“Diners”—The round the clock dining experience in the US.
After listening to JP Williot’s presentation on buffets provided within the train station (and eventually within the trains themselves), I began to reflect on the railway experiences I myself have had in France and the systematic lack of availability of foods other than those served by the railway due to a intended displacement of food venues within a reasonable range of the train station. Was this true also of the United States?
In the United States the railroad system was a much less predominant means of transportation, and was largely used for industrial purposes. Much more significant in the young American culture was the use of cars. As excursions became more common in the car, early settlers saw food stands, very similar to the buffets offered in train stations, as a business opportunity-- a way to provide travelers with a quick fare at a low price. The end of the 19th century and the beginning of the 20th century thus saw a rapid growth of roadside stands, or diners, offering bars and stools for the dining needs of the passing traveler.
During this time some Americans took advantage of abandoned railway cars to house their services in. It provided travelers with a unique dining experience, and one that allowed them to see the preparation to food, as such assuring themselves of sanitary conditions, and they offered parking behind the railroad car. Thus began a distinctly American tradition-- "diners". While today’s diners are not actual railroad cars, they are still designed to look like them, and they offer quick, inexpensive food at all hours. Most popular in diners is the all-day breakfast service.
Elias, Megan J. "Food in the United States, 1890-1945". pp 81-82, 92-94.