★ SOSA for Fine-Dining Restaurants and Restaurant Groups
No scent machine is ever positioned near dining tables - and if the only mounting position your building offers is that one, the honest answer is to unplug it and trade unscented
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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
★ Where the machine goes instead, and what makes that possible
SOSA VaayuWall or duct mounted on the arrival sideView ₹11,999
SOSA VaayuUpstream of the incoming air, low, out of sightView ₹11,999
SOSA VaayuKey-locked, so it does not drift backView ₹11,999
✓ Wall and HVAC mountable, which is the only dependable way to put fragrance in a foyer and keep it out of a dining room - a free-standing unit on a console goes wherever the console is ✓ Key-lock and 1h/4h/8h/24h timers, so a position and a level agreed once are not quietly changed by whoever is on shift ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
I already have one. How do I tell if it is reaching the tables? Five checks, and the fabric one is the most reliable. Smell the folded napkins and the laid linen at the nearest tables in the morning, before service, along with the menu covers and the seat backs. Textiles sit in that air for hours and hold what is in it, so if the napkins at table four smell faintly of the foyer, the machine's output is reaching table four. Then check the sight line, the air path to the dining room's return, a cold nose at the table, and the staff at the nearest station.
And if there is nowhere better to put it? Then unplug it and trade unscented, and spend the money on the overnight air change instead. If the only mounting position a building offers reaches the tables, that restaurant should not be scented at all, and I have said that to people holding a purchase order. Where a position does exist, one SOSA Vaayu at ₹11,999 can be wall or duct mounted on the arrival side; under about 750 sq ft of envelope a Sukoon at ₹1,899 is the honest buy.
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 only page in this family where I am not going to build an argument first. The answer is one word, it is in the next sentence, and the useful part of the page is what comes after it: a way to find out whether the machine already in your building is doing the thing you are worried about, and where to put it instead.
Quick answers — read this first
Should a restaurant scent machine ever be positioned near dining tables? No. Not at a low setting, not aimed away, not behind a screen, not on a shelf above head height, and not for the first sitting only. A machine is never positioned anywhere its output can reach a table, and the thing being judged is where its air ends up rather than where the box sits. A unit on a console two metres inside the dining-room threshold is a dining-room machine whatever the floor plan calls that corner.I already have one. How do I tell if it is reaching the tables? Five checks, and the fabric one is the most reliable. Smell the folded napkins and the laid linen at the nearest tables in the morning, before service, along with the menu covers and the seat backs. Textiles sit in that air for hours and hold what is in it, so if the napkins at table four smell faintly of the foyer, the machine's output is reaching table four. Then check the sight line, the air path to the dining room's return, a cold nose at the table, and the staff at the nearest station.
And if there is nowhere better to put it? Then unplug it and trade unscented, and spend the money on the overnight air change instead. If the only mounting position a building offers reaches the tables, that restaurant should not be scented at all, and I have said that to people holding a purchase order. Where a position does exist, one SOSA Vaayu at ₹11,999 can be wall or duct mounted on the arrival side; under about 750 sq ft of envelope a Sukoon at ₹1,899 is the honest buy.
The short answer
Short answer: no, never, at any setting and with no exceptions. What is being judged is where a machine's output ends up rather than where the unit stands, so a diffuser on a console inside the dining-room threshold is a dining-room machine. To find out whether one you already own is reaching the tables, smell the napkins and linen before service, check the sight line, follow the air path to the dining room's return, send a cold nose to sit at the nearest table, and ask the staff at that station. If there is no better position in the building, unplug it and trade unscented.
The pick: one SOSA Vaayu (₹11,999), wall or duct mounted on the arrival side of the threshold, upstream of the incoming air, low, out of the door's direct draught and out of a guest's line of sight - or a SOSA Sukoon (₹1,899) where the arrival is one small room. And no machine at all if neither position exists
Next step: send us a photograph of where your machine stands today, a photograph taken from the nearest laid table looking back at it, and the floor plan - and we will tell you whether it moves, where to, or whether it comes out of the building - Ask for a restaurant scenting plan.
In this guide
The third line is the one worth taking away. Textiles near a machine hold what is in the air for hours, which makes the folded napkins at the nearest table the cheapest and most honest instrument in the building.
