Common Sense (Part 1)
Our love for good food is an open secret among our close friends, and of late we received some requests for On-Site Feng Shui Audit in Food and Beverage Outlets.
One request is a restaurant on the East Side of Singapore, and our policy is to try their food before we decide to undertake the assignment. Without the knowledge of the restaurant owner we went to try their food twice. The conclusion from our secret food tasting is the restaurant needs help from a Culinary Master and not a Feng Shui Master.
When your business is bad because your food tastes terrible, you need help, and it better be fast.
If you are thinking of using Feng Shui as a shortcut to improve your business, you are on your path to business closure. Feng Shui Master do not possess ‘Magical Power’, if you are hoping that your food can continue to be terrible but depend on the ‘Magical Power’ of Feng Shui to turn the business around, you are in trouble because Feng Shui is not magic.
The primary requirement of a restaurant is to provide tasty food to diners, and when your restaurant fails to do that, you need to address it. I suggest you hire a good chef for a start.
To be interested in food but not in food production is clearly absurd.