Basic guidelines for inclusive food service

1. Make the arrival easy, because being able to anticipate builds trust.

→ Show real photos of the access, entrance and restrooms.

→ Indicate if there are steps, ramps or an elevator.

→ Clearly mark the route within the premises.

2. Clear information for everyone, because understanding the menu is part of enjoying it.

→ Includes accessible letter (digital, audio or macro-characters).

→ It visibly identifies allergens.

→ Use simple language and clear descriptions of the dishes.

3. Comfortable and flexible spaces, because space also communicates inclusion

→ Leave enough space between tables.

→ Provides areas for wheelchairs, strollers or assistance dogs.

→ Avoid unnecessary obstacles on the routes.

4. Close and respectful treatment; the best care is that which respects autonomy.

→ Ask before helping: “Do you need support? How can I help you?”

→ Always address the person, not their companion.

→ Treat them naturally, without overprotecting them.

5. Accessible communication, because communicating well means being more inclusive.

→ Speak clearly and directly; someone might rely on lip reading.

→ Support the information with gestures or writing if necessary.

→ Be patient and listen actively.

6. Small details that make a big difference

→ Adequate and glare-free lighting.

→ Reduce excessive noise whenever possible.

→ Offer alternatives (for example, straws, adapted cutlery, and notify of their availability).

7. Ongoing commitment, because being accessible is a journey, not a destination.

→ Listen to your customers and learn from their needs.

→ Train your team in inclusive care.

→ It improves little by little: every change adds up.

"An accessible space not only welcomes more people, it creates better experiences for all of them."