Sensory-Friendly Dining and Inclusive Gastronomy: An Empirical Study of Food Preferences, Restaurant Accessibility, and Dining Satisfaction among Individuals with Autism Spectrum Disorder

Abstract

Sensory-friendly dining is an emerging dimension of inclusive gastronomy that seeks to make food-service experiences more accessible and comfortable for individuals with Autism Spectrum Disorder (ASD). This study empirically examines the relationships among Food Sensory Factors (FSC), Restaurant Accessibility/Environment (RAE), Dining Satisfaction (DS), and Dining Preference/Restaurant-related Intention (DPRI) from the perspective of parents and caregivers of individuals with ASD. A quantitative, cross-sectional research design was adopted, and data were collected through a structured questionnaire using a five-point Likert scale. A total of 100 valid responses were analysed using IBM SPSS. Descriptive statistics, Cronbach's alpha, exploratory factor analysis, Pearson correlation, multiple regression, independent-samples t-test, and one-way ANOVA were employed. The measurement scales demonstrated acceptable-to-good internal consistency, with Cronbach's alpha values ranging from 0.751 to 0.828. The results indicated that Dining Satisfaction was positively and significantly associated with Dining Preference/Restaurant-related Intention (r = .312, p < .01) and significantly predicted DPRI (β = .312, p = .002). Restaurant Accessibility/Environment also significantly predicted DPRI (β = .224, p = .028). However, Food Sensory Factors did not significantly predict Dining Satisfaction (β = .078, p = .459) or DPRI (β = −.082, p = .414), while RAE did not significantly predict DS (β = .165, p = .118). The overall regression model explained 14.2% of the variance in DPRI (R² = .142, p = .002). No statistically significant difference in dining satisfaction was observed by respondent gender or frequency of dining out. The findings highlight the relevance of accessible restaurant environments and satisfactory dining experiences in supporting restaurant-related preferences among individuals with ASD and their families or caregivers. The study contributes to the growing field of inclusive gastronomy by highlighting the importance of considering sensory, environmental, accessibility, and participation-related dimensions of dining experiences.