Catering can be a very difficult one to staff. Catering is a skilled occupation and there is a lot of competition for good chefs/staff especially in areas with a lot of tourism - ie you are competing with hotels, restaurants, other cafes etc. Retaining staff is critical if you want to maintain a consistently high quality product, even if all you are doing is buying stuff in from Brakes or 3663. If people are paying £55+ a head for a dining train, you don't want them going on trip advisor and declaring it to be a rip off, poor quality, cold etc. The more people are paying the more likely they are to have higher expectations. Likewise, wedding events are not something that can be done by anyone, and if people are paying anything from 4 to 5 figures for an event as the line you had better get it right. Catering is also somewhere where good management is critical in terms of maintaining staffing and stock levels and minimising waste. (Every bit as important as not wasting coal or water needlessly). But again, the question should be, is it (premium dining train/ cafe/ wedding venue/ engineering arm) as profitable as it should be, if it isn't then why not, and should we cut the losses.