[{"data":1,"prerenderedAt":177},["ShallowReactive",2],{"article:shop-feng-shui-layout:en":3,"article-topic:business-feng-shui:en":97,"related-articles:en:business-feng-shui:shop-feng-shui-layout:":166},{"slug":4,"title":5,"description":6,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":11,"noindex":12,"summary":13,"sections":14,"references":55,"relatedTools":77,"seo":78,"contentImage":83},"shop-feng-shui-layout","Shop Feng Shui Layout: Read the Customer Route Before the Compass","A shop layout is a set of movement decisions you can observe on one visit: the threshold, the browse loop, the service queue, and the exit. The compass reading is recorded separately and never overrules a measured problem.","Commercial","business-feng-shui","","chen-jun","2026-10-27",false,"Follow one customer from pavement to till and back, and the layout review writes itself. The four checkpoints are the three-second threshold, the browse loop that doubles back, the queue that crosses it, and the exit strip. Change one thing, then measure the same thing.",[15,20,25,30,35,40,45],{"heading":16,"body":17},"A layout review measures movement, not luck",[18,19],"A shop layout is a set of decisions about where people walk, where they stop, and what they can see from each point. Those decisions can be observed on a single visit: follow one customer from the pavement to the till and out again, and mark every place the route widens, narrows, doubles back, or dead-ends. That record is the whole subject of a layout review.","The compass layer — which direction the door faces, where the wealth position falls — is a separate set of conventions placed on top of the same floor plan. It is worth recording, but it is not evidence about whether the layout works. A layout works when a first-time visitor can find the door, understand the offer, reach the products, pay, and leave without being routed into a wall or a queue.",{"heading":21,"body":22},"The threshold: what three seconds at the door decides",[23,24],"Stand where a customer first sees the shop and give yourself three seconds. In that window you should be able to read the name, the main offer, whether the shop is open, and where the entrance is. If any of those needs a second look, the layout is already costing visits, because most people decide whether to enter before they decide to browse.","The fix is usually not symbolic. Move the A-board out of the doorway, clear the window of last season's posters, put the opening hours where the light hits them, and make the door itself visible against the facade. Test by photographing the frontage from the approach at opening, midday, and dusk; the three photos will show whether the threshold reads the same in different light.",{"heading":26,"body":27},"The browse loop: find where the route doubles back",[28,29],"Inside, walk the loop a customer actually takes: enter, orient, browse, decide, pay, leave. Mark every point where you turn around, retrace a step, or have to squeeze past someone. A display that forces a U-turn, a mirror that makes a corridor look like a dead end, a free-standing unit that blocks the natural path to the back — each one turns browsing into navigation.","The traditional reading calls a route that doubles back a sign of hesitation and blocked movement. The physical reading is simpler: every extra turn is a chance for the customer to give up. Widen the path, angle the unit, or move the display, and watch whether people reach the back of the shop more often.",{"heading":31,"body":32},"The service point: queue first, direction second",[33,34],"The till is where layout and operations meet. If the queue forms across the browse route, a customer who is still deciding is pushed out of the way by a customer who has already decided. If the till sits behind a display, the staff who could help are hidden. Both are layout faults before they are anything else.","Measure the queue at peak: how many people, how long, and where the line physically goes. Then try one change — a floor marker that moves the queue to the side, a second till at peak, or a counter angled so the payer does not block the entrant — and compare the same measurement. The facing direction of the till can be noted in the plan; the queue is what you can actually see and change.",{"heading":36,"body":37},"The exit and the impulse zone",[38,39],"The last few metres before the door are the highest-attention strip in the shop, because every customer passes it and none is in a hurry. A layout that puts the exit behind a queue, or