Jan Vales talks rail catering
Jan Vales, is sales and marketing director at JLV Catering, and will present a session focused on the Best Rail Dining In Europe at the Taste of Travel Theatre during WTCE in Hamburg. Two members of the Junior National Team of AKC (Czech Chefs’ Culinary Association) will demonstrate the latest dining concepts of the Czech Railways here he gives us a preview of trends in European rail.
JLV supplies rail caterers across seven countries. In each, we are seeing a new generation of customer emerging and they are seeking high quality, premium and nutritious meals prepared by experienced chefs. So many consumers are now using social media that caterers should also consider how their meals look, as consumers will often share images of their food online.
We’ve found that, while the wellness trend is inspiring consumers to look for healthier options, they are still looking to balance their diet with more indulgent, high-quality, premium foods. It’s therefore essential that caterers provide a good choice of foods and a range of dishes, including those that cater for passengers who require free from dishes. A good example of this is the fact that most popular meal on Czech Railways is a traditional dish of braised beef with dumplings. We think that rail caterers should provide at least one healthy dish on their menus to offer balance and cater for all passengers.
A good travel experience is defined by efficiency, especially as travel times are becoming shorter. When customers travel, food is an integral part of their experience and we find they look for authentic, traditional dishes that they may have eaten growing up and which have been handed down through generations. Customers expect to be served high quality meals that look and taste good and this is why we work with experienced and promising young chefs to give our menus fresh appeal.
Equipment has evolved to make life easier too. Most notably, onboard ovens and cooking equipment have really developed. This has meant that we are able to produce more complex dishes using a range of cooking techniques.