Vastu guidelines for opening a restaurant

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It is essential to pay attention to the building's Vastu Shastra, regardless of whether you plan to build a restaurant from the ground up or purchase an existing structure for it. There is a set of guiding principles that are universally applicable to the design of houses and other buildings. It is important that the restaurant be situated in an appropriate area, and the land on which it is situated should be rectangular.

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It is possible to bring about positive energy in a specific location by adhering to the criteria outlined in the Vastu shastra methodology. In this blog, you'll find some advice on how to improve the Vastu of your restaurant so that it can accommodate a greater number of people.

• The main entrance to the restaurant

When it comes to Vastu, having the door to your restaurant face either north or east is among the most crucial pieces of advice. These two directions provide prosperity and good fortune to the owners of the restaurant. The main entrance to the restaurant should be bright and inviting. This will bring good energy into the restaurant.

• Seating arrangement

According to the rules of Vastu for a restaurant, the customers should sit on the ground floor. Customers should be greeted on the ground level since it is essential to place a high premium on providing priority service to them and because of this, they should indeed be welcomed there.

• The kitchen at the restaurant

The southeast corner of the restaurant is where the kitchen should ideally be located, in accordance with the principles of Vastu Shastra. The burner should be kept facing in this direction since it is believed to provide the most benefit for fortune. The restaurant's bathroom shouldn't be close to the kitchen because it can make the place smell bad.

• Restaurant color scheme

The walls of your restaurant must exude warmth, so go for bold hues when painting them. Shades of black, grey and other dark colors should be avoided inside the restaurant. The restaurant would benefit greatly from the use of the colors orange, blue, yellow, and green, as well as neutral.

• Water fountain

It's recommended that the restaurant's northeast-facing water fountain be maintained in good working condition. Good fortune can be expected if the water element is located in this direction.

• Restrooms in the restaurant

According to the principles of Vastu, a restaurant's restrooms should be located far from the cooking area. The bathrooms should be west or northwest of the restaurant. It's not a good idea for the bathroom walls to join with the kitchen walls.

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• Storage room

The restaurant's storage area needs to be on the southwestern side of the building. There should be enough room to put away things like grain bags, oils, and veggies. Raw food supplies should be stored in this area of the restaurant because it is considered to be lucky.

• Restaurant with dim lighting

Since low-lit places tend to attract unfavorable thoughts, the restaurant must have adequate lighting. It's easy for negative vibes to infiltrate a dimly lit restaurant. Lights should be installed in the far corners of the restaurant's basement or a storage area.

• Cash register in the restaurant

The restaurant's front desk and cash register should be located toward the restaurant's north or east entrance. When exchanging money or making a purchase, it is advisable to go in one of these two orientations. Losses can be reduced by ensuring that no supporting columns or beams are located close to the cash register.

• Natural vegetation next to the entrance and windows

The plants that are located near the restaurant's windows and entrance are said to be beneficial to the customer's well-being. It is in your best interest to steer clear of artificial plants because of their inability to bring about genuine happiness and their unappealing appearance.

Once you have gained an understanding of these Vastu tips, it will be simple for you to put them into practice in the business. Only with the proper application of Vastu Shastra will it be feasible for you to steer clear of challenges and difficulties in the operation of your restaurant.

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