★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A machine's territory is one body of air, so the number you buy is a count of boundaries - and in most large restaurants the second body of air is small enough that the second machine is a bottle
★ ★ ★ ★ ★
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"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
★ The machine for the second volume, which is usually the small one
SOSA SukoonOne source per body of air, never per cornerView ₹1,899SOSA SukoonA 210 sq ft landing is about 57 cubic metresView ₹1,899SOSA SukoonThe stairwell decides whether that is one zone or twoView ₹1,899
✓ Coverage stated as roughly 270-320 sq ft, which is the honest size of the second and third volumes in a large restaurant once the dining rooms are taken out ✓ Three 15ml fragrances supplied, so a second volume can be matched to the arrival's register without committing to a second consumable line ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What are those two volumes in cubic metres? A 300 sq ft foyer at a 3m ceiling is about 84 cubic metres. A 210 sq ft landing and washroom lobby at 2.9m is about 57. Washrooms behind their own doors add roughly 35 more. So the whole scented envelope of a large restaurant can be under 180 cubic metres in two or three pieces, and neither piece is a Vaayu volume - one Sukoon at ₹1,899 and one ₹849 reed cover it.
When does a building genuinely need two machines? When it genuinely has two large bodies of air that no source can reach across: a separate floor with its own arrival, a banqueting foyer on its own air handling, a washroom lobby off a different corridor. Never a second corner of a foyer you have already covered. Two machines in one volume do not double the reach, they argue over the same cubic metres and leave you with a level nobody can set or record. If the far end reads faintly, move the one source upstream.
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.
Nobody asks this question about a small restaurant, and everybody asks it about a large one, which is the first clue that the question has been framed wrongly. Machine count is not a function of area. It is a count of the bodies of air in your building that a guest passes through and nobody eats in, and that number is usually smaller and cheaper than the drawing suggests.
Quick answers — read this first
One scent machine or multiple zones for a large luxury restaurant? Usually one machine and one bottle, and never two machines in one room. A source belongs to a volume of air, not to a floor area, so the count is decided by boundaries: doors, floors, stairwells and separate air conditioning systems. Take out the dining rooms and the kitchens and a 6,000 sq ft restaurant over two floors is commonly one 300 sq ft arrival foyer plus a 210 sq ft first-floor landing and washroom lobby. That is two volumes, not six zones.What are those two volumes in cubic metres? A 300 sq ft foyer at a 3m ceiling is about 84 cubic metres. A 210 sq ft landing and washroom lobby at 2.9m is about 57. Washrooms behind their own doors add roughly 35 more. So the whole scented envelope of a large restaurant can be under 180 cubic metres in two or three pieces, and neither piece is a Vaayu volume - one Sukoon at ₹1,899 and one ₹849 reed cover it.
When does a building genuinely need two machines? When it genuinely has two large bodies of air that no source can reach across: a separate floor with its own arrival, a banqueting foyer on its own air handling, a washroom lobby off a different corridor. Never a second corner of a foyer you have already covered. Two machines in one volume do not double the reach, they argue over the same cubic metres and leave you with a level nobody can set or record. If the far end reads faintly, move the one source upstream.
The short answer
Short answer: usually one machine and one bottle, because a source belongs to a body of air rather than to a floor area. Take the dining rooms and kitchens out of a large restaurant and what is left is an arrival foyer and one or two small separate volumes - often a 300 sq ft foyer at about 84 cubic metres and a 210 sq ft landing at about 57. That is a Sukoon at ₹1,899 and an ₹849 reed. A second machine is justified by a second large volume of air, never by the far corner of the same room.
The pick: one source per volume of air: a SOSA Sukoon (₹1,899) in each separate volume of roughly 300-750 sq ft, a Mountain Breeze reed (₹849) in anything smaller, and a SOSA Vaayu (₹11,999) only where one connected non-dining envelope passes about 1,500 sq ft.
Next step: send the plan with the stairwell, every door and the air conditioning zones marked, and we will tell you how many bodies of air you own and which of them is big enough to deserve a machine - Ask for a restaurant scenting plan.
In this guide
The count is settled by four boundaries - a door, a floor, a stairwell and an air conditioning zone - and by nothing at all on the schedule of areas.
The honest machine for a second volume - tap for the specification
One per separate volume of roughly 270-320 sq ft
SOSA Sukoon ₹1,899
The same question at a specific size
How should a 2,500 sq ft premium restaurant approach scent zoning?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Does a large luxury restaurant need one scent machine or several?