The machine that can actually be mounted out of the way
For a connected arrival envelope, wall or duct mounted
SOSA Vaayu ₹11,999
Where it does belong, and why
Where should a scent machine be placed at a restaurant entrance?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Should a restaurant scent machine ever be positioned near dining tables?
No. Never, at any setting, in any restaurant, with no exceptions and no workaround. Not aimed away from the room, not behind a planter, not mounted high, not on for one sitting only. I will not soften it, because every softening I have heard was a request for permission rather than a question. The thing being judged is where the machine's air ends up, not where the unit stands - a diffuser on a console two metres inside the dining-room threshold is a dining-room machine whatever that corner is called on the drawing, and the dining room, the chef's table, any tasting-menu room and the pass are permanently unscented. Now the useful half. Most people asking this already have a machine in the building, installed by somebody who never mentioned any of this, and what they need is a way to find out. Start with the fabric. Go in before the kitchen starts and smell the folded napkins, the laid linen, the menu covers and the seat backs at the tables nearest the machine. Textiles sit in that air for hours and hold what is in it, so if the napkins at the nearest table carry a trace of the foyer, the output is reaching that table. Then the sight line: stand at the nearest laid table and look for the unit. If you can see it from a chair it is too close, because nothing stands between the guest's air and the machine's. Then the air path: find the dining room's air-conditioning return and look at what sits between the machine and that grille. A restaurant's extract and its air conditioning are the strongest air movers in the building, and anything upstream of a dining-room return crosses the room to get there. Then a cold nose: have somebody who has not been in the building sit at that table for ten minutes at service hours and say what they can smell before any food arrives. Then ask the staff at the nearest station, who have stood in that air for six hours a night and usually have an opinion nobody has asked for. Where it goes instead: the arrival side of the threshold, upstream of the air coming in at the door, low rather than high, out of the door's draught, out of a guest's line of sight, and nowhere near a grille that feeds the dining room. A SOSA Vaayu at ₹11,999 can be wall or duct mounted, which is the only dependable way to hold a position; a Sukoon at ₹1,899 is the honest buy under about 750 sq ft of envelope. If no acceptable position exists in your building, unplug it. Fragrance oil is flammable, so oil and machine stay away from open flame and heat - table candles, flambé service, tandoors and ranges. The standing limits: an ambience decision like lighting, never a mask for cooking, the dining room stays unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Never. What matters is where the machine's air ends up, not where the box stands. To find out, smell the napkins and linen at the nearest tables before service, check the sight line and the path to the dining room's AC return, send a cold nose to sit there, and ask the staff. Then move it to the arrival side, or unplug it.
The machine that can be held in position is one SOSA Vaayu - wall and HVAC mountable, waterless, key-locked, with app timers and adjustable intensity, rated to 1000m³. ₹11,999. Under about 750 sq ft of arrival, the Sukoon at ₹1,899 is the honest buy instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The five checks
Your napkins already know the answer to this question
Where the machine goes instead
Two machines, chosen by the volume of the non-dining envelope. What matters on this page is that both of them end up somewhere their output cannot travel to a chair.
A connected arrival envelope past 1,500 sq ft
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, 400ml tank running 90+ days a fill, app and button control, 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The feature that matters here is the wall and HVAC mount: a fixed position cannot be moved by a well-meaning member of staff looking for a socket.
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, supplied with three 15ml fragrances. Right for one foyer with a host desk in it. It is free-standing, so the position has to be written down and owned by somebody, because a free-standing unit goes wherever the nearest console happens to be.
From ₹1,899
The five checks, in order
Run these before you move anything, and run them at service hours rather than in the afternoon. Three of the five cost nothing and take a morning.
1
Start with the linen, not the air
Fabric near a machine holds what was in the air all night
Air moves and changes; textiles keep a record. So go in before service with the kitchen cold and smell the folded napkins, the laid tablecloths, the menu covers and the upholstered seat backs at the tables nearest the machine, then compare them with linen from the far end of the room and with a napkin straight out of the store. If the near tables carry a trace of your foyer fragrance and the far ones do not, the machine's output is reaching those tables and the argument is over. This is the cheapest instrument in the building and the one nobody thinks to use, and it has the advantage of being hard to talk yourself out of.
