Leading designers explain how to overcome the challenges of designing buffet cars - from maximising sales to managing passenger flow. Buffet cars rank among the most difficult parts of a train interior to design and build. Which is hardly surprising, when you consider the often conflicting demands of space for food preparation and sale, queuing passengers and through-carriage traffic. 'They are one of the most complex parts of the interior because there is so much going on and often people underestimate the interaction that occurs," says Paul Rutter of design company DCA. "There's a mixture of staff, people travelling doing a multitude of different things such as buying, and then they might be staying in there eating. From a design point of view you have to look at the interaction of all those factors."
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