★ SOSA for Fine-Dining Restaurants and Restaurant Groups
The failure around food is almost never the choice of fragrance and almost always the dose - because a dose that is invisible in a foyer is a constant at a table, and a seated guest cannot walk away from it
★ ★ ★ ★ ★
★★★★★
"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 small machine for one arrival volume, run low on purpose
SOSA Sukoon270-320 sq ft, which is one foyerView ₹1,899SOSA SukoonSmall room, small machine, small numberView ₹1,899SOSA SukoonThree 15ml fragrances in the boxView ₹1,899
✓ Ultrasonic cool-mist diffuser sized for roughly 270-320 sq ft, which is one arrival volume rather than a building - the honest buy under about 750 sq ft of scented envelope ✓ Supplied with three 15ml fragrances so you can settle the register before you commit to a bottle, composed in Pune to IFRA standards ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
So can I fix it by turning the machine down? In the arrival, yes - that is exactly how you set it. In the dining room, no, because there is no setting at which added fragrance belongs in the air over food. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and no machine is positioned where its output can reach a table. The dial is the right tool for the foyer level and the wrong tool for the wrong room, and turning it down does not convert a bad position into a good one.
What is the honest buy, and how do I set it? For one arrival volume, one SOSA Sukoon at ₹1,899, covering roughly 270-320 sq ft, with three 15ml fragrances in the box. Under about 750 sq ft of scented envelope a Vaayu at ₹11,999 would be the wrong buy. Then set the number for the third hour rather than the first minute, write it on a card taped inside the cupboard, and have somebody walk in from the street to confirm it.
See the SOSA Sukoon 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.
Most bad restaurant scenting I have walked into was not badly chosen. It was a decent dry cedar or a clean green, put in at a level somebody set in ten seconds on a Tuesday morning with the door open and the kitchen cold. The fragrance was not the mistake. The number was, and nobody wrote the number down.
Quick answers — read this first
Why is strong ambient fragrance a bad idea around food? Because the dose is the variable that actually fails, not the fragrance. The same dry cedar that reads as barely-there in a foyer with a door opening every ninety seconds becomes a constant in a still, conditioned dining room. And the person meeting it there is seated: they have booked a table, ordered three courses and cannot step outside for air without abandoning their dinner. A guest in a foyer meets fragrance for forty seconds by choice. A guest at a table meets it for three hours without one.So can I fix it by turning the machine down? In the arrival, yes - that is exactly how you set it. In the dining room, no, because there is no setting at which added fragrance belongs in the air over food. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and no machine is positioned where its output can reach a table. The dial is the right tool for the foyer level and the wrong tool for the wrong room, and turning it down does not convert a bad position into a good one.
What is the honest buy, and how do I set it? For one arrival volume, one SOSA Sukoon at ₹1,899, covering roughly 270-320 sq ft, with three 15ml fragrances in the box. Under about 750 sq ft of scented envelope a Vaayu at ₹11,999 would be the wrong buy. Then set the number for the third hour rather than the first minute, write it on a card taped inside the cupboard, and have somebody walk in from the street to confirm it.
The short answer
Short answer: because the failure is the dose rather than the fragrance. A level that reads as barely-there in a foyer with a door opening constantly becomes a steady presence in a still dining room, and a seated guest cannot walk away from it for two or three hours. So the dining room stays unscented at any setting, the arrival level is set for the third hour rather than the first minute, and under about 750 sq ft of envelope the honest machine is a Sukoon at ₹1,899 rather than a Vaayu.
The pick: one SOSA Sukoon (₹1,899) for a single arrival volume of roughly 270-320 sq ft, or a Mountain Breeze reed (₹849) for a small foyer - and a SOSA Vaayu (₹11,999) only once the non-dining envelope is genuinely connected and past 1,500 sq ft
Next step: tell us the floor area and ceiling height of your foyer, whether its door opens straight onto the street, and how long a full dinner takes in your restaurant, and we will tell you the setting to start at and the two times of day to check it - Ask for a restaurant scenting plan.
In this guide
The fourth line is the commercial one and I would rather it were said early: a small arrival needs a small machine. A large machine turned down is not the same thing as the right machine run properly.
The arrival machine for one room - tap through for the specification
For a single arrival volume of roughly 270-320 sq ft
SOSA Sukoon ₹1,899
The same no, argued on the mechanism
Can perfume in the air change how diners perceive food?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Why is strong ambient fragrance a bad idea anywhere near food?