forces the customer to walk back through the whole store to leave, wastes that strip. A small, low unit near the exit — priced clearly, easy to pick up — uses it.","The tradition reads the exit as the point where energy leaves and warns against a door that faces straight out with nothing to slow the departure. The practical version is the same: a departure that feels abrupt or obstructed is a missed last impression. Keep the exit clear, and put one deliberate stopping point on the way out rather than three.",{"heading":41,"body":42},"Where the compass reading fits, and where it does not",[43,44],"Once the route, the threshold, the queue, and the exit have been checked, the compass layer can be recorded without doing harm. Note the facing direction, the position of the till in the traditional scheme, and any object the tradition associates with the entrance. Keep this in a separate column from the observations.","The rule is simple: the compass column can suggest a preference, but it cannot overrule a measured problem. If the tradition favours a till position that creates a queue across the browse route, the queue wins. A layout that works for customers is not made worse by ignoring a direction, and a layout that fails for customers is not rescued by satisfying one.",{"heading":46,"body":47,"bullets":48},"A checklist you can run in an afternoon","Take one floor plan, one phone camera, and one afternoon. The list below is the minimum.",[49,50,51,52,53,54],"Photograph the frontage from the approach at opening, midday, and dusk; note what is readable in each.","Walk one complete visit and mark every turn, squeeze, and stop on the plan.","Measure the peak queue: length, duration, and where the line goes.","Check the exit strip: is it clear, and is there exactly one stopping point on the way out?","Record the compass layer separately, and change only what the observations justify.","Make one change, then repeat the same measurements before deciding it worked.",[56,64,72],{"id":57,"kind":58,"title":59,"detail":60,"publisher":61,"url":62,"accessedAt":63},"huangdiZhaijing","traditional","Huangdi Zhaijing (黄帝宅经)","Historical context for traditional residential orientation and spatial vocabulary. Modern recommendations are judged against real conditions.","Wikisource digital text","https:\u002F\u002Fzh.wikisource.org\u002Fwiki\u002F%E9%BB%83%E5%B8%9D%E5%AE%85%E7%B6%93","2026-07-14",{"id":65,"kind":66,"title":67,"detail":68,"publisher":69,"url":70,"accessedAt":71},"ccohsLighting","practical","CCOHS: Lighting Ergonomics","Summarises lighting levels, glare, and contrast guidance for indoor work, reading, and circulation areas.","Canadian Centre for Occupational Health and Safety","https:\u002F\u002Fwww.ccohs.ca\u002Foshanswers\u002Fergonomics\u002Flighting","2026-10-14",{"id":73,"kind":66,"title":74,"detail":75,"publisher":69,"url":76,"accessedAt":63},"ccohsErgonomics","CCOHS: Office Ergonomics","Practical guidance for workstation setup, posture, reach, lighting, and office comfort.","https:\u002F\u002Fwww.ccohs.ca\u002Foshanswers\u002Fergonomics\u002Foffice",[],{"title":79,"description":80,"path":81,"type":82},"Shop Feng Shui Layout: The Customer Route, Checked","A layout review follows one customer through the threshold, the browse loop, the service queue, and the exit, with the compass reading kept in a separate column.","\u002Farticles\u002Fshop-feng-shui-layout","article",{"src":84,"srcByLocale":85,"alt":87,"width":88,"height":89,"altByLocale":90,"captionByLocale":93},"\u002Fimg\u002Farticles\u002Fshop-feng-shui-layout.svg",{"tw":86},"\u002Fimg\u002Farticles\u002Fshop-feng-shui-layout-tw.svg","Four checkpoints of a shop layout review: the threshold, the browse loop, the service queue, and the exit.",1280,960,{"zh":91,"tw":92},"店铺布局复盘的四个检查点：门头、浏览回路、收银排队、出口。","店鋪布局復盤的四個檢查點：門頭、瀏覽迴路、收銀排隊、出口。",{"en":94,"zh":95,"tw":96},"The route is checked first; the compass reading is recorded in a separate column and never overrules a measured problem.","先查动线；罗盘那一层单独记，永远不推翻量出来的问题。","先查動線；羅盤那一層單獨記，永遠不推翻量出來的問題。",{"topic":98,"articles":130,"tools":165},{"slug":8,"title":99,"eyebrow":100,"description":101,"relatedTools":102,"articleIdeas":103,"seo":107,"sections":111},"Business Feng Shui","Shops and brands","A commercial feng shui hub for storefronts, cashier placement, customer flow, restaurant layout, and brand environment.",[],[104,105,106],"Shop Feng Shui Layout","Cashier Position","Restaurant Feng Shui",{"title":108,"description":109,"path":110},"Business Feng Shui Guide","A practical