★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A machine is placed by the air, the eyeline and the threshold - and never by where the nearest socket happens to be
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★ The machine with enough mounting options to be placed properly
SOSA VaayuFreestanding, wall or HVAC mountedView ₹11,999
SOSA VaayuLow and upstream, out of the door draughtView ₹11,999
SOSA VaayuOut of the eyeline and out of reachView ₹11,999
✓ Freestanding or wall and HVAC mountable at 165 × 80.5 × 215mm and 0.9kg, so the position can be chosen by the air rather than by the wiring ✓ Under 38dB, 5W, auto-stop and key-lock, which is what lets a unit sit low in a public arrival without being heard, seen or adjusted ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Why low rather than high? Because the useful air is the first two metres and that is the only part of it a guest stands in. A unit mounted high in a double-height or atrium foyer spends most of its output on ceiling volume nobody occupies, and you end up turning it up to compensate - which puts a great deal of fragrance into the room to get a little of it to nose height. Scent volume, not floor area: a tall shell eats capacity fast, and the answer is a lower position rather than a bigger number.
What does the right machine for a proper position cost? Mounting is what you are paying for here. One SOSA Vaayu at ₹11,999 is freestanding or wall and HVAC mountable, which is the only reliable way to put fragrance in a foyer and keep it out of a dining room. But size the non-dining envelope rather than the restaurant: under about 750 sq ft, one SOSA Sukoon at ₹1,899 or an ₹849 reed is the honest buy and a Vaayu would be the wrong 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.
Almost every scenting installation I have been asked to correct in a restaurant was correct in every respect except one: it was standing where there was a plug. Placement is not a detail at the end of this job. It is most of the job, because the same machine and the same oil, moved a few metres, are either an arrival signature or a conversation with your chef.
Quick answers — read this first
Where should a scent machine be placed at a restaurant entrance? Low, upstream of the air coming into the arrival, inward of the door's direct draught, out of a guest's line of sight, away from any ceiling return that serves the dining room, and never on the dining-room side of the threshold. Five of those six are about air and one is about the guest's eye. None of them is about where the socket is, which is why so many installations end up wrong: the unit was placed by the wiring rather than by the building.Why low rather than high? Because the useful air is the first two metres and that is the only part of it a guest stands in. A unit mounted high in a double-height or atrium foyer spends most of its output on ceiling volume nobody occupies, and you end up turning it up to compensate - which puts a great deal of fragrance into the room to get a little of it to nose height. Scent volume, not floor area: a tall shell eats capacity fast, and the answer is a lower position rather than a bigger number.
What does the right machine for a proper position cost? Mounting is what you are paying for here. One SOSA Vaayu at ₹11,999 is freestanding or wall and HVAC mountable, which is the only reliable way to put fragrance in a foyer and keep it out of a dining room. But size the non-dining envelope rather than the restaurant: under about 750 sq ft, one SOSA Sukoon at ₹1,899 or an ₹849 reed is the honest buy and a Vaayu would be the wrong buy.
The short answer
Short answer: low, upstream of the air entering the arrival, inward of the door's direct draught, out of a guest's line of sight, away from any ceiling return that serves the dining room, and never on the dining-room side of the threshold. Mount it rather than stand it wherever the socket is, keep it away from open flame and heat, and set the level after the position is right rather than before.
The pick: one SOSA Vaayu (₹11,999), wall or duct mounted low and upstream in the arrival volume, out of sight and key-locked - or one SOSA Sukoon (₹1,899) placed off the desk and away from the door draught where the arrival is a single small room.
Next step: send a photograph of the arrival taken from the front door and another from the dining-room threshold looking back, with the ceiling grilles visible, and we will mark the position we would use and the two we would refuse - Ask for a restaurant scenting plan.
In this guide
Four of these five rules are about where air goes and one is about what a guest can see. Not one of them is about where the socket is, which is the rule most installations were actually built on.
The mountable arrival machine - tap through for dimensions and fixings
165 × 80.5 × 215mm, 0.9kg, wall or HVAC mountable
SOSA Vaayu ₹11,999
Read the air first
Can I scent the entrance without fragrancing the dining area?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Where exactly should a scent machine go at a restaurant entrance?
