How Strong Should Fragrance Be When Customers Spend 60-90 Minutes Choosing a Kitchen?

Lower than you think, lower than any shop you have been in, and lower than the setting the machine will arrive on. Here is the reasoning, because the reasoning is more useful than a number I would be making up. Fragrance intensity is not a property of a fragrance; it is a property of a room over a length of time. A customer walking through a clothing store is exposed for perhaps eight minutes while moving through changing air. A customer in your showroom sits down at a table with a designer and does not get up for sixty to ninety minutes, sometimes twice across a fortnight, while making a decision worth several lakh. Over that period the fragrance does not stop arriving. Their exposure accumulates, and the level that felt correct as they walked past the reception desk is very often wrong by the time the shutter colour is chosen. That is why a kitchen showroom sits lower on the dial than any retail category I write plans for, and it is the single defining fact of this vertical. Against that sits a countervailing fact, which is that your own judgement is unreliable in a specific and measurable way: the human nose adapts to a constant background within about twenty minutes. You arrive at nine, the showroom smells lovely, and by half past nine it smells of nothing at all to you. Every instinct after that pushes you to turn it up, because you cannot smell what your customer can. This is how showrooms drift upwards over months without anybody making a decision to do it. So the level must be set by people who are not you, in a place that is not the doorway. Two measurements, in this order. First, your designers. They breathe that air nine hours a day, six days a week, and they will tell you honestly if you ask them properly - after a normal week, not on installation day, and privately rather than in a group where nobody wants to seem difficult. If a designer hesitates before saying it is fine, that is a no. Second, yourself, in the chair. Set the machine, leave it a day so the room reaches a steady state, then sit at the consultation table for a full ninety minutes doing work that requires concentration. Not on your phone - a spreadsheet, a drawing, something that occupies you the way choosing a kitchen occupies a customer. If at minute seventy you have started to notice the fragrance again, it is too high. The target is a room that reads as looked-after rather than as scented, and the practical rule I use is that if a customer can name the fragrance, it is too strong. Nobody should be able to tell you it is pine. They should tell you the showroom feels clean. On register, none of this changes what the fragrance is: dry, clean and material-led - dry woods, something green or herbal, a dry tea, clean mineral - and nothing edible. Vanilla, coffee and baking are wrong at any level, and they are wrong faster at a high one. Our own Fresh Brew, coffee and vanilla at ₹849, is the exact register to avoid here. On hardware: for a showroom past about 1,500 sq ft, one SOSA Vaayu at ₹11,999. What you are buying for restraint specifically is adjustable intensity that can sit near the bottom of its range because the machine is rated to 1000m³ and your floor is smaller than that, 1h/4h/8h/24h timers so it runs on trading hours rather than continuously, and a key-lock so the setting you found from the chair cannot be raised by somebody standing at the door. Under about 750 sq ft the honest buy is one SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy. Three limits stand regardless of the number you land on. Anybody on the floor must be able to switch it off in seconds, without asking. Fragrance is never a mask for laminate, adhesive or new joinery, which need ventilation and curing time. And plainly: no one can promise you that ambient scent moves footfall, enquiries, order value or a customer's decision to buy a kitchen, and a supplier who offers you a figure is selling. Ask for a retail scenting plan and tell us the cubic volume.