Foodservice Design: Assessing the Importance of Physical Features to Older Consumers

Richard F. Ghiselli
Ji-Eun Lee, University of Central Florida
Barbara A. Almanza


The purpose of this study was to identify the issues Baby Boomers and other older consumers have with many of the physical aspects in foodservice settings. Of particular concern were accessibility and comfort, the importance of certain physical factors that might affect the choice of restaurant by seniors, and the service encounter. It was a follow-up to a previous study. The data were analyzed primarily by age and gender. Booth seats were the most preferred seating types. Overall means of restaurant design issues in 2012 were significantly lower than those in 1998.