An Emerging Concept
Vaastu Hotels & Restaurants

Vaastu Shastra, a concept that has gained ground with residential properties is fast catching up with the hospitality industry. However, research has revealed that the Indian hospitality segment is yet to explore the concept to the maximum. Reema Sisodia probes into this world of age old traditions...

Vaastu Shastra is a concept that has definitely established itself in the present social system and there has been a steady awakening toward this age old theory. From apartments to offices and even other establishments, the concept of Vaastu is certainly gaining prominence. Builders and architects of repute have accepted the philosophy and implemented its principles in the planning and designing of a number of top of the line projects and establishments. The concept has been increasingly practiced in areas such as residential constructions and structuring of various office and commercial set-ups. But when compared to its presence, awareness and practice in the hospitality industry, research has revealed that the Indian hospitality segment is yet to explore the concept to the maximum.

Speaking about the concept, its relevance and importance with respect to the hospitality industry, Ajay Shah, Vaastu consultant, Devaansh Vaastu Consultancy, Mumbai, explained that, “Vaastu as a concept had held a unique position especially in the Indian culture. But it is only in recent times, that the concept has received its deserved recognition and acceptance. There are a number of potential segments and areas which can actually reap rich benefits and gains out of this age old theory. There are times when we come across people who have prospered and progressed once they have shifted to a new place. One of the prime reasons could be the good or positive Vaastu of the place. There are many who wonder, what is Vaastu and how can it help in augmenting one’s business. The industry that can derive the benefits of Vaastu and that has the potential to explore the world of Vaastu, is the Indian hospitality segment. Though, there has been a slight increase in terms of awareness of the concept, however its positive benefits have been felt by some restaurants who have incorporated the philosophy into their daily operations.”

Explaining the concept of Vaastu further, Shah, adds, “In present times, the outward ambience, interiors and decorations receives a lot of emphasis. But, we have also observed that, even if the restaurants are well done in terms of interiors, they do not do well in terms of business. While on the other hand, there are places with basic interiors and flourishing business. Why does that happen? One common thing I have found about all popular restaurants is that they have a rightly placed kitchen and cash counter. In any restaurant, the kitchen plays a pivotal role. In other words, the kitchen is the heart of a restaurant. If the location of a kitchen is not not organised as per the rules of Vaastu Shastra then definitely the restaurant will loose it charm with time.”

Fitting in well as one of the recent examples which can also be well projected as a case study is the Great Punjab Restaurant, Mumbai, that have designed the place as per the Vaastu philosophy. Disclosed Ravipal Singh Gandhi, partner, Great Punjab Restaurant, Mumbai, “Vaastu as a concept is definitely worth a try. It is based on specific scientific principles, which if incorporated well in the entire business set-up results in positive outcomes. Every place has its own plus and minus and making changes to increase the plus is one of the essentials of the theory. Speaking with respect to the hospitality industry as per the Vaastu experts, the kitchen is regarded to be the most sensitive region for the hotel business. The right balance between the four elements of nature such as fire, water, air and weight would have its own positive results.”

Revealing his experience with Vaastu further, Gandhi narrated, “One day a man walked into our restaurant. Making certain observations, he casually remarked that the tables placed on the South side of the restaurant gets occupied faster as compared to the North. Hearing that, we realised his observations were a fact. Probing further he revealed that, as per the science of Vaastu, if the South positioning is higher than the north, it has a positive influence on the business in general, which was the case in our restaurant. Moving on further with respect to the understanding and the concept, we decided to study the entire plan layout. On entering the kitchen, the expert noticed that there were some changes that were required. Though, the fire place was in the right area as per Vaastu laws, the washing area was not. On his request, we made necessary alterations, which did not require many major break downs. We also learnt that in order to improve the business potential the balancing in the kitchen region is of great significance, where the placement of the fire, water and weight need to be well-balanced and placed. Further, as per the advice, we also changed the placement of the cash counter, as the previous positioning was faulty. Though in the restaurant business keeping reality in mind, there are definite cycles of ups and downs. After an interaction and experience with us, there have been few restaurants which are accepting the concept of Vaastu.”

“Apart from restaurateurs and few hoteliers in Mumbai, the concept has also found a place in the southern market especially Bangalore and Hyderabad, but it still has to make its presence felt in the Northern belt of India.

Disclosed Geffory Crasta, group general manager, Bangara Group of Hotel, “The concept of Vaastu is rather personal and if given a choice and going according to right advice, we would definitely understand the theory further. If it would benefit in terms of business then we are definitely open to the idea of accepting the theory.”
Mentioned one of the hoteliers based in Hyderabad, “Vaastu has been practiced in many restaurants, but, it is a personal choice. Some properties have designed their complete property as per Vaastu laws, whilst there are some who still have mental blocks against the concept.”

