★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Your kitchen extract and your air conditioning both move more air in a minute than any diffuser will move all evening, so a scenting plan is a decision about where you stand in somebody else's current
★ ★ ★ ★ ★
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★ The machine you can actually position in a building with strong air movement
SOSA VaayuWall or duct mounted, upstream of the pullView ₹11,999
SOSA VaayuNever near a return grille or an extract pathView ₹11,999
SOSA VaayuTimers, so it runs only when service doesView ₹11,999
✓ Wall and HVAC mounting, which is the only dependable way to place a source upstream of a building's air movement rather than in whatever corner has a socket ✓ Waterless cold-air nebulisation and adjustable intensity, so the answer to a strong extract is a position and a schedule rather than a bigger dose ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Does that mean I should turn the machine up? No, and this is the mistake the question usually leads to. A stronger dose into a moving stream gives you a stronger stream, not a level - and the same setting that reads as nothing in the foyer at eight o'clock will be noticeable wherever that air ends up. The answer is position, not intensity: upstream of the pull, low, out of the door's draught, and never within a metre or two of a return grille or an extract path.
What is the arithmetic here? Do the envelope first. A 300 sq ft foyer at a 3m ceiling is about 84 cubic metres, and a 700 sq ft connected arrival is roughly 195. Then the honest caveat: if the kitchen extract is replacing that air twice an hour, what a guest smells at eight o'clock is what the machine has put in over the last half hour, not over the evening. That is a supply question, not a capacity question, which is why headroom and a low steady setting beat a big dose.
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.
There are three air systems in a restaurant and only one of them is yours to choose. The air conditioning moves air on a schedule somebody set during fit-out, the kitchen extract moves far more of it whenever a burner is lit, and the diffuser you are considering moves almost none. Which means the machine's only real lever is where it stands, and the only way to find that out is to watch the air.
Quick answers — read this first
How do central AC and kitchen exhaust affect fragrance distribution in a restaurant? They decide it, and the kitchen usually wins. A commercial hood is the strongest air mover in the building, and everything it throws outside has to come back in from somewhere - normally through the dining room and the foyer. So your arrival's air is being drawn inward towards the kitchen all service, taking anything you put into it along. Central AC then redistributes what is left, and a return grille is a drain rather than a destination.Does that mean I should turn the machine up? No, and this is the mistake the question usually leads to. A stronger dose into a moving stream gives you a stronger stream, not a level - and the same setting that reads as nothing in the foyer at eight o'clock will be noticeable wherever that air ends up. The answer is position, not intensity: upstream of the pull, low, out of the door's draught, and never within a metre or two of a return grille or an extract path.
What is the arithmetic here? Do the envelope first. A 300 sq ft foyer at a 3m ceiling is about 84 cubic metres, and a 700 sq ft connected arrival is roughly 195. Then the honest caveat: if the kitchen extract is replacing that air twice an hour, what a guest smells at eight o'clock is what the machine has put in over the last half hour, not over the evening. That is a supply question, not a capacity question, which is why headroom and a low steady setting beat a big dose.
The short answer
Short answer: they decide where fragrance can go, and the kitchen extract usually wins. A commercial hood is the strongest air mover in a restaurant and its make-up air comes from the dining room and the foyer, so arrival fragrance is pulled inward and out. Size the arrival in cubic metres first - a 300 sq ft foyer is about 84 - then place the machine upstream of that pull, never near a return grille, and confirm the direction with a strip of tissue during service rather than when the building is empty.
The pick: one SOSA Vaayu (₹11,999), wall mounted upstream of the incoming air in the arrival volume, or duct mounted into air handling that serves non-dining zones only - and a SOSA Sukoon (₹1,899) where that arrival volume is under about 750 sq ft.
Next step: send the plan with the supply diffusers, the return grilles and the kitchen make-up air route marked, and we will tell you where a machine can stand and whether it can be ducted at all - Ask for a restaurant scenting plan.
In this guide
The last line is the one operators do not expect. If your kitchen takes its make-up air from the foyer through the dining room, then foyer fragrance travels over the plates, and the honest answer is to leave the foyer alone.
The machine that can be mounted rather than parked - tap for the specification
Wall or duct mountable, for a connected arrival envelope
SOSA Vaayu ₹11,999
The envelope this machine is sized against
How do I scent the non-dining areas of a 5,000 sq ft restaurant?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How do central AC and kitchen exhaust affect fragrance distribution in restaurants?