Because the thing that fails in restaurant scenting is almost never the fragrance and almost always the dose. I have walked into restaurants where the choice was perfectly reasonable - a dry cedar, a clean green, nothing edible - and the room was still wrong, because somebody set the level in ten seconds on a quiet morning and never looked at it again. The dose is the decision, and it is the one nobody writes down. Here is why it fails specifically around food. A foyer is unstable air: the door opens on every party, the street comes in, and a guest passes through in perhaps forty seconds. A dining room is the opposite - conditioned, comparatively still, and occupied by the same person for ninety minutes to three hours. So a number that is genuinely unnoticeable in the foyer is not a small number in the dining room; it is a constant. And the crucial asymmetry is this: a seated guest cannot walk away from it. They have booked, they have ordered, the table is laid, and the only way to leave that air is to abandon dinner. That is why intensity is a more serious question in a restaurant than in a lobby or a boutique, where anyone who dislikes what they meet simply moves. It is also why the dining room, the chef's table, any tasting-menu room and the pass stay unscented, and why no machine is positioned where its output can reach a table: there is no low setting that turns the wrong room into the right one, and if the only mounting position in your building reaches the tables, my answer is that this restaurant should not be scented at all. Now the practical half, which is how to choose a number you can actually defend. First, the person setting the level is the worst judge of it, because they have been in the building since morning and their nose has settled into the room; send somebody in off the street instead, twice, at seven and at ten, with the kitchen working. Second, set it for the third hour, not the first minute, and check that it still reads as pleasant to a guest walking back out past it at the end of a long dinner. Third, buy the machine that matches the room instead of buying capacity you then have to suppress. One SOSA Sukoon at ₹1,899 covers roughly 270-320 sq ft and includes three 15ml fragrances, which is one foyer; under about 750 sq ft of scented envelope a Vaayu at ₹11,999 would be the wrong buy. And if a guest ever mentions the fragrance, the answer is simple and not a discussion: turn it down or turn it off, and move the machine. The standing limits: an ambience decision like lighting, never a mask for cooking or grease, 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.
The dose is what fails, not the fragrance: a level that is invisible in a busy foyer is a constant in a still dining room, and a seated guest cannot leave it. Set the arrival for the third hour, write the number down, and buy the machine that fits the room - ₹1,899 under about 750 sq ft, not ₹11,999.
For one arrival volume the buy is one SOSA Sukoon - ultrasonic cool mist, roughly 270-320 sq ft, supplied with three 15ml fragrances so the register is settled before you buy a bottle. ₹1,899. A Vaayu at ₹11,999 is the wrong buy at this size, and capacity you have to suppress is not a feature.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
Why dose is the restaurant's problem
Forty seconds in a foyer, three hours at a table
The small machine for one arrival volume
The honest hardware answer for most single-foyer restaurants, with the larger machine shown beside it so you can see what you are not buying and why.
One arrival volume of roughly 270-320 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser for one room, supplied with three 15ml hotel-inspired fragrances. Sized to the volume it is actually serving, which is the whole argument of this page: a machine matched to the room can be run properly instead of run quietly to compensate for being too large.
From ₹1,899
Only once the non-dining envelope is genuinely connected
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft, with adjustable intensity, 1h/4h/8h/24h app timers, under 38dB, a key-lock and wall or HVAC mounting. The right machine once foyer, lounge, corridor and washroom lobby are one volume past 1,500 sq ft, and the wrong one below that.
From ₹11,999
How to set a number you can defend
Three steps, in this order. None of them involves a product page, and all three are things I would do before I quoted you for anything.
1
Do not trust your own nose at five in the afternoon
The person setting the level has already settled into the room
Whoever sets the dial has usually been in the building for hours, and a nose that has been sitting in a fragrance stops registering it as sharply. That is why so many foyers are set too high by well-meaning owners - the level was chosen by the one person in the building least able to read it. Send somebody in from the pavement instead, cold, and ask them one question: can you name it. The answer you want is no, with a sense that the building is clean. Do it twice, at seven in the evening and again at ten, with the kitchen working and the air conditioning running, because the room you set at four in the afternoon is not the room a guest meets.
Tip: Use two different people on two different evenings. One person's opinion at one hour is not a setting.
