles of the original, made here and often found in cane-sugar form, are a small local detail that crews notice. Smoked brisket, pork ribs and house sausage come from the barbecue tradition that defines Texas, and they pack well: sliced meat in foil, sauce apart, bread separate. Kolaches from the Czech bakeries of the region make a compact inflight menu item for early departures. For private jet snacks, roasted pecans, jerky and kettle chips are easy wins. Fresh Texas fruit, such as peaches in summer and Rio Red grapefruit in winter, gives a light finish. Local specialities also include chicken-fried steak and pecan pie, and while the first is difficult to serve crisp at altitude, the second is nearly perfect. We keep the private jet food honest: what is in season in Texas, packed so that the galley you have can finish it. Region note for Texas: seasons are hot, so cold storage matters.
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.
Waco Regional sits on the Texas Blackland Prairie, and private jet catering here follows what Central Texas does well: smoked meats, kolaches, pecans and a lot of ice in August. Business aircraft use KACT for Baylor weekends, Magnolia visitors and corporate trips, and the galley order has to survive a hot ramp. This page covers private jet catering for the FBO, plus inflight catering and in-flight catering built for the aircraft you actually fly. We cook, pack and label aviation catering for KACT, with business aviation catering, executive jet catering and diplomatic flight catering handled the same way, and cabin crew meals sorted by seat.
Business jet catering at KACT is usually a compact order for a mid-size cabin: six passengers, two pilots, one galley. Corporate jet catering here leans on Texas plates, from brisket to peaches. VIP flight catering and charter flight catering follow the same rules: seat-labelled boxes, sauce apart. For luxury inflight catering, our private jet chef writes a bespoke menu around what is in season in Central Texas.
Flights carrying officials into Central Texas need discretion and clear paperwork. Government flight catering and head of state flight catering at KACT are built with protocol in mind, and VIP aviation catering is sealed and labelled. For state visit aircraft catering, ingredients are logged so any question about origin has a straight answer.
Texas kitchens lean on pork, lard and flour, so the dietary question at KACT is rarely just a label. Kosher and halal meals are sealed from the kitchen and handed over unopened, vegan and gluten free plates avoid the shared fryer and the shared wrap, and allergen free meals are packed away from everything else on the order. Special meals and kids meals follow the same procedure: a separate board, a separate box, seat number on the lid.
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.
Ask for crew meals when you place the Waco order and they are added as their own line, invoiced like every other dish. Flight crew meals and pilot meals are packed separately from passenger plates, and we write different meals for pilots when operator policy asks for it. Crew catering for KACT can be hot or cold; cockpit meals are packed to be eaten with one hand, and crew meal boxes carry only a role, not a name. Cabin crew meals are listed on the tray, not on the passenger list.
Your handling agent at KACT is the link. Ground handling catering and FBO catering are the same chain here: we deliver to the FBO, the agent receives, the aircraft is loaded. Catering delivery to the general aviation terminal is confirmed by phone or email, and handling agent catering notes are on the order.
Waco Regional sees mostly light and mid-size business jets, so galley catering is usually a hand carry up the airstairs rather than a lift. Airside catering delivery is arranged through your handling agent, who tells us which ramp position and which door to approach. If the aircraft is larger, tell us the type and we plan aircraft provisioning around a high loader where one is needed. The galley catering order is written for the galley you have: one oven, a drawer, no fryer.
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.
Waco Regional is a Texas airport shared by business aviation, university traffic and regional carriers, and it works as a quiet business aviation hub for Central Texas. Airport catering here stays small and personal: one terminal, a handful of ramp positions, easy access to the apron. General aviation parks beside the airline flights, and FBO services and ground handling services are organised around that shared ramp, so your handling agent decides where the aircraft stands and where the food goes.
The calendar at ACT is set by Baylor football weekends, Magnolia-related visitors and corporate trips, and each one changes the order. Inflight catering for a game weekend means cold platters and sealed boxes; in-flight catering for a mid-week corporate leg is lighter. Aviation catering and business aviation catering run on the same pattern, with executive jet catering adding a premium plate where asked. Diplomatic flight catering is rare here but is handled with protocol. Crew meals and cabin crew meals are ordered with the rest, sorted by role.
A domestic flight into Waco has no customs step. An aircraft arriving from abroad is subject to US customs and agricultural inspection, and meat, dairy and fresh produce on board can be held. Put a clear food list on the order and we keep the galley to items that clear without trouble.
Average rating from the cabin crew and pilots we cater for.
“Our priority at ACT was smoked salmon bagels and sliced fruit for 12 passengers, with several individual meal preferences shaping the service plan. For our team, the strongest part of their charter flight catering was how they handled packing arrangement. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
“It was the packing plan I cared about at Waco Regional Airport, with 9 servings of prawn salad and small fruit plates and a revised passenger count to consider. I would discuss private jet food with them again, especially when catering handover needs careful coordination. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Several practical details needed attention at KACT, with mini sandwiches and individual desserts requested for 2 guests and an evening cabin service to accommodate. The Galley Girls suggested divided catering boxes for the breakfast portions, and that choice worked well with our storage arrangement. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. Our brief for private jet meals was met with a sensible plan for written menu details.”
It depends on which local product you put on the plate. Smoked brisket and Gulf redfish cost more at Waco; roasted pecans, kettle chips and peaches in season cost less. Send the dish list for private jet catering and we price it line by line, with crew meals added only if you ask for them.
A domestic arrival is simple and depends on how elaborate the menu is. An international arrival is different: customs and agricultural inspection can hold meat, dairy and produce, so we pack what clears and keep fresh items sealed. Whichever applies, last-minute orders are handled.
Yes. A light jet galley means one oven, a drawer and very little counter, so we pack in compact, seat-labelled boxes with sauce apart. For food coming from abroad, customs rules at the airport where you clear decide what may stay on board, and we keep the order within them.
A hot ramp turns a slow handover into a risk for dairy and meat, so cold items travel sealed and stay chilled until the door opens, and hot dishes finish in your oven. Tell us the departure window and we plan the order around the heat.
No, catering is not part of a charter: it is a separate order, invoiced separately. Because a charter often flies back out the same day, you can order the return-leg food from Waco in the same conversation and we hand it over for the way home.
Tail, pax and diets — a flight attendant takes it from there, day or night.