Tip: Do it with two people and unmarked napkins. One person smells, the other knows which table each came from.
2
Sit in the chair and look for the machine
A sight line from a laid table is a disqualification on its own
Sit at the nearest laid cover and look around for the unit. If you can see it, it is too close - not because of the sight of it, though that is its own problem in a good room, but because nothing physical stands between its air and the guest's. Then find the dining room's air-conditioning return and look at what lies between the machine and that grille. A restaurant's air conditioning and kitchen extract are the strongest air movers in the building, and anything upstream of a dining-room return crosses the dining room to get there. A machine can be fifteen metres from a table and still be a dining-room machine if the air is going that way.
Tip: Photograph the room from the nearest chair. A photograph is harder to argue with than a memory of standing up.
3
Borrow a nose, then ask the staff
The two opinions you have not collected are the only two that count
Have somebody who has not been in the building sit at that table for ten minutes at service hours, with the kitchen working and the air conditioning running, and ask what they notice before any food arrives. Then ask whoever works the nearest station. Service staff have spent six hours a night in that air for months and have usually formed a firm view that nobody has invited. Between a cold nose and a waiter you will get a clearer answer than any measurement I could offer you. And if a guest has already mentioned it, that settles it: turn it down or off and move the machine, without a discussion about whether they were right.
One Vaayu ₹11,999, wall or duct mounted on the arrival side and key-locked, is how a position stays a position.
See SOSA Vaayu →
The SOSA principle
A machine is judged by where its air arrives, not by where its box stands - which is why a diffuser on a console inside the threshold is a dining-room machine whatever the floor plan calls that corner.
And the napkins at the nearest table will tell you, for nothing, what no specification sheet can.
The plan, by position
Every position I am asked about falls into one of these rows, and only two of them are allowed.
The SOSA plan
Machine positions in a restaurant, and the verdict on each
| The position | What to do |
|---|---|
|
On a console inside the dining room
|
No, and no setting changes it. This is the position I am asked about most and it is a dining-room machine by any test you care to run. |
|
Just inside the dining-room threshold, aimed at the foyer
|
No. Aim is not a barrier, the door draught reverses several times an hour, and the air goes where the building's pressure takes it rather than where the nozzle points. |
|
High on a wall above the tables
|
No. Height buys you nothing here: the output comes down and spreads, and you have made it harder to reach and harder to check. |
|
Upstream of a return that serves the dining room
|
No, wherever the box physically is. Everything it makes crosses the room on its way to that grille, and this is the failure that looks fine on a floor plan. |
|
Arrival side, upstream of the incoming air, low and out of sight
|
Yes. This is the position, wall or duct mounted, key-locked, with the level set for a guest walking back out after three hours. |
|
Washroom lobby off its own corridor
|
Yes, and often the better second zone than another corner of the foyer. Small volume, so a reed or a Sukoon rather than a second machine. |
For the positive version of this page - the placement rules at an entrance with the reasons attached rather than the refusals - read where a scent machine should be placed at a restaurant entrance. And if what you actually need is the boundary itself, the line between the two halves of the building is a physical place you can find with a tissue in an afternoon: where the food aroma should end and the signature should begin. SOSA is independent and not affiliated with any hotel.
A fixed position, a written level, a lock
SOSA Vaayu ₹11,999 is wall and HVAC mountable, which is the only dependable way to keep a machine where you decided to put it.
Every request to soften this one has been a request for permission rather than a question, and the kindest thing I can do is not give it.
