SBAN · Anápolis · Brazil

Private jet catering at Anápolis Airbase (SBAN), Anápolis

Catering to your aircraft in Anápolis.

A flight into SBAN usually means Goiás ranch country below and a plateau heat on the apron. We pack the order for the galley in the aircraft, hot dishes for the oven and cold ones for the drawer, and hand it over at the FBO. You re-plate, you serve.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Anápolis for your inflight catering

Goiás cooks with what the cerrado gives it. Pequi, the spiny yellow fruit, is the signature: it goes into rice and chicken, and it divides a cabin quickly, so we pack it sauce apart and say so on the label. Empadão goiano, the savoury pie of chicken, pork sausage, hearts of palm and cheese, is the dish most guests ask for after the first leg. Arroz com guariroba and pamonha, the steamed fresh corn parcel, are the other fixtures of a private jet menu for Anápolis.

A private jet menu built around Goiás has to be honest about the cerrado. Our inflight menu draws on local specialities: pequi rice, chicken with okra, queijo minas and doce de leite from the interior dairies. Private jet food from this region eats well chilled or after a short oven finish, which suits a galley with one oven. The dishes below are the ones that travel best, with the finish noted for each.

Anápolis is an inland city, so the private jet food here is beef, corn, rice, beans and cheese rather than seafood. Local specialities such as empadão goiano, frango com quiabo and pamonha travel well because they were made for long tables and slow days. Our private jet menu keeps them recognisable, then adapts the portion and the packing to the aircraft, and the inflight menu closes with a sweet course from Goiás.

Open the menu Download the menuPDF

Local specialities of Goiás: empadão goiano, pequi rice and pamonha, packed as a private jet menu for Anápolis

01Empadão goianoChicken, sausage, palm heart and cheese in a short crust. Oven.

02Arroz com pequiRice cooked with the fruit, pequi sauce apart. Sauce apart.

03Frango com quiaboChicken stewed with okra, a Goiás table staple. Oven.

04PamonhaFresh corn parcel, sweet or savoury, steamed in the husk. Re-plate cold.

05Queijo minas with goiabadaFresh white cheese with guava paste. Chilled.

06Doce de leite and cocadaInterior-dairy sweets cut for a plate. Chilled.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AnápolisAnápolis Airbase · SBAN

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Anápolis Airbase (SBAN)

Anápolis Airbase sits at 3,731 ft on the Goiás plateau, and a hot afternoon there changes what survives in a galley drawer. Private jet catering at SBAN is written around that: dishes that hold at altitude and a handover made through the FBO at the aircraft. Inflight catering for business aviation, diplomatic flight catering for delegations, executive jet catering for operators and cabin crew meals for the rotation all go through one order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin prepared with private jet catering for a flight from Anápolis, Goiás

Business aviationOur core

Corporate and VIP jet catering at Anápolis Airbase (SBAN)

Executives landing at Anápolis from Brasília or São Paulo ask for a lunch that fits a short sector and a small galley. Business jet catering at SBAN leans cold, with one hot item and a dessert, and corporate jet catering follows the same logic for the flight department. Our private jet chef writes a bespoke menu for each tail, and charter flight catering, VIP flight catering and luxury inflight catering are ordered the same way, with inflight catering and in-flight catering handed over at the FBO.

Government flight catering for a delegation at Anápolis Airbase, SBAN, with discreet plated service

State & royalDiscretion, protocol

Government flight catering and aviation catering at Anápolis Airbase (SBAN)

Delegation and official flights through SBAN need discretion more than anything. Government flight catering for a minister or a head of state flight catering for a larger party is traceable, labelled by seat and signed off by protocol. VIP aviation catering and state visit aircraft catering use the same quiet handover at the aircraft, through your handling agent.

Private jet menu at Anápolis Airbase: inflight catering highlights (SBAN)Or write your own, we cook it

Chilled private jet platters with queijo minas and goiabada, cold menu for SBAN Anápolis

Cold galley

No oven · served in four minutes

Private jet platters: queijo minas, goiabada and cured meatsChilled

Gourmet inflight meals: grilled beef salad with palm heartRe-plate cold

Private jet snacks: cassava chips and roasted cashewsChilled

Pamonha, sweet corn parcelRe-plate cold

Cocada and doce de leite squaresChilled

Hot gourmet inflight meals of Goiás, empadão and frango com quiabo, packed for a galley oven at Anápolis

Hot service

One oven · re-plated in twelve minutes

Empadão goiano, local specialities pieOven

Frango com quiabo with white riceOven

Arroz com pequi, a private jet platters sideSauce apart

Gourmet inflight meals: picanha with farofa and vinaigretteSauce apart

Private jet snacks: pão de queijo, baked for the galleyOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Anápolis Airbase