Usually one machine and one bottle, and the reason is that a source belongs to a volume of air rather than to a floor area. Start by taking the building apart properly. A 6,000 sq ft restaurant over two floors might be 1,000 sq ft of kitchen and back of house, 1,700 sq ft of ground-floor dining, 2,510 sq ft of first-floor dining and private dining rooms, and 150 sq ft of service - all permanently unscented, because the dish on the plate is the composition your guest paid for, smell and taste share the same air and the same nose, and a private dining room is a dining room whatever its door does. What remains is a 300 sq ft arrival foyer, a 90 sq ft first-floor landing, a 120 sq ft washroom lobby and four washrooms at about 45 sq ft each: roughly 640 sq ft of non-dining air out of 6,000. Now count the boundaries instead of the rooms. The foyer is one body of air, about 27.9 square metres, which at 3m is 84 cubic metres. The landing and washroom lobby together are about 19.5 square metres, or 57 cubic metres at 2.9m - and whether they are a second volume or an extension of the first is decided at the stairwell. An open stair with air moving up it means the foyer already feeds the landing and you may need nothing up there at all. A stair with doors top and bottom means two volumes and two sources. Sized honestly, neither piece is a Vaayu volume: 84 cubic metres is one SOSA Sukoon at ₹1,899, 57 cubic metres in a 210 sq ft lobby is a Mountain Breeze reed at ₹849, and the washrooms take a bottle each. Against volumes of that order a Vaayu would be the wrong buy, and the Vaayu at ₹11,999 earns its place only where one connected non-dining envelope passes about 1,500 sq ft, or where there is a duct serving non-dining zones alone to mount into. The rule that does the most work here is the negative one. A second machine belongs to a second body of air - another floor, a banqueting foyer with its own air handling, a washroom lobby off a different corridor - and never to a second corner of the same foyer. Two sources in one volume argue over the same cubic metres and leave a level nobody can write down. And no source goes anywhere its output can reach a table, so if the landing opens onto seating, the landing gets nothing. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, the dining rooms stay unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Count bodies of air, not square feet. A large restaurant usually has one arrival volume of about 84 cubic metres and one small second volume of about 57, which is a Sukoon at ₹1,899 and an ₹849 reed. A second machine belongs to a second volume of air, never to the far corner of a foyer you have already covered.
For each separate volume the machine is one SOSA Sukoon - ultrasonic cool mist, roughly 270-320 sq ft, three 15ml fragrances supplied, placed upstream in that volume and nowhere near a table. ₹1,899. Anything under about 300 sq ft takes an ₹849 reed instead, and a Vaayu at ₹11,999 waits for a connected envelope past 1,500 sq ft.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
What the count is actually made of
Four boundaries decide it, and none of them is a square foot
The machine for the second volume
The machine most large restaurants actually need twice, and the machine they are usually sold twice. The images link to the product pages so you can read the specification before ordering.
One per separate volume of roughly 300-750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270 to 320 sq ft with three 15ml fragrances included, ₹1,899. For an 84 cubic metre foyer or a 57 cubic metre landing this is the proportionate machine, and buying two of these for two genuine volumes costs less than a fifth of buying two of the machine below.
From ₹1,899
Only where one connected envelope passes 1,500 sq ft
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, 400ml running 90+ days a fill, app timers, adjustable intensity, key-lock, under 38dB, wall or HVAC mountable, ₹11,999. Right for a large connected arrival or a banquet foyer. Against an 84 cubic metre foyer it would be the wrong buy, and against two of them it would be the wrong buy twice.
From ₹11,999
The three boundary checks
Three checks with a strip of tissue and a floor plan, done in this order. The stairwell is first because it is the boundary most often assumed and least often tested.
1
Test the stairwell before you buy anything
A stair is either a connection or a boundary, and it behaves like a chimney
Stand at the bottom of the stair with a strip of tissue at chest height, then repeat halfway up and at the top. Steady movement upward means the stair is working as a flue and your ground-floor foyer is already feeding the landing above, in which case a second source up there may be unnecessary or may only be needed at a very low level. If the tissue hangs at every point, or there are doors top and bottom, you have two separate bodies of air. Do it during service as well as when the building is empty, because a kitchen extract running changes which way a stairwell pulls.
Tip: Test at three heights, not one. Stairwells rarely move air at the same rate along their whole run.
