 In 1916 , the executive board of the state railways wanted to <unk> the operation of restaurant carriages and the most important station restaurants in Norway under one management . The board stated that they wanted to minimise the conflict of interest between the railway company and the dining @-@ car operator . They also saw <unk> operations as a way to <unk> 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 <unk> Line and Dovre Line were in the planning stages , and the NSB intended to introduce dining services on these when they opened . 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 would be controlled by the Norwegian Trunk Railway , but this company had to abide by the NSB 's decision of how many restaurant carriages to operate on any line . 
