Catering to your aircraft in Itumbiara.
SBIT sees agribusiness charters and owner flights in a 1,630 ft field. We prepare the meals, you re-plate and serve.
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.
Goiás is cattle and grain country, and the private jet menu for Itumbiara reflects it. Our inflight menu draws on local specialities: grilled picanha sliced for the plate, arroz com pequi in season, pão de queijo baked for the drawer, doce de leite and cerrado fruit such as cajú and mango. Private jet food from this region travels well when the sauce rides apart and the carbs are packed dry. For a short hop out of SBIT we build private jet platters of cold cuts, Minas-style cheese and tropical fruit, gourmet inflight meals for longer sectors, and private jet snacks for the cabin: pastéis, castanha de caju, tapioca crisps. Every dish is planned for the galley of your aircraft, not for a restaurant kitchen.
Itumbiara and the wider Goiás region give a private jet menu real character: beef from the surrounding ranches, rice and beans, cheese bread, guava paste and soft white cheese, and fruit that changes with the rains. We write the inflight menu around local specialities and the equipment on board. Private jet food that holds well includes braised beef with sauce apart, farofa packed dry, and chilled desserts. Private jet platters suit a quick sector, gourmet inflight meals suit a full lunch service, and private jet snacks fill the cabin for the return. Goiás produce is seasonal, so we confirm what is at its best when you order.
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.
Itumbiara sits on the Goiás side of the Paranaíba river, and SBIT, at 1,630 ft, is a field where agribusiness charters and owner flights park beside the general aviation terminal. Private jet catering here is built for those short, planned turns: a galley-ready order packed by former VIP flight attendants and handed over at the aircraft. Inflight catering for these legs leans on regional produce, aviation catering rules follow Brazilian import practice, and business aviation catering and executive jet catering orders go through your handling agent. The same team prepares diplomatic flight catering for official movements and cabin crew meals on request, invoiced like the rest.
Out of Itumbiara, the brief is rarely complicated: four to eight guests, a short sector, a galley with a small oven. Business jet catering, corporate jet catering and VIP flight catering are built to that. For charter flight catering we set the menu with the operator, and a private jet chef composes the bespoke menu. Luxury inflight catering here means good beef, careful packing and clean labels.
Official movements through Itumbiara are rare but handled with care. We prepare government flight catering with a small named team, deliver head of state flight catering to the aircraft under protocol rules, and treat VIP aviation catering and state visit aircraft catering as confidential orders.
Dietary orders at SBIT are handled as a procedure, not a promise. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are planned against local cooking: in Goiás the hidden allergens are cheese in the bread, manioc flour in the farofa, and peanuts in sweets. Each special meal is packed separately, labelled by seat number, and listed on a diet card you can check at the galley.
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 your crew waits in Itumbiara, they eat what you ordered for them. Crew meals on request, flight crew meals in labelled boxes, pilot meals kept apart from guest trays. Our crew catering includes cockpit meals that need no cutlery gymnastics, crew meal boxes that hold in the heat, and different meals for pilots, each marked and invoiced as ordered.
At SBIT we deliver to the FBO or the aircraft, depending on what your handling agent allows. FBO catering, ground handling catering and handling agent catering share one channel: you tell us the slot, we coordinate catering delivery to the general aviation terminal, and food reaches the galley.
Door height and cabin size on the SBIT apron decide how the trays are loaded. A turboprop or light jet takes trays through the main door, while a larger cabin may need the galley catering staged and an airside catering delivery coordinated with your handling agent. Tell us the type and the galley layout and we plan aircraft provisioning around door height, storage and whether a high loader is needed at the apron.
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.
Francisco Vilela do Amaral Airport serves Itumbiara, a city on the border of Goiás and Minas Gerais. Airport catering for the field supports general aviation, with FBO services and ground handling services available to business operators.
Itumbiara works as a modest business aviation hub for agribusiness. Inflight catering and in-flight catering here are simple and local, aviation catering and business aviation catering match short sectors, executive jet catering suits owner-flown trips, diplomatic flight catering is rare but available, and cabin crew meals are ordered on request.
On a domestic leg, SBIT asks little of catering. From abroad, Brazilian import rules apply to animal and plant products, and the handling agent guides declarations. Food prepared in Goiás and delivered sealed keeps the process simple.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to beef fillet with roasted potatoes at Francisco Vilela do Amaral Airport; 5 portions were needed, with a family lunch request factored into preparation. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. For aviation catering, that attention to packing arrangement made the order noticeably easier to manage.”
“With a changing departure schedule to consider at SBIT, we needed a practical way to serve herb chicken with a quinoa salad to 7 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into shallow trays that were easy to handle. The portion planning stood out more than any sales pitch about aviation catering services. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
“A request for a mezze selection with flatbreads, 10 passengers, and a tight boarding window: that was our brief for the departure at ITR. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
Pricing for private jet catering at SBIT is per menu, not per tray. A quote covers cooking, packing and delivery coordinated with the handling agent, with airside access confirmed on your slot. A charcuterie platter for four sits far below a hot lunch for twelve.
Lead time is simplest when you give us a first count and tell us it may move. At Itumbiara, last-minute orders are handled, so a guest added on the morning of departure means a revised menu, not a refused order. Call or email, any hour.
Waiting on the ground changes what you order. At SBIT, a crew stuck through duty limits benefits from a meal that holds, while customs only enters if the flight comes in from abroad. In that case your handling agent advises on declarations.
Bringing your own food is a customs question in this country. Domestic flights into Itumbiara are straightforward, but arrivals from abroad must declare animal and plant products. Ordering here removes that step: we cook, pack, and deliver through your handling agent.
Not part of it. Whoever arranges the private jet charter to SBIT, catering is ordered from us and invoiced as its own item. A return leg ordered from here is simple to add: same contact, same galley notes, new handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
