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Catering at motorway services

Welcome Break food court.
Service station food is now all about food courts.

The catering at motorway service stations has a long and unpleasant history, which is covered under How To Design A Service Station. This page provides a little more detail on a few key points.

Most service station operators see themselves as operators of popular coffee and fast food brands, a category known as QSR. These are usually operated under a franchise agreement, where the service station provides the staff and gets to set its own prices.

There are some notable exceptions to this: Extra do not run any of the food brands which are provided at their services. Sometimes they are ran by the brand directly, but often they are ran by another operator. On the other hand Westmorland do run their own food brands, but they do not use any existing chains, and instead focus on their own menu of locally-sourced products.

A list of all the catering names available at each service station, and the ability to search for one, is provided in our database. Complaints about food at a service station should normally be directed to the operator, or to the company named on the receipt.

More Than Just Burgers

Chow and EDC.
Moto's tiny restaurant next to their Asian fast food name.

See also: Quick service restaurant

While the majority of service station customers are interested in the famous fast food names, the larger services have been trying to introduce a little variety. Chozen Noodle and El Mexicana are examples of this, while Tossed was the first brand to make motorway food healthy. Asian fast food restaurant Chow is especially interesting because it was specially created by Moto to fill a gap in the fast food market.

Having completely moved away from long-form dining, Welcome Break have now brought it back to their busiest services with established restaurant chain PizzaExpress. The theory is that while most people want to eat as quickly as possible, some families are willing to hang around. Moto also trialled an established restaurant, Harvester.

The quandary for service station operators is that while most customers now want as quick a meal as possible, in the mornings breakfast is still popular. Partnering with the likes of Harry Ramsden's and Harvester means this can be accommodated within the existing menu. At the other services, the remains of the self-branded restaurant have been used to provide this, usually with smaller counters and vastly reduced opening hours. Some now alternate between being a breakfast bar in the morning and an unrelated brand name in the afternoon.

Food Quality

Aust restaurant.
Fine dining didn't last long.

The consequence of food being served under established brand names is that there is usually a minimum quality that can be expected. If the food is not up to scratch, customers will start complaining to the brand who's name is being sullied.

The very first motorway services were famed for their fine dining. This trend was at least partly a trick: service stations paid rent to the government based on turnover, so a more luxurious service station would have higher prices, offer the government more revenue, and therefore be more likely to win the contract. The phase was short-lived, and low revenue soon caused quality to be compromised. Meanwhile, lorry drivers were happy to be served 'cheap and cheerful' greasy-spoon style food in the transport café.

In truth, only the first handful of these fine restaurants were ever profitable, so they were not around for very long. One problem was that Britain's motorways were very slow to open, and they weren't carrying the long distance or upper class traffic that had been envisaged.

Despite a number of efforts to refurbish and revitalise the restaurants, including efforts to automate them, the overall impression was that most places either didn't care or were being forced to stick to a business plan that they knew wasn't working. The two classes of customer were often merged, and long buffet counters would charge high prices for low quality food.

Deregulation in the 1980s was supposed to encourage new ideas, and these mainly took the form of fast food concessions. This truly took hold in the late 1990s, with many established brand names being placed together in large food courts, while the remaining waitress-service restaurants were removed. There would now be a lot of choice, but it was mostly aimed at families and day-trippers.

With fast food and coffee succeeding in getting people in the door, one last-ditch effort was made to cater for the sit-down market, with large restaurants changing to tiny counters that had an emphasis on the freshness and quality of their food. In particular, Welcome Break invested heavily in Eat In, but slowly it was pushed out the picture as more and more customers favoured the fast food alternatives.

Highway authorities have ruled out taking action against service areas with poor quality or an uninspiring choice of food, although local authorities can still take action against health hazards.

Comparisons with Europe

Since the 1960s, comments have been made about European services being much better. Several official studies have taken place, and they have always concluded that when you compare like-with-like, there isn't much difference.

The early British motorway services were inspired by America, West Germany and Italy. They quickly discovered that most British customers didn't want the elaborate sit-down meals that Italy had made famous. In addition, British service areas tend to have small buildings (hampered by expensive land prices) and intense traffic flows, which makes fast food catering more practical.

While there is no doubt that there is demand for a decent meal on the motorway, as isolated examples like Gloucester and Tebay have proven, if the demand for a restaurant like theirs were to be spread out across 100 service areas the business model would become a lot less sustainable. The bottom line is experience has taught service stations that the majority of visitors would rather have a quick snack or a meal from a famous brand than anything more fancy.

A survey in 2006 established that approximately 45% of visitors were using the food facilities at each service station, which is higher than you might have expected at the time.

Different On A-roads

Starbucks and Subway.
Two units sharing the same building at Caxton Gibbet.

Whereas motorway service areas were originally closely managed by the government, A-road service areas never have been, and this meant they became much better places to find variety and independent traders.

Little Chef were the first brand to create a network of A-road sites. By starting early, they became a powerful force when negotiating with suppliers and landowners, and were able to keep their costs very low. No new entrant stood a chance, with their only serious competitor, Happy Eater, eventually being merged with them.

McDonald's first became interested in service areas in 1991. As they already had a lot of money behind them, they had the same benefits that Little Chef had taken advantage of. As customers began to lose interest in sit-down restaurants in the 2000s, McDonald's were at their strongest, and soon became the most common roadside dining name.

The other change is that until the 1990s, A-road service areas would usually involve a fuel supplier and a restaurateur agreeing to go into business together. Instead, official "development zones" began to be designated, where land next to an A-road would be broken up and leased to a number of interested businesses. This meant new A-road service areas would offer more choice, although it would usually be the same few franchises.


Under the MSA Policy, hot drinks and hot food must be made available throughout the service station's opening hours; 24 hours in the case of motorway services. However, there is nothing forbidding those food and drinks being served by automated vending machines.