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The Ice Cream Train
IT HAS BEEN MY EXPERIENCE that, to learn what’s new in dinner train operations, one need only check in with Bob Andrews, Chief Operating Officer of the Newport Dinner Train in Newport, Rhode Island. The guy is a 24/7 idea machine. And if you know Bob, you know he’s that rare individual in the in- dustry who is first and fore- most a restaurant guy, with his restaurant set on a mov- ing train in a vacationer’s hot spot. So he seems to think “food first.” It was little surprise,
then, to hear from Bob re- cently about a new venture he launched on June 8 —the Ice Cream Train. I’ll let him explain it:
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“In this economy, we were looking for ways to boost rid- ership. We’ve learned over the years that in a tight economy,
people may cut
back on buying things at the high end, like a fine dining experience, but they seldom cut down on family activi- ties. So we went in search of something that would satis-
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fy both of our markets — a high-end dining event that involves the entire family. What we came up with is the Ice Cream Train. “Newport entertains over three million visitors each year, and that’s just between June and September. We’ve tailored our schedule to that cycle. The train will operate
Explore the longest narrow gauge (3 ½ ft) railroad in North America in its final years. By ferry to Port aux Basque, by rail to St. John. A fascinating rail operation! 90 minutes, color,
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