Abstract:
A railroad theme restaurant with educational and entertainment aspects is provided, housed in a round building structure, having a model train food delivery system running on a network of model train tracks configured to service numerous seating modules for the rapid and accurate delivery of food orders to restaurant patrons. The model train food delivery system incorporates novel insulated insets to accommodate the transport of various food dishes and drink containers from a food preparation area to the dining tables. An inset storage area and loading dock facilitates the rapid loading of food orders and unloading of empty insets. Restaurant employees assume the titles, dress and mannerisms of railroad yard workers as they perform their regular duties adding to an overall interesting and fun atmosphere. The railroad track network is controlled by numerous electric switches and electronic sensors which detect the position of trains and direct the movement of food delivery train cars and returning trains. These switches and sensors may be microprocessor or manually controlled to accurately and efficiently direct train movement during operation. Track networks are assessable through access corridors for rapid and discreet repair and routine maintenance of track.

Description:
BACKGROUND OF THE INVENTION 
     1. Field of the Invention 
     The present invention relates to a new and improved restaurant food delivery system and method of making same. More particularly, the present invention relates to a system of food distribution which utilizes electronically controlled g-gauge model railroad train sets fitted with customized novel food tray insets developed for enabling food delivery to restaurant patrons by model railroad train cars. A computerized system facilitates information transmittal to staff and personnel of the restaurant, train configuration and routing, and maximizes efficiency in the delivery of food to tables. The entertainment aspect of the restaurant consists of informative and entertaining properties of the restaurant and personnel and the floor plan and resulting restaurant building design is a “roundhouse” restaurant structure. 
     2. Description of the Related Art 
     Today&#39;s modern family is often going in separate directions for dining and entertainment. With increasing demands placed on children and adults for free time, opportunities for family outings require multi-dimensional facilities for providing a complete affordable dining and entertainment experience. 
     The concept of restaurant food delivery systems as well as multi-use building structures for restaurants are well known. Examples of different types and kinds of methods for restaurant food delivery systems and building structures are disclosed in U.S. Pat. Nos. 5,839,115, 5,775,033, 5,636,710, 4,019,605 and 3,673,967. 
     In general, the structure and function of most restaurant food delivery systems involves taking and handling of orders as well as food delivery by personnel or staff of a restaurant. A limited number of restaurants utilize mechanical, computerized or automated systems to facilitate this ordering and food delivery. 
     An automated system for restaurant management providing for limited ability of patrons to order using an interactive computer terminal and system is known in the prior art. Such a device is described in U.S. Pat. No. 5,839,115. The patron orders from the interactive menu and receives information concerning approximate time of their food order delivery. While such a computerized system is helpful in coordination of food delivery, and facilitates information transfer efficiently throughout the restaurant delivery system, there is no provision which would allow for direct communication from the patron to the restaurant personnel for information that is not present on the selected computerized menu. The system does not provide for human interaction and attention to the specific needs, questions or concerns of the restaurant patrons. 
     Additionally, in order for the patron to benefit from the computerized system, the patron must be somewhat familiar with the technology and feel comfortable utilizing it or the experience might be intimidating or frustrating. No provision is made for human instruction or assistance for those patrons requiring assistance. This could very likely result in a loss of revenue for the restaurant employing such a system. 
     Therefore, it would be highly desirable to have a new and improved restaurant food delivery system which would allow for computerized communication of food orders to be conveyed to the personnel and staff of the restaurant, enabling efficient delivery of accurate food orders, while also allowing human interaction for addressing the specific questions, wants or needs of the restaurant patron. 
     The building structure described in U.S. Pat. No. 5,775,033 addresses the requirements of providing areas of entertainment for patrons in the same building housing a family restaurant. This system provides for a play area, primarily for children, while adult patrons may enjoy dining without being disturbed by the noise and confusion of the play area. 
     The separation of adults and children does not facilitate interactive entertainment for the entire family. Bonding between children and parents while participating in a mutually enjoyable experience is not likely to occur when the entertainment aspects of the restaurant specifically geared toward children are so clearly delineated from the dining areas. 
