​Transportation Segment​

The transportation segment of the foodservice industry includes food offered on buses, trains, ferries and airlines but does not include the foodservice operators and restaurants based in airports, bus stations or train stations. 

In 2020, this segment reported $3.9 billion in retail sales, experiencing a sharp decrease in sales as travel was significantly impacted by the COVID-19 pandemic. The segment is expected to grow rapidly as personal and business travel resumes in 2021 and beyond. By 2025, the transportation foodservice segment is expected surpass pre-pandemic sales, bringing its total retail sales figures to $14.2 billion.

Key Segment Trends​

  • Eco-friendly initiatives will increasingly become an expectation.  
  • Many airlines are prioritizing healthier and more wholesome food for passengers, such as salads and Mediterranean tapas.
  • Many airlines are now partnering with and offering high-end menus designed and inspired by celebrity chefs for their first-class passengers.
  • Amtrak has been developing concepts around quick-service-style menu items as well as chef-inspired specialty meals.

​Key Decision-Makers

  • Foodservice Directors - Run the foodservice operations of the catering companies and tend to have a strong input into the types of equipment necessary for that operation. 
  • Operations Managers - Overlook most key unit-level functions related to facility management, including the purchase of equipment and supplies. 
  • Chefs - Often don't make the final decision, but play a secondary role as influencers.

Role of Equipment Within the Segment

  • Due to space constraints for both airlines and trains, compact, space-saving equipment for refrigeration and heating would play an essential role. 
  • Additionally, multifunctional equipment would also allow operators to maximize their foodservice operations without sacrificing precious space.
  • Onboard cooking equipment with adaptive intelligent cooking features that monitor the cooking progress and make changes accordingly are also emerging, which help to reduce flight attendants' workload and result in quality meal preparation.​