the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to oAre your systems all-inclusive? Employees trained to handle guests with special needs? Is the restaurant designed to make it easy for these guests to visit and be comfortable? How many sales are you losing because these guests know it is difficult for them in your restaurant, and never even come in the door?

First, ensure your staff understands how to provide great service to everyone. These basics include:

- Offering to carry food to the table for expectant mothers, parents with children in their arms, guests on crutches, using walkers, etc. Common sense, but not commonly practiced.
- Keeping aisles clear and clutter-free so people can easily move through them.
- Having a bench or area to sit in during peak times for customers who need to rest their feet. Get out from behind the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to or

sing because these guests know it is difficult for them in your restaurant, and never even come in the door?

First, ensure your staff understands how to provide great service to everyone. These basics include:

- Offering to carry food to the table for expectant mothers, parents with children in their arms, guests on crutches, using walkers, etc. Common sense, but not commonly practiced.
- Keeping aisles clear and clutter-free so people can easily move through them.
- Having a bench or area to sit in during peak times for customers who need to rest their feet. Get out from behind the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to o

ics include:

- Offering to carry food to the table for expectant mothers, parents with children in their arms, guests on crutches, using walkers, etc. Common sense, but not commonly practiced.
- Keeping aisles clear and clutter-free so people can easily move through them.
- Having a bench or area to sit in during peak times for customers who need to rest their feet. Get out from behind the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to o

> - Keeping aisles clear and clutter-free so people can easily move through them.
- Having a bench or area to sit in during peak times for customers who need to rest their feet. Get out from behind the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to o the counter and take an order for a guest who can’t stand in line.
- Pre-bussing or filling drinks for guests so they don’t have to.
- Keeping floors clean and dry.
- Allowing guests to order online.

Next, help make your restaurant more inclusive:

- Have menus available in Braille and in multiple languages.
- Build counters (especially if you have a self-service beverage or condiment station) at heights not only required by the ADA, but where the items can easily be reached by smaller guests or those in wheelchairs. (For example, are the drink lids on the side of the soda machine and too high to reach?)

Sales are tough enough to attract, so don’t exclude potential guests by not being inclusive!