2
Walk the corridor and mark where air stops
A corridor is where two zones meet, and where a plan gets its edges
Corridors are the joints of a building, and they are where you find out whether the foyer, the washroom lobby and the landing are one envelope or three. Hold the tissue in each opening along the run and note direction rather than strength. Where it changes direction, you have a boundary; where it moves consistently, you have one volume. Mark those points on the plan in pen. The most useful thing this produces is not the machine count but the knowledge of where the level will tail off, which is usually well before the dining-room threshold and is exactly where you want it to happen.
Tip: Mark the boundaries on the plan and give a copy to whoever sets the machine, not just to whoever buys it.
3
Refuse the second machine in the same room
Two sources in one volume is a level nobody can record
This is the request I decline most often in large restaurants: a second machine at the far end of the foyer because the entrance reads stronger than the host desk. That is one volume with a gradient in it, which is normal and correct, and adding a second source does not raise the far end so much as make the whole room unrepeatable. Move the single source upstream on the incoming air instead, or accept the gradient, which a guest walking through never notices. Save the second machine for a second body of air, then write both settings on a sheet and turn both key-locks on, because a large restaurant has a dozen staff hands that can reach a dial.
The SOSA principle
A machine's territory is one body of air, so the number you buy is a count of boundaries - and in most large restaurants the second body of air turns out to be small enough that the second machine is a bottle.
Which is why this page argues you down to one machine more often than it argues you up to three.
The plan, volume by volume
The same building written out as bodies of air rather than as rooms, which is the version you can buy from.
The SOSA plan
A large restaurant, counted by volume of air
| The volume of air | What to do |
|---|---|
|
Ground arrival foyer, 300 sq ft or about 84m³
|
One Sukoon at ₹1,899, placed upstream of the incoming air, low, out of the door's draught and out of the guest's sight. One source only, whatever the gradient at the far end. |
|
The stairwell
|
Not a zone but a test. Air moving up it means the foyer already feeds the floor above; a stair with doors top and bottom means you own a second volume. |
 First-floor landing and washroom lobby, 210 sq ft or about 57m³
|
One Mountain Breeze reed at ₹849 if it is a separate volume, or nothing if the stairwell is already carrying the foyer's level upward. |
|
Four washrooms, about 45 sq ft each
|
A bottle each behind its own door with its own extract. Four separate volumes, so four sources, and a citrus-mint here because it reads as cleaned. |
|
Ground and first-floor dining, and the PDRs
|
Permanently unscented, all of them. No machine, no reed, no scented candle on a table, and no source positioned anywhere its output can reach a table. |
|
A second machine of the larger class
|
Justified only by a second large body of air - a banqueting foyer on its own air handling, or a separate floor with its own arrival. Never by the far corner of a room already covered. |
If your building really does have two large arrivals rather than one large and one small, the multi-volume case and the air handling question are worked through in how a 10,000 sq ft restaurant and bar should approach professional scenting. And if the zoning question in front of you is really about where air stops rather than how many machines to buy, the method is in how restaurants with indoor and outdoor sections should approach scent zoning. SOSA is independent and not affiliated with any hotel.
One source per body of air
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft, which is the honest size of most second volumes in a large restaurant.
The request I turn down most often in a large restaurant is not a machine in the dining room, it is a second machine at the other end of a foyer that already has one.
— Sonal Sahani, SOSA
Why the count comes out low
Large restaurants are large because of their dining rooms
The SOSA specification by volume
Three products cover the count in any large restaurant, and which of them appears how many times is decided by the boundaries you found with the tissue rather than by the area of the building. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity should be confirmed with SOSA in writing. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
One source per body of air, chosen by that body's cubic volume
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
Each separate volume of roughly 300-750 sq ft, or 84-210m³ | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. The proportionate machine for a large restaurant's arrival foyer, and cheap enough that a genuine second volume is an easy decision | ₹1,899 View → |
|
SOSA Mountain Breeze reed diffuser
|
Each separate volume under about 300 sq ft - landings, lobbies, washrooms | Pine, sage and cedar, dry and deliberately not food. 50ml ₹849 for 6 to 8 weeks, 130ml ₹1,349 for 14 to 18. Unpowered and never off, which suits a space nobody supervises | ₹849 View → |
 SOSA Vaayu
|
One connected non-dining envelope past about 1,500 sq ft, or a banquet foyer | 1000m³, waterless, app timers, key-lock, under 38dB, wall or HVAC mountable. Against an 84 cubic metre foyer it would be the wrong buy - it is earned by connection and scale, not by the building's area | ₹11,999 View → |
Count the boundaries, size each volume in cubic metres, and put exactly one source in each volume that qualifies. 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 rooms, the private dining rooms, the pass and the kitchens stay unscented, with no source placed where its output can reach a table. I will not describe any fragrance as food-safe or 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, so oil and machine stay away from open flame and heat - table candles, flambé service, tandoors and 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. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The way this question is usually put to me is as a quantity: we are a large restaurant, how many machines. And the way I have to answer it is as a geography: how many bodies of air do you own that a guest walks through and nobody eats in. Those are different questions and they give different numbers, and the second number is nearly always lower. A large restaurant is large because its dining rooms are large, and its dining rooms are the part I will not touch.
