Rail fine dining in Europe: the best and worst in on-board catering

By Eva Grey, Railway Technology; July 11, 2018

For train operators, on-board food catering is often a tough call: do it well, and it can lift your service and drastically improve passenger satisfaction. Do it poorly, and it quickly become a large stain on the public face of your business. From corporate partnerships with Michelin chefs to serving food ‘not fit for human consumption’, what are the options passengers have when travelling?

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