Catering to your aircraft in Wilkes-Barre/Scranton.
A midsize jet on a short turn at AVP does not need a long menu. It needs three or four plates that survive a small oven and a cold drawer. We write that menu with the tail and the slot in hand.
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.
Northeast Pennsylvania eats the way its coal towns did: pierogi, halušky, kielbasa, potato pancakes, and an Italian-American kitchen that never left Scranton. For a private jet menu out of AVP, those become the local specialities. Pierogi travel better than almost anything: boiled, sautéed in butter and onion, they stay intact in a foil tray. Halušky keeps as a one-pan dish that finishes in a galley oven.
The same region gives you good cold plates for the inflight menu: smoked trout, aged cheddar, Pennsylvania apples and cider donut halves for the private jet snacks box. We build private jet platters from these, gourmet inflight meals that still read as Pennsylvania, not as a generic tray. Private jet food from Wilkes-Barre/Scranton leans on butter, caraway, cabbage and rye.
For the private jet menu we keep the sauces apart and the garnish separate, because a galley with one small oven has no room to rescue a soggy plate. That is how local specialities from Pennsylvania reach altitude still tasting like the town they came from.
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.
Wilkes-Barre/Scranton International sits at 962 ft in northeast Pennsylvania, and a January departure here changes what the galley can take. Private jet catering for KAVP is cooked for that: heavy comfort food in winter, light plates in summer, handed over at the FBO. Inflight catering, in-flight catering, aviation catering and business aviation catering all arrive packed for the drawer. The same hands handle executive jet catering, diplomatic flight catering and cabin crew meals on one order.
A business jet in at KAVP for a day of meetings usually wants a cold lunch, a warm tray for the return and a bespoke menu that does not need a full galley. Business jet catering and corporate jet catering here start from the headcount and the type. For VIP flight catering and luxury inflight catering, our private jet chef plans around the galley you have. Charter flight catering follows the same logic.
Protocol shapes the order before the chef does. For government flight catering and state visit aircraft catering out of AVP, the menu is agreed, the delivery named and the team fixed. Head of state flight catering and VIP aviation catering stay private.
Pennsylvania cooking hides allergens in the usual places: wheat in the dumplings, dairy in the butter and cheddar, nuts in baking. At AVP we pack each restricted meal on its own board and in its own sealed box, labelled by seat number, so a kosher or gluten free plate never touches the main tray. Halal, vegan, special meals, allergen free and kids meals are built from the same local kitchen and checked against the passenger card before the lid closes.
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 aircraft sits on the Wilkes-Barre/Scranton apron, the crew is the last to eat. Crew meals and flight crew meals are ordered on request, billed as part of the order. Pilot meals, cockpit meals and crew meal boxes are packed apart; different meals for pilots can be arranged. Crew catering stays labelled CREW.
Orders for KAVP are delivered to the FBO or to your handling agent on the apron. FBO catering and catering delivery to the general aviation terminal are coordinated so the aircraft is stocked on your slot. Ground handling catering and handling agent catering need only the tail and the time.
A light or midsize jet at KAVP takes the order by hand through the cabin door, and a larger aircraft may need a high loader instead. The type decides, not the menu. Tell us the galley and we plan galley catering around it, with airside catering delivery on the apron and aircraft provisioning packed for the space you 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.
AVP is a regional airport with a steady general aviation flow and a general aviation terminal for private aircraft. Airport catering and FBO services here follow corporate schedules and the winter season more than any event, and the ground handling services on the apron decide when a tray can be handed over.
KAVP is a quiet business aviation hub for northeast Pennsylvania. Inflight catering and in-flight catering here follow corporate schedules, while aviation catering and business aviation catering adapt to winter. Executive jet catering and diplomatic flight catering are available on request, cabin crew meals and crew meals can be added to the order, and ground handling services on the field take the delivery at the aircraft.
The practical customs rule at KAVP is simple: what comes in from overseas is inspected, what is cooked locally for departure is not. For international legs, the destination decides the menu, and the ground handling services team coordinates with the inspector so nothing is held at the apron.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at AVP, we needed poached fish with steamed rice divided into 3 portions suitable for several individual meal preferences. For our team, the strongest part of their in-flight catering was how they handled cabin service sequence. I gave The Galley Girls our storage brief and asked for the canapés to arrive in stackable containers. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
“Getting avocado toast components and breakfast fruit ready for 10 guests at Wilkes-Barre/Scranton International Airport required an order that accounted for two separate meal services. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations. I appreciated the emphasis on catering handover throughout the vip inflight catering arrangements.”
“Good preparation made the difference at KAVP, where 11 guests expected a charcuterie board and fresh bread despite a short ground stop. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this private jet catering order was the practical approach to crew briefing.”
A tight slot at KAVP means a compact menu, and a compact menu is cheaper than a full service built for a long ground stop. How much does private jet catering cost depends on that: four plates for a day trip price very differently from two meals for an overnight. Give us the slot and the headcount and we price the actual order.
Pierogi and halušky come from a local kitchen that cooks them as a matter of course, so they ask for very little planning at AVP. A rarer item, such as a specific smoked fish, takes more arranging. The lead time follows the product, and last-minute orders are handled, with the line open 24/7.
Yes. US customs and agriculture inspection pay close attention to meat, dairy and fresh produce, and Wilkes-Barre/Scranton applies the same rules as any US port of entry. Food cooked here for departure is straightforward; food that arrives on an inbound international leg is not. Tell us what is on board and we pack for a clean handover.
You can, but a light jet galley at KAVP rarely has the oven space to reheat a home-cooked casserole or the drawer room for a large cold board. We size the menu to the aircraft type instead, so the plates fit the galley you have and nothing needs to be carried in a cooler.
No. Is catering part of a charter is a common question, and the answer is that the aircraft and crew come from the operator while the food is ordered and invoiced separately. Winter weather at 962 ft can move a departure, so we adjust the handover to the new slot rather than the other way round.
Tail, pax and diets — a flight attendant takes it from there, day or night.
