Why not use airline style meal service on the train?
I have had some pretty incredible meals in the air, and they have been pretty consistently decent. I've had some inedible meals on the train lately, and other than the steak they have been consistently inconsistent.
In the context of the New Menu discussion ( http://discuss.amtraktrains.com/index.php?/topic/66137-new-dining-car-menus-nov-4/) I've been thinking about this a bunch. As a fanboy, I think I've "let" Amtrak get away with some pretty shoddy meals. This fall I took a trip on the CZ/CS/EB with my best friend from high school. He was very, very disappointed by the meals. And I think the new menu is even worse.
How It Could Work:
Diner is restocked as cities with major airports. All meals come from the same central kitchen servicing the airlines. Meals are loaded into carts, carts are delivered to Amtrak station. Carts are held in a walk-in refrigerator unit (could be a 20' cargo reefer at the end of the platform). Meals are thawed & reheated on the train the same as on the airline.
Let's face it - just about EVERYTHING on the dining car menu, even on trains with a 'real' chef, are just being reheated. The breakfast potatoes come from a box. The pancakes and french toast come from a box. I'm pretty sure the omelets come from a box. The vegetables come from a can or a bag.
What Is Lost:
What Is Gained:
I'm sure there are other plusses and minus, so please feel free to contribute.
I have had some pretty incredible meals in the air, and they have been pretty consistently decent. I've had some inedible meals on the train lately, and other than the steak they have been consistently inconsistent.
In the context of the New Menu discussion ( http://discuss.amtraktrains.com/index.php?/topic/66137-new-dining-car-menus-nov-4/) I've been thinking about this a bunch. As a fanboy, I think I've "let" Amtrak get away with some pretty shoddy meals. This fall I took a trip on the CZ/CS/EB with my best friend from high school. He was very, very disappointed by the meals. And I think the new menu is even worse.
How It Could Work:
Diner is restocked as cities with major airports. All meals come from the same central kitchen servicing the airlines. Meals are loaded into carts, carts are delivered to Amtrak station. Carts are held in a walk-in refrigerator unit (could be a 20' cargo reefer at the end of the platform). Meals are thawed & reheated on the train the same as on the airline.
Let's face it - just about EVERYTHING on the dining car menu, even on trains with a 'real' chef, are just being reheated. The breakfast potatoes come from a box. The pancakes and french toast come from a box. I'm pretty sure the omelets come from a box. The vegetables come from a can or a bag.
What Is Lost:
- any "fresh" griddle item: steaks & burgers. As best as I can tell and taste, these are the ONLY items on the dining car menu that ever get on a grill, and the ONLY items that even the least amount of culinary skill are put into on the train.
- large menu selection, but.... instead of having 1 menu with 3-4 entree choices per meal, you would have a different menu each day with 2-3 entree choices per meal.
What Is Gained:
- no need for "skilled" chef on the train. One less headcount also means another sleeper room available for revenue.
- variety!
- specialty meals - vegan, kosher, halal, etc. if pre-ordered.
- fresher food - i get fresh fruit/melon cups all the time on the airline. I've never seen such a thing on Amtrak.
- Consistency in food - because the meals are always reheated, the outcome is much more consistent. I'm REALLY thinking about the vegetables and breakfast potatoes, which currently depending on the time of your seating and the whims of the 'chef' are either pretty decent or downright disgusting.
- Consistency in options - no haggling over salads. It's either part of the meal or it isn't.
- Consistency in presentation - again, the airlines do a very good job an consistently plating their meals. On real china. Without a chef.
- At least one table in the diner - it seems that EVERY train I'm on has at least one booth in the diner occupied with forks, knives, napkins, and an bunch of other things to set the table. I've never seen a whole seat on the airplane taken up with all this junk.
- Faster service / more table turnover. If the airline can heat and serve 20 people (5 Amtrak tables) in first class in an hour, with a tiny galley on a 737, i'm guessing the train can have capacity for a lot more people in the diner. Expanded dining hours could be an option.
- IF (big IF) the meals can be reheated faster than the diners can consume them, it opens up a revenue opportunity for "at seat" or takeaway service to sell more meals without needing more tables.
- Much more granular capacity planning - when the breakfast potatoes come in a 10# box, if you have one person in the diner for breakfast you're tossing a LOT of product.
- Happier Employees. Do you think it's drudgery to eat the same menu for 4 days traveling coast to coast on Amtrak? Ever notice that the on-board employees are eating the SAME food as you are in the diner?
I'm sure there are other plusses and minus, so please feel free to contribute.