2
Set it for the third hour
A long dinner means long exposure, and the level has to survive it
A guest is in your building for ninety minutes to three hours. The level that feels generous and welcoming for the first ten seconds is the same level they are walking back out through at the end, tired, having eaten four courses. So the number is chosen for the end of the evening rather than the beginning, and the test is whether the arrival still reads as pleasant on the way out. Practically this means erring low twice: once because of the third hour, and once because a guest carries a trace of the foyer to the table on their coat. Write the final number on a card and tape it inside the cupboard door, with the date and who set it.
Tip: Walk out of your own restaurant at the end of a full dinner service and stop in the foyer for ten seconds. That is the test nobody runs.
3
Buy the machine the room needs
Capacity you have to suppress is not a feature
There is a temptation to buy the large machine and simply run it low, and in a big connected envelope that is genuinely the right approach. In a single 250 sq ft foyer it is not: you are paying six times as much for range you then spend your life turning down, and a large unit in a small room is easier to get wrong on any evening when somebody nudges it up. So do the subtraction out loud. Measure the foyer, the host area, the corridor and the washroom lobby, add them up, and buy for that number. Under about 750 sq ft the answer is one Sukoon at ₹1,899 or a reed at ₹849, and I will say on a call that a Vaayu would be the wrong buy.
One Sukoon ₹1,899 in the foyer, set once and written down, is the whole hardware side for most single-room arrivals.
See SOSA Sukoon →
The SOSA principle
A guest in a foyer meets fragrance for forty seconds by choice; a guest at a table meets it for three hours without one.
That asymmetry, and not the quality of the fragrance, is what makes intensity a serious question in a restaurant.
The plan, by setting and by hour
A level is not one decision made once; it is a number, a time and a person who owns it.
The SOSA plan
The dose decision, hour by hour through a service
| The moment | What to do |
|---|---|
|
Late afternoon, before service
|
The worst moment to judge a level and the usual moment it gets set. If you must adjust then, adjust and leave; do not confirm it with your own nose an hour later. |
|
Seven in the evening, first sitting
|
Send somebody in from the street and ask whether they can name it. No is the right answer. This is also when you check the door draught is not carrying the source inward. |
|
Ten in the evening, full room
|
The kitchen has been working for three hours and the building's air is at its busiest. Check again here, because this is the room most of your guests actually meet. |
|
The walk back out, end of dinner
|
The test that decides the number. If the arrival reads as heavy to somebody leaving after a long dinner, it is too high, however good it seemed on arrival. |
|
A guest mentions it
|
Turn it down or off, and move the machine. That is the whole answer and it is not a conversation about whether they are right. |
|
The dining room, at every hour
|
Unscented, permanently, at every setting. No machine, no reed, no scented candle, no spray. There is no dose that makes this room scentable. |
If what you actually have is an existing machine and a suspicion that it is reaching the room, the diagnosis and the relocation are set out in whether a scent machine should ever be positioned near dining tables. And if the dose you are worried about is coming from a candle on the table rather than a machine on a wall, that is a sharper version of the same problem: whether fragranced table candles affect the experience of food. SOSA is independent and not affiliated with any hotel.
One room, one number, written down
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft - and a machine matched to the room is easier to keep quiet than a large one kept turned down.
Almost every restaurant foyer I have had to fix was set by the owner at four in the afternoon, which is the one hour of the day when nobody in the building can smell it properly.
— Sonal Sahani, SOSA
Why the small machine is the honest one here
Matched to the room, so the level is a choice rather than a correction
The SOSA restaurant specification
Three products cover almost every restaurant, and the choice is decided by the non-dining envelope rather than by 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
The machine matched to the volume, and the level set for the third hour
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
One arrival volume of roughly 300-750 sq ft | 270-320 sq ft of coverage with three 15ml fragrances included. Matched to the room, so the setting is a decision rather than a permanent correction | ₹1,899 View → |
 SOSA Mountain Breeze reed diffuser
|
A single small foyer under about 300 sq ft | Pine, sage and cedar, dry and clearly not food. No dial at all, which removes the commonest failure - though a reed also cannot be switched off for a private lunch | ₹849 View → |
 SOSA Vaayu
|
A connected non-dining envelope past 1,500 sq ft | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, wall or HVAC mountable. Below 750 sq ft of envelope this is the wrong buy and I will say so | ₹11,999 View → |
Choose the machine by the volume, set the number for the end of a long dinner, and record it where the next manager will find it. 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 a guest mentions the fragrance, the answer is to turn it down or off and move the machine - I will not offer you a physiological explanation to give them, because that is not a fragrance company's place. I will not call any fragrance food-safe or safe for use around food, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority. 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. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The enquiry that reaches me most often on this subject is not about fragrance at all. It is an owner saying that a supplier has installed something and a few guests have commented, and asking whether they should change the scent. Almost always they should change the number, and often they should change the room. Choice is the part everybody debates and dose is the part that decides how the room reads.
