A growing number of foodservice operations are recognizing that equipment and packaging need to be simple and inclusive. Recent research shows complicated packaging frustrates consumers and can pose real barriers, especially for those with dexterity issues. For distributors, restaurant groups and manufacturers, design that prioritizes accessibility means reaching a wider audience while reducing friction in kitchens, front-of-house, and delivery.
New data from the Arthritis Foundation and Stable Kernel shows 90% of consumers often struggle to open packaging, and 70% of those with arthritis struggle with twisting or gripping products. Among general users, 65% report packaging has caused pain or injury, while the rate climbs to 89% among those with arthritis. In foodservice settings, slow unpacking or mishandling equipment can cause delays or injuries, especially under busy service conditions.
Consumers Reward User-friendly Design
Most buyers say ease of use matters. Eighty‑six percent of consumers with arthritis and 76% of those without rank user-friendly packaging as important when purchasing. Over half of all consumers say they’ll pay more or switch brands for easier‑to‑use products. For restaurant operators and distributors, investing in accessible packaging whether for single‑serve condiments or bulk food storage means lower waste, fewer complaints, and more reliable operations.
The Business Case For Certification & Design Guidance
Products carrying the Arthritis Foundation’s Ease of Use seal secure consumer trust: 59% of arthritis consumers and 50% of general consumers say they bought a product because it carried that seal. Among those with arthritis, 66% say the seal influences purchase decisions. For B2B buyers and professional purchasers, certification signals a brand commitment to accessibility, reducing the risk of post‑purchase issues and returns.
The Arthritis Foundation, in partnership with Target, has released Ease‑of‑Use Design Guides for engineers and product designers covering rigid packaging, sealed trays, pouches, bottles, and boxes. The guides recommend considering force required to operate, grip spans, weight, and removing sharp edges—factors directly applicable to foodservice items like takeout containers or equipment handles. The Ease of Use certification involves lab and human‑factor testing by specialized engineers. Incorporating these protocols early avoids costly redesigns and ensures packaging is both production‑ready and usable.
A Proactive Design Strategy Supports Efficiency And Inclusivity
Accessibility extends beyond compliance or disability accommodation. As Deb Gokie of the Arthritis Foundation notes, inclusive design benefits all users, not just those with arthritis. As the arthritis population and chronic pain prevalence increase nearly 60 million in the U.S. alone, with projected growth into 2030 accessible design becomes a baseline requirement.
For foodservice operators, inclusive packaging and products yield tangible returns: fewer errors, less waste, fewer injuries, faster service, and higher customer satisfaction. Brands and distributors that embed inclusive design and seek certification stand to gain loyalty in commercial kitchens and institutional clients.
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