★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Yes, it can - because smell and taste arrive through the same nose, and a room has only one body of air for both of them to travel in
★ ★ ★ ★ ★
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★ The machine for an arrival that is genuinely its own volume of air
SOSA VaayuWall or duct mounted, on the foyer side onlyView ₹11,999
SOSA VaayuTimers on service hours, intensity set for hour threeView ₹11,999
SOSA VaayuKey-lock, so the setting survives the whole weekView ₹11,999
✓ Waterless cold-air nebulisation of undiluted oil, so nothing is added to the air but fragrance - no water, no mist and no residue on surfaces ✓ Wall and HVAC mounting, which is the only dependable way to put fragrance in a foyer and keep it out of a dining room ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Does a lower setting solve it? No, and intensity is the wrong dial to reach for. A seated guest cannot walk away from the room they are eating in, and a dinner is ninety minutes to three hours long, so a level that is barely perceptible on the way in is a constant by the second course. Nor can you dose one part of a room: air mixes, and a dining room has one body of it. The answer is a different room rather than a smaller number.
So where does the fragrance go, and what does that cost? Into the arrival, which is separate air with no plate in it: foyer, host desk, waiting or cocktail lounge, corridors, washrooms and washroom lobbies, a banquet entrance. Size that envelope rather than the restaurant. Under about 750 sq ft it is a SOSA Sukoon at ₹1,899 or an ₹849 reed and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 suits a connected arrival, mounted so nothing reaches a table.
See the SOSA Vaayu Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
This is the question I want restaurants to ask, because it is the one that decides everything else. Most suppliers answer it with a reassurance and a low setting. I would rather answer it with the plumbing of the nose, which takes two paragraphs and makes the reassurance impossible.
Quick answers — read this first
Can ambient fragrance interfere with how customers experience food? Yes. Smell and taste are not two separate senses arriving from two separate places. A guest smells your dining room through their nostrils, and they also smell whatever is in their mouth from the inside, because chewing and swallowing push air up the back of the throat into the same nose. A large part of what anyone calls flavour is happening that way. Ambient fragrance is in that same air, so it is arriving with every mouthful whether anyone intended it or not.Does a lower setting solve it? No, and intensity is the wrong dial to reach for. A seated guest cannot walk away from the room they are eating in, and a dinner is ninety minutes to three hours long, so a level that is barely perceptible on the way in is a constant by the second course. Nor can you dose one part of a room: air mixes, and a dining room has one body of it. The answer is a different room rather than a smaller number.
So where does the fragrance go, and what does that cost? Into the arrival, which is separate air with no plate in it: foyer, host desk, waiting or cocktail lounge, corridors, washrooms and washroom lobbies, a banquet entrance. Size that envelope rather than the restaurant. Under about 750 sq ft it is a SOSA Sukoon at ₹1,899 or an ₹849 reed and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 suits a connected arrival, mounted so nothing reaches a table.
The short answer
Short answer: yes, it can. Smell and taste arrive through the same nose - while a guest chews and swallows, aroma travels up the back of the throat and reaches the nose from the inside - and a dining room holds one body of air for both. That is why the dining room, chef's table, tasting-menu room and pass stay unscented at any level, and why no machine is placed where its output can reach a table. The fragrance belongs in the arrival instead.
The pick: one SOSA Vaayu (₹11,999), wall or duct mounted in the arrival volume with its output on the foyer side of the threshold, where the non-dining rooms are one connected envelope - or a SOSA Sukoon (₹1,899) where the arrival is a single room, and nothing at all where the only mounting position reaches a table.
Next step: send a plan marked with the dining room, the pass and the position you were thinking of mounting a machine in, and we will tell you whether that position is on the wrong side of the threshold - Ask for a restaurant scenting plan.
In this guide
No study is quoted anywhere on this page and none is needed. The conclusion is practical rather than clinical: do not put perfume in the air over food.
The arrival machine, mounted where nothing reaches a table
For a connected arrival envelope past about 1,500 sq ft
SOSA Vaayu ₹11,999
The same mechanism, asked from the guest's side
Can perfume in the air change how diners perceive food?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Can ambient fragrance interfere with how a customer experiences food?