The reason dose is a bigger question in a restaurant than in a shop is the chair. In a boutique a customer who does not like what they meet moves on in a minute. Your guest has booked a table, ordered three courses, taken their coat off and settled, and the only way to leave your air is to leave dinner. I hold that thought in my head whenever anybody asks me for a level, and it is why our restaurant plans always err low: low for the third hour, low again because a guest carries a trace of the foyer to the table on their coat, and low a third time because the room gets busier as the evening goes on. There is no dose at which the dining room itself becomes scentable, and I want that separated clearly from the foyer conversation, because the dial belongs to one of those rooms and not the other.
On hardware I would rather undersell. One arrival volume is a Sukoon at ₹1,899, and under about 300 sq ft a Mountain Breeze reed at ₹849 with no dial at all. A Vaayu at ₹11,999 earns its place once the non-dining areas are one connected volume past 1,500 sq ft, and not before. Write the setting down, key-lock what can be locked, and give one named person the job of checking it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Why is strong ambient fragrance a bad idea around food?
Because the dose is what fails rather than the fragrance. A level that reads as barely-there in a foyer, where the door opens constantly and a guest passes through in forty seconds, becomes a steady presence in a still, conditioned dining room where the same guest sits for two or three hours. And a seated guest cannot walk away from it without abandoning dinner. That asymmetry is why intensity is a more serious decision in a restaurant than in a lobby or a shop.
Can I keep a dining-room machine if I run it very low?
No. There is no setting at which added fragrance belongs in the air over food, and turning a machine down does not turn a bad position into a good one. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and no machine goes anywhere its output can reach a table. The dial is the right tool for setting a foyer level and the wrong tool for rescuing a machine that is in the wrong room.
How do I choose the right level for the foyer?
Send somebody in from the street, cold, and ask whether they can name it - no is the right answer. Do it at seven in the evening and again at ten, with the kitchen working and the air conditioning running, because the room you set at four in the afternoon is not the room a guest meets. Then set the number for the third hour rather than the first minute, check how the arrival reads to somebody walking back out after a long dinner, and write the setting down with the date.
A guest said the fragrance was too strong. What should I do?
Turn it down or turn it off, and move the machine. That is the whole answer, and it is not a conversation about whether the guest is right. I will not give you a physiological explanation to offer them, because a fragrance company has no business advising on anyone's health or sensitivity. Then re-set the level with a cold nose from the street, at service hours, and record the new number where the next manager on duty will find it.
Should I buy a larger machine and run it low instead?
Only if the envelope is genuinely large and connected. In a single foyer you would be paying six times as much for range you then spend your life suppressing, and a large unit in a small room is easier to get wrong when somebody nudges it. Under about 750 sq ft of scented envelope the honest buy is one Sukoon at Rs 1,899, or a Mountain Breeze reed at Rs 849 for a small foyer, and a Vaayu at Rs 11,999 would be the wrong buy.
The dose is the decision - and the seated guest cannot leave it
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Sukoon (₹1,899) covers roughly 270-320 sq ft with three 15ml fragrances included, which is one arrival volume and never a dining room. A single small foyer is a Mountain Breeze reed at ₹849; a connected non-dining envelope past 1,500 sq ft becomes a Vaayu at ₹11,999. Set the level for the third hour, write it down, and give one person the job of checking it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a restaurant scenting plan → SOSA Sukoon · ₹1,899
One more look at the Sukoon
Continue the read
More from SOSA
- SOSA Sukoon - the small arrival machine, matched to one room so the level is a choice (₹1,899)
- Where should a scent machine be placed at a restaurant entrance?
- When should a restaurant avoid ambient fragrance completely?
- 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.