Five rules, and I will give the reason for each because a rule without a reason gets broken by the first person who finds it inconvenient. One: upstream of the air coming into the arrival. Air in a foyer is always moving, driven by the front door, the air conditioning and above all by the kitchen extract, which is usually the strongest mover in the building. Place the source where the air enters and it travels with the room; place it downstream and you are pushing fragrance against a current, which is the commonest reason an installation reads faint and gets turned up. Two: low rather than high. The useful air is the first two metres, because that is the part a guest occupies. A unit mounted high in a double-height or atrium foyer puts most of its output into ceiling volume nobody stands in, and the compensation is always a higher setting. Scent volume, not floor area. Three: inward of the door's direct draught. A restaurant door opens on every party, and a unit in the draught line is being flushed onto the pavement all evening. Two or three metres inward, out of the direct path, and accept a gradient at the threshold rather than trying to hold a level right up to the glass. Four: out of a guest's line of sight. This is not vanity. The moment a guest can see the machine, the atmosphere becomes a device, and a unit sitting on a console beside the host desk is the clearest example - it also puts it in reach of every member of staff who walks past, which is why the key-lock matters more in a restaurant than in a shop. Five: never on the dining-room side of the threshold, and never near a return that serves the dining room. A return grille in your foyer feeding an air handler that serves the dining room is a duct to the tables, and a machine near it is effectively installed in the dining room whatever the drawing says. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and if the only available position in a building puts output where it can reach a table, the honest answer is to scent nothing. One handling note belongs here: fragrance oil is flammable, so machine and oil stay away from open flame and heat - table candles, chafing dishes, flambé service, a tandoor wall. On hardware, mounting is the specification that matters: one SOSA Vaayu at ₹11,999 is 165 × 80.5 × 215mm at 0.9kg, freestanding or wall and HVAC mountable. But size the non-dining envelope, not the restaurant: under about 750 sq ft, one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed is honest and a Vaayu would be the wrong buy. Standing limits: an ambience decision like lighting, never a mask for cooking or a drain, the dining room stays unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan.
Low, upstream of the incoming air, inward of the door draught, out of the eyeline, away from any return serving the dining room, and never past the threshold. Mount it rather than stand it by a socket, keep it clear of open flame and heat, and set the level only once the position is right.
For a properly mounted position, one SOSA Vaayu - 165 × 80.5 × 215mm at 0.9kg, freestanding or wall and HVAC mountable, under 38dB, 5W, auto-stop and key-lock. ₹11,999. Under about 750 sq ft of arrival, a Sukoon at ₹1,899 placed off the desk does the same job for a ninth of the money.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The five rules, in the order they matter
Air, height, draught, eyeline, threshold - and the socket comes last
The machine with real mounting options
The difference between a unit you can only stand on a surface and one you can mount is the difference between a position chosen by your wiring and a position chosen by your air. In this job that is the whole decision.
When the position has to be mounted rather than stood
SOSA Vaayu
165 × 80.5 × 215mm, 0.9kg, freestanding or wall and HVAC mountable, DC 12V/1A at 5W. Waterless cold-air nebuliser rated to 1000m³ with a 400ml tank at 90+ days a fill, app timers, adjustable intensity, under 38dB, auto-stop and key-lock. The mounting options are why it can be placed low and upstream instead of near a plug.
From ₹11,999
A single small arrival - placed off the desk, out of the draught
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances. It stands rather than mounts, so the placement rules still apply: inward of the door, off the host desk, out of the eyeline, and never on a surface a guest leans on. At this size a Vaayu is the wrong buy.
From ₹1,899
The five placement rules, with the reasons
Grouped into three decisions, because that is how they are made on site: where the air is, what the guest can see, and where the building's hard line sits.
1
Put it where the air starts, at the height people stand
Upstream and low, because fragrance is a passenger on air that is already moving
Find where air enters the arrival - usually the front door and one or two supply grilles - and put the source there rather than at the far end. Fragrance placed upstream travels with the room; placed downstream it fights a current, reads faint, and gets turned up. Then keep it low. The air a guest actually occupies is the first two metres, and a high unit in a double-height or atrium foyer spends its output filling ceiling volume nobody stands in. This is the same reason coverage is quoted in cubic metres rather than square feet: a tall shell eats capacity, and the answer to a tall shell is a lower position, not a higher setting.
Tip: Hold a single-ply tissue at the position you are considering. If it leans away from the room you want scented, move upstream.