Yes, and the reason is anatomical rather than aesthetic, so it is worth two plain paragraphs. Smell and taste are not two senses meeting from two directions. Your tongue reports very little - sweet, salt, sour, bitter, savoury, texture and temperature. Almost everything else a guest calls flavour is smell, and it reaches them by two routes. The first is air coming in through the nostrils, which is how they smell your room. The second is the one that matters. As a guest chews and swallows, warm air is pushed up from the back of the mouth into the nasal cavity from behind, carrying the aroma of what is in their mouth to exactly the same receptors. That is why food tastes flat with a blocked nose. Now put both routes in one room. A dining room contains a single body of air, and it is both the air arriving at the nostrils and the air a guest breathes out over their own plate. An ambient fragrance there is not sitting politely in the background; it is in the same stream as every mouthful, for as long as the guest is at the table. I am not going to quote you a study or a percentage, or tell you what it does to a specific dish or anybody's palate, because I have not measured that and neither has the person selling you a machine. The practical conclusion needs no measurement: do not put perfume in the air over food. Which is why the dining room, the chef's table, any tasting-menu room and the pass stay unscented and no machine is ever mounted where its output can reach a table. Intensity is also the wrong dial here. A dinner runs ninety minutes to three hours and a seated guest cannot step outside the room, so a level that is almost imperceptible at the door is a constant by the second course - that argument is set out in why strong ambient fragrance is a bad idea around food. If the one mounting position your building offers puts output over the tables, the correct specification is nothing. Where fragrance does belong is the arrival - foyer, host desk, waiting or cocktail lounge, corridors, washrooms and washroom lobbies, a banquet entrance - because that is separate air with no plate in it. Size that envelope and not the restaurant. Under about 750 sq ft it is a SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Once the arrival is one connected volume it is one SOSA Vaayu at ₹11,999, wall or duct mounted on the foyer side of the threshold, run low and key-locked. And the limits, which hold on every plan we write: an ambience decision like lighting; never a mask for cooking or a drain; the dining room, chef's table and pass unscented; flammable oil kept well away from flame and heat; the chef's judgement final in their own room. Ask for a restaurant scenting plan and mark the pass on the plan.
Yes: chewing pushes aroma into the nose from inside, and the room's air is the same air, so anything ambient arrives with every mouthful. The dining room, chef's table, tasting room and pass stay unscented at any level, and the machine lives in the arrival instead.
Where the arrival is its own volume, the machine is one SOSA Vaayu - waterless, rated to 1000m³, under 38dB, with 1h/4h/8h/24h timers and a key-lock, wall or duct mounted so the output stays on the foyer side of the threshold. ₹11,999. Under about 750 sq ft of arrival, the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
One nose, two routes, one body of air
Whatever is in the room is also in the mouthful
The machine, and where it may be mounted
The mechanism decides the mounting before it decides the model, so read the second card before the first if your arrival is one small room. Both images open the product pages.
A connected arrival envelope, mounted away from the tables
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft. 400ml tank running 90+ days a fill, Bluetooth app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The wall and HVAC mounting is the point: it is the only reliable way to hold output on one side of a threshold.
From ₹11,999
Under about 750 sq ft of arrival - buy this instead
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, with three 15ml fragrances supplied. For a single foyer with a host desk in it this is the honest buy, and a Vaayu at six times the price would be running at the bottom of its range in a room that did not need it.
From ₹1,899
How the interference actually happens
Three things follow from one nose and one body of air, and each of them closes off a shortcut that suppliers offer.
1
Understand the second route
Most of flavour is smell, and it arrives from inside the mouth
The tongue handles sweet, salt, sour, bitter, savoury and texture. Nearly everything else your guest describes as taste is smell, and while they chew it is reaching the nose from behind, pushed up from the back of the mouth rather than drawn in through the nostrils. Both routes end at the same receptors. That is the whole mechanism, and it is why a head cold flattens a menu. I am deliberately not giving you a figure, a study or a claim about any particular dish - none of that is needed to reach the practical rule, which is that perfume does not go in the air above food.
Tip: If somebody cites you a percentage for this, ask what they measured and in whose restaurant.
