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Restaurant wheelchair accessibility

L McClain1, D Beringer, H Kuhnert

  • 1University of Kansas Medical Center, Kansas City 66160-7602.

The American Journal of Occupational Therapy : Official Publication of the American Occupational Therapy Association
|July 1, 1993
PubMed
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Many restaurants lack wheelchair accessibility, with only 53% offering accessible parking and 66% providing ramps when needed. This impacts dining out for individuals using wheelchairs, highlighting compliance gaps with accessibility standards.

Area of Science:

  • Public Health
  • Disability Studies
  • Urban Planning

Background:

  • Wheelchair accessibility in public spaces is crucial for equal participation.
  • The Americans With Disabilities Act (ADA) mandates accessibility standards for businesses.
  • Restaurant accessibility impacts dining experiences for individuals with mobility impairments.

Purpose of the Study:

  • To assess restaurant compliance with wheelchair accessibility standards.
  • To identify barriers faced by wheelchair users when dining out.
  • To compare accessibility in rural vs. urban and conventional vs. fast-food restaurants.

Main Methods:

  • Survey of 120 restaurants across three Midwestern states.
  • Evaluation of compliance with specific Uniform Federal Accessibility Standards.

Related Experiment Videos

  • Data collection on parking, entrance ramps, restrooms, and table heights.

    • Main Results:

    • Only 53% of surveyed restaurants provided accessible parking.
    • 66% of restaurants requiring ramps had them installed.
    • Accessible restrooms and appropriate table heights were significant issues.
    • No significant differences in compliance were found between rural/urban or conventional/fast-food settings.

    Conclusions:

    • Significant gaps exist in restaurant compliance with wheelchair accessibility standards.
    • Barriers such as inadequate parking and ramps limit dining options for wheelchair users.
    • Further efforts are needed to ensure full implementation of accessibility regulations in the food service industry.