     In addition, the frenetic physical activity provided for children may not be conducive to the relaxation of adults, and proper digestion of meals when occurring just prior to or after ingestion of a meal. Moreover, the educational or informational aspect of such an environment is somewhat limited by the aforementioned family separation. 
     Therefore, it would be highly desirable to have a new and improved, interesting and entertaining restaurant food delivery system, which would provide for an enjoyable and informative form of entertainment in which both adults and children could actively participate in and enjoy while dining out together as a family unit. 
     U.S. Pat. No. 5,636,710 describes a food delivery system for restaurants that addresses the problem of fast and efficient food delivery to the patron. However, the device utilizes a pneumatic delivery system for delivery of food and drinks. While this type of delivery may function well for sandwiches and other foods which may be appropriately packaged for fast food settings, carbonated drinks, hot drinks and a complete multiple course meal delivery, very often required by full service restaurants, would be highly problematic in such a delivery system. The random circular movement of the pneumatic container coupled with sudden starts and stops would make delivery of non-packaged food significantly impractical. 
     Furthermore, this system was developed specifically to minimize the need for restaurant personnel who would attend to the individual needs and concerns of patrons and does not provide any entertainment or educational aspect to the delivery of restaurant food. 
     Therefore, it would be highly desirable to have a new and improved restaurant food delivery system which would provide for communication to the restaurant personnel and staff while providing a means of food delivery which would incorporate both efficiency, education and entertainment for the patrons, while also enabling restaurant personnel to address and attend to the individual needs, questions and concerns of restaurant patrons. 
     U.S. Pat. No. 5,582,567 describes a food delivery system for restaurants that utilizes a mechanized food delivery system which includes a food container, an elevated conveyor track and an elevator tray which lowers the food to the level of accessibility to patrons. This system provides a novel mechanism for food delivery but utilizes an extremely complex and costly apparatus for delivering the food, lowering the food to the level accessible to the patrons and accomplishing such food delivery without the use of restaurant personnel. 
     The complexity of the mechanism would make it likely that some portion of the system would require servicing on a routine basis and the unexpected malfunctioning of one portion of the system could render the entire system temporarily non-functional since the delivery of food from the mechanized elevated conveyor to the correct station requires perfect functioning of each of the elevator trays at each station in a sequential fashion. 
     In addition, the absence of restaurant personnel available to patrons would again fail to address the problem of human interaction and attention to the individual needs, questions and concerns of patrons, possibly leading to frustration and loss of restaurant revenue. 
     Therefore, it would be highly desirable to have a new and improved restaurant food delivery system which would allow uninterrupted service to all of the patrons of a restaurant by means of a cost effective, simple, efficient and effective food delivery mechanism which would be easily maintained and could act independently of any potential malfunctions at any given station. 
     Furthermore, it would be highly desirable if such a food delivery system incorporated the use of restaurant personnel or staff available to address the individual needs, questions and concerns of patrons, while also enabling an entertaining and educational dining experience for the entire family. 
     Finally, U.S. Pat. No. 3,673,967 provides for a conveyor system for restaurant food delivery. This system does address the problem of sequential food distribution in the event of station malfunction, however, the mechanism of delivery is still somewhat complicated and therefore would require skilled technical servicing in the event of any such mechanical malfunction. The somewhat elaborate and involved mechanical conveyor system would be expensive and difficult to install and maintain properly which could require frequent repairs or mandate numerous adjustments, and would necessarily require extensive and frequent maintenance. 
     In addition, the system was conceived primarily as a means to replace restaurant staff or personnel who attend to and address the individual needs, questions and concerns of the patrons as well as collect money and tips and return change, and not necessarily to contribute to an educational and entertaining atmosphere of a family restaurant. 
     Therefore, it would be highly desirable to have a new and improved restaurant food delivery system which is inexpensive to install and maintain, would enable the efficient and accurate delivery of food orders, and which would also allow for availability of restaurant staff or personnel to attend to and address the individual needs, questions and concerns of the restaurant patrons, while contributing to an overall amusing, enjoyable and informative experience for family entertainment. 
     SUMMARY OF THE INVENTION 
