★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A guest smells their dinner from the inside, through the back of the nose, using the same air the room is full of - which is why the room's air is the chef's business and not mine
★ ★ ★ ★ ★
★★★★★
"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 arrival, placed so its air never reaches a seated guest
SOSA VaayuMounted upstream of the foyer's incoming airView ₹11,999
SOSA VaayuLow intensity, because the guest carries it inView ₹11,999
SOSA VaayuKey-lock, so the setting survives the weekView ₹11,999
✓ Waterless cold-air nebulisation of undiluted oil, so the only thing entering the air is fragrance - no water, no mist, no residue on surfaces ✓ Adjustable intensity with 1h/4h/8h/24h timers and a key-lock, so a foyer level chosen for a three-hour dinner stays that level for ninety days ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Is there a study or a figure behind that? None that I will quote at you, and I would be suspicious of anyone who does. I am not making a clinical claim about any dish or any guest's palate, because I have not measured one and nor has any supplier pitching you a machine. What I am describing is a piece of anatomy that is not in dispute: one airway serves both jobs, and the nose has no way to label which air came from the plate and which came from the room. The conclusion is practical, not clinical.
So what do I do with that, and what does it cost? You take the perfume out of the air that sits over the food, and you put it where there is no food. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and the machine goes in the arrival. One SOSA Vaayu at ₹11,999 for a connected arrival envelope, or a Sukoon at ₹1,899 under about 750 sq ft, where a Vaayu would be the wrong buy.
See the SOSA Vaayu Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
This is the question I most want restaurateurs to ask, because the answer explains every refusal on this site in one go. And the honest version of it is not a laboratory answer with a number attached. It is a piece of plumbing: your guest is smelling their dinner from the inside, and the air they are using to do it is the air of your room.
Quick answers — read this first
Can perfume in the air change how diners perceive food? Yes, in the only sense that matters to an operator: what a guest smells while they are eating is part of how the dish reads to them, because smell and taste are not two separate senses meeting at the end. Most of what we call flavour is smell, and a good deal of it arrives from behind - aroma released in the warm mouth, travelling up into the nose from inside while the guest chews and swallows. That nose is in your room, breathing your room's air.Is there a study or a figure behind that? None that I will quote at you, and I would be suspicious of anyone who does. I am not making a clinical claim about any dish or any guest's palate, because I have not measured one and nor has any supplier pitching you a machine. What I am describing is a piece of anatomy that is not in dispute: one airway serves both jobs, and the nose has no way to label which air came from the plate and which came from the room. The conclusion is practical, not clinical.
So what do I do with that, and what does it cost? You take the perfume out of the air that sits over the food, and you put it where there is no food. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and the machine goes in the arrival. One SOSA Vaayu at ₹11,999 for a connected arrival envelope, or a Sukoon at ₹1,899 under about 750 sq ft, where a Vaayu would be the wrong buy.
The short answer
Short answer: yes, in the sense that matters. Smell and taste share one airway: much of what a guest reads as flavour is aroma released in the warm mouth and travelling up into the nose from inside while they chew. That nose is breathing your room's air, and it cannot label which part came from the plate. This is a mechanism rather than a measurement - no study, no percentage, no claim about a particular dish - and the practical conclusion is to keep perfume out of the air over food.
The pick: nothing in the dining room at any setting. In the arrival, one SOSA Vaayu (₹11,999) mounted upstream of the incoming air and nowhere its output can drift towards a seated guest - or a SOSA Sukoon (₹1,899) where the arrival is one small room
Next step: send us a floor plan with the dining room, the pass and the route a guest walks between the door and their chair, and we will tell you how low the arrival has to run so that nothing is still on a guest when they sit down - Ask for a restaurant scenting plan.
In this guide
The fifth line is the one operators have never been told. A guest walks your foyer's fragrance to the table on their coat and their hair, which is a second reason the arrival level is set low rather than generously.
The arrival machine - tap through for the full specification
For a connected arrival envelope past 1,500 sq ft
SOSA Vaayu ₹11,999
The same no, argued on dose instead
Why strong ambient fragrance is a bad idea around food
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Can perfume in the air genuinely change how a diner perceives the food?
