Rail Catering
customer flow – with the bar staff taking the trolley through the train when the bar is quiet to stimulate extra sales and give customers the best of both worlds. First Great Western, a mainline intercity operator in the south west of the UK has recently introduced a dedicated host in First class in the morning to generate income from its bar service’s hot food menu, taking orders at-seat and bringing a plated hot snack such as a breakfast baguette back to the table. If successful, perhaps the trial should also move into Standard class as this is where 80% of the customers are! The good news for all train catering operators is
that, in the near future, a new generation of train- friendly trolleys will be introduced. Made from materials which will include technology to aid advertising and merchandising, the new trolley should bring on-board at-seat services into the 21st century. More details in the next issue ……
Roger Williams gm, business development Rail Gourmet
Roger Williams is gm, businees development with Rail Gourmet with an international remit to develop on-board and logistics businesses. A senior member of the RGUK team and a director of Avecra (RG’s Finnish train and station catering company), his role takes him all over Europe, including being a member of the International Rail Catering Group and working alongside Rail Gourmet’s other international JV companies such as Railrest (Thalys), Momentum (Eurostar) and RG Togservice (Norway). Having trained with British Transport Hotels in
London he moved into railway catering working for Travellers Fare, InterCity, OBS Services Ltd and European Rail Catering. As senior catering
manager at Euston he managed on-board services of the West Coast Main Line, (now Virgin Trains). As part of the management buyout team for
OBS Services Ltd, Roger helped create European Rail Catering which was then sold to Swiss Air to become Rail Gourmet. He headed up the Retail Division and was responsible for providing over 4000 trains per week with on-board catering services across England. In 2007 Roger was instrumental in helping
revitalise Ireland’s national on-board services and he has recently been involved in four major on-board and logistics contracts in the UK and with NSB in Norway. For the past 20 years Roger has personally
managed the catering on the British Royal Train and he challenges himself to remain ahead of the game in identifying the latest trends and developing new ideas for the benefit of the industry.
www.onboardhospitality.com
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