2
Stop reaching for the intensity dial
Dose is not the variable, and three hours is not ten seconds
A foyer level and a dining-room level are not two points on the same scale, because the exposure is completely different. A guest walks through a foyer in twenty seconds and can leave it. A guest sits in a dining room for ninety minutes to three hours with their own food in front of them, and cannot. So the setting that reads as almost nothing at the door is a steady presence by the second course. There is also no way to dose half a room: air mixes, and a room has one body of it. That is why the answer is a change of room rather than a change of number.
Tip: Set any level you do use for a guest walking back out at hour three, not for the first breath at the door.
3
Then judge the mounting position, not the machine
Where the output lands decides everything; where the box sits decides nothing
Stand where you propose to mount and hold a tissue at head height. If air moves from there towards the tables, that position is a dining-room position whatever the label on the box says. Wall and duct mounting exists precisely so output can be placed upstream of a foyer's incoming air and downstream of nothing that matters. If the only available position in your building fails that test, the honest specification is no machine. Anything near a food-preparation area is a decision for you, your kitchen consultant and your local authority; keeping every machine out of those rooms is how we stay out of that question.
Tip: Do the tissue test at the threshold twice - once with the front door open and a party arriving, once with it shut.
The SOSA principle
A guest smells your room through their nostrils and smells their own mouthful from inside the same nose, and there is only one body of air doing both jobs.
Which is why this is answered by choosing a different room, and never by choosing a smaller number.
The plan, by air path
The mechanism turns the plan into an air-path question, so this table is organised by where air goes rather than by what the rooms are called.
The SOSA plan
Where the air goes, and what that permits
| The air path | What to do |
|---|---|
|
Foyer air that leaves towards the street
|
Scentable. This is the best-behaved arrival there is: output goes out of the door rather than into the building. Place the source inward of the threshold and upstream of the air coming in. |
|
Foyer air that leaves towards the dining room
|
Not scentable in that foyer, and no setting rescues it. You are upstream of the tables, so the fragrance is going where it may not go. Move the source, or scent nothing in that building. |
|
A lounge with its own door and its own supply
|
Scentable, and a genuinely separate volume - which is the only honest reason to buy a second machine rather than a second corner for the first one. |
 Washroom air pulled in from the corridor
|
Scentable, and correct: a washroom extract should be drawing corridor air in. If washroom fragrance is reaching your dining room, the extract is failing and that is the bigger problem. |
|
Any air path that ends at a table or the pass
|
Unscented. No machine, no reed, no scented candle, and if this is the only path your building offers, the honest answer is to scent nothing at all. |
If you are trying to find that threshold in your own building rather than read about it, where the food aroma should end and the signature should begin teaches the tissue test properly and is honest that in some buildings the line sits inside the foyer and shrinks the scented envelope. And if a machine is already installed somewhere you now suspect, whether a scent machine should ever be positioned near dining tables is a flat no with the diagnostic attached. SOSA is independent and not affiliated with any hotel.
A different room, not a smaller number
SOSA Vaayu ₹11,999 is rated to 1000m³, far more than an arrival needs - which is exactly why it runs low and mounts where nothing reaches a table.
Every supplier who has offered you a very subtle dining-room setting was answering a dosage question. It was never a dosage question; it was a question about which room the air is in.
— Sonal Sahani, SOSA
Why mounting matters more than model
Output on the foyer side of the threshold, and nowhere else
The SOSA restaurant specification
Which machine is right is decided by the volume of the non-dining rooms and by whether a legitimate mounting position exists at all. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and further supply should be confirmed with SOSA in writing before you build a schedule on it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Sized to the arrival, mounted where nothing reaches a table
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
A single arrival room of roughly 300-750 sq ft | 270-320 sq ft of coverage with three 15ml fragrances included. At this size a Vaayu is the wrong buy, and I will say so rather than take the larger order | ₹1,899 View → |
|
SOSA Vaayu
|
Foyer, lounge, corridor and washroom lobby as one connected volume | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, and wall or HVAC mounting so output can be held on the arrival side of the threshold | ₹11,999 View → |
Decide the mounting position before the model, set the level for the third hour rather than the first minute, and write it down where the manager who opens the restaurant can see it. Ambient scent in a restaurant is an ambience decision like lighting; it is never a mask for cooking, grease, frying, fish, smoke or a drain; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine placed anywhere its output can reach a table. I will not call any fragrance food-safe or safe for use around food, because SOSA has not tested for that and will not imply it, and anything sited near a food-preparation area is a decision for you, your kitchen consultant and your local authority - keeping the machine out of those areas entirely is how we sidestep the question rather than advise on it. Fragrance oil is flammable, so oil and machine are kept away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
Operators ask whether fragrance can interfere with the food, and they are usually braced for a reassuring answer. I would rather give them the mechanism, because once you have it you stop needing to trust anybody's judgement about subtlety. One nose, two routes in, one body of air in the room. That is it. There is no version of a dining-room fragrance that is not in the mouthful.
