by jp1822
IF Amtrak could - especially the LD overnight or LD day trains (state or otherwise) - having pre-orders done on food (at time of ticketing) would be a better option to eliminate spoilage and achieve other efficiencies. But the logistics have never fully worked out.
Even if it was back to bringing the Vermonter lunches onboard, or the Adirondack lunches etc. Both of these trains had vendors that supplied the train with special "regional" based lunches from local vendors along the route. The Empire Builder used to have the half chicken special dinner that was brought onboard at Havre, MT I believe (some station towards the eastern part of Montana). The quality though eventually went downhill.
Amtrak DID make money between what they bought the sandwiches or chicken dinners for (wholesale price so to speak) and what they sold to the passengers (retail price). However, that profit would never offset the fully loaded costs of operating the Diner. For the Empire Builder it largely took pressure OFF the dining car staff as day two meals across Montana (especially dinner) was VERY busy on the staff in peak season. It was tried, but then dropped, and I am sure there were valid reasons for dropping it, even though I never experienced any bad food out of the Vermonter, Adirondack, or Empire Builder meals.
This is DIFFERENT from the Diner having to abrubtly "close" for some random reason while enroute and Amtrak had to bring food onboard for passengers till final destination. That food was typically horrible to inedible.
Even if it was back to bringing the Vermonter lunches onboard, or the Adirondack lunches etc. Both of these trains had vendors that supplied the train with special "regional" based lunches from local vendors along the route. The Empire Builder used to have the half chicken special dinner that was brought onboard at Havre, MT I believe (some station towards the eastern part of Montana). The quality though eventually went downhill.
Amtrak DID make money between what they bought the sandwiches or chicken dinners for (wholesale price so to speak) and what they sold to the passengers (retail price). However, that profit would never offset the fully loaded costs of operating the Diner. For the Empire Builder it largely took pressure OFF the dining car staff as day two meals across Montana (especially dinner) was VERY busy on the staff in peak season. It was tried, but then dropped, and I am sure there were valid reasons for dropping it, even though I never experienced any bad food out of the Vermonter, Adirondack, or Empire Builder meals.
This is DIFFERENT from the Diner having to abrubtly "close" for some random reason while enroute and Amtrak had to bring food onboard for passengers till final destination. That food was typically horrible to inedible.