They decide it entirely, and between the two of them the kitchen usually wins. Start where this family always starts, with the subtraction: whatever the restaurant's area, the only air you may scent is the non-dining envelope, and a 300 sq ft foyer is about 27.9 square metres or 84 cubic metres at a 3m ceiling, while a 700 sq ft connected arrival is roughly 195. That is the volume a machine is being asked to hold. Now the complication. A commercial kitchen hood is the largest single air mover in a restaurant, and every cubic metre it throws outside has to be replaced from somewhere. Where there is not enough dedicated make-up air, it is replaced from the rooms next door - which in most restaurants means the dining room, and behind the dining room, the foyer and the front door. So the arrival air you are proposing to scent is not sitting still; it is being drawn inward across the building all service. Central AC then moves what is left around on its own schedule, and a return grille is a drain rather than a destination - a machine sited near one is paying to condition your ductwork. Three consequences follow, in order of importance. First, if the make-up path runs from your foyer through the dining room to the kitchen, then anything in the foyer ends up over the tables - and no machine goes anywhere its output can reach a table, so in that building the honest answer is to scent the foyer not at all and to put the sources in the washrooms, which sit on their own extract. Second, where the path is acceptable, the machine goes upstream of the pull: inward of the door, low rather than high, out of the door's direct draught, and never within a metre or two of a return or an extract path. That is what wall and duct mounting on the SOSA Vaayu at ₹11,999 is actually for, and where your arrival is under about 750 sq ft a Sukoon at ₹1,899 does the same job and a Vaayu would be the wrong buy. Third, a duct may only be dosed if it serves non-dining zones alone. If that AHU also feeds the dining room, dosing it is ruled out completely rather than done gently. And none of this is solved with the dial: a bigger dose into a moving stream gives a stronger stream and still no level. Check direction with a strip of tissue at the threshold, at each return and under each supply diffuser, during service and not at eleven in the morning. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, the dining room stays unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
The kitchen extract moves more air than anything else in the building and takes its make-up air from the dining room and the foyer, so foyer fragrance travels inward and out. Size the arrival - a 300 sq ft foyer is about 84 cubic metres - then place the machine upstream of that pull, never near a return, and if the path crosses the tables, scent the foyer not at all.
The machine is one SOSA Vaayu - wall or HVAC mountable, which is what lets it sit upstream rather than wherever the socket is, waterless, 1000m³ rated, under 38dB, app timers, adjustable intensity, key-lock. ₹11,999. Where the arrival volume is under about 750 sq ft, buy the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
Three systems, one of which is yours
The hood moves the most air, the AC moves the rest, the machine moves none
The machine you can position properly
In a building with real air movement the deciding feature is not coverage but where a machine can be fixed, which is why mounting matters more here than anywhere else in the cluster. The images link to the product pages so you can read the specification before ordering.
For an arrival envelope with strong air movement through it
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, 400ml running 90+ days a fill, app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop, key-lock, ₹11,999. Freestanding or wall and HVAC mounted, which is the only reliable way to put a source upstream of a pull and keep its output off the dining-room side of the threshold.
From ₹11,999
If the arrival volume is under about 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 this is the proportionate machine and a Vaayu would be the wrong buy. It stands rather than mounts, so its position has to be chosen with the same tissue test and more care.
From ₹1,899
The three tests with a strip of tissue
Three tests, each taking a minute, each done twice - once with the building empty and once at full service with the hoods running. The second reading is the one that matters and it is routinely the opposite of the first.
1
Find the make-up air path first
Whatever the hood throws out comes back in through some room
Ask where the kitchen's make-up air comes from, then check it rather than believing the answer. Hold a strip of tissue in the kitchen doorway during service: air moving into the kitchen is correct and means the kitchen is at negative pressure to the rooms around it. Then trace that path backwards - through the pass area, the dining room, the corridor and the foyer - to see which rooms are feeding it. If your foyer is part of that supply route and the route crosses the dining room, foyer fragrance will travel over the tables and the foyer gets no source at all. That single finding changes more plans than any product comparison.
Tip: If the kitchen doorway blows outward during service, you have a pressure problem to fix before any fragrance question is worth asking.