guide to business feng shui for shops, restaurants, customer flow, cashier placement, and brand environments.","\u002Ftopics\u002Fbusiness-feng-shui",[112,115,118,121,124,127],{"heading":113,"body":114},"What a business review can and cannot do","A shop's takings come from product, price, location, service, and staffing; none of those is a direction or an object. What a space review can do is check whether the physical environment fights the business: whether the entrance is legible from the approach, whether the payment point creates a queue that blocks browsing, whether a restaurant's seating pushes staff routes through customer tables. Those are measurable and fixable. The traditional layer — facing direction, cashier orientation, the so-called wealth position — is a set of conventions laid on top of the same physical facts, and it should be recorded separately so that it cannot hide a maintenance, signage, or pricing problem. The honest use is a checklist, not a guarantee.",{"heading":116,"body":117},"Start outside: the entrance and the approach","Photograph the storefront from the direction most customers arrive, at opening, midday, and closing. Check whether the name, the main offer, the opening hours, and the door itself are readable without stopping, and whether anything — a parked car, a delivery stack, a badly placed A-board — sits between the approach and the entrance. The tradition reads a narrow or obstructed entrance as a constriction of incoming energy; the physical reading is that a first-time visitor cannot tell where to go, which loses the visit before it starts. Both point at the same fix: clear the sightline and make the door obvious. Record the approach in both directions if the street is one-way, because the customer's view differs from the owner's.",{"heading":119,"body":120},"The service point is a flow problem before it is a direction","The cashier is where the tradition's wealth-position claim lands, but the operational question comes first. Walk one complete visit — enter, browse, decide, pay, leave — and mark every point where a customer stops, doubles back, or waits. A counter placed so the queue crosses the browsing route turns a sale into an obstacle course; a counter tucked behind a display hides the staff who could help. Move the queue marker, open a second till at peak, or angle the counter so the person paying does not block the person entering. Test one change at a time and compare queue length, abandoned baskets, or simply where people hesitate. The facing direction can be noted; the queue is what you can measure.",{"heading":122,"body":123},"Restaurant and hospitality layouts protect a second route","In a restaurant the customer route and the staff route share the same floor, and most bad-feng-shui complaints in dining rooms are collisions between the two. A table that forces a waiter to reach across a diner, a kitchen door that opens into a queue, a till placed where the exit narrows — these read in the tradition as blocked or rushed energy, and they read operationally as service friction and trip hazards. Map both routes on the floor plan, then check fire exits, accessible routes, and the path a full tray takes from kitchen to table. Seating that faces the door is often requested for comfort and sightlines rather than luck; the practical version is that some guests dislike sitting with their back to the room, which is a real preference worth respecting.",{"heading":125,"body":126},"Brand environment is a consistency question","Colour, material, lighting, and signage carry the brand before any symbolic object is noticed. The tradition assigns elements and directions to colours, but the checkable question is whether the palette is consistent between the window, the interior, and the menu, and whether the lighting makes the product look the way it does in daylight. A red wall is not fire energy that attracts customers; it is a surface that changes how warm the room feels and how food photographs. Decide the impression you want, then test whether the space delivers it at the door, at the counter, and at the exit. Where the tradition and the brand agree the choice is easy; where they conflict, the brand and the customer experience should win, and the symbolic reading can be dropped without loss.",{"heading":128,"body":129},"Keep an evidence pack and judge changes against it","Before changing anything, assemble the record: approach photos at three times of day, a floor plan with both customer and staff routes, the queue and service