Traditional Dining to Return to Eastern Trains

Dining aboard the Capitol Limited in route to Chicago in May 2012.

Goodbye flexible dining and hello French toast.

Amtrak announced on Tuesday its plans to return traditional dining to eastern long distance trains and allow coach passengers to buy meals in the dining car.

However, it gave no date for when those changes but indicated it would be late this year or in early 2022.

Traditional dining for sleeping car passengers is being reinstated on western long distance trains on June 23.

Amtrak officials also indicated the eastern trains likely will receive an abridged version of the menus used on western trains and that coach passengers might not necessarily be able to eat in the dining car but use a takeout service.

Those are moves Amtrak management expects to decide over the next few months.

The announcement was made on Tuesday at a press event at Chicago Union Station during which Amtrak showed off its first Siemens ALC-42 locomotives that will be used in the carrier’s national network.

The carrier also showed new interior designs for its Superliner fleet.

Robert Jordan, Amtrak’s vice president operations and customer services, said when traditional dining and coach passenger access to dining cars is implemented will depend on the reactions the carrier gets to the new dining-car menus planned for the western long-distance trains.

 “A lot of it is centered on two things,” he said. “First will be passenger reaction to the menu. “Do we need to make any adjustments? What is the most popular, and how long each of those items takes to cook, because we imagine that whatever is popular with our [sleeping-car passengers] is going to be as popular with our coaches,

“And then, once we understand that, we’ll figure out the logistics of what’s going to make sense. Is it opening up the dining room or additional tables for coach customers, or is it more of a take-out kind of menu, or is it a delivery? Those are the things we have to weigh. It is a priority for us to roll it out for coach customers, so hopefully within three or four months we can do that.”

As for the differences between menus of the eastern versus the western trains, Jordan said the former will receive “a version” of the new menu, but probably not the exact menu. 

“You’re only talking three or four meals, so I don’t know if we have to have every single menu item.”

Jordan indicated the return of traditional dining to eastern trains will likely occur late this year or early near year.

Traditional dining on Amtrak’s western trains will include the return of linen tablecloths and napkins, new flatware and glassware.

Dining car china will return in a few months once Amtrak is able to receive its order of china. Until then meals will be served on plastic plates.

Roger Harris, Amtrak’s executive vice president, chief marketing and revenue officer, said the return of traditional dining and upgraded silverware and dishes reflects an understanding that premium prices should be accompanied by premium service.

“We have so much demand that prices go up, because we’re a little bit of a supply-and-demand world,” Harris said.

“We look at it, and go, ‘wow,’ if we’re going to charge people more, we better do a better job of looking after them . . . I’s not just a tablecloth. The food product is better.”

Jordan said the fare to be served in dining cars was developed in consultation with Amtrak’s own chefs as well as those from vendors such as Cuisine Solutions and Aramark.

The menu they decided upon has a mixture of long-standing Amtrak menu items, including French Toast, Angus beef burgers, and flatiron steak and some new entrees.

 “Overall, we wanted healthy items, whole food items — fairly traditional, but we wanted to simplify it to some extent, as well,” Jordan said.

“Our previous menu had 18 items; this one has, not counting the appetizers, 12 items. So customers are not overwhelmed by the choices and it makes it easier for our chefs to prepare these.”

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