So I walk buildings with a strip of tissue and I spend most of my time in two places nobody thinks of as zones: the stairwell and the corridor. A stairwell behaves like a chimney, and in about half the two-floor restaurants I have walked, the ground-floor foyer is already supplying the landing above it, which means the second machine somebody had budgeted for is not needed at all. The corridor is where I find the edges - hold the tissue in each opening and note the direction, and the plan draws itself. What comes out of that walk is usually one arrival volume of eighty-odd cubic metres, one small second volume of fifty-odd, and a set of washrooms that each want a bottle.
On hardware: each separate volume of 300 to 750 sq ft is a Sukoon at ₹1,899, anything smaller is a Mountain Breeze reed at ₹849, and a Vaayu at ₹11,999 is earned by one connected envelope past about 1,500 sq ft or by a banquet foyer, with an Aangan at ₹25,999 where several non-dining volumes share one air handling system. And never two sources in one room. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Does a large luxury restaurant need one scent machine or several?
Usually one machine and one bottle. A source belongs to a volume of air rather than to a floor area, so the count is decided by boundaries: doors, floors, stairwells and separate air conditioning systems. After the dining rooms and kitchens come out, a 6,000 sq ft restaurant over two floors is often a 300 sq ft foyer of about 84 cubic metres plus a 210 sq ft landing and washroom lobby of about 57. That is a Sukoon at Rs 1,899 and a Rs 849 reed.
Can I put a second machine at the other end of a large foyer?
No. That is one volume of air with a gradient in it, which is normal, and a second source does not lift the far end so much as make the whole room impossible to set or record. Move the single source upstream on the incoming air instead, or accept the gradient, which a guest walking through does not notice. A second machine is justified by a second body of air and by nothing else.
How do I tell whether my two floors are one zone or two?
Test the stairwell. Hold a strip of tissue at chest height at the bottom of the stair, halfway up and at the top. Steady upward movement means the stair is working as a flue and the ground-floor foyer is already feeding the landing, so a second source may be unnecessary. If the tissue hangs, or there are doors top and bottom, you own two volumes. Repeat during service, because a running kitchen extract changes which way a stairwell pulls.
Is a bigger machine better than two smaller ones?
Only where the volumes are connected. A machine with headroom holds a low level for a long service, which is why a large connected envelope is better served by one bigger machine than by several small ones. But no machine can reach across a boundary it has no air path through, so in a building of separate small volumes, several proportionate sources are correct and one large machine would sit in one room doing nothing for the others.
Where should each machine actually go inside its volume?
Upstream of the incoming air, low rather than high, out of the door's direct draught, out of the guest's line of sight, and never on the dining-room side of the threshold. Then set the level for somebody walking back out after a three-hour dinner rather than for the first ten seconds of arriving, write the intensity and the hours on a sheet at the position, and turn the key-lock on where the machine has one.
Count bodies of air, then buy one source each
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
In a large restaurant the honest count is usually one SOSA Sukoon at ₹1,899 in the arrival volume and a Mountain Breeze reed at ₹849 in the small second volume, with a bottle in each washroom and the dining rooms permanently unscented. A Vaayu at ₹11,999 is earned by one connected non-dining envelope past about 1,500 sq ft, and an Aangan at ₹25,999 where several non-dining volumes share air handling. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the plan with the stairwell and the doors marked.
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 proportionate machine for each separate non-dining volume in a large restaurant (₹1,899)
- Why are multiple reed diffusers usually not enough for a large restaurant foyer?
- When does SOSA Vaayu make sense for a restaurant - and when should you not use it?
- Ask us: Ask for a restaurant scenting plan
- Brand: Founder story — why SOSA exists
Editorial standards & sources
About this guide: Written by Sonal Sahani, ISIPCA Versailles-trained founder and perfumer at SOSA Home & Body. Product recommendations reflect the SOSA range; the planning advice applies to any brand.Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.