points marked, opening hours, accessibility constraints, and the questions staff are asked most often. Then make one proportionate change — clear the entrance, move a queue marker, reduce glare, make prices legible — and decide in advance what would count as improvement and over what period. Compare the same measures before and after. Business results depend on factors a space review cannot touch, so treat any improvement as evidence about the environment, not proof that a direction or object worked. If a change makes no difference, that is also a result, and it cost almost nothing.",[131,134,145,155],{"slug":4,"title":5,"description":6,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":11,"summary":13,"relatedTools":132,"seo":133},[],{"title":79,"description":80,"path":81,"type":82},{"slug":135,"title":136,"description":137,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":138,"summary":139,"relatedTools":140,"seo":141},"cashier-position-feng-shui","Cashier Position: Three Queues, One Sightline Height, One Counter Height","A till is a queueing system before it is a corner. The service rate sets the wait, a 1.4 m shelf hides everyone below 1.2 m, and only 915 mm of counter is fixed by code.","2026-11-01","Utilisation, not direction, decides the wait: at 0.95 the queue is 20 people and 12 metres long. Position changes where they stand, not how long they wait. One section of counter sits at 915 mm; the rest follows the person standing at it.",[],{"title":142,"description":143,"path":144,"type":82},"Cashier Position Feng Shui: Queue Length and Sightline Height","The arithmetic behind a till position: how the service rate sets the queue, what height a display hides beyond it, and why only one section of counter is fixed at 915 mm.","\u002Farticles\u002Fcashier-position-feng-shui",{"slug":146,"title":147,"description":148,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":11,"summary":149,"relatedTools":150,"seo":151},"restaurant-feng-shui-layout","Restaurant Feng Shui Layout: Protecting Two Routes on One Floor","In a restaurant the customer route and the staff route share one floor, and most bad-feng-shui complaints are collisions between them. The pass, the seating, the queue, and the light are all checkable.","Draw both routes on the plan and mark the crossings. The pass from kitchen to furthest table, the table a server must reach across, the queue and exit at the same door, and the noise and glare that decide how a room feels.",[],{"title":152,"description":153,"path":154,"type":82},"Restaurant Feng Shui Layout: Two Routes, One Floor","A restaurant layout review is a route review: the pass from kitchen to table, seating that faces the door, the queue and exit at the same door, and lighting and noise as the real energy.","\u002Farticles\u002Frestaurant-feng-shui-layout",{"slug":156,"title":157,"description":158,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":138,"summary":159,"relatedTools":160,"seo":161},"storefront-entrance-feng-shui","Storefront Entrance Feng Shui: Sign Distance, Glass, and Door Force","A shop entrance is three measurements before it is a direction: the cap height the sign needs at its distance, the brightness at which glass becomes a mirror, and the door force.","At 20 metres a sign needs about 175 mm of cap height; 8 per cent glass reflectance makes a window a mirror four times brighter than the display behind it. The sill hides the near floor, and the door has three numbers.",[],{"title":162,"description":163,"path":164,"type":82},"Storefront Entrance Feng Shui: Sign Size, Glass Reflectance, Door Force","How to measure a shop entrance: the acuity floor for sign lettering, the luminance at which glass reflects more than it shows, the sill geometry that hides the floor, and the 22.2 N door benchmark.","\u002Farticles\u002Fstorefront-entrance-feng-shui",[],{"articles":167},[168,171,174],{"slug":135,"title":136,"description":137,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":138,"summary":139,"relatedTools":169,"seo":170},[],{"title":142,"description":143,"path":144,"type":82},{"slug":146,"title":147,"description":148,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":11,"summary":149,"relatedTools":172,"seo":173},[],{"title":152,"description":153,"path":154,"type":82},{"slug":156,"title":157,"description":158,"category":7,"topicSlug":8,"legacyPath":9,"authorId":10,"publishedAt":11,"updatedAt":138,"summary":159,"relatedTools":175,"seo":176},[],{"title":162,"description":163,"path":164,"type":82},1793614153465]