     Therefore, the principal object of the present invention is to provide a new and improved restaurant food delivery system and building structure and method for making same which would provide a complete entertainment, informational and interactive experience in family dining. Moreover, the principal object of the present invention is to provide a new and improved restaurant food delivery system consisting of four major novel inventive aspects to accomplish this end. The novel inventive aspects consist of an electronically controlled g-gauge model railroad train set food delivery system, a novel food tray configuration developed for food delivery by means of the model railroad train, a novel amusement and entertainment aspect of the restaurant consisting of informative and entertaining properties of the restaurant and personnel, and the floor plan and resulting restaurant building design for the “roundhouse” restaurant structure. 
     It is a further object of the present invention to provide such a new and improved restaurant food delivery system and building structure and method for making same that incorporates a novel inventive aspect consisting of a model railroad train food delivery system which would be simple to install and maintain. In this method of restaurant food delivery, scale model trains using several independent track networks would be used to deliver the meal to the tables. The use of model trains for food delivery would be consistent with the railroad train theme entertainment while providing an interactive efficient and rapid means of accurate food delivery to restaurant patrons. 
     It is yet a further object of the present invention to provide such a new and improved method of restaurant food delivery system and building structure and method for making same in which food is delivered using a novel food tray configuration developed for food delivery by means of the model railroad train. The novel inventive aspect consists of a number of different specialized food tray configurations which will be customized to each separate food item ordered for efficient and effective transportation via the model trains used for food delivery to the dining tables. 
     It is a further object of the present invention to provide such a new and improved restaurant food delivery system and building structure and method for making same that incorporates a novel inventive aspect which further enhances the entertainment aspect of the restaurant utilizing informative and entertaining properties of the restaurant and personnel. This integrated entertainment experience will include, but not limited to, train memorabilia, railroad yard titles, dress and mannerisms of restaurant personnel, railroad theme language used and interactive and informative displays and presentations, working model trains, menus and placards, gift shops, memorabilia and a railroad theme museum. 
     It is yet another object of the present invention to provide such a new and improved restaurant food delivery system and building structure and method for making same utilizing a unique floor plan and resulting round building design for the “roundhouse” restaurant structure. This floor plan accommodates the system of g-gauge and other scale model trains using several independent track networks which would be used to efficiently and accurately deliver ordered meals to the dining tables. 
     Briefly, the above and further objects of the present invention are realized by providing a total interactive entertainment experience for family dining by using the aforementioned four novel inventive aspects. Patrons will be surrounded by train memorabilia, signs, video and audio presentations and model railroads which will be available to patrons to operate. The theme will be so pervasive that the restaurant will be an interactive place to experience the history of trains. 
     One of the novel inventive aspects consists of a food delivery system. This system utilizes a model train and several independent track networks for food delivery to patrons seated at dining tables. The use of independent track networks allows the system to continue to operate efficiently even if one of the tracks becomes unavailable for use at any given time. The use of model trains provides for economical and convenient set-up of the delivery system, flexibility in configuration of the system, readily available replacement parts for the delivery system, as well as ease of use and operation. This system also employs electronic and computerized instructions which control and organize orders and eventual food delivery to restaurant customers by transmitting orders, destination, configuration of food trays, food to be delivered and other information relating to the delivery of food by means of the model railroad train to restaurant personnel and staff. In addition, the designated responsibilities of the staff and personnel of the restaurant contribute to the overall function and atmosphere of the experience. A “station master” greets patrons, assesses seating availability, assigns the station, and provides the conductor with a seating card. A “conductor” seats passengers and gives orientation and instruction. An “engineer” takes the meal order and enters the order into the computer system. The “yardmaster” prepares the train and tray insets according to the computerized instruction. The kitchen or “lizard scorchers” prepares the order and informs the engineer via a two-way radio communication system when the meals are ready. The engineer oversees the loading of the appropriate beverages, plates or meals. The “dispatcher” is notified of train number, track number and station name and provides clearance to the yard. The engineer then proceeds to the station (dining table) to assist restaurant patrons in unloading the ordered food. 
