★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A tasting menu is a sequence somebody authored course by course, and an ambient fragrance is the one element in the room that refuses to change with it
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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
★ What a tasting-menu restaurant can honestly buy from us, and where it goes
SOSA Mountain Breeze reed diffuserA small arrival or a washroom, nothing moreView ₹849SOSA Mountain Breeze reed diffuserPine, sage and cedar - nothing edibleView ₹849SOSA Mountain Breeze reed diffuserNo power, no noise, no switch near the counterView ₹849
✓ Alcohol-free, phthalate-free reed base with six fibre reeds, composed in Pune to IFRA standards - for a reception or washroom volume, never a tasting room ✓ A reed's reach is set by exposed reed surface area, so one small bottle stays one small aureole instead of drifting into a room it was never meant to reach ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Is that different from any other dining room? It is a sharper version of the same no, yes. In an à la carte room a guest reads two or three dishes they chose. In a tasting room they are handed eight or twelve in a fixed order, and the order is the product. The chef is not only cooking, they are pacing. So there is more authored structure in that air for an addition to interfere with, and there is also usually a wine or tea pairing running alongside, which is read almost entirely by the nose.
So what can a tasting-menu restaurant buy from you? Often nothing, and I would rather say it here than three emails in. If the tasting room is the building - one room, a counter, a door to the street - the honest answer is to buy nothing at all. Where there is a genuine reception, a small lounge where the menu is presented, or a washroom off a corridor, that is a Mountain Breeze reed at ₹849 or a Sukoon at ₹1,899. A Vaayu would be the wrong buy in almost every one of these buildings.
See the SOSA Mountain Breeze reed diffuser 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.
Tasting-menu restaurants write to me more often than any other kind, and they are usually the easiest conversation I have all week. Not because the answer is generous, but because the person asking has already built the thing I would otherwise have to explain. They have spent a year deciding what arrives in what order. They are asking whether I would like to run something underneath all of it.
Quick answers — read this first
Should a chef-led tasting menu restaurant avoid added fragrance? Yes, completely, and this is the strictest room in the cluster. A tasting menu is an authored sequence - somebody decided what comes first, what follows it, where the palate is reset, where the pause falls and what the last savoury course leaves behind before dessert arrives. Every one of those decisions is about change over time. An ambient fragrance is the one element in the room that will not change, and a constant sitting under a sequence built on contrast works against the whole structure.Is that different from any other dining room? It is a sharper version of the same no, yes. In an à la carte room a guest reads two or three dishes they chose. In a tasting room they are handed eight or twelve in a fixed order, and the order is the product. The chef is not only cooking, they are pacing. So there is more authored structure in that air for an addition to interfere with, and there is also usually a wine or tea pairing running alongside, which is read almost entirely by the nose.
So what can a tasting-menu restaurant buy from you? Often nothing, and I would rather say it here than three emails in. If the tasting room is the building - one room, a counter, a door to the street - the honest answer is to buy nothing at all. Where there is a genuine reception, a small lounge where the menu is presented, or a washroom off a corridor, that is a Mountain Breeze reed at ₹849 or a Sukoon at ₹1,899. A Vaayu would be the wrong buy in almost every one of these buildings.
The short answer
Short answer: yes, and more strictly than any other dining room. A tasting menu is an authored sequence built on change - order, pacing, contrast, a reset between courses - and an ambient fragrance is the single element in that room that will not change with it. It runs under course one and course eleven alike, and under the wine or tea pairing too. So the tasting room, the counter and the pass stay unscented; the only honest buy is a reed at ₹849 or a Sukoon at ₹1,899 for a reception or washroom, if the building even has one.
The pick: nothing for the tasting room. If there is a genuine reception, lounge or washroom volume, one Mountain Breeze reed (₹849) or one SOSA Sukoon (₹1,899) - and in a single-room tasting restaurant, no purchase from us at all
Next step: send us the menu length, the room plan and a note on whether guests wait anywhere before they sit, and we will tell you whether your building has a scentable volume at all - which for a single-room tasting restaurant is usually a no - Ask for a restaurant scenting plan.
In this guide
The fourth line is the one that matters commercially, and it applies to a lot of these restaurants. A single-room tasting restaurant has no scentable volume, and there is no version of our plan that invents one.