2
Keep it out of the draught, the eyeline and the heat
Two or three metres inward, unseen, and nowhere near a flame
A restaurant door opens on every party, so a unit in the door's direct draught spends the evening scenting the pavement. Move two or three metres inward and accept a gradient at the glass rather than chasing the door with intensity. Keep it out of a guest's line of sight, because a visible machine turns an atmosphere into a gadget, and out of easy reach, because a host, a manager and a cleaner will all have an opinion about the dial - which is what the key-lock is for. And keep it away from open flame and heat: fragrance oil is flammable, and a restaurant has table candles, chafing dishes, flambé service and hot equipment, so oil and machine stay clear of all of it.
Tip: Store the spare oil away from the kitchen and away from anything warm, in its own cupboard.
3
Respect the threshold, and check the grilles
Never on the dining-room side, and never beside a return that feeds the tables
Walk to the threshold between the arrival and the dining room and treat it as a hard line. Nothing goes past it: the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine positioned where its output can reach a table. Then look up. Mark every supply and return grille in the arrival on your floor plan and ask whoever maintains the air conditioning which zone each one belongs to. A return in the foyer that feeds an air handler serving the dining room is a duct straight to the tables, and a machine beside it is a dining-room installation with a foyer label. And if no position in the building satisfies all of this, the honest answer is to scent nothing at all.
One Vaayu ₹11,999 mounted low and upstream - or a Sukoon at ₹1,899 for one small arrival.
See SOSA Vaayu →
The SOSA principle
A machine is placed by the air, the eyeline and the threshold, and never by where the nearest socket happens to be.
The socket is the only item on that list a guest cannot detect from the doorway.
Positions I would use and positions I would refuse
Six positions I meet repeatedly in restaurants, with the verdict and the reason for each.
The SOSA plan
Entrance positions, judged
| The position | What to do |
|---|---|
|
Wall mounted low, two or three metres inward, upstream
|
The position I would specify. Out of the draught, out of the eyeline, at the height guests occupy, and travelling with the air rather than against it. |
|
Freestanding on a console in the guest's sightline
|
Workable on air, wrong on the eye. Move it behind or beside something, because a visible unit reads as a device and invites every passing hand to adjust it. |
|
On the host desk itself
|
Refused. It is in the eyeline, in reach of the whole team, and in the square metre your host stands in for a full shift. Nothing goes on the desk. |
|
Mounted high above the door
|
Refused for two reasons: it is in the door's draught, so half of it leaves the building, and it is above the air a guest stands in, so the setting creeps upwards to compensate. |
|
Beside a ceiling return that serves the dining room
|
Refused. That grille is a duct to the tables, so this is a dining-room installation with a foyer label on it. Find out which zone every grille belongs to first. |
|
Inside the archway, on the dining-room side
|
Refused, without discussion. The threshold is a hard line and nothing goes past it. If this is the only position the building offers, the answer is to scent nothing. |
Before you settle a position, read the air, because a perfect position in the wrong airflow is still the wrong position: the method is in can I scent the entrance without fragrancing the dining area. And if your front door never settles for long enough to hold a level at all, the physics of that and the gradient you should accept instead are in how constantly opening doors affect fragrance at a restaurant entrance. SOSA is independent and not affiliated with any hotel.
Placed by the air, not by the wiring
SOSA Vaayu ₹11,999 is 0.9kg and wall or HVAC mountable, which is what lets a position be chosen properly and then stay chosen.
If a guest can see the machine, they have stopped reading your building and started reading somebody's product catalogue.
