» Simplified Dining on Amtrak

April 24th saw the introduction of Amtrak’s ‘Simplified Dining’ concept on the Lake Shore Limited, with all of Amtrak’s other long distance trains (except the Empire Builder and Auto Train) slated to also be changed over by the beginning of the busy summer travel season.

The ‘Simplified Dining’ program is the first phase of Amtrak’s planned multi-year program to significantly reduce the loss it incurs in proving food and beverage services, which reportedly totaled over $100 million in FY2005. As part Amtrak’s successful FY2006 federal appropriation, Amtrak was ordered to cut this loss.

‘Simplified Dining’ encompasses several distinct operational changes, primarily aimed at reducing labor costs:

• Base dining car staffing levels are reduced from 5 employees (1 Steward (LSA), 2 servers (SA’s), 1 Chef and 1 Kitchen Assistant) to 3 employees (1 Steward (LSA), 1 server (SA) and 1 Chef).  The reduced staffing level will allow up to 96 patrons to be served during any given meal period. If the anticipated passenger load on a train is expected to require additional dining car capacity, an additional server will be added to allow serving up to 142 patrons and a third server will be added if the per meal count will be higher than 142.

• As has been mostly the case for the past several years, all entrees are now pre-cooked/pre-portioned off the train and thus only require re-heating once on board. ‘Simplified Dining’ has eliminated cooked-to-order steaks at dinner and various style eggs and pancakes at breakfast. After experiencing initial problems, starches and vegetables are once again being prepared on-board, permitting patrons various choice options.

• The majority of the service and kitchenware is now disposable, thus limiting the dishwashing task. Stainless utensils are still be used at all meals, along with appropriate tablecloths and napkins.

• In order for the reduced staffing levels to be able to provide the required level of service, a staggered reservation system has been instituted. Over a four-hour meal period, a maximum of 8 persons are accommodated every 15 minutes. After the initial two seatings (thus 16 persons in 30 minutes), a 15 ‘recovery’ period is included, before the next seating starts. Amtrak is counting on this staggered seating system to permit the single Chef adequate time to prepare and plate meals efficiently, while actually improving the service level for the patrons. Indeed, the new system should avoid making dinners wait to be approached by their server, as the former ‘fill the whole car at once’ system often did.

The second phase of the cost reduction program includes the design and construction of the so-called ‘Diner-Lite’ combined diner-lounge cars. Aimed at eliminating the need for separate dining and lounge/café cars on most trains, the ‘diner-lite’ concept will reportedly permit all-day sit down dining, in addition to providing the customary to-go service, all in one car. It is yet to be seen how Amtrak will address the need for sightseeing capabilities on these cars, which are particularly popular on western trains. The introduction of trial ‘diner-lite’ service is likely still over a year away.

If properly executed, ‘Simplified Dining’ may actually improve the passenger experience, while demonstrating Amtrak’s real commitment to reducing costs. The long-term survival of overnight trains may well depend on this.

June 2006 Amtrak Dining Car Menus:
Sample Menu #1 (PDF)
Sample Menu #2 (PDF)
Sample Menu #3 (PDF)