| VEDECKÝ ČASOPIS O DEJINÁCH SLOVENSKA A
STREDNEJ EURÓPY
VYDÁVA HISTORICKÝ ÚSTAV SLOVENSKEJ AKADÉMIE VIED, V. V. I. ISSN 0018-2575 (print) ISSN 2585-9099 (online) EV 3084/09
Všetky obsahy sú čitateľom voľne dostupné podľa licencie Creative Commons CC BY 4.0. Indexovanie a abstraktovanie: Web of Science Core Collection: Arts & Humanities Citation Index Additional Web of Science Indexes: Current Contents Arts & Humanities Scopus CEEOL CEJSH EBSCO Historical Abstracts ESF (HUM) ERIH plus |
AKTUÁLNE ČÍSLO | REDAKCIA | POKYNY PRE AUTOROV | ARCHÍV | PREDPLATNÉ | O ČASOPISE | PUBLIKAČNÁ ETIKA | VÝZVY
Transformations of Railway Station Services as Exemplified by Station Restaurants Historický časopis, 2025, 73, 5, pp. 929-947, Bratislava Abstract: The aim of the paper is to map the development of station restaurants in the Czech lands from the beginning of railway transport to the second half of the 20th century. Our goal is not to provide an exhaustive description of individual restaurants, which would be significantly beyond the scope of this article, nor to focus on specific locations. On the contrary, we want to focus on station restaurants from the point of view of changes in their operation, management, guests and services. This topic has not yet been sufficiently developed. The text is primarily based on the analysis of archival sources in Czech, Austrian and partly Slovak archives and supplemented by the views of contemporary newspapers and magazines. The text traces the reasons for the emergence of station restaurants, which built a very good reputation during the second half of the 19th century and became centres of modern gastronomy. The station restaurants were not operated directly by the railway administration, but were rented to experienced innkeepers. The chosen rental model, taking into account the professional qualities of the entrepreneur in the first place, contributed to building the reputation of station restaurants. Maintaining a high level of station restaurants was also helped by a certain design unity in the facilities. This created the impression of a unified network of quality catering establishments. Station restaurants reached a golden era at the turn of the 19th and 20th centuries. The impetus for the changes was the emergence of dining cars and changes in the concept of timetables reflecting the acceleration of transport. In the interwar period, the popularity of buffets offering quick and easy refreshments grew. In the post-war period, consistent socialization began, which, however, did not bring an increase in the quality of services, but rather their decline. Station restaurants gained a folk character. Keywords: Railway. Station Restaurants. Rail Transport. Railway Station. DOI: https://doi.org/10.31577/histcaso.2025.73.5.3
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