     Another novel inventive aspect is comprised of a novel food tray configuration developed for food delivery by means of the model railroad train. The tray configuration is adaptable to the specific requirements of each order, the unitary inset attaches to the train car and the food or drink container with a snug fit to prevent spills. The appropriate inset to be used in a given food order is transmitted to the proper restaurant personnel by computer upon placement of the order for food. 
     A third novel inventive aspect involves the entertainment side of the restaurant consisting of informative and entertaining properties of the restaurant and personnel. The railroad theme is carried forth through the titles, dress and manner of behavior of the personnel, informative videos, interactive computer terminals and a museum as well as model trains which will be available to the patrons for use in the lobby and other sections of the restaurant. All selections on the menu will be named after famous trains, engineers, famous train lines and even train robbers, and computer terminals will be available to access global computer network available train sites and provide other train related information. 
     Another novel inventive aspect consists of the unique floor plan and resulting restaurant round building design for the “roundhouse” restaurant structure which is designed to function in conjunction with the novel model train food delivery system. The building design also accommodates a gift shop, museum, interactive audio and visual displays a lobby area with working model trains accessible to patrons waiting to be seated as well as the restaurant dining area. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The above mentioned and other objects and features of this invention and the manner of attaining them will become apparent, and the invention itself will be best understood by reference to the following description of the embodiment of the invention in conjunction with the accompanying drawings, wherein: 
     FIG. 1 is a plan view of the round restaurant building illustrating the level two floor plan with kitchen area, seating area and restrooms, for a typical railroad theme restaurant constructed in accordance with the present invention; 
     FIG. 2 is an enlarged top view of a restaurant seating area single seating module, constructed in accordance with the present invention; 
     FIG. 3 is a partial greatly enlarged top view of the single seating module area shown in FIG. 2, illustrating details of the electronic sensors, electronic switches and two-way communication radios, constructed in accordance with the present invention; 
     FIG. 4 is a top view of a model train loading dock area facilitating the loading and unloading of the model train for food delivery to seating modules, constructed in accordance with the present invention; 
     FIG. 5 is a side elevational view of the model train loading dock area shown in FIG. 4, illustrating the customizable inset storage area, constructed in accordance with the present invention; 
     FIG. 6 is a side elevational view of one embodiment of the customizable inset in place on a flat car, holding a single entry plate with lid, constructed in accordance with the present invention; 
     FIG. 6 a  is a side elevational view of the embodiment of the customizable inset shown in FIG. 6, in place on a flat car, holding a single entry plate without a lid, constructed in accordance with the present invention; 
     FIG. 6 b  is a bottom view of the customizable inset shown in FIG. 6, constructed in accordance with the present invention; 
     FIG. 6 c  is a partially cut away top view of the customizable inset shown in FIG. 6, constructed in accordance with the present invention; 
     FIG. 7 is a side elevational view of another embodiment of the customizable inset in place on a flat car, holding two side dish plates with lids, constructed in accordance with the present invention; 
     FIG. 7 a  is a side elevational view of the embodiment of the customizable inset shown in FIG. 7, in place on a flat car, holding two side dish plates without lids, constructed in accordance with the present invention; 
     FIG. 7 b  is a bottom view of the customizable inset shown in FIG. 7, constructed in accordance with the present invention; 
     FIG. 7 c  is a partially cut away top view of the customizable inset shown in FIG. 7, constructed in accordance with the present invention; 
     FIG. 8 is a side elevational view of another embodiment of the customizable inset in place on a flat car, holding three drink containers with straws, constructed in accordance with the present invention; 
     FIG. 8 a  is a bottom view of the customizable inset shown in FIG. 8, constructed in accordance with the present invention; 
     FIG. 8 b  is a partially cut away top view of the customizable inset shown in FIG. 8, constructed in accordance with the present invention; and 
