Food Service
General Overview
Many arts and culture organizations offer food service options, which can include: sit-down restaurants with waitstaff, serve-yourself cafeteria settings, snack or wine bars in a lobby, and cafes or kiosks with nearby seating. While there are general best practices that apply to food services spaces (including physical, sensory, and care and convenience requirements) there are also some specific considerations that should be taken into account to ensure people with disabilities can access and enjoy these spaces. (You can visit the Physical Features, Sensory Features, and Care and Convenience Features sections of The Hub to learn more about accessibility requirements and best practices across all spaces.) By incorporating accessibility features and protocols into food service spaces, arts and cultural organizations can ensure that these areas are welcoming, accessible, and inclusive. Clear communication, thoughtful design, and ongoing staff training help create an environment where all patrons can fully enjoy their experience.
Key Terms
Implementation
Food services spaces should comply with all accessibility requirements and features for general physical spaces. (For more information, visit the Physical Features section of The Hub.)
In addition, keep these specific considerations in mind when planning for the accessibility of food services spaces:
- Pathways:
- Ensure clear, wide, and accessible pathways to the food service area that are free of obstacles.
- Counters:
- Ensure that self-serve counters and food stations are within reachable ranges for individuals of various heights and those using mobility devices.
- Provide clear signage indicating any self-serve areas.
- Make sure these spaces are designed for both seated and standing patrons.
- Seating and tables:
- Provide tables at various heights, including options for mobility device users.
- Ensure space for maneuvering mobility devices around seating and tables.
- Straws and utensils:
- Ensure that utensils are within reachable ranges.
- Provide easily accessible straws, both for those with physical disabilities and for those who need them for medical reasons.
- Consider offering alternative options such as paper or bendable straws.
Here are some tips for providing menu and food information in accessible and useful formats for your visitors with disabilities or other health needs:
- Accessible menus:
- Provide menus in multiple formats, modalities, and languages. (For more information, visit the Accessible Print and Accessible Digital Materials pages of the Hub.)
- Offer a read-aloud option for individuals who prefer auditory information, large print visual text and symbols for visual learners, braille and tactile information.
- Allergen information:
- Include clear allergen information (e.g., gluten-free, nut-free) and detailed ingredient lists.
- Train staff to provide this information when requested.
- Mark menu items with common allergens and offer allergen-free food options where possible.
- Digital ordering systems:
- Ensure that any self-ordering kiosks or mobile apps are accessible with screen reader compatibility and easy navigation for all users, including voice commands where appropriate.
- Consider incorporating video chat options for patrons to communicate with staff, especially for d/Deaf and hard of hearing visitors who need visual information.
Also consider these food service policies to enable your visitors to gain access to the food options they need:
- Bringing own food:
- Reassess and modify policies regarding whether patrons can bring their own food (especially for individuals with dietary restrictions, allergies, or medical needs).
- Clearly communicate any updated policies on your website or in direct communications.
- Reservation systems:
- Determine whether reservations are needed and ensure that the reservation system is accessible (e.g., online booking tools compatible with assistive technologies).
Finally, seek out the advice of various experts to ensure that your food service areas are meeting the needs of all visitors. Options include:
- Consultants and partnerships:
- Work with accessibility consultants, staff, and visitors with disabilities to gather feedback and continuously improve food service accessibility. Compensate accordingly.
- Engage in partnerships with disability organizations to ensure all accessibility needs are met and to stay informed about best practices in inclusive service.
Associated Legal Requirements or Obligations
Please note that, while this content was developed by people with expertise in the ADA and legal requirements related to access, it was created for informational purposes and should not be considered legal advice.
While ADA Standards do not specify menu requirements, providing accessible formats (e.g., large print, braille, or digital versions) aligns with the ADA’s Effective Communication requirements.
Service animals must be permitted in all areas where customers are allowed. (28 CFR §35.136)
- 2010 Standards for Accessible Design:
- Clear and unobstructed pathways must be maintained to and within food service areas. Accessible routes must comply with Section 206 and have a minimum clear width of 36 inches (Section 403.5.1.)
- Service Counters: At least one of each type of sales or service counter must have a portion of the counter no higher than 36 inches above the floor. (Section 904.4.)
- Food Service Lines: Self-service shelves and dispensing devices must be within reach ranges. (Section 308) . At least 50% of each type of self-service shelf needs to be accessible. (Section 227.4)
- Dining Surfaces: At least 5% of seating and standing spaces must comply with Section 902.
- Table Height: The tops of dining surfaces must be between 28 and 34 inches above the floor, with clear knee space. (Section 306)
- Accessible Restrooms: There are requirements for turning space, door swings and accessible fixtures (e.g., toilets and sinks). (Sections 603 through 606)
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