Designing Menus That Welcome Everyone: How Inclusive Menu Cues Drive Customer Behavior for Diners with Dietary Restrictions

Authors

• Cortney Norris, University of South CarolinaFollow
• Lisa Slevitch, Oklahoma State University - Main CampusFollow
• Matthew Bauman, Purdue University NorthwestFollow
• Soyoung Park, Florida Atlantic UniversityFollow
• Seung Hyun Lee, East Carolina UniversityFollow

Author ORCID Identifier

Lisa Slevitch, 0000-0003-0775-7746

Executive Summary

Millions of consumers navigate dietary restrictions every time they eat out, whether due to food allergies, religious practices, or lifestyle choices such as veganism. Yet most restaurant menus do little to acknowledge these needs. This report summarizes findings from a three-phase study that explored which menu design features most effectively communicate inclusivity to diners with dietary restrictions and how those features influence emotions, attitudes, and likelihood of choosing a restaurant. The results offer restaurant operators concrete, evidence-based strategies for making their menus more welcoming and, in doing so, expanding their customer base.

Recommended Citation

Norris, Cortney; Slevitch, Lisa; Bauman, Matthew; Park, Soyoung; and Lee, Seung Hyun (2026) "Designing Menus That Welcome Everyone: How Inclusive Menu Cues Drive Customer Behavior for Diners with Dietary Restrictions," ICHRIE Research Reports: Vol. 11: Iss. 4, Article 1.
DOI: www.doi.org/10.61701/735427.493
Available at: https://via.library.depaul.edu/ichrie_rr/vol11/iss4/1