"An area in which the three onboard catering industries can be proactive is in the choice and quality of food and drink provision. This can be used as both a means of attracting passengers and encouraging existing travellers to spend more."

Extract from this report

Valued at £903 million in 1998, the onboard catering market has recorded annual growth of 2% in real terms since 1992 as passenger travel increases onboard airline, train and ferry services. Operators have realised that by improving the quality of meals, increasing the choice and extending the service they will attract and retain customers, maintaining profitability and market share. In the face of increased competition and with much food contracted out, it is vital to get the food offer right. Will on board catering increasingly be pushed to the marketing fore? Onboard Catering looks at the provision of catering across all three transport modes, on both on both domestic and international routes. Is the fare worth the fare?

"An area in which the three onboard catering industries can be proactive is in the choice and quality of food and drink provision. This can be used as both a means of attracting passengers and encouraging existing travellers to spend more."

Extract from this report

Valued at £903 million in 1998, the onboard catering market has recorded annual growth of 2% in real terms since 1992 as passenger travel increases onboard airline, train and ferry services. Operators have realised that by improving the quality of meals, increasing the choice and extending the service they will attract and retain customers, maintaining profitability and market share. In the face of increased competition and with much food contracted out, it is vital to get the food offer right. Will on board catering increasingly be pushed to the marketing fore? Onboard Catering looks at the provision of catering across all three transport modes, on both on both domestic and international routes. Is the fare worth the fare?

New developments in both food and transport technology are changing the environment for onboard catering. Improved cooking and preservation expand consumer choice yet reduced journey times decrease dwell time and opportunity to eat. Onboard Catering looks at these changes with analysis of important operators and companies in each sector.

What has been the effect of railway privatisation, or the Channel Tunnel, or competition from low cost/no-frills airlines? Looking forward to duty free cessation in July, this report considers each market separately and the issues affecting them including economics and branding, deregulation and privatisation with projections to 2003.

Onboard Catering compares all three transport modes:

· Is service usually good?

· Are the portions too small?

· Is the food appealing?

· Is there enough choice for children?

· Do customers want meals on proper plates?

Onboard Catering examines who is likely to have the propensity to dine aboard aeroplanes, ferries or take meals on trains, not only the main users of the modes of transport but more importantly the main users of the catering facilities. This report reveals that they are by no means the same, highlighting the key groups for targeting and identifying those most likely to be influenced by future developments in the sector.