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This paper aims to present the design of a particular non-reactive test rig for combustion swirlers and first stage turbine nozzles. The test rig is required for important experimental activities aimed at the optimization of a specific class of gas turbines.

A multi-disciplinary team performed the design process by following a tailored design approach, which has been developed for the specific case. The design outcomes allowed to build a fully functional test rig to be introduced in a test cell and then to perform preliminary experiments about the fluid dynamic behaviour of the turbine elements.

The followed design approach allowed to efficiently perform the task, by supporting the information exchange among the different subjects involved in both the conceptual and the embodiment design of the test rig. Additionally, the performed experiments allowed to achieve a final configuration that makes the test rig a valuable test case for combustor-turbine interaction studies.

The study described in this paper is focused on the design of a specific test rig, used for first validation tests. However, the achieved results (both in terms of design and test) constitutes the underpinning of the in-depth investigations to be performed in the next steps of the experimental campaign.

To the best of the authors’ knowledge, the present paper is the first one that comprehensively describes the design activity of an experimental test rig for turbine application, also providing indications about the specific methodological procedure used to manage the process.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).