www.railfan.com/onthemenu So, You Want to Start a Dinner Train?
SEVERAL YEARS AGO, the Midland Railway in Baldwin City, Kan., was consid- ering whether or not to launch a full dinner train to expand its existing operation. As a part of the deliberative process, Michael Fox, President of the Midland Railway His- torical Association, developed a question- naire to better focus the group’s research and discussions. His questions, adapted for general use and reviewed and updated by two current and long-time dinner train op- erators, are provided here. They give others who might be considering such a move the benefit of Michael’s work, and they offer those who patronize such trains an appreci- ation for all that goes into their creation. Here, then, the questionnaire:
Background Depending upon the approach taken to op- erating a dinner train, the railroad will as- sume varying levels of risk. In either ap- proach, the risk will be considerably greater than that taken by merely offering refresh- ments from a snack bar aboard the train, or by other projects such as themed trains and Day Out With Thomas or Polar Express. At a minimum the additional risks include: 1) Will a dinner train attract a greater
number of patrons than our other runs, and will our parking lot, waiting area and board- ing facility handle that increase? Will any of these areas require additional illumination? 2) What type of food service will we offer? On-board service with food prepared and served on board? On-board service with food provided by a caterer? A Ride-’n’-Dine oper- ation with food served off the train before, mid- way through, or after the train excursion? 3) Upgrading equipment not used in reg-
ular operations (restoration of a dining car, converting chair cars to table cars, etc.). Es- timate the number of volunteer days/hours
needed to do this: __________ and/or the to- tal cost: $__________. 4) Acquisition of a Kitchen Car? A Power
Car? A Lounge Car? Cost of each: $__________, $__________ and $__________, and/or days/hours needed to bring on line: __________. 5) Additional material costs (food warm-
ers, uniforms, serving carts and utensils, etc.): $__________. Who will absorb this cost? 6) Are cars air conditioned and equipped with toilet facilities? 7) Install compliant Americans with Dis-
abilities Act accessibility: $__________ (or look into an historic equipment exemption). 8) Staffing for additional trips and equip- ment maintenance 9) Contractual obligation to restaurant operator, if used: $__________ for how long: __________. 10) Additional licensing and insurance
costs (list separately) associated with a din- ner train operations (See BUSINESS ALTERNA- TIVES below before answering this question)? 11) Likely duration of the rail dining op- eration. Miles: _____. Hours: __________. 12) Does this put our established brand and reputation at risk or enhance it? To answer these questions, a complete business plan is essential before committing to a dinner train. Accurately estimating all costs, then dividing that number by the number of riders needed to break even, and determining if that number is realistic, is absolutely essential.
Business Alternatives Before beginning the business plan, a deter- mination will have to be made as to whether the railroad will: A) execute a contract with a restaurant operator to staff and provision the train (the railroad sticks to the railroad business); B) contract with a caterer to pro-
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