This study proposes an alternative technique to support the design and development of products, specifically focusing on creating a new design and platform for restaurants tailored to the needs of senior adults, ensuring easy-to-access experiences. The primary aim is to effectively identify and...

Many services are delivered to a (large) number of customers simultaneously within a confined zone (e.g., restaurants, resorts, trains, and airplanes). Under unexpected high demand, customers experience discomfort from two major sources: (a) the sardine effect that arises when too many customers...