Needs and Attitudes of Friendly Chinese Restaurant Among Older Adults: Results from a Pilot Study

Tsai, Wang-Chin; Kao, Jui-Yang; Tsai, Cheng-Min

doi:10.1007/978-3-319-92037-5_31

Cited by 2 publications

(4 citation statements)

References 9 publications

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“…Changes in the population structure have a strong effect on consumer composition, which in turn generate various business opportunities. To catch the opportunity of silver hair business, the restaurant owners have to understand the needs and characteristics of older adults, who usually show a significant decline in sight, hearing, reflexes and physical mobility with age (Tsai et al, 2018). Providing suitable dietary and highquality meals can ensure that older adults receive better nutrition.…”

Section: Introductionmentioning

confidence: 99%

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Development of evaluation indicators for senior-friendly restaurants

Lin²

2022

BFJ

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PurposeThe gradual ageing of global population has necessitated the creation of conducive and supportive food and beverage environments for older adults. This study identifies the key evaluation criteria for senior-friendly restaurants and examines the importance of each criterion.Design/methodology/approachThis study uses the fuzzy analytic hierarchy process (FAHP) to synthesis the key evaluation criteria for senior-friendly restaurants and analyses the weights of these criteria. It identifies and prioritises four main criteria and twenty sub-criteria in the hierarchical framework by employing the sophisticated approach.FindingsThe results indicate that the main criteria ranked by importance are “barrier-free environment”, “food quality”, “service quality” and “corporate social responsibility (CSR)”. There are five most important sub-criteria, such as “simple and intuitive use” and “perceptible information” belonging to the main criterion “barrier-free environment”, “hygiene and safety” and “food freshness” belonging to the main criterion “food quality” and “assurance” belonging to “service quality”. Incorporating the analytical findings, this study suggests the key evaluation criteria to facilitate the construction and development of senior-friendly restaurants.Originality/valueThe precisely hierarchical model and key criteria proposed in this study provide clear guidelines for managers of senior-friendly restaurants to develop feasible strategies and also contribute to the theoretical development of food-friendly environments and services for elderly consumers.

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Section: Introductionmentioning

confidence: 99%

“…Finally, the managerial implications based on the results of analysis were provided for the future development of senior-friendly restaurants. Tsai et al (2018) studied the needs and attitudes of older adults towards restaurants. They found that older adults valued friendliness and dignity when dining out.…”

Section: Introductionmentioning

confidence: 99%

Development of evaluation indicators for senior-friendly restaurants

Lin²

2022

BFJ

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“…However, the WHO (2018) Age‐friendly Cities and Communities does not provide advice regarding the establishment or requirements for aged friendly dining venues. While it has been reported that restaurants are not accommodating to the decline in older people's physical and psychological function resulting in these being reluctant to dine out, 2 there is scarce research to guide the design of dining products and services that best fit the needs of mature consumers 3 …”

Section: Introductionmentioning

confidence: 99%

“…However, the WHO (2018) Age-friendly Cities and Communities does not provide advice regarding the establishment or requirements for aged friendly dining venues. While it has been reported that restaurants are not accommodating to the decline in older people's physical and psychological function resulting in these being reluctant to dine out, 2 there is scarce research to guide the design of dining products and services that best fit the needs of mature consumers. 3 A rare recent study investigating this gap in the literature interviewed Malaysian people aged over 55 and identified eight factors that influence their restaurant dining choices: ageing deficits, life perspective, socialising, food, service, location, price and discounts, and recommendations from trusted sources.…”

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confidence: 99%

Outcomes of a trial of an age‐friendly dining initiative: Dining Co

Rosso¹,

Chen

Champion

et al. 2022

Health Prom J of Aust

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Objectives With the rise of age‐friendly cities and communities, increasing attention is being paid to coproducing age‐friendly guidelines with older people and community stakeholders. Little is known however about age‐friendly guidelines for dining establishments. Methods A three‐stage study to develop general and contextualised requirements for an age‐friendly dining experience was conducted in the City of Onkaparinga, South Australia. The first stage involved older people in co‐designing aspects of an age‐friendly dining experience. Subsequently, the second and third stage coproduced, trialed and evaluated age‐friendly initiatives with two dining venues. Results Through co‐design, seven domains of an age‐friendly dining experience were identified (Menu, Affordability, Dementia Awareness, Venue, Feeling Welcome, Special Offerings and Assistance), alongside an overarching desire for a ‘meaningful’ dining experience. Differences in health and socioeconomic status of diners underpinned the differences needed to ensure an age‐friendly dining experience and highlight the importance of contextualisation for the local population. The trial demonstrated positive outcomes for both older diners and venues. Discussion The environment, value and logistics of dining out are important to older people when making choices about dining in the community. The elements of an age‐friendly dining experience presented in this study are a useful starting point for contextualisation to other local settings.

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Needs and Attitudes of Friendly Chinese Restaurant Among Older Adults: Results from a Pilot Study

Cited by 2 publications

References 9 publications

Development of evaluation indicators for senior-friendly restaurants

Development of evaluation indicators for senior-friendly restaurants

Outcomes of a trial of an age‐friendly dining initiative: Dining Co

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