2
Mark every return and extract grille
A return grille is a drain, and a source next to one is paying to scent a duct
Walk the arrival with the plan and mark each supply diffuser and each return. Hold the tissue against each: a return will hold it flat to the grille, a supply will push it away. Then place the machine as far from the returns as the room allows and on the supply side of the room's movement, so the fragrance travels across the volume before it is taken away. In a corridor this often means the machine sits nearer the front door than the host desk, which looks wrong on a drawing and reads correctly in the room. Never mount into a duct that also serves a dining room.
Tip: Photograph each grille with the tissue against it. It is the cheapest record of an air path you will ever make.
3
Answer with schedule and position, not the dial
A bigger dose into a moving stream is a stronger stream, not a level
If the arrival's air is being replaced twice an hour, what a guest smells on the way in is what the machine has supplied in the last half hour, so a low steady output over service hours does more than a high one for an hour. Set the timer to the service day, start at the lowest intensity that is perceptible three metres inside the door, judge it on the way out after a long dinner rather than on the way in, write the number on a sheet at the machine, and turn the key-lock on. On a twelve-hour schedule the 5W rating plate works out at about 1.8 units a month, which is arithmetic rather than a measurement, and tariffs are yours to apply.
The SOSA principle
Every restaurant has a machine that moves air by the roomful and it is the kitchen hood, so a scenting plan is not a question about output - it is a question about where to stand in a current somebody else is driving.
Which is why the useful tool on this page costs nothing and is a strip of tissue.
The plan, air path by air path
The same building written out as air paths rather than as rooms, which is the version that tells you where a machine may go.
The SOSA plan
Air paths in a restaurant, and what each one means for a machine
| The air path | What to do |
|---|---|
|
Kitchen hood extract
|
The strongest mover in the building. Air should move into the kitchen from the rooms around it. Nothing is ever sited here, and if the doorway blows outward you have a pressure problem to fix first. |
|
Make-up air route from the front door
|
Trace it. If it runs foyer to dining room to kitchen, the foyer gets no source at all, because its air ends up over the plates. Scent the washrooms instead. |
|
Arrival supply diffusers
|
Place the machine on this side of the room's movement so fragrance crosses the volume before it is drawn away. Upstream, low, out of the door's direct draught. |
|
Return and extract grilles in the arrival
|
Keep the machine well clear. A return is a drain, and a source beside one scents a duct at your expense while the room reads as nothing. |
|
Air handling serving non-dining zones only
|
The one duct that may be dosed, which is what makes distribution a genuine reason to own this machine rather than a claim about coverage. |
 Washroom extract
|
Should be pulling corridor air in, which is why a washroom holds its own level and why its fragrance should never appear in the dining room. If it does, the extract is failing. |
If the reason you are reading this is that smoke or cooking smell is arriving in the dining room, that is a pressure problem rather than a distribution one and it is diagnosed in why tandoor smoke travels into the dining area - fix that before any fragrance question is worth asking. And if the tissue test at your threshold has gone the wrong way, the air-path version of the entrance problem is set out in whether you can scent the entrance without fragrancing the dining area. SOSA is independent and not affiliated with any hotel.
Position first, schedule second, dial last
SOSA Vaayu ₹11,999 is wall and HVAC mountable, which is the only dependable way to put a source upstream of a restaurant's air movement.
I have watched a perfectly chosen fragrance disappear into a return grille eighteen inches above the machine, and no setting on that dial was ever going to fix an installation decision.
— Sonal Sahani, SOSA
Why mounting is the specification that matters here
A machine you can fix in place can be put where the air starts
The SOSA restaurant specification
Two products cover this problem and the choice between them is made by the cubic volume of the arrival, not by how strong the air movement is. A duct may be dosed only where the air handling serves non-dining zones alone, and if it also feeds a dining room the answer is a wall-mounted machine instead. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Chosen by arrival volume, positioned by the air path
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected arrival past about 750 sq ft, or a non-dining duct to mount into | 1000m³ rated, waterless, adjustable intensity, app timers, key-lock, under 38dB, wall and HVAC mountable. The mounting is the point: it lets the source sit upstream of the strongest air mover in the building | ₹11,999 View → |
|
SOSA Sukoon
|
An arrival volume under about 750 sq ft, such as an 84m³ foyer | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. At that volume a Vaayu would be the wrong buy. It stands rather than mounts, so its position needs the tissue test done twice | ₹1,899 View → |
|
SOSA Morning Freshness reed diffuser
|
Washrooms, which sit on their own extract and hold their own level | Malabar lemon and mint, which reads as cleaned. 50ml ₹749, 130ml ₹1,249, six fibre reeds, flipped weekly. Unpowered, so a washroom's plan survives the building's air entirely | ₹749 View → |
Find the make-up air path before you choose a machine, place the source upstream of it, keep it clear of every return, and dose a duct only where that air handling serves non-dining zones alone. 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 pass and the kitchen stay unscented, with no machine 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 question arrives as a technical one and it is usually asked by the most careful operators, the ones who have already worked out that a diffuser does not exist in isolation. What they want to know is whether their air conditioning will spread the fragrance and whether their kitchen extract will remove it, and the honest answer to both is yes, and the second one wins. A commercial hood moves more air than everything else in a restaurant put together, and whatever it sends outside has to come back in through some room, usually the one your guests are sitting in.
