Designing and developing a platform called ‘rest at restaurant’ to support the basic needs of senior adults

Figures & data

Figure 1. Comparing the effects of menu color on the visual perception of senior adults, we evaluated the impact of a yellow-like tone (right) versus a normal-shade style (left).

Table 1. Descriptive analysis for the respondent – digital-based questionnaire platform.

Respondent age	Number of respondents (Total 112)	Percentage (%)
51–60	28	25
61–70	78	69.64
71–80	4	3.57
>80	2	1.79
Status	Number of respondents (Total 112)	Percentage (%)
Retired (Government officers/employees)	42	37.50
Previous careers in the medical field, such as being medical doctors, nurses, or working in hospitals.	28	25.00
Business owners	18	16.07
Researchers/Lecturers	10	8.93
Housewife	8	7.14
Did not define occupation	6	5.36
Number of employee(s) in family	Number of respondents (Total 112)	Percentage (%)
1–3	46	41.07
4–6	52	46.43
7–9	12	10.71
>9	2	1.79
Business income per month(THB; 1 USD = 34.42 THB)	Number of respondents (Total 112)	Percentage (%)
<15,000	4	3.57
15,001–30,000	16	14.29
30,001–50,000	20	17.86
50,001–100,000	28	25.00
>100,000	34	30.36
Did not define	10	8.93

Figure 2. Comparing the effects of lighting in a restaurant, the darker tone (left) versus the lighter tone (right) can have contrasting impacts on the dining experience (Huibin, 2023; Fohlio, 2023).

Figure 3. The drafted idea aims to create a menu that supports senior adults.

Figure 4. Applying universal and minimal symbol for representing key ingredients.

Figure 5. Different font styles can be used for the same phrase.

Figure 6. Three different font styles for conveying cleanliness and tastiness messages.

Figure 7. Low-contrast color combinations: Light gray text on a gray background (left), and navy-tone text on a pale orange background.

Figure 8. Demonstrating the effect of high-contrast color combinations on readability.

Figure 9. Three lighting styles for the dining area.

Figure 10. Key factors of concern for senior adults when eating out.

Table 2. Key factors concerned plus definition.

No	Factors	Details
1	Cost	The cost of each dish should be reasonable and provide good value for the quality (affordability is important).
2	Readability & Clarity	Menus should feature easily readable fonts and provide clear and understandable details.
3	Ingredient Presentation	The main ingredients used in each menu item should be clearly presented through words or pictures.
4	Safety & Hygiene	Senior adults prioritize the safety and cleanliness of the food they consume. It is important that proper sanitation practices are followed, and the ingredients are free from chemical contaminants.
5	Taste and Digestibility	The taste of the food should be enjoyable and not cause any negative effects on digestion or overall health.

Figure 11. Perceptions of dining out: A case study on senior adults.

Table 3. Key points of customer perception.

No	Key point	Details
	Prohibition of instant food	The prohibition of instant food involves the limitation or outright ban on prepackaged meals that are easy and fast to prepare, usually due to concerns about their nutritional content, additives, or potential adverse effects on health.
	Preference for hot food	The perceived warmth, freshness, comfort, and cleanliness of hot food contribute to a positive dining experience for senior adults.
	High-quality ingredients, cleanliness, and sanitation	High-quality ingredients are carefully selected for their taste, nutritional value, and overall quality, while cleanliness and sanitation practices ensure a hygienic environment and adherence to food safety standards. This combination creates a dining experience that prioritizes top-notch ingredients and a clean, safe environment. It focuses on utilizing fresh, unprocessed ingredients and preserving the delightful flavors experienced in their youth.
	Nourishing bonds through shared meals	The act of eating with family involves sharing meals and enjoying food together in the company of loved ones. It promotes connection, bonding, and a sense of togetherness, creating cherished memories and strengthening familial relationships.
	Becoming familiar and comfortable with the use of cutlery and dining utensils.	The ability of senior adults to handle and use utensils effectively during meals involves developing and maintaining coordination skills for gripping and coordinating hand movements, as well as using proper table manners. This skill promotes independence, dignity, and a sense of normalcy, allowing seniors to confidently and independently consume their meals.
	Feeling like home - reminiscent of a loving mom’s homemade cooking	The reminiscence of a loving mom’s homemade cooking, where every dish is prepared with care, attention to detail, and a touch of motherly love that brings comfort and nostalgia to the dining experience.
	Utensil hygiene and safe cleaning practices	Ensuring the cleanliness of all cutlery and utensils, along with the use of safe cleaning detergents, promotes a hygienic dining experience and helps prevent the risk of contamination or foodborne illnesses.

Figure 12. A food tray with partitioned ends – (A) rectangular platform, and (B) fantasy platform.

Figure 13. Customer perception influences the dimensions and structure of the food tray design.

Figure 14. House of Quality (HoQ).

Table 4. Key points of customer perception.

Relationship between customer requirements and technical requirements
Symbol	Meaning	Score
	Strong	9
	Medium	3
	Weak	1
	No assignment	0

Figure 15. The research framework - guidelines for successful Product Design and Development (PDD).

Huibin, Y. (2023). The psychology of restaurant interior design, part 3: Lighting. Accessed on 14 June 23 from https://www.fohlio.com/blog/the-psychology-of-restaurant-interior-design-part-3-lighting.

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Fohlio. (2023). Psychology of restaurant interior design part 1: Color. https://www.fohlio.com/old-blog/psychology-restaurant-interior-design-part-1-color.

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