Rail Catering
gross profit is sustainable and that there is availability throughout the season. The menus selected include products that
are from along the line of route, helping to reduce the food miles and providing local provenance through known local suppliers. Only Free Range eggs are used with all British meat and fish only from sustainable sources. The menus have four individual weekly rotations and these change around in mid week to ensure that regular passengers have a varied choice of dishes. Seasonal changes to menus will be made so as to benefit from seasonal choices of vegetables and appropriate recipes for the time of year. The main protein products are delivered
raw to the train for cooking on-board by East Coast’s chefs. Vegetables are supplied fully prepared to assist in the timing of the service and starters, salsa, sauces, dressings and
statement that the UK rail industry sees quality complimentary catering as critical to driving the success of First Class patronage in long- distance rail travel. I believe this is the correct strategy to grow
desserts are also fully prepared and simply assembled on-board as demand requires. All products are pre-portioned ensuring that
the on-board crews can cope with catering for the much larger numbers of customers and dishwashing is moved off-board into the RG logistics centres at the main stations, in order to reduce pressure on the on-board operation. This launch is very significant as it is a clear
First class business travel and have been promoting this ideal ever since I witnessed the dramatic increase in First class customers using our wonderful ‘all at seat catering’ Pullman intercity services in the UK during the late 80’s and early 90’s, just before privatisation. There can be no doubt that a great catering service drives passenger volume by enhancing your reputation as a quality operator and inspiring customer loyalty. I am sure that, providing the service quality and consistency is delivered and maintained, this will provide a real boost to East Coast going forward. Copyright: ‘View from the train’
rwilliams@railgourmetuk.com
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Directory of Caterers and Suppliers
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