The reed for a reception or washroom - tap through for the specification
For a small reception, lounge or washroom volume
SOSA Mountain Breeze reed diffuser ₹849
The same answer for the kitchen counter
Should a chef's table experience be completely fragrance-free?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Should a chef-led tasting-menu restaurant avoid added fragrance altogether?
Yes, and of all the rooms in this cluster this is the one I would defend hardest. The reason is authorship. A tasting menu is not a set of dishes, it is a sequence somebody built - a chef decided what arrives first and why, what follows it, where the palate is reset, where the pause falls, how the middle of the menu carries weight and what the last savoury course is supposed to leave behind before something sweet arrives. Every one of those decisions is a decision about change: this, then that, and the difference between them is the point. An ambient fragrance is the one element in that room that cannot change. It runs at the same level under course one and course eleven, under the cold dish and the hot one, under the reset and the crescendo, and it flattens exactly the contrasts the chef spent a year arranging. It is also, straightforwardly, uninvited: nobody in that sequence asked for it, and the guest certainly did not. There is a second half to the authorship argument that operators forget, and it is the pairing. A wine, sake or tea flight is read almost entirely by the nose, and a sommelier pours in a deliberate order for the same reasons the kitchen plates in one. An ambient constant sits under that too. So the tasting room, the chef's table, the counter and the pass stay unscented - not at a low setting, not as a base note - and no machine is positioned anywhere its output can reach a seat. In a room where guests sit within a metre or two of the food being finished, that exclusion covers most of the building. Which brings me to the honest commercial answer, and it is not a good one for me. A lot of tasting-menu restaurants should buy nothing from us at all. If your building is one room with a counter and a door onto the street, there is no separable non-dining volume to scent, and no clever placement invents one. Where these restaurants do have something is a small reception where coats are taken and the menu is presented, a short corridor, or a washroom - and that is where our plan lives, at a size that surprises people. One Mountain Breeze reed at ₹849 for a small reception or a washroom; one SOSA Sukoon at ₹1,899 where the reception and washroom lobby together run to a few hundred square feet. A Vaayu at ₹11,999 would be the wrong buy in almost every one of these buildings, and I will say so on the call. Register-wise, dry woods, pine and sage, a dry tea, cool stone - nothing edible, because in a room where the menu is the event a food note at the door is a spoiler. The standing limits: an ambience decision like lighting, never a mask for cooking or grease, the tasting 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.
A tasting menu is an authored sequence built on change, and an ambient fragrance is the one thing in the room that will not change with it - so it runs under every course and every pairing alike. Nothing in the tasting room or at the counter. If there is a reception or a washroom, that is a ₹849 reed, and often the answer is to buy nothing.
For a small reception or a washroom, one Mountain Breeze reed - pine, sage and cedar, alcohol-free and phthalate-free, six fibre reeds flipped weekly, 50ml lasting six to eight weeks. ₹849. If your tasting room is the whole building, buy nothing and spend the money on the overnight purge instead.
See the SOSA Mountain Breeze reed diffuser ₹849 Ask for a restaurant scenting plan
The authorship argument
A sequence built on change, and one element that refuses to change
What a tasting-menu restaurant can buy
Both of these are small, and both go somewhere that is not the tasting room. If your building has no such volume, the honest answer is on this page rather than in a quotation.
A small reception, corridor or washroom
SOSA Mountain Breeze reed diffuser
Pine, sage and cedar on an alcohol-free, phthalate-free coconut-derived base with six fibre reeds flipped weekly. 50ml runs six to eight weeks, 130ml fourteen to eighteen. Dry, green and unmistakably not food, which matters more here than anywhere: in a room where the menu is the event, a food note at the door gives something away.
From ₹849
Where reception and washroom lobby are one small volume
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. Right where a tasting restaurant has a genuine arrival of a few hundred square feet. Timed and set low, with nothing positioned where its output could drift towards the counter or the pass.
From ₹1,899
Three things the sequence decides for you
Once you take the menu seriously as an authored sequence, three practical decisions follow, and none of them is about choosing a fragrance.
1
Protect the reset, not just the courses
The gaps between courses are part of the writing
In a tasting menu the spaces do work: a palate cleanser, a short pause, a change of glass, a moment where the room is meant to feel emptier before the next thing arrives. Those gaps are where a constant does the most damage, because a constant is the only thing still present when the chef intended nothing to be. This is why I will not offer a tasting room a low setting as a compromise. A low constant is still the thing that never leaves. The exclusion therefore covers the room, the counter, the pass and any position whose output can drift into a seat - and in a small counter restaurant that is effectively the whole plan.
