The Most Popular Colleague?

Petr’s path to his current position was thrilling. Probably influenced by his grandfather, a renowned Prague hotel owner, he went to study tourism and related services. He graduated in hotel and restaurant management and regional development. When he was 28, he opened his own bistro in Prague – Vinohrady. Last year he decided that he needed a change and his path luckily crossed with that of our company. 

“My current work is very vibrant. We change the menu every three months, and my task is to create an interesting menu for the respective season,” explains Petr. “And when we have all the samples from our suppliers for the testing and final selection, I am the most popular colleague in the company,” he laughs. We all join in to assess the appearance, taste, and aroma of the food, but also the appearance and convenience of the packaging.

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Restaurant on the Tracks

When composing the menu, he has to consider not only the suitability of the food for the season, but also specific aspects of eating in a moving vehicle. “We need to minimise the chance of spilling liquids or staining clothes,” explains Petr. There is no place for dishes that would need to be stirred or flavoured after being served, or even dishes with a strong aroma, such as fish or dishes containing raw onion. Petr also has to keep in mind that there are people with special eating habits and needs.

What are the most popular dishes among our passengers? “Sandwiches, baguettes and bagels are the classic,” says Petr. The products for the train menu is customised to the needs of the carrier and the passengers. Many passengers opt for sushi or other Asian dishes. The hit of this summer’s menu was fried rice with chicken. But there are also many passengers who favour Czech cuisine.