Catering to your aircraft in Yopal.
A flight into El Alcaravan - Yopal usually means a delegation, an operator or a ranch owner heading out across the llanos. We supply the food, packed for your galley, delivered to the handling agent.
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.
Yopal is the capital of Casanare Department, in the eastern llanos of Colombia, and the local specialities come from cattle country. A private jet menu built for Yopal starts with carne a la llanera, beef grilled over embers, which travels well sliced and packed with the sauce apart. The inflight menu can add mamona, the llanero veal, as a platter item, with yuca, plantain and arepas alongside.
Private jet food from Casanare is simple, smoky and generous, so we pack it the way a galley can handle it. Private jet platters carry sliced llanera beef, roasted plantain, yuca and hogao, while gourmet inflight meals reflect the plains with hallacas-style tamales and cachapas. Private jet snacks lean on fruit from the region: passion fruit, guava and mango, plus coffee from the Colombian highlands. These local specialities are cooked and packed for the galley, then re-plated by your cabin crew.
Chicha and aguapanela are the drinks of the llanos, and aguapanela served cold works well in a hot cabin. For Yopal we pair them with a fresh fruit platter and a cheese board using regional cuajada and queso llanero. Every item is packed to be served from a drawer or a small oven, so the local specialities arrive in the cabin the way they were meant to taste.
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.
El Alcaravan - Yopal sits at 1,028 ft in the Casanare plains, and a heavy, humid afternoon departure there shapes what we load. Private jet catering for SKYP is built around that: llanero beef kept hot, fruit kept cold, nothing that wilts on the apron. For flight crews we also run inflight catering and in-flight catering for the longer sectors out of Yopal, plus aviation catering and business aviation catering for the aircraft that use the field. Executive jet catering is cooked and packed for the galley you actually have, diplomatic flight catering goes through protocol first, and cabin crew meals ride in their own boxes.
Most business flights out of SKYP carry executives from Casanare's energy and cattle sectors. For business jet catering, corporate jet catering and VIP flight catering we ask for the tail, the slot and the headcount. Charter flight catering follows the same method, and luxury inflight catering is a private jet chef's bespoke menu: carne a la llanera, fruit, cheese, nothing fussy.
When an official party flies into El Alcaravan - Yopal, government flight catering is agreed in advance, with discretion and a named contact. Head of state flight catering and VIP aviation catering use sealed packaging and clear labels. State visit aircraft catering is cooked only after the menu is signed off.
Dietary requests at Yopal are handled as a procedure. Llanero cooking leans on beef, corn and cheese, so allergens hide in the hogao, in fried plantain oil and in cuajada. For kosher, halal, vegan and gluten free meals, we cook in a separate section and seal each tray with the seat number. Special meals, allergen free dishes and kids meals are agreed with the crew before cooking, not at the aircraft door.
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.
On a Yopal rotation, crew meals are a line you ask for, then invoice like the rest of the order. Flight crew meals are packed in their own boxes, pilot meals are designed to be eaten one-handed, and crew catering can be hot or cold. Cockpit meals travel in sealed containers, crew meal boxes are labelled CREW, and different meals for pilots are available whenever the operator's policy asks for them. Cabin crew meals are a separate box so nobody opens the wrong tray.
At SKYP the FBO catering handover happens at the general aviation terminal or beside the aircraft, whichever your handling agent uses for the apron. Catering delivery to the FBO is matched to your slot, and the handling agent catering contact controls apron access. Ground handling catering here means one box list, one door, one signature.
Aircraft at El Alcaravan - Yopal are mostly turboprops and light to midsize jets, so galley catering is carried to the door in insulated boxes rather than lifted by a high loader. For larger aircraft, airside catering delivery with a high loader can be arranged through your handling agent. Aircraft provisioning is planned from the tail type, the door height and the galley layout, so the load matches the space on board.
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.
SKYP is the main airfield of Casanare, a flat, hot stretch of llanos. Airport catering is a practical matter: general aviation traffic, FBO services and ground handling services keep the field working for operators and private owners.
Yopal is a regional business aviation hub rather than a luxury destination, and the catering reflects that. Inflight catering and in-flight catering are built for hot weather, aviation catering for crews working the plains, and business aviation catering for executives. Executive jet catering is simple and well packed, diplomatic flight catering is rare but treated with protocol, and cabin crew meals travel in their own labelled boxes.
Colombian customs and agricultural rules restrict fresh meat, dairy and produce arriving from abroad, so food loaded at Yopal is local and cleared by default. International arrivals clear at the terminal, and your handling agent can confirm the current requirements.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at EYP: our 12 passengers wanted chicken skewers with a couscous salad, and we had several individual meal preferences. Our brief for business jet catering was met with a sensible plan for final order confirmation. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Before our guests boarded at El Alcaravan - Yopal Airport, we needed beef fillet with roasted potatoes divided into 4 portions suitable for an evening cabin service. I appreciated the emphasis on galley preparation throughout the business aviation catering arrangements. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Several practical details needed attention at SKYP, with roasted vegetable bowls with separate dressings requested for 8 guests and a short ground stop to accommodate. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I appreciated the emphasis on cabin service sequence throughout the jet catering arrangements.”
Delegations usually bring extra requirements: separate staff meals, a second service, sealed packaging. Those items are what move the figure at Yopal. We quote them line by line so the planner sees what drives the cost of private jet catering.
A short turnaround leaves no room for re-ordering, so we ask for the slot and the headcount together. Cooked llanero dishes need more planning than a cold platter, but last-minute orders are handled.
The aircraft type decides what we pack: a turboprop needs compact boxes, a larger jet takes full trays. Customs treat both the same, so food loaded in Colombia is simply local food. Imported fresh items are the ones that cause trouble.
A pre-dawn departure from SKYP is where crews most often wish they had ordered. Food from home is allowed; food from us arrives boxed, labelled and ready, with the oven item marked.
Private jet charter pricing leaves out the food, so a leg from Yopal with two services needs its own order. We suggest the hot service first and a chilled plate for later, labelled by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