     FIG. 9 is a block diagram illustrating the flow of steps taken from greeting restaurant patrons to delivering a food order via the model train delivery system, constructed in accordance with the present invention. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Referring now to the drawings, and more particularly to FIG. 1 thereof, there is shown a new restaurant food delivery system and building structure and method for making same, specifically, the entire level two dining area plan view when built in a roundhouse format  10  constructed in accordance with the present invention. The new plan view of the Roundhouse restaurant design level  2  dining area  10  is used to efficiently and effectively provide a complete entertainment, informational and interactive experience in family dining by incorporating train memorabilia, a model train delivery system, and a general railroad theme carried through the restaurant staff manner, language and dress. 
     Referring to FIG. 1, the novel plan view of the roundhouse design level two dining area  10  where diners enter the main entry  12  into the dining area by means of one of two stairwells  14  and  16  or by means of an elevator  18 . The kitchen area  20 , the men&#39;s room  22  and ladies&#39; room  24  are separated from the dining area by means of partition walls,  26  and  28 . A private party dining module  30  contains a plurality of tables as exemplified by table  32  and a plurality of chairs as exemplified by chair  34  and is separated from the general dining areas by a partition wall  36 . 
     Access corridors  38  and  40  allow restaurant personnel to service model train delivery lines and trains and are accessible by means of corridor access doors  41 ,  42 ,  43 , and  44 . 
     Several seating modules are provided for diners A, B, C, D, E, and F as exemplified by seating module  50 . The seating modules consist of a large table which accommodates six to eight patrons and is exemplified by a large table  52 . Adjacent to the large table  52 , are two smaller tables which seat two to four diners as exemplified by small table  54 . 
     Each seating module  50  is serviced by two dedicated delivery lines  60  which provide access for model trains. Restaurant personnel place food, plates, cups onto appropriate trains for delivery to the table at loading dock areas  62  and  70 . Loading dock area  62  provides railroad restaurant personnel with a staging location to load and unload food and beverages on trains which are routed on the incoming and outgoing delivery service line  64  bound for seating module D, the incoming and outgoing delivery service line  66  bound for seating module E and the incoming and outgoing delivery service line  68  bound for seating module F. Loading dock area  70  provides loading of food and beverages on trains traveling on delivery lines  80  to the other half of the individual seating modules  50 . The delivery lines  80  consist of the incoming and outgoing delivery service line  72  delivering food and beverages to seating module C, the incoming and outgoing delivery service line  74  on route to seating module B and the incoming and outgoing delivery service line  76  on route to seating module A. 
     A plurality of windows are intermittently spaced about the periphery of the novel plan view of the Roundhouse restaurant design level  2  dining area as exemplified by window  82 . Supportive wall columns as exemplified by wall column  84  are inter-spaced between windows. 
     Turning now to FIG. 2 to illustrate an enlarged top view of a single seating module  50 , the main lines from the loading bays  86  and  88  provide access for the model trains to the single seating module  50 . One side of the single seating module  50  has a large table with seating area  52  and two small tables with seating  54  and  92 . A mirror image of this arrangement is seen on the other side of the single seating module  50 , with one large table with seating area  98  and two small tables with seating  94  and  96 . The tables with seating are separated from surroundings by seating partition walls,  100 ,  102 ,  104 ,  106 ,  108 ,  110 ,  112 , and  114 . A typical large table seating  116  will accommodate two to three diners on each side of a large table with seating  52 . A typical small table seating  118  will accommodate one to two diners on each side of a small table with seating  54 . 
     The typical large table seating  116  and typical small table seating  118  are separated from the main lines  86  and  88  and siding delivery tracks  140 ,  142  by sneeze guards/shields  120 ,  122 ,  124 ,  126 ,  128 ,  130 ,  132 , and  134 . The length of the table space nearest the siding delivery tracks  140  and  142  will remain without obstructions by sneeze guards or walls for access to trains from the table. 
     Switching of trains from main lines  86  and  88  to and from siding delivery tracks  140  and  142  is controlled by a computer utilizing electronic sensor/switches as exemplified by  144 ,  146 , and  150 , and electric sensors only as exemplified by  148  and  152 , which are embedded in the main lines  86  and  88  and siding delivery tracks  140  and  142 . As described below, these electronic sensor/switches and sensors only are strategically placed at the cross-over points as well as the siding line and allow two trains to operate on a single line to ensure quick delivery and prevent trains from colliding. 
     An end of line bumper  162  prevents accidental over-run by model trains past the ends of the main lines  86  and  88  and siding delivery tracks  140  and  142 . The service counter  164  provides access to the model trains for railroad restaurant personnel. 
     Each table is provided with two way radio communicators as exemplified by two way radio communicator  166  which provides efficient communication between restaurant personnel and dining restaurant patrons. 
     A central partition wall  168  separates each half of the seating module  50  which reduces noise and helps to maintain privacy for diners. 
