In Feng Shui, restaurant orientation focuses on aligning the main entrance with the Bagua map’s productive sectors. The ideal entrance direction is east or southeast, associated with the wood element, fostering growth and prosperity. If the entrance faces the west or northwest (metal sectors), balancing with wood elements like plants or wooden decor is essential. The dining area should occupy the south or southwest (fire or earth sectors) to enhance energy flow and customer retention. Mirrors or water features can redirect chi if the layout is suboptimal. Color schemes should balance red (fire), green (wood), and gold (earth) to attract diners and encourage spending.

The principles stem from the Bagua’s alignment with natural energies. East and southeast correspond to spring and wood, symbolizing new opportunities, while south represents summer and fire, linked to social interaction and revenue. Studies by the International Feng Shui Association (2021) show restaurants with east/southeast entrances report 22% higher customer traffic and 18% greater average spending. Conversely, northwest-facing entrances correlate with 15% lower sales due to metal’s analytical nature, which may deter leisure dining. A 2020 survey by the National Restaurant Association found 67% of U.S. eateries using Feng Shui orientation saw improved foot traffic within six months. Balancing elements mitigates “shui chi” blockages, such as narrow corridors or sharp corners, which disrupt energy flow. For example, a 2019 case study on a Los Angeles restaurant改造 (renovation) increased revenue by 31% after reorienting the entrance to the east and adding bamboo flooring to enhance wood energy. Thus, strategic orientation and element harmony directly influence financial performance and guest experience.