— Sonal Sahani, SOSA
Why mounting and locking matter more than anything on the box
A restaurant has a dozen pairs of hands and one socket everybody likes
The SOSA restaurant specification
Three products cover almost every restaurant, and the choice is decided by the non-dining envelope rather than the restaurant's floor area. The Vaayu's cold-air refill oil 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 plan around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Nowhere near a table, and mounted so it stays where it was put
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected arrival envelope, wall or duct mounted | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB. The mount is the feature that matters here, because a fixed position is the only kind that survives a month of shifts | ₹11,999 View → |
|
SOSA Sukoon
|
One arrival volume of roughly 300-750 sq ft | 270-320 sq ft of coverage with three 15ml fragrances included. Free-standing, so write the position down and give one person the job of checking it. A Vaayu at this size is the wrong buy | ₹1,899 View → |
Judge a position by where its air arrives, mount what can be mounted, and write the position down with the setting. Ambient scent here is an ambience decision like lighting; it is never a mask for cooking, grease, 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 anywhere its output can reach a table. If no acceptable position exists in the building, the honest answer is to scent nothing at all. I will not call any fragrance food-safe or safe for use around food, because we have not tested for that, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable: keep oil and machine away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. If a guest mentions the fragrance, turn it down or off and move the machine. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The question arrives in two forms. The first is from an owner who has been quoted for a machine and has a bad feeling about the position marked on the drawing. The second, more often, is from an owner who already has one installed, has started to wonder, and cannot get a straight answer from whoever sold it. Both deserve a one-word reply, and both then deserve something better than my opinion, which is a way of finding out for themselves.
The fabric check is the one I would want a restaurateur to remember from this page. Air is hard to hold still long enough to judge, and everybody arguing about a machine is arguing from memory. Linen is not: napkins, tablecloths, menu covers and seat backs sit in that air for hours and keep a record of it. Walk in before the kitchen starts, smell the napkins at the two nearest tables and then a napkin from the store cupboard, and you will know. Add the sight line from the chair, the path to the dining room's return, one cold nose and one waiter, and you have a diagnosis nobody can talk you out of. Then the decision is simple: move it to the arrival side, or take it out of the building.
On hardware, the only feature that matters for this problem is mounting. A Vaayu at ₹11,999 can go on a wall or into a duct and stay there, key-locked, on timers that match service. Under about 750 sq ft of envelope a Sukoon at ₹1,899 is the honest buy and a Vaayu would be the wrong one, and a single small foyer is a Mountain Breeze reed at ₹849. If your building has no position that keeps the output away from the tables, buy none of them. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should a restaurant scent machine ever be positioned near dining tables?
No. Never, at any setting, with no exceptions. Not aimed away from the room, not behind a screen, not mounted high, and not on for one sitting only. What is judged is where the machine's air ends up rather than where the unit stands, so a diffuser on a console inside the dining-room threshold is a dining-room machine whatever the drawing calls that corner. The dining room, the chef's table, any tasting-menu room and the pass stay unscented.
How can I tell whether my existing machine is reaching the tables?
Five checks. Smell the folded napkins, laid linen, menu covers and seat backs at the nearest tables before service and compare them with the far end of the room. Sit in the nearest chair and look for the unit. Find the dining room's air-conditioning return and see whether the machine sits upstream of it. Have somebody who has not been in the building sit at that table for ten minutes at service hours. Then ask the staff who work that station.
Where should I move it to?
The arrival side of the threshold, upstream of the air coming in through the door, low rather than high, out of the door's direct draught, out of a guest's line of sight, and nowhere near a return or supply grille that serves the dining room. Wall or duct mount it if you can, because a fixed position is the only kind that survives a month of shifts, and key-lock the setting. Then write the position and the level on a card where the next manager will find it.
What if my building has no acceptable position at all?
Then unplug the machine and trade unscented, and put the money into an overnight air-change routine instead. A restaurant whose only mounting position reaches the tables should not be scented, and that is a real category rather than a rhetorical one - single-room restaurants and open-plan buildings are frequently in it. I would rather tell you that than take the order and leave you with a machine you end up switching off anyway.
Is a machine acceptable if it is very quiet and set very low?
Those are good properties in the right room and irrelevant in the wrong one. Under 38dB matters because a foyer should be silent; a low setting matters because a level is set for the third hour of a long dinner. Neither turns a position that reaches the tables into an acceptable one. The dining room stays unscented at every setting, and no machine goes anywhere its output can reach a table.
Never near a table - and here is how to find out
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 is wall and HVAC mountable so its position can be fixed on the arrival side of the threshold and key-locked. 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, and if no position in your building keeps the output away from the tables, buy nothing. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
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 and locked in one fixed position (₹11,999)
- Can I scent the restaurant entrance without fragrancing the dining area?
- When does SOSA Vaayu make sense for a restaurant - and when should you not use it?
- 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.