     Referring now to FIG. 3, this partial greatly enlarged top view of seating module  50  illustrating main lines from the loading dock bay  86  and  88 . Each seating module has one or more small tables with seating on each side as exemplified here by small tables with seating  92 ,  94  and  96 . Additionally, each seating module  50  has one or more large tables with seating as exemplified here by large table with seating  98 . Seating partition walls  100 ,  102 ,  104 ,  106 ,  108 ,  110 ,  112  and  114  are located between the typical large table seating  116  and the typical small table seating  118  to provide privacy and exclude ambient noise. Sneeze guard/shields  120 ,  122 ,  124 ,  126 ,  128 ,  130 ,  132  and  134  are located between typical large and small table seating  116  and  118  and the main lines  86  and  88  from the loading dock bay. The sneeze guard/shields  120 ,  122 ,  124 ,  126 ,  128 ,  139 ,  132  and  134  reduce ambient noise levels in the typical large and small seating areas  116  and  118 , protect diners from possible accidental spills and reduce particulates which may contaminate transported food. 
     FIG. 3 also illustrates a portion of the control mechanisms for train delivery. The combination electronic sensors/switches  144 ,  146 ,  147 ,  150 ,  151 , serve main line  88  and siding line  142 , while combination electronic sensors/switches  161 ,  159 ,  158 ,  155  and  154  serve main line  86  and siding line  140 , and are strategically placed at the switch points as well as the end of the line on the main lines  86  and  88  from the loading dock bay and the siding delivery tracks  140  and  142 . Electric sensors (sensors only no switch)  145 ,  148 ,  149 , and  152  serve main line  88  and siding line  142 , while electric sensors (sensors only no switch)  160 ,  157 ,  156 , and  153  serve main line  86  and siding line  140 . This arrangement of combination sensor/switches and sensors enable microprocessor control or manual control, thereby allowing two trains to operate on a single line to ensure quick delivery and prevent trains from colliding by determining exact positions of each train and allowing electronic control of train routes. Cross-overs  180 ,  182 ,  184 ,  186 ,  188 ,  190 ,  192  and  194  allow train routes to be switched between main lines  86  and  88  from the loading dock bay and the siding delivery tracks  140  and  142  at appropriate tables. For example, cross-over  180  allows redirecting the train from electronic sensor/switch  144  to the point at electronic sensor/switch  145  or the train may proceed ahead on the main line  88  to intersect sensor only  145 . This redirecting of the train or allowing the train to remain on the main line is also true for all other sensor/switches and sensor only points, respectively. In this way, each cross-over allows the train to deliver a food order directly to the correct table without passing by any other table before delivery of the food order. The main line and siding line work together to achieve this result. After delivery the train reverses direction and returns to the loading dock area. Each line functions independently on its respective side of the central partition wall  168 . 
     In addition to electronic control of switching, FIG. 3 also illustrates the two way radio communicators  166 ,  170 ,  172 ,  174 ,  176  and  178  which allow communication between the diners and the restaurant personnel if needed. 
     Turning now to FIG. 4, a greatly enlarged view of the loading dock area  62 , which shows the terminal portions of incoming and outgoing delivery service lines  64 ,  66  and  68 . Restaurant personnel have easy and convenient access to incoming and outgoing delivery service lines  64 ,  66  and  68  by means of the loading access areas  202 ,  204 ,  206  and  208  for cleaning and reloading food orders onto trains. The end of line bumpers  210 ,  212  and  214  prevent accidental over-run by trains. Disposal bins  216 ,  218  and  220  for holding used insets for delivery to the kitchen for cleaning or disposal, are located at the ends of the incoming and outgoing delivery service lines  64 ,  66  and  68 . 
     FIG. 5 is a side view of the loading dock area  62 . The disposal bin  220  is mounted on a number of rollers as exemplified by roller  222  for easy transport of used insets for cleaning or disposal. The end of line bumper  214  prevents accidental over-run by trains at the end of the track. An example of a one configuration of a delivery train on tracks  224  is comprised of the locomotive  226 , coal car  228 , flat car  229 . The train is placed on the track surface  225  of the loading dock area  62 . 
     The storage shelving array for insets  230  is located below the track surface  225 . A plurality of storage shelves, as exemplified by individual storage shelf for insets  232 , constitute the storage shelving array for insets  230 . Slidable trays for cleaning under the track  234  catch any spillage from incoming and outgoing trains for quick and effective cleaning underneath the delivery tracks  225 . A portion on a sneeze guard, front side  236  dampens ambient noise and reduces particulates which may contaminate food during delivery. The corridor access door  42  provides access to restaurant personnel for servicing of trains, tracks and slidable trays for cleaning under track  234 . 
