★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A door is an air exchange rather than a wall, which makes a restaurant foyer the least stable air in the building - and instability is answered with a gradient, never with a bigger number
★ ★ ★ ★ ★
★★★★★
"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
★ The honest machine for a small street-front arrival, placed inward of the door
SOSA SukoonPlaced inward, out of the draught lineView ₹1,899SOSA Sukoon270-320 sq ft, which is most street-front foyersView ₹1,899SOSA SukoonA dial and an off switch, for a quiet lunchView ₹1,899
✓ Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances - the honest size for a small arrival behind a busy door ✓ Sized to the volume you can actually hold rather than to the doorway you cannot, which is why this is a ₹1,899 decision and not a ₹11,999 one ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
So what should I do instead of turning it up? Accept a gradient on purpose. Strongest a few metres in, fading towards the glass - which is the opposite of what most people set up, and which reads better anyway, because a guest walks into the building rather than into a wall of fragrance. Chasing the door with intensity gives you a foyer that is too much at ten o'clock and still faint at the threshold, because you cannot out-supply an opening. Place inward, run low, and leave the doorway to the weather.
What should a busy street-front entrance actually cost? Usually much less than expected, because you size the non-dining envelope, not the restaurant. A 1,800 sq ft street-front restaurant is often a 120 sq ft lobby plus an 80 sq ft washroom corridor: about 200 sq ft of holdable air, and 1,500 sq ft that stays untouched. That is one SOSA Sukoon at ₹1,899, or a Mountain Breeze reed at ₹849. A Vaayu at ₹11,999 would be the wrong buy here, and a busy door is not a reason to buy one.
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.
Operators usually raise this as a complaint about their machine: it smells lovely at nine and almost nothing at the door by ten. The machine is generally fine. The door is doing exactly what a door does, which is exchange air, and the mistake is trying to win that argument by turning something up.
Quick answers — read this first
How do constantly opening doors affect fragrance at a restaurant entrance? They make the air nearest the glass genuinely unholdable. A door is an air exchange, not a wall, and a restaurant's door opens on every arriving party, every departing one and every delivery, which means the first metre or two inside it is being replaced continuously all evening. No machine and no setting holds a level there. What you can hold is the air two or three metres inward, which is where a guest actually pauses, so that is where the source goes and where the level is judged.So what should I do instead of turning it up? Accept a gradient on purpose. Strongest a few metres in, fading towards the glass - which is the opposite of what most people set up, and which reads better anyway, because a guest walks into the building rather than into a wall of fragrance. Chasing the door with intensity gives you a foyer that is too much at ten o'clock and still faint at the threshold, because you cannot out-supply an opening. Place inward, run low, and leave the doorway to the weather.
What should a busy street-front entrance actually cost? Usually much less than expected, because you size the non-dining envelope, not the restaurant. A 1,800 sq ft street-front restaurant is often a 120 sq ft lobby plus an 80 sq ft washroom corridor: about 200 sq ft of holdable air, and 1,500 sq ft that stays untouched. That is one SOSA Sukoon at ₹1,899, or a Mountain Breeze reed at ₹849. A Vaayu at ₹11,999 would be the wrong buy here, and a busy door is not a reason to buy one.
The short answer
Short answer: they make the air nearest the glass impossible to hold, because a door is an air exchange rather than a wall and a restaurant's door opens on every party. The answer is placement rather than power: put the source two or three metres inward, accept a gradient that fades towards the doorway, and judge the level where a guest pauses. A small street-front arrival is a Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy.
The pick: one SOSA Sukoon (₹1,899) placed two or three metres inward of the door and out of the draught line - or a Mountain Breeze reed (₹849) for a small lobby, with a SOSA Vaayu (₹11,999) reserved for buildings whose arrival runs deep across several connected rooms.
Next step: tell us the depth of your lobby in metres from the glass to the first inner doorway, and whether there is a second door or a vestibule, and we will tell you where the holdable air begins - Ask for a restaurant scenting plan.
In this guide
The fourth line is the one that matters commercially. An unstable doorway feels like a coverage problem, so it gets answered with a bigger machine, and a bigger machine cannot hold air that is leaving the building either.
