Applying Feng Shui to enhance interior quality in restaurants: a comparative study of spatial perception between architects and non-architects

Purpose This study aims to explore perceptual similarities and differences between architects and non-architects regarding restaurant interiors designed according to the Five Elements principle of Feng Shui through a mixed-method approach. It investigates whether such spaces can achieve a shared aesthetic appeal, supporting the identification of design principles that contribute to creating high-quality interiors broadly appreciated by users. Design/methodology/approach This study employed a mixed-methods approach integrating qualitative and quantitative analyses. A total of 120 participants (60 architects and 60 non-architects) evaluated 20 visual stimuli, generated from four real restaurant interiors modelled according to Feng Shui principles, based on general aesthetics, liking and warmth. Findings The results revealed significant divergences between architects and non-architects in their evaluations of general aesthetics, liking and warmth. However, both groups exhibited a notable consensus regarding modern restaurant interiors that incorporated all Five Elements, highlighting the principle’s capacity to promote shared aesthetic appreciation within these settings. Practical implications The findings demonstrate that balanced Feng Shui principles can enhance user satisfaction, support employee well-being and strengthen restaurant performance, thereby offering applicable design principles for designers and hospitality professionals. Social implications The findings indicate that designs reinforcing perceptions of comfort, warmth and shared appreciation can support users’ well-being, encourage positive social interactions and enhance spatial experience, particularly in the context of hospitality. Originality/value This pioneering empirical study in environmental psychology evaluates the influence of Feng Shui on spatial perception, highlighting its potential as a framework for creating high-quality spaces that foster shared appreciation among diverse user groups. By adopting a mixed-methods strategy, it aligns with the framework of evidence-based design (EBD) and extends its application specifically to restaurant interiors.