According to Hafeez Contractor, architect and interior designer, “Vaastu has made inroads into the Indian construction world, but the application of the principle to a large extent rests ultimately with individuals. There are a number of questions that still exists in peoples minds and at times it gets rather difficult to follow all the principles rigidly. But keeping in view the relevance to the hotel industry, apart from the kitchen, the entrance of the hotel also has a relevance as per Vaastu laws.”

Further expressing his views on the concept, Sudhir Pai, executive chef, The Orchid, Mumbai, mentioned that, “We especially in Mumbai, due to place constraints, have to plan our kitchens as per convenience and space. The emphasis is more on the practicality of kitchen layout and placement. But if there is an option to work out the dynamics in the given region without major hassles or break downs especially in the kitchen area, one can check out the option.”

Vaastu and the feasibility plan
Elucidating the subject along with clearing mental blocks associated with Vaastu application, Shah further explains that, “Though there is a general belief that Vaastu cannot take place without demolition and one needs to undergo a lot of hassles in its practice. Implementing the Vaastu philosophy is absolutely easy and a practically feasible concept. If the project is at a planning stage then the application is a extremely client friendly. Vaastu can be easily practiced in the given area itself however big or small. Vaastu Shastra can be a great help, and ignorance leads to unnecessary hurdles in life. Most people feel that to implement Vaastu, one needs to bring in complete structural changes and break downs. But the fact is that one can improve the Vaastu of a place by reshuffling furniture, without any break downs. In the present times, the hotel industry is facing tough times due to the scenario of global recession. By complying to certain Vaastu philosophy one can definitely improve the business position of the hotel.”

Vaastu and placements
Speaking about the placements and direction, Shah explains that, “Majority of the hotels have a good reception area, but some times due to wrong placement of a receptionist there could be problems. One of the negative impact could be a change in attitude toward guests and arrogance in behaviour would be some of the results. The staff at reception counter should not face South or West direction. It is most advisable to face North or East direction for reception staff. This gives a positive attitude, which will leads to good rapport with customers.”
As per Vaastu, all positive energy comes in from the north-east corner. Hence, as per theory, the kitchen should be placed in the south-east direction. But Vaastu is also not a rigid science and gives room for a lot of adaptability. If the placement of the kitchen is not in the south-east direction, alternatively, it should be placed in the north-west.

According to experts, hotels should not have a round top, for example a revolving restaurant at the highest level. Placement of the cash counter, holds relevance especially for restaurateurs.

Vaastu and colour combinations
Another factor I have noticed is that, in many hotels the colour combination is either too glossy or dark. These kinds of colours eat up more energy from the surrounding, ie, the guest or customer may have unnecessary arguments or conflicts with the staff, and it can in turn lead to an adverse or bad reputation for the hotel. One should also be very careful about choosing the colour. The colour in a hotel should be mild and it should be soothing to the eyes. This will directly affect the temperament and behaviour of our customer. The happy and satisfied customer will ultimately become the best advertiser for the hotel. These small points of Vaastu Shastra are definitely considered in the planning of a hotel, and it will definitely help to bring more satisfied clients. In the existing scenario of tough competition, to implement and reap the benefits of Vaastu Shastra, what one needs is an open mind and positive attitude.

Says A Srinivasan, vice-president and company secretary, Grand Hyatt, Mumbai: “We do believe in it by trying and incorporate it in certain sections. We would follow the principles to a certain extent. We are open to the idea since it is a feasible option.

Conclusion
We could state that Vaastu though an age old science has received a refreshed meaning in present times. Its application has been a part of a number of sectors. The hospitality industry has been identified as a potential industry where the theories and concept of Vaastu can be explored and exploited. Speaking to hospitality professionals across sectors, there has been a general acceptance of it as an emerging concept. The application and acceptance of it though differs according to individual choice and beliefs.

As mentions Hemal Modi, associate director of sales, Grand Hyatt, New Delhi: “One can explore this theory in the hospitality segment, but there needs to be greater awareness. The entire concept does seem to be interesting which can be delved into further. Being slightly futuristic in our thinking, one can expect Vaastu-friendly hotels in future, just like the way, we have eco-friendly hotels at present.” The industry has a new option to explore that can only prove to a win-win situation. Increasing turnover and improving the overall performance could take place using this all new principle. Check it out, it definitely is worth a try.

A Perfect Vaastu Plan

The main lobby or reception area should be in the north or north-east zone. The scientific reason behind this decision is the positive energy force, which is coming from the north-east direction. This energy is the main source for any type of growth in business. If the lobby and reception area is located in this part (north-east zone) of the building then it will allow more energy to flow in the hotel premises resulting in the overall growth in the long-term. Generally, we assume that the lobby and reception areas is more open and light in weight, so there will be an easy flow of energy without any hurdles. Another example is the kitchen in the southeast corner of the hotel area. The southeast corner is meant for heat. If the kitchen is placed in the southeast part then the heat generated from the kitchen will burn out all negative energies which can create hurdles and problems in day-to-day management. All other ideal situations and locations are shown in the diagram.

(All Vaastu diagram courtesy: Devaansh Vaastu Consultancy)