What I will not do is dress that up with a study or a number. I have not measured what any fragrance does to any particular dish and I am not going to claim it, and when a supplier hands you a percentage you should ask what they measured and where. The rule stands without it: nothing goes in the air over food, the dining room and chef's table and tasting room and pass stay unscented, and no machine is mounted where its output can reach a table. If the only position in your building fails that, I will tell you to buy nothing, and I have.
The arrival is a different matter, and it is where our hardware goes. One small foyer is a Mountain Breeze reed at ₹849. An arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, and a Vaayu there would be the wrong buy. Once the non-dining rooms are one volume it is a Vaayu at ₹11,999, wall or duct mounted, on a service-hours timer, key-locked, and a large banqueting foyer is an Aangan at ₹25,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Can ambient fragrance interfere with how customers experience food?
Yes. Smell and taste arrive through the same nose. A guest smells the room through their nostrils, and while they chew and swallow, aroma from their own mouthful is pushed up the back of the throat to the same receptors, which is where most of what we call flavour happens. A room holds one body of air, so anything ambient is arriving with every mouthful. That is why the dining room, chef's table, tasting-menu room and pass stay unscented.
Would a very low setting in the dining room be acceptable?
No, and intensity is the wrong dial. A guest passes through a foyer in twenty seconds and can leave it. A guest sits in a dining room for ninety minutes to three hours with food in front of them and cannot. A level that is almost imperceptible at the door becomes a constant by the second course, and air mixes, so there is no way to dose half a room. The answer is a different room, not a smaller number.
Is there research or a percentage behind this?
None is quoted here, deliberately. SOSA has not measured what any fragrance does to a specific dish or to any guest's palate and will not imply it, and no page of ours will hand you a figure for it. The mechanism is plain enough on its own: two routes into one nose, one body of air in a room. The conclusion is practical rather than clinical, which is that perfume does not belong in the air above food.
Where can a restaurant put fragrance, then?
The entrance and foyer, the host desk, a waiting lounge or a cocktail lounge guests pass through before dining, corridors, washrooms and washroom lobbies, and a banquet or private-event entrance. Back-of-house staff corridors too, if the operator wants them. Nothing else. The arrival register is dry and mineral - cedar, pine and sage, green and herbal, dry tea, cool stone - and nothing gourmand anywhere in a restaurant.
What should I buy if my arrival is one small foyer?
Size the non-dining envelope rather than the restaurant. Under about 750 sq ft the honest buy is a Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy at that size. A Vaayu at Rs 11,999 is right once the foyer, lounge, corridor and washroom lobby form one connected volume and there is a mounting position whose output cannot reach a table.
One nose, one body of air, and a different room for the perfume
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, and belongs in the arrival volume, wall or duct mounted with its output nowhere near a table; under about 750 sq ft of non-dining envelope the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849. Waterless, under 38dB, key-locked, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send a plan with the pass marked and we will tell you which positions we would refuse.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the arrival machine that can be mounted where its output never reaches a table (₹11,999)
- Should a restaurant scent machine ever be positioned near dining tables?
- How do I preserve food aroma while still creating a signature restaurant experience?
- Ask us: Ask for a restaurant scenting plan
- Brand: Founder story — why SOSA exists
Editorial standards & sources
About this guide: Written by Sonal Sahani, ISIPCA Versailles-trained founder and perfumer at SOSA Home & Body. Product recommendations reflect the SOSA range; the planning advice applies to any brand.Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.