     Referring now to FIG. 6, a single dish flat car inset  240  is illustrated. A unitary inset  242  made from a durable, re-usable, easily cleaned material such as plastic will fit snugly over the top of a standard flat car  244 . The unitary inset is molded in such a manner as to provide a snug setting for a food plate  246  being delivered via the train, provides insulation for keeping the food in the dishes from changing temperature, keeps the train cars clean in the event of spills and provide natural ballast to the train cars that are being pulled by the engine. Each food plate  246  is provided with a vented custom cover (plate lid)  248  from with a lid handle  250  and a plurality of vents as exemplified by vent  252 . The vented custom cover  248  keeps the food warm and prevents particulates from contaminating food during delivery. The lid handle  250  facilitates placement and removal of the vented custom cover  248  on the food plate  246 . The vented custom cover  248  may be made from a clear reusable or disposable material for viewing of the menu offerings by diners as the food items are being transported. 
     FIG. 6 a  shows the single dish flat car inset  240  on a flat car  244  with the food plate  246  and without the vented custom lid  248  to more clearly differentiate the food plate  246  from the vented custom cover  248 . 
     Further details of the novel unitary inset  242  are shown in FIG. 6 b  which shows the molded bottom to fit flat car top surface  254 . This view shows how the molded portion of the bottom of the single dish flat car inset  240  is designed to fit snugly around the edges of the standard flat car  244 . 
     FIG. 6 c  is a top view of the unitary inset  242  with a partial cut away showing the top of the flat car  258 . This top view clearly shows the molded top with a cut-away portion  256  to accept a plate. 
     Turning now to FIG. 7, there is disclosed a novel  2  dish flat car inset  260 . The unitary inset  262  is made from a moldable, durable, re-usable material and is mounted on a standard flat car  264 . Two dishes for side orders  265  and  266  are cradled in the molded top portion of the unitary inset  262 . The dishes for side orders  265  and  266  each have a fitted lid  269  and  268  with handles  270  and  271  and vents as exemplified by  272 , which protect the food from contaminating particulates and which help to maintain the food at a desired temperature. The lid handles  270  and  271  facilitate placement on and removal of the fitted lids  268  and  269  with handles and vents from the dishes for side orders  265  and  266 . The numerous vents in the lid, as exemplified by vent  272 , allow escape of steam from the hot food and help prevent injury due to steam burns, and keeps the food free from airborne contamination, including particulates. 
     FIG. 7 a  shows the unitary inset  262  with the two dishes for side orders  265  and  266  without the fitted lids  268  and  269  with handles and vents as it would appear when mounted on a standard flat car  264 . 
     The bottom portion of the molded inset bottom to fit a flat car  274  is seen in FIG. 7 b.  The unitary inset  262  is molded on the bottom portion to fit snugly on the top of a standard flat car  264  to provide a sturdy, tight friction fit to prevent accidental shifting of the dishes for side orders  265  and  266 . 
     FIG. 7 c  shows a top view of the 2 dish flat car inset  260  with the top surface of the flat car  278  shown in a partial cut away section. The top of the unitary inset  262  shows the molded inset top with cut-away portions  276  and  277  to accept side dish plates. The dishes for side orders  265  and  266  fit snugly into the molded inset top with cut-away portions  276  and  277  to accept dishes. The unitary inset  262  provides insulation to help maintain thermal insulation for the food and helps to prevent spillage of dishes or food contents from the train as it is in motion. 
     Referring now to FIG. 8, there is shown a novel 3 cup flat car inset  280 . This unitary inset  282  is made of a moldable, durable, reusable, cleanable material and is specifically designed to fit inside a standard gondola car  284 . The upper portion of the flat car with four walls (gondola car)  285  accommodates the unitary inset  282  with a snug fit. This view shows three cups  286 ,  287  and  288  for holding drinks as well as straws  290 ,  292  and  294  as they are held in place by the unitary inset  282 . The snug fit of the standard cups prevents any unplanned movement of the cups  286 ,  287  and  288  during transport and the unitary inset  282  also provides insulation to help maintain the temperature of the liquid held in the cups, and keeps the gondola car free from spills. 
     The molded bottom of said inset  296  to fit a flat car  284  equipped with a gondola car upper portion  285  is shown in FIG. 8 a.  The unitary inset  284  is molded on the bottom to fit snugly on the four walled gondola car upper portion  285 . 
     A view of the top surface of the molded top  293  to accept 3 cups is shown in FIG. 8 b.  The cup wells  297 , 298  and  299  are molded to accept a standard size drinking cup. One cup well  297  has a cut away section to reveal the top surface of the flat car  295 . 
     All of the restaurant personnel assume railroad employee titles, dress, and playing the part of railroad yard employees while also functioning in their capacity as restaurant employees. Included below is Table 1. GLOSSARY OF RAILROAD RESTAURANT TERMS which correlates proposed railroad restaurant employee nomenclature with the restaurant employee task or position. 
     
