Catering sector gets guidelines on easing access for disabled customers

Restaurants can add some barrier-free design for customers with disabilities like automatic doors at the entrance or ramps instead of stairs as the Equal Opportunities Commission yesterday issued its first "practical guide on universal design for catering services" in Hong Kong.

The guide aims for the catering industry to serve customers with different needs and sets out points to be aware of when devising facilitation measures. The guide is not a legal requirement but is intended as a reference for the industry.

"When it comes to fostering a barrier-free community to support PWDs the public usually focuses on ... transportation, such as whether services and facilities meet the needs of PWDs. By contrast, little attention has been paid to the accessibility of goods, services and facilities provided by restaurants. Therefore the EOC has launched the guide to enhance the public's understanding of the needs of PWDs in restaurants and dining facilities," EOC chairman Ricky Chu Man-kin said.

According to a survey conducted by a rehabilitation organization, over 70 percent of selected restaurants do not meet accessibility requirements. The survey also found that only 10 percent of shops in a particular old district have accessibility facilities.

The EOC further said society should take appropriate measures to ensure that PWDs can live independently and participate fully in all aspects of life on an equal basis with others.

Chu also said that Hong Kong is currently facing a rapidly aging population and hopes that this guide can further promote the concept of "universal design" to establish an accessible and barrier-free society.

Unlike accessible design, which involves modifying or replacing physical barriers, the concept of "universal design" aims to create products, services and environmental designs that require no adjustments or modifications, allowing everyone regardless of age, ability or disability to use them.

For example, restaurants can place movable tables and seats near the main entrance to cater to people with different needs and provide gender-neutral accessible restrooms, allowing caregivers to assist users.

The EOC suggests that restaurants first examine and identify invisible barriers, then make low-cost modifications. They should develop plans to improve the accessibility of their establishments, notify customers online about accessibility features, collect customer feedback and allocate funds to enhance existing facilities and provide staff training.

The EOC will also implement the "universal design award scheme" next year to commend institutions that have shown outstanding performance in providing accessible architectural environments, including restaurants, shopping malls and offices.