Development of evaluation indicators for senior-friendly restaurants

Purpose The 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/approach This 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. Findings The 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/value The 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.