Rail season ticket sales on the rise as employees return to the workplace

THE number of employees regularly commuting to the workplace continues to rise, with a number of train operators in public ownership reporting a rise in the number of season tickets sold.

Among the publicly owned train operators, LNER, Northern and TransPennine Express have seen an overall 10% rise year-on-year in season ticket sales.

Northern says around 175,000 journeys a week on their network are now made using season tickets and sales of those offering the longest duration (annual and monthly) represent the biggest increase of an average of 14%.

TransPennine Express, which has been in public ownership since May 2023, says it has an average of 46,138 journeys on season tickets every week.

Their biggest growth has been in flexi season tickets, which allow people to travel on any 8 days in a 28 day period. Demand for those has jumped a massive 81% in the last 12 months (57,640 journeys) compared to the 12 months prior to that (31,784 journeys).

LNER saw 630,491 season ticket journeys in the year ending March 2025, with the most popular season ticket type being 'annual,' which made up 236,518 of those journeys.

Alex Hornby, customer and commercial director at Northern, said:- "Travel patterns were completely upended by the pandemic and we've been through several 'new normals' since then. To meet the 'new normal,' operators have needed to transform ticket offerings to provide customers with more choice and greater flexibility, enticing them back into the office. The steady growth of season ticket sales this past year is a clear demonstration that it is working, with employees steadily coming back. We constantly review data on passenger journeys to ensure we meet demand and we offer a range of tickets to help everyone looking to save money on their commute."

Other train operators in public ownership have seen a rise in the number of regular commuters.

Southeastern say 64% of commuters using:- 'The Key' smartcard are now travelling into the workplace, on average, four days a week, up 4% on last year.

Meanwhile, c2c has seen a robust resurgence in commuter travel following the launch of pay as you go (PAYG) with contactless ticketing across their entire line in February 2025.

They have seen passengers opt for the flexibility of off-peak daily tickets, reflecting the shift in working patterns. Mondays and Fridays continue to grow year on year, with in peak journeys across the week growing at around 5% in 2024/25.

The new PAYG system simplifies customer journeys and offers a more seamless way to travel, with the result being over 60,000 additional contactless taps each week.

Greater Anglia, who are the latest operator to move into public ownership, has also seen a rise in commuting in the last 12 months, with over 12.8 million journeys using season tickets made over the:- 2024-25 financial year.

Positive trends were seen in both flexible season tickets (allowing 8 days travel in a 28 day period), up 16.5%, and in the sales of longer period season tickets, such as:- monthly seasons, up 5.2%, and annual seasons, up 11.1%.

With the roll out of contactless ticketing to more Greater Anglia stations also due in the near future, the prospects for further growth are bright, with housing growth on the network and the return of increased office working in London reinforcing the likelihood of ongoing increases in commuter travel across the area it covers.

NEW research has revealed that:- 'dark kitchens' now account for around 15% of all food retailers on major delivery platforms in England. The study highlights widespread confusion among consumers and regulators and the need for food safety transparency. Food hygiene training experts High Speed Training are explaining exactly what the term:- 'dark kitchen' means and how it really affects food businesses and the public.

Dr. Richard Anderson, Head of Learning and Development at High Speed Training said:- "The rapid rise of dark kitchens, often operating from industrial units or shipping containers, has created a significant gap in transparency. Consumers are often unaware of where their food is being prepared, and these setups can present unique challenges for food hygiene and allergen control that are different from a traditional restaurant."

What is a:- 'dark kitchen?'

A 'dark kitchen,' also known as a ghost or cloud kitchen, is a professional kitchen facility set up purely for delivery only meals. Orders are placed online, and there is no physical storefront or dining area for the public.

The Sheffield Hallam study, which created the 1st widely agreed upon UK definition, describes them as:- "technology-enabled commercial kitchen(s) operating primarily for delivery, to fulfil remote, on demand, consumer online orders of food for immediate consumption."

What are the food safety risks?

While dark kitchens are subject to Food Standards Agency (FSA) inspections, there are fears that standards may not be as high due to the nature of their operation. High Speed Training identifies several key risks:-

• Poor Allergen Control... In shared kitchens where multiple:- 'brands' or businesses operate from the same space, the risk of allergen cross contamination is high if equipment and processes are not robustly managed.
  
  

• Lack of Transparency.. Consumers cannot see the state of the kitchen or its Food Hygiene Rating as they would with a traditional restaurant, and operators may feel less public pressure to maintain visible hygiene standards.
  
  

• Regulatory Gaps... This business model can sometimes avoid the complex planning requirements that traditional takeaways face, making oversight more difficult for local authorities.
  
  

• Staff Welfare... High Speed Training notes that lone working in cramped or windowless conditions can lead to increased staff stress, which can negatively impact diligence in following food safety procedures.

Dr Anderson continues:- "Fundamental safety standards must be maintained no matter the type of food provider. To protect the public, operators must have robust safety plans to control food safety risks. Staff must be thoroughly trained in hygiene and allergen awareness to manage the risk of cross-contamination in these complex environments, and it's vital that all food leaving the premises has clear, accurate, and fully compliant labelling and allergen information for the consumer. For this 15% of the market and beyond, balancing cost with compliance is critical. A single food safety or allergen incident can be disastrous for a brand that exists only online. Investing in comprehensive staff training on food hygiene and allergen management isn't just a legal requirement; it's the most important step operators can take to protect their customers and their business."

For more tips and in depth guidance, visit High Speed Training Hub, or our article: What Are Dark Kitchens?