They also saw centralising operations as a way to allocate a larger share of the revenue to the railway company, and to ensure a high quality of service on new lines. At that time the Sørland Line and Dovre Line were in the planning stages, and the NSB intended to introduce dining services on these upon completion. Oslo East Station and its restaurant were operated by the private Norwegian Trunk Railway. In an agreement signed on 18 September 1918 both railway companies agreed that a new restaurant operator should be controlled by the Norwegian Trunk Railway, although this company had to abide by the NSB's restrictions on restaurant carriages operating on any line. This model was inspired by a similar solution in Sweden, where a separate dining company had been established; this company paid the railway company part of its revenue and a fixed fee per restaurant carriage. The Swedish model included the operation of station restaurants at locations where the restaurant carriages would have depots. On 21 December 1918, A.S Norsk Spisevognselskap was established with a share capital of 200,000 Norwegian krone (NOK). It had 20 shares; 17 were owned by the Trunk Railway, and one by each of three directors: Waldemar Stoud Platou, Gotfred Furuholmen and Christian Emil Stoud Platou—the former represented the Trunk Railway and the latter was director-general of the NSB. In January 1919, Waldemar Platou was appointed chair and Christiansen managing director. The company took over Christiansen's four restaurant carriages and the restaurant at Oslo Ø on 1 April 1919. On 2 February 1926, Parliament voted to nationalise the Trunk Railway. During the debate, the organisation of Spisevognselskapet was criticised; with the nationalisation, the state became the sole owner of Spisevognselskapet. On 31 March 1927, the Ministry of Labour advised that the company remain a state-owned limited company; the minority in parliament wanted a state enterprise. In the 1930s, Sigurd Astrup was managing director of Norsk Spisevognselskap. In 1948, Erling Mossige was appointed the same position, and was in turn succeeded by Knut Tvedt in 1960. The company had 75 employees in 1919, and 591 in 1949. Restaurant carriages The restaurant carriages of the NSS were open to everyone, but dining was so expensive that usually only passengers travelling in first class used the service. Usually, three or four dishes were offered in the restaurant carriages. A four-course dinner cost five Norwegian kroner in the