From Railway Dining Cars to Train Attendants, A Long History of Customer Service on the Journey

There is a story that has taken place inside trains for decades. When intercity journeys took hours, passengers needed food and drinks during their trips. From this simple need, onboard services continued to develop, passing through different generations of trains and service personnel until they took the form that passengers know today.

According to official historical records from KAI Services, railway dining services began to take shape in the 1930s, when, during the Dutch East Indies administration, there was a need to provide food and beverage services for passengers during their journeys. This became part of the early history of onboard food services in Indonesia’s railway system.

In the early days, services centered around restaurant cars or dining cars. Staff known as restaurant attendants were responsible for serving passengers’ food and beverage needs. As train travel developed, services gradually became closer to passengers throughout the train. From this long journey, the professions of male and female train attendants developed, now commonly known as prama and prami.

KAI Vice President Corporate Communication Anne Purba said that these changes developed alongside the evolution of railway transportation and the needs of the public.

“Onboard services have a long history. Starting from the need to provide food and drinks during journeys, the form of service has continued to develop alongside changes in trains and passenger needs. Dining cars and the staff who serve passengers have become part of the travel experience from one generation to the next,” said Anne.

RESTORKA and the Development of Onboard Services

The management of onboard restaurant services became more structured during the era of Perusahaan Jawatan Kereta Api, or PJKA.

KAI records that Indonesia’s railway institution changed from Perusahaan Nasional Kereta Api, or PNKA, in 1963 to PJKA in 1971.

During this period, RESTORKA was part of the PJKA environment and was headquartered at Jalan Stasiun Timur No. 6, Bandung. Historical records from KAI Services also mention Es Siripit as one of the beverages known during the early days of RESTORKA.

The organization developed further the following year. Based on PJKA Board of Directors Decree No. 4805/SK/72 dated December 5, 1972, RESTORKA was established as a dedicated unit within the PJKA organizational structure. This position provided a dedicated structure for the operation and management of railway restaurants.

This period also left behind culinary stories that remain part of railway travel memories. One of them was Nasi Goreng Parahyangan, which was recorded as part of RESTORKA’s history and later became known as one of the legendary railway menu items.

“When we look at this journey, food has clearly had its own place in railway history. Some passengers remember their journeys through the trains they traveled on, the scenery they saw along the way, and even the food they enjoyed onboard. Experiences like these have helped shape travel memories from one era to another,” said Anne.

From Restaurant Attendants to Prama-Prami

Changes in onboard services were also reflected in the personnel working on the trains.

While services in the early days centered around restaurant cars, staff gradually became more closely involved with passengers. Male and female train attendants then became part of railway services, before the terms prama and prami became more widely known as they are today.

The appearance of the service personnel also changed in line with the development of the company’s identity and service standards. Railway documentation shows changes in uniforms over the years, in line with the transition from PJKA and Perumka to PT Kereta Api and later KAI.

KAI does not establish a detailed chronology of the colors and designs of each generation of uniforms as part of the historical records currently published. However, in the modern era, uniforms have become part of the identity of prama and prami when interacting directly with passengers.

Indonesian cultural elements have also been incorporated on certain occasions. During National Batik Day 2025, for example, KAI Services prama and prami wore batik designed by Anne Avantie, featuring the Sawunggaling and Truntum motifs. Sawunggaling represents strength and determination, while Truntum represents sincere and consistent love.

Changes in uniforms have taken place alongside changes in the working environment and the way services are provided. Today, prama and prami serve passengers throughout the train and support food and beverage services during the journey.

Dining Cars Have Also Changed

Nearly a century after railway dining services first became known in the 1930s, dining cars remain part of long-distance train journeys.

However, the dining cars passengers see today come from different generations of rolling stock. KAI continues to operate existing dining cars, upgrades dining cars through modification programs, and gradually receives new dining cars as part of its rolling stock renewal program.

Functionally, dining cars are equipped with kitchens and serving areas to support the provision of food and beverages during journeys. Some dining cars also have seating areas where passengers can enjoy their food and drinks while the train is traveling.

One of the modernization efforts is carried out through KAI’s internal capabilities at Balai Yasa Tegal.