Yes, in the sense that matters to you, and no in the sense that a salesperson would like to quote. Here is the mechanism in plain language. Smell and taste are not two separate senses that meet at the end; most of what a guest experiences as flavour is smell. Some of that aroma reaches the nose the ordinary way, over the rim of the plate on the way to the mouth. A great deal of it arrives the other way round: warmed in the mouth, released while the guest chews, and carried up into the nasal cavity from behind, from inside, with every breath out. That is why a blocked nose flattens a meal, and it is why a chef finishing a dish with a herb or a squeeze of citrus at the pass is not decorating anything - they are loading the part of the experience that will arrive from the inside a second later. The nose doing that work is in your dining room, using your dining room's air, and it has no mechanism for labelling which molecules came off the plate and which came out of a diffuser. It is one airway and one set of receptors. That is the whole argument, and notice what it does not contain: no study, no percentage, no researcher, no experiment, and no claim from me that a particular ambient fragrance does a particular thing to a particular dish or to any individual guest's palate. I have not measured that, nobody selling you a machine has measured it, and you should treat a supplier who produces a number for it with suspicion. The conclusion is practical rather than clinical: do not put perfume in the air that sits over food. So the dining room, the chef's table, any tasting-menu room and the pass stay unscented - not at a low setting, not as a base note - and no machine goes anywhere its output can reach a table. There is a second-order consequence that almost nobody is told, and it is the most useful paragraph on this page: your guest is a delivery vehicle. Fragrance settles briefly on a coat, a jacket, hair, a scarf, and it walks into the dining room with them. It fades quickly, but a foyer running generously will put a trace of itself at the table for the first few minutes of the meal by way of the guest's own clothing - which is an independent reason to run the arrival low, quite apart from air paths and doors. So the arrival machine is one SOSA Vaayu at ₹11,999, rated to 1000m³ and therefore running near the bottom of its range in an arrival envelope, or a SOSA Sukoon at ₹1,899 under about 750 sq ft, where a Vaayu would be the wrong buy. 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.
Taste is largely smell, and much of it arrives from inside the mouth through the back of the nose, using the same air the room is full of. So nothing perfumed goes in the air over food, the dining room stays unscented, and the arrival runs low - partly because guests carry fragrance to the table on their clothes.
The arrival machine is one SOSA Vaayu - waterless, rated to 1000m³, adjustable intensity, under 38dB, with app timers and a key-lock, wall or duct mounted so its air stays on the foyer side. ₹11,999. Under about 750 sq ft of arrival, the Sukoon at ₹1,899 is the honest buy.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
One airway, two jobs
Your guest smells dinner from the inside, using the room's air to do it
The machine, and where its air is allowed to go
Two honest answers, chosen by the cubic volume of the non-dining areas. Both of them are placed by where their output ends up rather than by where the box will look tidy.
A connected arrival envelope past 1,500 sq ft
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft, with a 400ml tank running 90+ days a fill, app and button control, 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. Wall and HVAC mountable, which is the only dependable way to put fragrance in a foyer and keep it out of a dining room.
From ₹11,999
Under about 750 sq ft of arrival - buy this instead
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. For one foyer with a host desk in it this is the right machine, and a Vaayu at six times the price would spend its life at the bottom of a range it never needed.
From ₹1,899
How the mechanism decides the plan
If you accept the plumbing, three decisions follow from it without any further argument. They are the reason our restaurant plans look the way they do.
1
Give the room's air to the kitchen
The air over a table is part of the dish, so it is the chef's to fill
A chef controls what is on the plate, what is finished at the pass and what lifts out of a hot pan as it crosses the room. What they cannot control is what else is in the air that carries it, and since the guest's nose is using that same air to read the dish from the inside, anything you add there is working inside the chef's composition rather than beside it. That is why the dining room, the chef's table, any tasting-menu room and the pass are permanently unscented in every plan we write, and why no machine is positioned anywhere its output can reach a table. If your building offers no such position, the honest answer is to scent nothing.