       
         
               
             
               
               
               
             
           
               
                 TABLE 1 
               
             
             
               
                   
               
               
                 GLOSSARY OF RAILROAD RESTAURANT TERMS 
               
             
          
           
               
                   
                 RAILROAD RESTAURANT 
                   
               
               
                   
                 EMPLOYEE 
                 RESTAURANT EMPLOYEE 
               
               
                   
                 NOMENCLATURE 
                 TASK/POSITION 
               
               
                   
                   
               
               
                   
                 Station Master 
                 Hostess/Host/Head Greeter 
               
               
                   
                 Station Attendant 
                 Greeter 
               
               
                   
                 Passenger 
                 Customer 
               
               
                   
                 Station 
                 Table 
               
               
                   
                 Conductor 
                 Host/Hostess 
               
               
                   
                 Engineer 
                 Waiter/Waitress 
               
               
                   
                 Yard 
                 Train Readiness/Loaders 
               
               
                   
                 Dispatch 
                 Train Operators 
               
               
                   
                 Gandy Dancer 
                 Busboy 
               
               
                   
                 Lizard Scorcher 
                 Cook 
               
               
                   
                 Railroad Boss 
                 Manager 
               
               
                   
                 Assistant Railroad Boss 
                 Assistant Manager 
               
               
                   
                   
               
             
          
         
       
     
     The responsibilities of railroad restaurant personnel and sequence of steps and events  300  as they are carried out by the restaurant personnel during interaction with diners are disclosed in FIG.  9 . In step one  302 , the Station Master/Attendant greets diners (Passengers) and takes their names and city of origin. The Station Master/Attendant then assess seating availability and assigns a Station in step two  304 . The Station Master/Attendant then provides the Conductor with a seating card in step three  306 . 
     The Conductor then seats the Passengers and gives orientation and instructions in step four  308 . The Engineer arrives, explains the menu and specials of the day and then takes the meal order in step five  310 . The Engineer proceeds to enter the order into the computer system and receives running orders in step six  312 . The Yard also receives a copy of the running orders and prepares the appropriate train configuration and insets in step seven  314 . 
     A Sample Running Food and Drink Order for the Railroad Restaurant (Running Order) is included here as Table 2. The Running Order contains all of the relevant information required by the Yard and the Engineer to carry out their responsibilities. The Sample Running Food and Drink Order defines the destination for the train, the name of the Engineer, the track number, the menu items, plate numbers, inset requirements, car requirements and the configuration of the train. This is all the necessary information for the Yard to prepare and configure trains and insets for each individual order as well as placement of the train on the correct track for delivery to a given Station in step seven  314 . 
     The Running Order also demonstrates the usage of common railroad related terminology or names of famous railroad personalities as names for main dishes, side dishes and drinks. The Railroad theme is thus consistently used in all aspects of the menus and general environment, as well as the language, dress, mannerisms and responsibilities of the restaurant personnel. 
     
       
         
               
             
               
               
             
           
               
                 TABLE 2 
               
               
                   
               
               
                 SAMPLE RUNNING FOOD AND DRINK ORDER 
               
               
                 FOR RAILROAD RESTAURANT 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                 Running Order #975 
                   
               
               
                 Engineer: Todd 
               
               
                 Station: Cheyenne 
               
               
                 Track #: 10 
               
               
                 Menu Item 
                 Plate # 
               
               
                 Spaghetti Caboose 
                 B1 
               
               
                 Choo Choo Chicken 
                 B1 
               
               
                 Santa Fe Chicken Wrap 
                 D1 
               
               
                 Coast Starlight 
                 D1 
               
               
                 kids milk w/meal 
                 C1 
               
               
                 kids milk w/meal 
                 C1 
               
               
                 Inset requirement 
                 (1)K2, (1)B2, (2)D1 
               
               
                 Car requirement 
                 (3) Flatcars, (1) Gondola 
               
               
                 Train configuration: 
               
               
                 1 Engine, 3 flat cars, 1 gondola, 1 caboose 
               
               
                   
               
             
          
         
       
     
     The Kitchen notifies the Engineer when meals are ready in step eight  316  and in step nine  318 , the Engineer loads the appropriate beverages or meals onto trains that have been prepared by the Yard in step seven  314 . 
     Dispatch is notified of the train number, track number, and station name in step ten  320 . Dispatch then provides clearance to the Engineer and sends the train along the correct path in step eleven  322 . The engineer proceeds to the Station to assist in unloading in step twelve  324  and the Train proceeds to the Station along the predetermined route in step thirteen  328 . 
     It should be understood, however, that even though these numerous characteristics and advantages of the invention have been set forth in the foregoing description, together with details of the structure and function of the invention, the disclosure is illustrative only, and changes may be made in detail, especially in matters of shape, size, chemistry and arrangement of parts within the principal of the invention to the full extent indicated by the broad general meaning of the terms in which the appended claims are expressed.