Menu & Ordering

Ordering is a key part of the dining experience. The following aspects should be considered:

Core Requirements

Menu readability	Design menus to be easy to read and easy to use
Allergen labelling	Indicate allergens and ingredients clearly and understandably
Different communication needs	Pay particular attention to guests who are blind or have low vision, and to guests who are deaf or hard of hearing

Typeface and contrast	Design menus with a large, sans-serif typeface and strong contrast. This improves readability for guests with visual disabilities and older guests.
Allergen labelling	Label allergens visibly and understandably. This is essential for guests with allergies or intolerances.
Digital menu	Provide a digital menu via QR code that is compatible with screen readers. This allows guests to have the menu read aloud or to zoom in as needed.
Describing menu items	For guests with visual disabilities, list and describe dishes and drinks as an alternative to the digital menu. Speak calmly and clearly and answer questions without rushing.
Communication with guests who are deaf	When communicating with deaf guests, face the guest, speak clearly and use an order pad for written communication. This this enables understanding without spoken communication.