Throughout 2024–2025, a total of 17 M1 Dining Cars were completed through modification, consisting of four units in 2024 and 13 units in 2025. All of them were subsequently returned to service to support several long-distance train operations.

The program continued in 2026, with 10 M1 Dining Cars included in the modification program.

The work covers various parts of the rolling stock, starting from inspections of the basic frame, wheel systems, braking systems, and electrical systems to improvements in lighting, interior layout, and passenger facilities. Each unit then undergoes quality inspections and functional testing before returning to service.

The modified dining cars have also been used for journeys outside Java. One example is the use of a modified dining car on the Sindang Marga Train serving the Kertapati–Lubuklinggau round-trip route in South Sumatra.

“Modernization does not always mean replacing old rolling stock with new units. KAI also upgrades rolling stock that remains fit for service through modification programs. In this way, service quality can be improved through both the renewal of rolling stock and the optimization of existing dining cars,” said Anne.

New Dining Cars Gradually Enter Service

At the same time, rolling stock renewal is also taking place through the procurement of new trains produced by PT INKA.

Under the procurement contract for 612 train cars for the 2023–2027 period, the composition includes 297 executive-class cars, 199 economy-class cars, 57 dining cars, 57 power cars, and two baggage cars.

The 57 dining cars represent the number included in the procurement contract and do not indicate the total number of KAI dining cars or the number of new dining cars currently in operation. Production, delivery, and operation are carried out gradually.

New dining cars have begun to be introduced in several Stainless Steel New Generation train sets. They complement previous generations of dining cars as well as modified dining cars that remain in operation.

As a result, passengers may encounter different types of dining cars depending on the train set they are traveling on.

“Each generation of rolling stock has its own journey. Today, older dining cars that remain reliable, modified cars, and new dining cars can operate within the same ecosystem. We are carrying out the renewal process gradually while continuing to prioritize safety, reliability, and passenger comfort,” said Anne.

What Can Passengers Enjoy in Dining Cars Today?

Changes can also be seen in the food and beverages available onboard.

Today, onboard food and beverage services are managed by KAI Services through Kuliner Kereta, with a selection of menus that continues to develop according to passenger needs. Some of the menu items known to passengers include Nasi Goreng Parahyangan Legend, Nasi Sei Sapi, and Nasi Sapi Lada Hitam, along with various snacks and beverages.

On certain occasions, the food selection is also adjusted to the needs of the journey. During Ramadan 2026, for example, options included Buko Pandan, Bubur Kacang Hijau, Kolak Pisang, dates, and fried snacks.

Passengers do not always have to visit the dining car to get food and beverages. Services are also provided by prama and prami throughout the train, allowing passengers’ food and beverage needs to be served during the journey.

This is where the history of onboard services meets the present day.

While passengers in the early days visited restaurant cars to obtain food and beverages, today services can be provided directly to passengers at their seats. At the same time, dining cars remain spaces where food and beverages are prepared, served, and enjoyed during the journey.

Dining Cars as Spaces for Interaction

The function of dining cars has also developed into a space for interaction during journeys.

On various occasions, these spaces can become places where passengers talk and enjoy their journey in an atmosphere different from their regular seats. KAI Services has also introduced thematic activities onboard on certain occasions, including adjustments to decorations and staff attire.

These changes show the long journey from railway restaurant services in the 1930s.

From restaurant attendants to prama and prami, from RESTORKA to KAI Services, from earlier generations of dining cars to modified M1 cars and new dining cars, and from simple food and beverage options to a wider range of Kuliner Kereta products, onboard services have continued to evolve with the times.

“Many things have changed. Rolling stock has become more modern, staff uniforms have evolved, food choices have become more diverse, and the way passengers receive services has become easier. However, one thing has remained the same for decades: providing service to passengers throughout their train journey,” said Anne.

According to Anne, the story of onboard services is an interesting part of Indonesia’s railway history because it shows the human side behind the development of technology and rolling stock.

“When we talk about railway history, we often remember locomotives, stations, or railway lines. However, every train also has people who have served passengers for decades. From restaurant attendants in the past to prama and prami today, they are part of the long story of railway services in Indonesia.”

VP Corporate Communication KAI