There's still a hunger to dine onboard

Although only a few operators today run trains with an onboard chef, the outlook for train catering in Europe is bright. In premium classes, at-seat service is proving successful, while the role of the traditional cafe-bar in standard class remains largely undervalued. Product supply and logistics, trends, market growth and the idea of train stations as destinations in themselves are all discussed here.


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Filing Info

  • Accession Number: 01488158
  • Record Type: Publication
  • Files: TRIS, ASCE
  • Created Date: Jul 24 2013 2:10PM