Tip: Sit through your own menu in seat one on a full evening. The gaps are where you will notice anything that should not be there.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
2
Remember the pairing
A flight is read by the nose, in an order somebody chose
Most tasting rooms serve a wine, sake or tea pairing, and those are judged almost entirely by aroma. A sommelier decides the order of the pours for the same reason the kitchen decides the order of the plates, and an ambient fragrance sits underneath both of them at once. If you want one concrete reason to keep the counter clear beyond the food, this is it. It also rules out anything edible at the door: a sweet or warm note met on arrival is still faintly present in the mind when the first glass is poured, and it is the last association a sommelier wants to work against.
Tip: Ask whoever writes your pairing what they think of the idea. They will have a firmer opinion than your chef.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
3
Check whether your building has a scentable room at all
In many tasting restaurants the honest answer is to buy nothing
Walk the building and ask a blunt question: is there a volume of air here with no seated guest in it. A reception where coats are taken, a corridor, a washroom lobby, a small lounge where the menu is presented before service. If there is, measure it - it is usually under 300 sq ft, which is a reed at ₹849, or a Sukoon at ₹1,899 once it runs past that. If there is not, and the tasting room is the building, then there is nothing here for us to sell you, and I would rather you spent the money on an overnight air-change routine. Anything sited near a food-preparation area is a question for you, your kitchen consultant and your local authority, and keeping the machine out of those areas entirely is how we sidestep it.
One Mountain Breeze reed ₹849 in the reception, or nothing at all, is the honest hardware list for most tasting rooms.
See SOSA Mountain Breeze reed diffuser →
The SOSA principle
A tasting menu is written as a series of changes, and an ambient fragrance is the only thing in the room with no part in that sequence and no intention of leaving it.
Which is why this is the one room where I would turn down the order before I was asked to.
The plan, course by course and room by room
Two tables in one: what the sequence is doing, and what should be in the air while it does it.
The SOSA plan
A tasting-menu restaurant, from the door to the last course
| The moment | What to do |
|---|---|
|
Arrival and coats
|
The only place a signature belongs, if the building has a reception at all. Dry, green, nothing edible, and low enough that nothing is still on a coat when the guest sits down. |
|
Menu presented, first glass poured
|
Nothing added. The pairing is judged by the nose, and the order of the pours is somebody's deliberate decision in the same way the courses are. |
|
The opening courses
|
Nothing added. The chef is setting a reference here that every later course is read against, and a constant underneath shifts that reference for the whole meal. |
|
The resets and pauses
|
Nothing added, and this is where a constant does the most damage - it is the only thing still in the room when the kitchen intended a gap. |
|
The counter and the pass
|
Unscented, permanently, with no machine positioned anywhere its output could drift into a seat. In a counter restaurant this covers nearly the whole floor. |
|
The washroom, between courses
|
Scented, and the one room where a brighter citrus-mint earns its keep because it reads as cleaned. Small volume, so a reed or a Sukoon. |
If the room in question is a kitchen counter rather than a tasting table, the answer is the same and argued from the guest's position inside the kitchen's own air: whether a chef's table should be completely fragrance-free. And if you suspect your building is one of the ones that should buy nothing at all, that list is written out honestly in when a restaurant should avoid ambient fragrance completely. SOSA is independent and not affiliated with any hotel.
A small reception, one bottle, and a room left alone
Mountain Breeze ₹849 is pine, sage and cedar for a reception or a washroom - and for a single-room tasting restaurant, the right answer is no purchase at all.
A chef spends a year deciding what changes between course four and course five, and an ambient fragrance is a note that has decided not to change at all.