— Sonal Sahani, SOSA
Why these numbers decide the position
Small, light, quiet, lockable - the four things a public arrival needs
The SOSA restaurant specification
Placement is decided by air, sightline and threshold; the machine is decided by the volume of non-dining air. 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 plan a rollout. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
The right machine for the position you actually have
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
One small arrival where a stood unit can be hidden properly | 270-320 sq ft coverage with three 15ml fragrances. It stands rather than mounts, so it needs a position off the desk, out of the draught and out of the eyeline. At this size a Vaayu is the wrong buy | ₹1,899 View → |
|
SOSA Vaayu
|
An arrival that needs a mounted, low, upstream position | 165 × 80.5 × 215mm at 0.9kg, freestanding or wall and HVAC mountable, 1000m³, under 38dB, adjustable intensity, app timers and key-lock - mounting is what keeps the output on the arrival side | ₹11,999 View → |
Choose the position before the product, mount rather than stand wherever you can, and treat the dining-room threshold as a hard line. 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 placed where its output can reach a table - and where no position in a building satisfies that, the honest answer is to scent nothing. I will not describe any fragrance as 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 question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so oil and machine are kept away from open flame and heat - table candles, chafing dishes, flambé service, tandoors and open ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head, no bookings. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
What founders ask me is which machine to buy. What decides whether they are happy in six months is where it ends up on the wall, and almost every installation I have been called in to correct was correct except for its position. Usually it was standing next to a plug socket, sometimes on the host desk, occasionally on a console two metres into the room where the output drifted towards the nearest laid table. The machine was fine. The position was the whole problem, and it was free to fix.
So I place before I specify. Upstream of the air coming in, so the fragrance travels with the room rather than against it. Low, because the air a guest occupies is the first two metres and a tall foyer will otherwise swallow everything you put into it. Two or three metres inward of the door, because a restaurant door opens on every party and a unit in the draught is scenting the street. Out of the eyeline, because a visible machine reads as a gadget rather than as a building, and out of reach, because a host, a manager and a cleaner will all touch what they can reach. And never past the threshold into the dining room - not at any setting, not in any building, and if the only position available crosses that line I will tell you to scent nothing rather than sell you the machine.
On hardware, the relevant numbers are the boring ones. A Vaayu at ₹11,999 is 165 × 80.5 × 215mm, 0.9kg, freestanding or wall and HVAC mountable, under 38dB at 5W, with a key-lock. That is a unit you can actually put where the air is. Where the arrival is one small room, a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849 is the honest buy and a Vaayu would be the wrong one. And fragrance oil is flammable, so wherever it lands, it lands away from candles and heat. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Where should a scent machine be placed at a restaurant entrance?
Low, upstream of the air coming into the arrival, two or three metres inward of the door's direct draught, out of a guest's line of sight, away from any ceiling return that serves the dining room, and never on the dining-room side of the threshold. Mount it rather than stand it wherever the socket is, keep it away from open flame and heat, and set the level only after the position is settled.
Should it be mounted high or low?
Low. The air a guest actually occupies is the first two metres, so a unit mounted high in a double-height or atrium foyer spends most of its output filling ceiling volume nobody stands in, and the setting then creeps upwards to compensate. That puts a great deal of fragrance into the room to get a little of it to nose height. Coverage is quoted in cubic metres for this reason: a tall shell eats capacity, and the answer is a lower position rather than a higher number.
Can the machine sit on the host desk?
No. It is in the guest's eyeline, which turns the atmosphere into a visible device; it is in reach of everybody who passes, which is how a written setting becomes four settings in a month; and it is in the square metre your host stands in for a whole shift. Place the source away from the desk, out of sight, and key-lock it. The host desk is the same volume of air as the foyer anyway, so it does not need a source of its own.
What about ceiling grilles in the foyer?
Mark every supply and return in the arrival on your floor plan and find out which zone each belongs to, which usually means asking whoever maintains the air conditioning. A return grille in the foyer that feeds an air handler serving the dining room is a duct straight to the tables, so a machine beside it is a dining-room installation with a foyer label. Place away from it, and never duct fragrance into a system that serves a dining space.
What if there is nowhere in my building that satisfies all of this?
Then the honest answer is to scent nothing, and I would rather say it than take the order. If the only available position puts output where it can reach a table or a pass, no setting makes that acceptable. Single-room restaurants are the commonest case, because the dining room is the building. Spend the money on extraction, grease control, drains and overnight air change instead, none of which SOSA sells.
Placement first, product second
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) is 165 × 80.5 × 215mm at 0.9kg, freestanding or wall and HVAC mountable, under 38dB at 5W with auto-stop and key-lock, which is what lets it sit low and upstream in an arrival and stay there; 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. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send two photographs - from the door in, and from the threshold back - and we will mark the position.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - small, light, quiet and mountable, so the position is chosen by the air rather than the wiring (₹11,999)
- Should a restaurant scent machine ever be positioned near dining tables?
- How do central AC and kitchen exhaust affect fragrance distribution in restaurants?
- 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.