You board first, serve last and eat last. Your meals are on our menu like everything else: order them with the flight and they arrive with the cabin order, labelled CREW so they never reach the cabin by accident.
Ask for different meals for pilots and that is what arrives: two boxes, two proteins, labelled by seat, so captain and first officer never eat the same dish on the same leg and nobody in the cockpit has to ask which box is theirs.
Something you can finish in the quiet minutes between two services, from the box, at the jumpseat: a proper plate, hot if the oven is free, cold and complete if it is not.
Two legs and a turnaround, or a night stop with no restock: the crew meal boxes for the second leg are packed apart, dated, and kept cold until you need them.
Add flight crew meals to the request and they come in the same handover at the airport, on your slot, priced on the same quote. Send the crew count and any diets with the request.
The tray nobody claimed is not a crew meal. Yours is written at the same time as the cabin menu, by people who have eaten the alternative.
Light and quiet, for the night flight.
A sheet with every order, per guest. No cross-contact means no cross-contact — separate boards, separate boxes.
Sourced on request and delivered sealed, with the certificate travelling in the same box.
HACCP kitchens, temperature logged from the pass to the aircraft steps, records on file for your trip report.
Their own menu, portioned small, nothing that needs cutting at altitude, and a second helping packed by default.
Oven times, sauces apart and diet notes on the dishes. Browse it on the site or keep the menu book in the galley drawer.
Tail, route, pax, diets, wheels-up. That is the whole brief — the galley plan is ours.
