Catering to your aircraft in Araçatuba.
At 1,358 ft in the interior of São Paulo, Araçatuba sees steady business traffic through the dry season. Crews here want a plan for a small galley: hot dishes that finish in the oven, cold plates that wait in a drawer, and meals for the flight deck.
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.
The interior of São Paulo state around Araçatuba is cattle, sugarcane and citrus country, and the private jet menu for SBAU draws on exactly that. Local specialities here are built on Brazilian beef: picanha, fraldinha and maminha, cooked to the guest's point and sliced for service. Our inflight menu pairs them with arroz, feijão tropeiro, farofa and vinagrete, each packed in its own container so nothing steams the rest.
For private jet food from São Paulo's interior, we lean on what the region grows. Passion fruit, mango, papaya and oranges go into fruit boards and juices. Pão de queijo is a cabin favourite for a morning departure, and coxinha works as a finger item. Local specialities travel well when the sauce is apart and the garnish is kept cold until re-plating.
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.
Beef country shapes the table at SBAU: interior São Paulo ranches and sugarcane estates feed the guest list, and private jet catering follows with grilled meats, rice, farofa and fruit boards. We treat aviation catering at Araçatuba as business aviation catering for a short sector, the kind of executive jet catering a small cabin and a single oven can actually carry. Diplomatic flight catering and cabin crew meals are also arranged on request.
Business jet catering at Araçatuba runs on a short, specific brief: a small cabin, a single oven, passengers who want a proper churrasco or a light lunch. Corporate jet catering and VIP flight catering here are built around Brazilian beef and fruit, with a private jet chef writing a bespoke menu around the guest list. For charter flight catering and luxury inflight catering, send the seat count and the galley type.
When an official party lands at SBAU, the menu goes through the protocol office before anything is cooked. We handle government flight catering, head of state flight catering and state visit aircraft catering the same way: a named contact, labelled trays by seat number and a quiet handover. VIP aviation catering here is about discretion and traceability.
Special meals at Araçatuba mean reading the local kitchen first: farofa and feijão tropeiro often carry sausage, and cassava dishes may meet wheat in the same pan. Gluten free, vegan and allergen free orders are cooked on a separate board and boxed apart, with seat numbers on the lids and no passenger names. Kosher and halal meals, plus kids meals, are arranged on request and invoiced like the rest of the order.
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.
Crew meals for the Araçatuba stop are a separate line, requested with the trip and billed as their own item. Flight crew meals suit a long ground wait, while pilot meals can be different dishes for each pilot, as operator policy requires. Crew catering is packed as crew meal boxes with a hot item and a cold one, and cockpit meals are made to be eaten one-handed. Different meals for pilots are labelled apart from the guest trays.
FBO catering at Araçatuba is delivered to the FBO or to your handling agent, who passes it to the aircraft. Catering delivery to the general aviation terminal is arranged with ground handling catering coordinated by your handling agent. Handling agent catering means one contact, one slot and the tail registration.
Aircraft at SBAU are mostly light and midsize business jets, so galley catering is loaded by hand rather than by high loader. The type decides the plan: door height, the galley's oven count and the drawer space determine how we pack. For airside catering delivery and aircraft provisioning at Araçatuba, tell us the type and we pack to its galley; a larger cabin gets its catering delivered plane-side to the stairs.
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.
SBAU is a regional airport in the north-west of São Paulo state, at 1,358 ft. Airport catering here is about local ingredients and short sectors, and general aviation is the norm. FBO services and ground handling services are straightforward.
Araçatuba is a small business aviation hub for agribusiness: executive jet catering for ranch visits, inflight catering for sugar and ethanol executives, and cabin crew meals for the pilots who wait. In-flight catering orders can be placed day or night. Aviation catering and business aviation catering here are written around the galley you actually have, and diplomatic flight catering is arranged with protocol.
Brazilian customs control fresh meat, dairy and produce entering the country, so imported items need declaring and may be refused. Local ingredients avoid the issue. For a return leg, rules at the destination decide what we pack.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Araçatuba Airport covered herb chicken with a quinoa salad for 8 guests, leaving us to organise the service around a small galley worktop. I would discuss flight catering services with them again, especially when galley preparation needs careful coordination. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing.”
“Packing a light pasta dish with grilled vegetables for 11 passengers at SBAU needed careful thought, especially given a revised passenger count. The order made airline catering feel manageable because the galley preparation had been considered beforehand. I gave The Galley Girls our storage brief and asked for the starters to arrive in separate meal boxes. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Choosing herb chicken with a quinoa salad for 4 people at ARU was straightforward; the challenge was making it work with several individual meal preferences. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations. With crew meals, careful attention to storage requirements matters as much to our crew as the menu itself.”
The honest answer on private jet catering cost at SBAU is that a long duty day changes the order. Crew waiting on the ground often want two meals, one now and one boxed for the leg home. Add the guest menu and the result is a quote built from your actual flight, sent before you commit.
The lead time depends on whether your menu stays inside Brazil. Local picanha, feijão and tropical fruit need no import steps. Anything foreign must meet Brazilian customs rules for food. We confirm it when you send the order, and last-minute orders are handled.
When you order from SBAU for the way back, tell us the next airport. Customs rules there decide what we pack: cooked meals travel better than raw produce. Each tray is labelled, sealed and listed so the crew can declare it without opening everything.
On a short empty-leg reposition into ARU, most crews carry something. It works until the sector extends or the ground wait grows. Then a hot crew meal at the FBO is worth ordering. Fresh food from abroad faces Brazilian customs, so keep it packaged.
No, a charter into Araçatuba does not include the catering, whether the passengers are executives or a government party. Food is its own order and its own invoice. For delegations we handle discretion, labels and a cleared menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