Tip: Settle this with your chef in the room itself, not over email. They will point at the two positions you were considering and tell you which one they can smell.
2
Set the level for the guest, not for the room
Guests carry your foyer to the table on their coats
Fragrance lands briefly on fabric and hair and travels with the person wearing it. It fades quickly, but a foyer running generously delivers a trace of itself to the table for the first few minutes of the meal by way of the guest, with no air path required at all. This is a quiet argument for restraint that has nothing to do with ducts. Set the arrival so that a guest who has walked through it, waited two minutes and sat down is carrying nothing detectable, and check it by having somebody do exactly that. A machine rated far above the volume it is serving makes this easy, because it can be run near the bottom of its range instead of near the top.
Tip: Test it with one person, one coat and a two-minute wait. Ask the person sitting opposite, not the person who walked in.
3
Never use the mechanism as a sales argument
A mechanism is not a measurement, and I will not dress it up as one
Because taste and smell share an airway, some suppliers run the argument in reverse and offer to improve a dish with the right ambient fragrance. I will not, and I would treat an offer like that as a reason to stop the conversation. SOSA has measured nothing about any guest's palate or any plate of food, publishes no figure and makes no claim about a specific dish. I will also not call any fragrance food-safe or safe for use around food, because we have not tested for that. 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 that question rather than answer it.
One Vaayu ₹11,999 in the arrival, run low and key-locked, is the whole hardware side of this.
See SOSA Vaayu →
The SOSA principle
Flavour reaches your guest from inside their own mouth, through the back of the nose, on the air your room happens to be full of.
Which makes the dining room's air a kitchen ingredient, and therefore not a perfumer's to spend.
The plan, from door to chair
Follow one guest from the pavement to their seat, and the plan writes itself.
The SOSA plan
A guest's route, and what should be in the air at each step
| The step | What to do |
|---|---|
|
Pavement to door
|
Nothing of ours. The street sets the reference your guest arrives with, which is why a foyer that seems faint to you can read clearly to them. |
|
Foyer and host desk
|
The signature, dry and inedible, at a level chosen so it is gone from a guest's coat within a couple of minutes. Placed upstream of the incoming air and inward of the door's draught. |
|
Waiting lounge
|
The same air as the foyer in most buildings, so no second source. A lounge with its own door and its own conditioning is a second volume rather than a second corner. |
|
The walk to the table
|
This is the handover, and it should be a fade rather than a line. If a guest can still detect the arrival when the menu is opened, the arrival is running too high. |
|
The table, for the next two or three hours
|
Nothing added, permanently. No machine, no reed, no scented candle, no spray, no scented wipe on the tabletop. The guest is reading the dish through this air. |
|
The washroom, mid-meal
|
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 rather than a machine. |
If the mechanism has convinced you and the practical question is now where exactly one room's air stops and the next one's begins, that line is a physical place and you can find it in an afternoon: where the food aroma should end and the signature should begin sets out the test. And if you are weighing the two halves of the building against each other before you spend anything, entrance scenting versus dining-room scenting is the head-to-head with the reasons written out. SOSA is independent and not affiliated with any hotel.
Rated for 1000m³, used in a foyer
SOSA Vaayu ₹11,999 is deliberately larger than an arrival envelope needs, because a machine running near the bottom of its range is how a low level stays low.
If a supplier offers to make your food taste better with an ambient fragrance, that is the moment to end the meeting - the shared airway is a reason for restraint, not a feature to sell.
