The F&B business in Malaysia is one of the most competitive industries today, and it’s only getting tougher. With foreign brands like Mixue, Luckin Coffee, and Chagee flooding the market, competition is fierce and local players are struggling to stand out. Yet, according to Feng Shui consultant Alan Chong, success or failure in this crowded space often comes down to one overlooked factor; Feng Shui mistakes.
“Feng Shui is one of the key factors that can either help your business grow or pull it down drastically,” he says.
Alan, who has advised numerous restaurants and cafés across Malaysia, explains that even within the same industry, some outlets thrive while others fade away. The reason, he says, often lies in subtle Feng Shui mistakes that business owners don’t even realise they’re making.
Using the example of Malaysia’s many kopitiams, from Hailam and OldTown to PappaRich, The Rich, and Oriental Kopitiam, Alan points out that while their concepts are similar, only some truly prosper. “
You can have the same food, same system, and same pricing, but different results,” he notes.
“Part of that difference comes from Feng Shui.”
Below, Alan shares the five most common Feng Shui mistakes that F&B business owners make, and how to avoid them.
1. Choosing the Wrong Location
Most entrepreneurs believe that location is everything, but Alan says that’s only half true.
“Yes and no,” he explains. “I’ve seen many F&B outlets that aren’t in prime areas, yet their business is fantastic. That’s because of good Feng Shui.”
He uses Avenue K as an example.
“It has a great physical location, right above the LRT station, but its traffic doesn’t compare to Suria KLCC. The reason lies in the Feng Shui formation of the area.”
Alan stresses that the first of many Feng Shui mistakes is confusing physical location with Feng Shui location.
“It’s not just where your restaurant sits, but how the surrounding landform and energy flow support it,” he says.
If your outlet is inside a mall, the mall itself becomes your external Feng Shui environment.
“If the mall’s energy is bad, you’ll struggle no matter how good your food is,” Alan adds.
“You might still make some profit, but you won’t maximize it.”
2. Wrong Cashier Placement
The second common mistake involves the cashier’s location and direction.
Many owners decide based on convenience. Some place it inside; some place it near the exit so payment is easy. But Feng Shui primarily comes from two major factors: location and direction.
That alone creates many possibilities.
“Most people place their cashier for convenience,” Alan says.
“But Feng Shui is built on two main pillars, location and direction, and both matter.”
The cashier area represents wealth circulation. A wrong position or direction can attract bad energy and repel customers.
“That’s why some restaurants with great food and fair prices still can’t get crowds,” he explains.
Alan recalls a cafe in Ampang that hired influencers to boost sales.
“It worked for one month, then business dropped. The energy didn’t support long-term success. Influencers can’t fix Feng Shui mistakes.”
3. Misplaced Kitchen and Stove
The kitchen is the heart of any restaurant, and in Feng Shui, it symbolizes wealth and prosperity. One of the most common Feng Shui mistakes that F&B owners make is poor kitchen or stove placement.
“The kitchen represents wealth,” Alan explains.
“If placed correctly, it attracts prosperity. But if it’s wrong, it drains your income.”
He points out that many owners don’t know where their money goes.
“They’ll tell you their expenses are all accounted for, but they still lose money. That’s the effect of poor energy flow,” he explains.
Even with high rental, a restaurant with strong Feng Shui can still profit because customers keep coming. But when energy leaks from the kitchen, sales will never be enough to sustain growth.
4. Unbalanced Entrance Design
The entrance is where energy enters your restaurant, and it determines whether customers feel drawn in or repelled.
“Some restaurants, especially corner units, have two or three entrances. But not all of them bring in good energy,” Alan says.
He explains that the right entrance attracts people naturally.
“That’s why some shops with very simple signage still get crowds, their Feng Shui is good. Bad energy repels customers, no matter how pretty your front is.”
Alan also notes that poor entrance Feng Shui can affect staff dynamics.
“In restaurants with bad energy, you’ll often see internal conflict; jealousy, gossip, and poor teamwork,” Alan says.
“Some businesses collapse because of lack of customers. Others collapse because of internal issues. Both are related to energy.”
5. Disrupted Qi Flow and Layout
The last and most overlooked of all Feng Shui mistakes is poor layout.
“Many people think Feng Shui is just decoration, putting things here and there,” Alan says.
“But true Feng Shui is a seamless design where everything connects. That’s what we call qi flow.”
When the energy flow is blocked, it triggers problems, financial losses, staff issues, or general stagnation.
“That’s why in some restaurants you feel calm and comfortable, and in others, you just want to leave quickly. That’s the energy difference,” he says.
Alan recalls a restaurant in Puchong that had to scale down after struggling for months.
“They were on the ground floor, which should have been the better unit,” he says.
“But the space had too many enclosures that blocked the qi flow. The restaurant upstairs, however, had good Feng Shui, and it thrived.”
Are You Making These Common Feng Shui Mistakes?
Alan emphasizes that you can’t cherry-pick solutions.
“You can’t fix one or two things and ignore the rest. To get the best results, all five factors must work together.”
When everything; location, direction, kitchen, entrance, and layout, is harmonized, customers naturally feel at ease.
“When the energy is right, people like to come,” Alan concludes.
“They’ll linger, invite friends, and keep returning. That’s what creates real business growth, the kind that lasts for years, not just one or two.”
For more info on Alan Chong’s practice, visit Feng Shui Mechanics.
Related articles:
Discussion about this post