So I stopped arguing about settings years ago and started walking buildings with a strip of tissue. It tells you three things in about four minutes: which way the kitchen doorway breathes during service, which grilles in your arrival are supplies and which are returns, and whether the front door's air travels towards the dining room or hangs where it is. If that walk shows me a foyer feeding the kitchen through the dining room, I say so and we scent the washrooms instead, because a foyer whose air ends up over the plates is not a foyer we can use. The building decides that, not the machine and not the dial.
On hardware: a connected arrival with real air movement through it is a Vaayu at ₹11,999 precisely because it can be wall or duct mounted where the air starts rather than parked where the socket is, a small foyer is a Sukoon at ₹1,899, and washrooms are a Morning Freshness reed at ₹749. Cold-air refill oil is not sold separately yet, so get continuity in writing before you plan around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How do central AC and kitchen exhaust affect fragrance distribution in restaurants?
They decide it, and the kitchen extract usually wins. A commercial hood is the strongest air mover in a restaurant and everything it throws outside is replaced from the rooms around it, normally the dining room and the foyer. So arrival air is being drawn inward all service, taking anything in it along. Central AC redistributes the rest, and a return grille is a drain rather than a destination, so a machine beside one scents your ductwork.
Should I increase the intensity to fight a strong extract?
No. A bigger dose into a moving stream gives you a stronger stream and still no stable level, and the same setting will be noticeable wherever that air ends up, which may be over your tables. The answer is position and schedule: upstream of the pull, low rather than high, out of the door's direct draught, well clear of returns, running on service hours at the lowest setting that is perceptible three metres inside the door.
How do I find out which way the air is moving?
With a strip of tissue held at chest height, twice: once with the building empty and once at full service with the hoods running. Test the kitchen doorway, the threshold between arrival and dining room, and each grille in the arrival. Air moving into the kitchen is correct. A return will hold the tissue flat against the grille, a supply will push it away. The service reading is the one that matters and it is often the opposite of the empty one.
Can I dose fragrance into the air conditioning?
Only where that air handling system serves non-dining zones and nothing else. Dosed into a system that also feeds the dining room, fragrance would arrive over the tables, so that installation is ruled out completely rather than done at a low setting. Where a non-dining system exists, duct mounting is one of the genuine reasons to own a machine of this class, because it puts fragrance in an arrival in a way no freestanding unit can.
My foyer fragrance reaches the dining room. What is wrong?
The air path, not the dose. Your foyer is probably part of the route supplying make-up air to the kitchen, which runs through the dining room, so everything in the foyer travels across the tables. Turning the machine down reduces how much arrives without changing where it goes. Move the source upstream if there is a position that works, and if there is not, the honest answer is to scent the foyer not at all and to put the sources in the washrooms.
Watch the air before you choose a position
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu at ₹11,999 covers up to 1000m³ and is wall and HVAC mountable, which is what lets it sit upstream of a restaurant's strongest air mover and keep its output off the dining-room side of the threshold; under about 750 sq ft of arrival it is a Sukoon at ₹1,899, and washrooms take a ₹749 reed. A duct is dosed only where it serves non-dining zones alone. Waterless, under 38dB, key-locked, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali.
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 mountable arrival machine for a building whose air is already moving (₹11,999)
- When does commercial waterless scenting make sense for a restaurant?
- How should a 10,000 sq ft restaurant and bar approach professional scenting?
- 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.