This study investigated the application of the TRIZ innovation system method to bicycle handlebars and used a satisfaction survey to evaluate whether the bicycle handlebars met the users’ requirements, in order to reduce the cost and time needed for product development. First, we conducted a literature search and expert consultation, to explore the improvement requirements for handlebar design and bicycle motion injury; then, we used a contradiction matrix and the invention principle of the TRIZ method for analysis and design; and finally we used a human–machine system and the human measurement method of human factor engineering to analyze the user and bicycle handlebar operation and related dimensional definitions, as a reference for the design and to make a prototype bicycle handlebar. The SERVQUAL questionnaire was developed to compare the differences between the designed bicycle handlebar prototype and commercially available bicycle handlebars, and a practical analysis of the design was conducted using a two-dimensional quality model (Kano model) and the important–performance analysis method (IPA). Research results: 1. Innovative design of the bicycle handlebars: the development of height adjustment slots, front and rear angle design, front and rear swivel left and right extension mechanism, the user can clearly determine the current position and adjust to the most comfortable position to avoid waist, cervical vertebrae, and arm injuries. 2. Satisfaction assessment of bicycle handlebar innovation design: analyse the importance and satisfaction of bicycle handlebar innovation design, determine the production time and mass production value of the product, use questionnaires to conduct IPA and Kano model cross-analysis matrix, in order to reduce the time and cost required for product development.

This study presents the development of an innovative multifunctional cup holder designed to enhance safety, usability, and sustainability. Addressing common issues such as accidental spills, heat retention, and structural stability, the proposed design incorporates adjustable fixation and heating functionalities. The research applies a systematic design approach, applying the Theory of Inventive Problem Solving (TRIZ) methodology to resolve design contradictions and enhance product functionality. By integrating human factors considerations and universal design principles, the cup holder aims to improve user experience and accessibility. The design features a vacuum-based adjustable fixation system to prevent tipping, a controlled heating mechanism to maintain beverage temperature, and a shock-absorbing structure for enhanced durability. To evaluate whether the final design meets user expectations, a SERVQUAL questionnaire was used to collect user feedback, which was then analyzed using the Importance–Performance Analysis combined with the Kano model (IPA-Kano model). The results revealed an overall importance score of 4.347 and a satisfaction score of 3.943. Key strengths identified include reliable shock resistance, effective fixation, and ease of operation, while areas such as brand reputation and temperature control precision were found to require improvement due to their high importance but low performance. These insights confirm that the proposed design effectively enhances stability, thermal performance, and user convenience, while aligning with users’ expectations. By addressing critical functional and safety needs, this research advances the development of practical, user-centered innovations in everyday product design.

This study aims to develop a preliminary list of indicators suitable for green restaurants in Taiwan. The research methodology includes expert consensus (Delphi method) and incorporates interviews with field experts. An analysis of the responses provided by these industry experts led to the identification of five dimensions of evaluation indicators for green restaurants. The K–S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. This study analyzed the responses provided by the interviewed experts to identify and extract evaluation indicators for green restaurants. The extracted indicators comprise five dimensions (resource management, ingredient and product selection, environmental and indoor quality, green certification and management, and customer awareness and participation), 15 sub-dimensions, and 70 detailed indicators. The research results can serve as a reference for course planning in related programs at universities and colleges, as well as for industry planning of green restaurants, and as a reference for the promotion of national sustainable environmental policies in Taiwan. Therefore, based on the results of this study, recommendations are provided for educational institutions related to green restaurants, official organizations related to green restaurants, the industry related to green restaurants, and future researchers.