— Sonal Sahani, SOSA
Why a reed suits this building
No power, no fan, no noise, and nothing that can be nudged up
The SOSA restaurant specification
For a tasting-menu restaurant the specification is short, because the scentable part of the building usually is. 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
Nothing in the tasting room, and a small answer for the arrival
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A reception, corridor or washroom under about 300 sq ft | Pine, sage and cedar, dry and clearly not food. Silent and unpowered, with nothing for a passing member of staff to adjust near the counter | ₹849 View → |
|
SOSA Sukoon
|
A reception and washroom lobby of roughly 300-750 sq ft | 270-320 sq ft of coverage with three 15ml fragrances included. At this size a Vaayu is the wrong buy, and in most tasting restaurants it would be the wrong buy at any size | ₹1,899 View → |
Treat the menu as the composition and the arrival as the only room with a spare slot in 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 tasting room, the chef's table, the counter and the pass stay unscented, with no machine anywhere its output can reach a seat. I will not describe any fragrance as food-safe or as safe for use around food, because we have 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: keep oil and machine away from open flame and heat, which in a tasting room means table candles and any finishing done in front of the guest. If a guest ever mentions the fragrance, the answer is to 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 tasting-menu enquiries are the ones I answer fastest, because the chef has usually already made my argument for me without meaning to. They write a paragraph about how the menu is paced, where the reset falls, what the eighth course is supposed to feel like after the seventh - and then ask whether a subtle ambient scent would suit the room. The honest reply is that they have just described why it would not.
What I would add, because it is the half people miss, is the pairing. A wine or tea flight is read by the nose almost entirely, and somebody has chosen the order of those pours as carefully as the kitchen chose the order of the plates. An ambient constant sits under the food and the drink at the same time. Between those two things there is simply no room left, and the nice part of that conclusion is that it is not a matter of taste or of my opinion about your fragrance - it is a matter of how much authored structure is already in that air. In a tasting room the answer is: all of it.
On hardware, be prepared for me to talk you out of a purchase. If the tasting room is the building, buy nothing from us and put the money into an overnight air-change routine instead. If there is a reception where coats are taken, or a washroom off a corridor, that is one Mountain Breeze reed at ₹849, or a Sukoon at ₹1,899 once it runs past a few hundred square feet. A Vaayu at ₹11,999 is the wrong buy in nearly every building of this shape. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should a chef-led tasting menu restaurant avoid added fragrance?
Yes, and more strictly than any other dining room. A tasting menu is an authored sequence: a chef has decided the order, the pacing, where the palate is reset and what each course leaves behind for the next one. Every one of those decisions is about change over time, and an ambient fragrance is the single element in the room that will not change. It runs under the first course and the last alike, which flattens exactly the contrasts the menu was built on.
Would a very low level be acceptable in a tasting room?
No. A low constant is still the thing that never leaves, and in a tasting menu the gaps between courses do real work - a cleanser, a pause, a change of glass. A constant is the only thing still present when the kitchen intended the room to feel emptier. So the tasting room, the counter and the pass stay unscented at every setting, and no machine is positioned where its output can drift towards a seat.
Does the wine or tea pairing change the answer?
It strengthens it. A flight is read almost entirely by the nose, and the order of the pours is somebody's deliberate decision in the same way the order of the courses is. An ambient fragrance sits underneath the food and the drink simultaneously. It is also a reason to keep anything edible away from the arrival: a sweet or warm note met at the door is the last association a sommelier wants to work against when the first glass is poured.
We are a one-room counter restaurant. What should we buy?
Probably nothing, and I would rather tell you that here than after three emails. Ambient scenting needs a volume of air with no seated guest in it, and a single-room counter restaurant does not have one - no placement invents it. If there is a reception where coats are taken, a corridor or a washroom, measure it: under about 300 sq ft that is a Mountain Breeze reed at Rs 849, and a Vaayu at Rs 11,999 would be the wrong buy either way.
Can the arrival fragrance hint at the menu to come?
I would avoid it deliberately. In a restaurant where the menu is the event, a food note at the door gives something away before the chef has had a chance to, and it also competes once the guest sits down. The arrival register here is dry woods, pine and sage, a dry tea or cool stone - clean building rather than food. No vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee, and I rule out our own Fresh Brew at Rs 849 by name for restaurants.
The sequence is the product - and a constant has no place in it
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) is pine, sage and cedar for a reception or a washroom, and nothing at all goes in the tasting room, at the counter or near the pass. A reception and washroom lobby of a few hundred square feet becomes a Sukoon at ₹1,899, and in a single-room tasting restaurant the right answer is no purchase from us at all. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a restaurant scenting plan → SOSA Mountain Breeze reed diffuser · ₹849
One more look at the Mountain Breeze reed diffuser
Continue the read
More from SOSA
- SOSA Mountain Breeze reed diffuser - pine, sage and cedar for a reception or washroom, never a tasting room (₹849)
- Should food be the only fragrance inside a fine-dining restaurant?
- Should a private dining room have added ambient fragrance?
- 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.