Buffet & Self-Service

Plan buffets in a structured way and implement them barrier-free. The following aspects should be considered:

Core Requirements

Aisle widths	Plan adequate circulation space (at least 90 cm, ideally 120 cm)
Knee clearance	Design tray slidewith knee clearance (at least 70 cm high) and position them no higher than 85 cm
Reachability	Arrange food, drinks and utensils so they are easy to reach, including from a seated position
Movement areas	Provide turning spaces of at least 150 cm in diameter and keep them clear at all times.
Signage and safety	Provide easy-to-read signs and safe utensils that reduce the risk of injury
High tables	Use high tables only as an additional option, not as the only choice, as they cannot be used comfortably by wheelchair users and people of short stature

Accessible buffet	Design the buffet with knee clearance (min. 70 cm height) and place food within easy reach (max. 85 cm height) – allowing wheelchair users and people of short stature to serve themselves independently. Where this is not possible, offer active service at the buffet.
Overview at the buffet	Equip buffets with a mirror angled behind the food and place hot dishes at the front – this improves the overview and reduces the risk of burns for all guests.
Transport support	Provide a small tray cart. This allows guests with reduced mobility or limited arm strength to bring their plate to the table more easily.
Readable labelling	Label all dishes with signs in a large, sans-serif typeface and strong contrast. this helps people with visual disabilities make their selection.
Freedom of movement	Plan sufficient space for a turning circle of at least 150 cm diameter. Thisallows wheelchair users to maneuver without difficulty.
Avoid injury risks	Avoid wooden skewers. This reduces the risk of injury for blind and guests with low vision.
Provide cutlery	Provide cutlery by default, including for finger foods. This makes eating easier for guests with motor disabilities.
Label dishes clearly	Mark allergens as well as vegetarian and vegan options clearly, visibly and consistently. This gives guests with specific dietary requirements greater certainty.