Kosher, halal, vegan, gluten free and other special meals at SBAN are prepared in a separate area and sealed. Allergen free meals matter in Goiás, where wheat, peanut and dairy travel through many local dishes, such as pão de queijo and empadão. Kids meals are adapted to the same procedure.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Anápolis Airbase

The crew on a rotation through Anápolis eat in the cockpit, at the jumpseat or during a short turnaround, with one hand free. Crew meals and flight crew meals are packed in boxes marked CREW, ordered on request and invoiced like the rest. Pilot meals and cockpit meals can be two different dishes, so the captain and first officer never share one: different meals for pilots are a standard request. Crew catering for a cabin crew of two or three is in the same box format, and crew meal boxes at SBAN are packed for eating without a plate.

Meal passSBAN

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passSBAN

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Apron and terminal area of Anápolis Airbase, SBAN, Goiás, South America

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Anápolis Airbase

FBO catering at Anápolis means the food is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, who opens the right gate. The general aviation terminal at SBAN is the meeting point, and ground handling catering and handling agent catering follow the same order.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Anápolis Airbase

A wide-body or large corporate jet at SBAN needs a high loader, and a light jet does not. Galley catering is planned from the type, airside catering delivery is done with the handling agent, and aircraft provisioning is confirmed before the slot. We ask for the tail so the right equipment is booked.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportSBAN

Airport catering at Anápolis Airbase (SBAN)

Anápolis Airbase, SBAN, is an air force field in Goiás on the plateau at 3,731 ft, and airport catering here runs through the FBO and your handling agent. General aviation traffic is mixed with military operations, so access and timing follow the airbase. FBO services and ground handling services are the entry point for every order.

Business aviation

Anápolis works as a business aviation hub for the Goiás interior, with a mix of charters, executive traffic and official flights. Inflight catering and in-flight catering for those flights are cooked in Brazil and delivered at the aircraft. Aviation catering, business aviation catering and executive jet catering all follow the same order, diplomatic flight catering is cleared by protocol, and cabin crew meals are a request on the same order.

Customs & food import

Brazilian customs and agricultural control look closely at meat, dairy and fresh produce from abroad. At Anápolis, the practical answer is local catering, documented and handed over at the aircraft. Your handling agent confirms the access route on the day.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“I wanted a charcuterie board and fresh bread for 6 guests at SBAN, packed sensibly for a cabin team dealing with a late menu amendment. The packing arrangement stood out more than any sales pitch about airline catering. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered.”

Mia I. | VIP flight attendant

Gulfstream G650

★★★★★LARGE CABIN

“My order at Anápolis Airbase covered a cheese board and savoury canapés for 10 guests, with a practical service plan needed because of a late menu amendment. I appreciated the emphasis on final order confirmation throughout the crew meals arrangements. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”

Amira K. | Chief flight attendant

Global 7500

★★★★★LIGHT JET

“Despite a tight boarding window, we wanted the 5 guests at Anápolis Airbase to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the sauces properly before the passengers were ready for the next part of the service. Our brief for FBO catering was met with a sensible plan for galley preparation.”

Chloe A. | VIP flight attendant

Learjet 75

Questions crews ask about AnápolisAsked by crews

How much does private jet catering cost for a return leg ordered from Anápolis for the way back?+

Pricing for private jet catering at SBAN is built from the dishes you choose for the return flight. A grilled beef plate with farofa and a chilled corn and cheese plate sit far apart in cost, and a quote shows each line. If you already know the way back, send it now and we price both legs together.

What is the lead time for private jet catering on a short repositioning flight with an empty cabin out of Anápolis?+

On a short repositioning flight out of Anápolis, lead time rarely depends on the menu, because an empty cabin needs little. What shapes it is the slot and the customs handling at the FBO. We keep last-minute orders moving, and for a crew-only sector we pack boxes that need no galley work.

What do customs require for catering on a delegation or government flight into Anápolis?+

What customs require for a delegation at SBAN depends on whether the aircraft arrives with foreign provisions. Brazilian rules on animal and plant products are strict, and an inspector at the FBO can hold anything that was not declared. Local catering is a clean alternative, and we keep the menu simple to document for state or official flights.

Can you bring food of your own to Anápolis, given the departure slot and the length of the turnaround?+

You can bring your own food to SBAN, but a tight turnaround makes it harder than it sounds. Foreign provisions may be inspected by customs, and a short slot leaves little room for a held crate. Ordering locally avoids both: the food waits at the FBO and goes straight to the galley.

Is catering part of a charter on a business jet with a small galley into Anápolis?+

A private jet charter into Anápolis does not include catering, and the galley size is the first thing we ask about. A midsize jet may hold hot dishes in one oven and a chilled platter in the drawer; a very light one may need everything cold. We order, pack and bill it separately from the charter.