— Sonal Sahani, SOSA
Why the unglamorous specification matters here
Adjustable intensity is the feature this argument actually needs
The SOSA restaurant specification
Three products cover almost every restaurant, and the choice is decided by the non-dining envelope rather than the restaurant's 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
Nothing in the air over food, and the arrival machine sized to run low
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
Foyer, lounge, corridor and washroom lobby as one connected volume | 1000m³ (about 2,000-3,000 sq ft), waterless, adjustable intensity, app timers, key-lock, under 38dB, wall or HVAC mountable so the output stays on the arrival side of the threshold | ₹11,999 View → |
|
SOSA Sukoon
|
An arrival envelope 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 I would rather say so before you order | ₹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, continuous and unpowered. A reed has no off switch, which is a fault in a foyer used for private lunches | ₹849 View → |
Take the mechanism as a reason for restraint rather than as a selling point, size the machine to the non-dining envelope, and run it near the bottom of its range. 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. I publish no measured claim about any dish or any guest's palate, and I will not call a fragrance food-safe or safe for use around food, because we have not tested for that and will not imply it. Fragrance oil is flammable: keep the oil and the machine away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. 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
I get two versions of this question. The first comes from a chef, and it is really a challenge: can you explain to me why you are not going to do this. The second comes from an owner who has been shown a slide by somebody claiming that the right fragrance in the room will make the food read as richer, and who wants to know whether that is true. The chef gets a straight answer. The owner gets a warning, because the slide is the reverse of an argument that only runs one way.
The plumbing is genuinely simple and worth knowing. Flavour is mostly smell. A good deal of the smell arrives from behind, warmed and released in the mouth and carried up into the nose from the inside while your guest chews. That nose is breathing your room. It does not sort the air over the plate from the air in the room, because they are the same air. From that, and from nothing else, follows every refusal on this site: the dining room, the chef's table, the tasting room and the pass are unscented, and no machine is positioned anywhere its output can reach a table. I have not measured anything about anybody's palate, I will not quote you a figure, and I do not need one - the anatomy is enough to tell me where not to put perfume.
The hardware is the easy half. A connected arrival envelope is one Vaayu at ₹11,999, run low, key-locked, on timers that match service. Under about 750 sq ft it is a Sukoon at ₹1,899 and a Vaayu would be the wrong buy; a single small foyer is a Mountain Breeze reed at ₹849. Nothing goes in the room where people are eating, at any price and at any setting. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Can perfume in the air change how diners perceive food?
Yes, in the sense that matters to an operator. Taste and smell share one airway: much of what a guest reads as flavour is aroma released in the warm mouth and carried up into the nose from inside while they chew. That nose is breathing your room's air and has no way to separate what came off the plate from what came out of a diffuser. That is a mechanism rather than a measurement, and the practical conclusion is to keep perfume out of the air over food.
Is there a study or a percentage behind this?
Not one I will quote, and I would be wary of any supplier who does. SOSA has not measured an effect on any dish or on any guest's palate, publishes no figure and makes no clinical claim. What the argument rests on is anatomy that is not in dispute, which is enough to decide where a machine goes. If a scenting company offers you a number for how much a fragrance improves your food, treat it as a reason to end the meeting rather than as evidence.
Could the right fragrance make my food read better rather than worse?
That is the argument run backwards and I will not make it. The shared airway is a reason for restraint, not a feature to sell, and nobody has measured anything of the kind. 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. What a signature can do is give your arrival a consistent character, which is a different job in a different room.
Does fragrance from the foyer follow a guest to the table?
Briefly, yes, and it is an argument for a low setting rather than a reason to stop scenting the foyer. Fragrance lands on a coat, a jacket or hair and travels with the person wearing it before it fades. So set the arrival level so that somebody who has walked through it, waited two minutes and sat down is carrying nothing detectable, and check that with one person and one coat rather than by guessing at the dial.
Where does the machine go, and what does it cost?
In the arrival only: entrance and foyer, host desk, waiting lounge, corridors, washrooms and washroom lobbies, a banquet entrance. One Vaayu at Rs 11,999 covers up to 1000m3, about 2,000-3,000 sq ft, which means it runs near the bottom of its range in a foyer. Under about 750 sq ft of envelope the honest buy is a Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy.
One airway, two jobs - so the room's air is the kitchen's
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, and belongs in the arrival volume with its output nowhere near a seated guest; under about 750 sq ft of non-dining envelope the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849. Waterless, adjustable intensity, under 38dB, key-locked, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the floor plan with the dining room and the pass marked.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the arrival machine, sized to run near the bottom of its range in a foyer (₹11,999)
- Can ambient fragrance interfere with how customers experience food?
- Should a restaurant scent machine ever be positioned near dining tables?
- 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.