Restaurant Feng Shui: kitchen, tables and walkways
A restaurant combines fire from the kitchen, water from washing and a steady flow of people all day, so a balanced layout matters for both belief and service. This article explains basic Feng Shui principles for a restaurant's kitchen, tables and walkways.
HUANGJUI Design journal
Keep fire and water apart in the kitchen
By the element cycles, fire and water clash, so the stove should not sit directly beside or opposite the sink. If space is tight, put a counter or a wood-element material between them, which helps in belief and also gives cooks a safer workspace.
Clear walkways for energy and staff
Walkways from the door to the tables and from the kitchen to the tables should be wide enough and free of boxes or stray chairs. Feng Shui sees this as letting good energy reach the whole room, and in practice staff can serve faster without collisions.
Arrange tables so guests feel secure
Guests usually prefer seats with a wall or screen behind them and a view of the entrance. Tables directly in line with the door or a busy walkway feel uncomfortable, so use plants or low screens to divide the space while keeping the room open and airy.
Place the cashier in a stable spot
The cashier counter should see the door, have a wall behind it, and not sit under a beam or face the restroom. The HUANGJUI Design team advises on restaurant layouts guided by Feng Shui and designs signs and menus that share one brand identity.
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