Questions
How CrewEats works for airline crews and airport employees — and for the restaurants and airports that serve them. The crew questions below are the ones people actually raised when we asked.
The two questions we get asked before any of the others.
Others tried food delivery at airports before us, and they proved the demand was real — that part was never in doubt. What was missing underneath was the logistics. CrewEats isn't simply food delivery inside an airport; it's the logistics intelligence that makes food delivery at airports work at all: predicting when an aircraft is actually on the ground and which gate it ends up at, giving the kitchen the order at the moment it can turn it around, and routing runners so one trip serves many orders instead of scattered pickups across a terminal. That layer is the hard part, and it's the part we built first — designed by a working line captain who walks these terminals, out of hundreds of conversations with crews, ground staff, restaurant managers and airport operators.
Airport employees and airline crews — everyone behind the badge. Gate agents, ramp, TSA, ops and airport administration, the people working in the concessions themselves, and both based and transient flight deck and cabin crew. On the other side of the counter we serve the airport restaurants trying to reach them, and the airports that want their workforce fed without the queue.
The questions that came up most often when we asked, roughly in the order people raised them.
You order ahead from your airport's own restaurants and choose pickup or delivery. Pickup means the bag is waiting at the counter instead of you waiting in the line. Delivery means a badged CrewEats runner brings it to you — at the gate, in a crew room, or wherever your airport lets us operate.
That constraint is the whole reason CrewEats exists — it was the single most common problem people raised with us. Orders are timed to the operation rather than to a generic delivery window: you order before you're on the ground, and the kitchen is given the order when it can actually turn it around.
Yes. You order from the restaurant's own menu at their own prices, and where the airport or restaurant runs an employee price, it's applied automatically — no asking at the counter. CrewEats does not add a markup to the food itself.
Then delivery is the point. Gate agents working a single position, ramp crews away from the terminal, and cabin crew who can't deplane between legs were some of the clearest cases in our survey. Where the airport approves delivery to that location, the food comes to you.
That's the whole point of CrewEats. Ordinary delivery couriers can't clear security, so meeting one landside costs you the entire break — which is why most people don't bother. Our runners are badged through the airport's own process and work airside, so food delivery past airport security reaches you where you actually are.
Yes — CrewEats is an airline crew and airport employee food delivery app, for iPhone and Android. Join the beta and we'll tell you the moment it opens at your airport.
Orders are linked to your flight, so a gate change or a delay updates where and when the food needs to be. This is the part consumer delivery apps can't do, because they have no idea what your aircraft is doing.
No — it's food delivery for airport employees just as much as for airline crews. Gate agents, ramp, TSA, concession staff, ops and airport administration all carry the same problem — plenty of the people who told us about it were never on an aircraft.
You're ordering from the restaurants already in your terminal, so the choice is whatever they serve — we don't run kitchens or set menus. What we can do is make the whole terminal reachable instead of only the outlets you can physically get to in your break, which in practice is what widens the choice.
We're limited to when partner restaurants are actually open, and we won't pretend otherwise — restricted late-night hours came up repeatedly in the survey. Where an airport wants overnight coverage, that's a conversation we have with them and their concessions during setup.
We're preparing to launch and haven't announced the first airport publicly yet. Sixteen airports are in active conversations. If yours isn't one of them, you can nominate it — and joining the beta tells us where the demand is.
What concessionaires ask before they say yes.
Commercial terms depend on your airport and your footprint, so we go through them on a call rather than publishing one number that fits nobody. What we can say here: there's no capital cost to participate and no build-out on your side.
No. CrewEats connects the same way your existing digital ordering already does — the kiosk-to-POS layer your IT team already knows. No new terminal on the pass, no new hardware, no integration project for your team to run.
More tickets is more work, and we won't pretend otherwise. But it's work you're already set up to do, arriving through the channel you already use — and we time orders to your flow rather than demanding a slot, so crew tickets land between the rushes instead of on top of them.
We do. Runners are ours to hire, train, badge and pay, and they're SIDA-badged through the airport's own process. Your job ends when the bag hits the counter.
Crew order from your menu at your prices, and funds settle directly to your own account the way any card transaction does. No invoicing, and nothing to chase from us.
What operators and concessions teams ask first.
Access and introductions, not budget or headcount. In practice that's a point of contact, introductions to the concessions you'd like included, and facilitation of the airside access process. We bear the product, logistics, staffing and compliance costs.
Through your process, not around it. Runners are badged under the airport's own SIDA procedures, follow its escort and access rules, and operate only where the airport authorizes.
It's the opposite of cannibalisation: the orders are ones that aren't being placed today, from people who currently skip the meal or bring food from home. And unlike passenger spend, badged employees can't take that spend into a lounge — they eat where they work.
Tell us where you operate and we'll walk you through the app, the dashboard, and what the crew market looks like at your airport. Commercial terms we'll cover on the call — they depend on your field and your footprint.
One restaurant or fifteen — same conversation.