The honest machine for a small arrival - tap through for the specification
Roughly 270-320 sq ft, for the air you can actually hold
SOSA Sukoon ₹1,899
Where the source goes
Where should a scent machine be placed at a restaurant entrance?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
What does a constantly opening front door actually do to fragrance in a restaurant foyer?
It replaces the air. That is the whole mechanism, and everything useful follows from taking it literally. A door is an air exchange, not a wall. Every time it opens, outside air comes in and inside air leaves, driven by the temperature difference, the wind on your frontage and the pressure your own air conditioning and kitchen extract are creating. A restaurant's door opens on every arriving party, every departing one, every delivery and every guest stepping out to take a call, which makes a restaurant foyer the least stable air in the building - considerably less stable than a shop's, because parties arrive and leave in clusters rather than singly. Do the arithmetic on your own lobby and the scale becomes obvious: a vestibule four metres by three at three metres high is about 36m³, and the portion of that sitting within a metre of the glass is being turned over again and again across a service. Nothing holds a level in that metre. No machine does, at any setting, and a supplier who tells you otherwise is selling. What you can hold is the air further in - the volume around the host desk and the pause, two or three metres from the glass, where a guest actually stands still for twenty to ninety seconds. So the answer is placement and a gradient, not power. Put the source two or three metres inward, out of the door's direct draught line, low, and upstream of the air coming in. Then accept that the fragrance will be at its most legible where the guest pauses and will fade towards the doorway. That reading is correct - a guest should walk into a building rather than into a wall of fragrance at the glass - and it is what a good hotel arrival does too. What fails is chasing the door with intensity: turn it up to reach the threshold and you get a foyer that is too much at ten o'clock for everyone standing in it, and a doorway that is still unstable, because you cannot out-supply an opening. Then the size, which is where most of the money is saved: you size the non-dining envelope, not the restaurant. A 1,800 sq ft street-front restaurant is commonly a 120 sq ft lobby and an 80 sq ft washroom corridor - about 200 sq ft of holdable air against 1,500 sq ft that is never touched. That is one SOSA Sukoon at ₹1,899, or an ₹849 Mountain Breeze reed, and a Vaayu at ₹11,999 would be the wrong buy. A Vaayu earns its place when an arrival runs deep across connected rooms, never because a door is busy. Standing limits: an ambience decision like lighting, never a mask for cooking 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.
The air within a metre of the glass is being replaced all evening and cannot be held by any machine at any setting. Place the source two or three metres inward, run it low, and accept a gradient that fades towards the door. A small street-front arrival is a ₹1,899 Sukoon or an ₹849 reed, not a Vaayu.
For a small street-front arrival, one SOSA Sukoon - ultrasonic cool mist over roughly 270-320 sq ft, three 15ml fragrances included, with a dial and an off switch. ₹1,899, placed two or three metres inward and out of the draught. A busy door is not a reason to spend ₹11,999 instead.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
What a door actually is
An air exchange, opening on every party, all evening
The honest machine for a busy door
The instinct with an unstable doorway is to buy more machine. The arithmetic says the opposite, because what you are buying for is the holdable air behind the door rather than the doorway itself.
A small street-front arrival, source placed inward
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. That is the size of most street-front lobbies once you have subtracted the metre by the glass that nobody can hold. It has a dial and an off switch, which a reed does not.
From ₹1,899
Only where the arrival runs deep across connected rooms
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³ with app timers, adjustable intensity, key-lock, under 38dB and wall or HVAC mounting. The right machine for a deep or multi-room arrival, and the wrong one for a busy door on a small lobby - a door is not a coverage problem.
From ₹11,999
Three things to do about a door
None of the three is a setting, and the first one is arithmetic you can do this afternoon with a tape measure.
1
Measure the lobby and find the holdable air
Work in cubic metres, then subtract the metre you cannot hold
Take the tape to your own lobby. Four metres by three at three metres high is about 36m³, and a double-height frontage at six metres is 72m³ of which the upper half is air nobody stands in. Then subtract the strip within roughly a metre of the glass, because that is the part being exchanged every time the door swings and no source holds it. What is left is your real target volume, and in most street-front restaurants it is smaller than the operator expected - which is good news, because it means the honest machine is the cheap one. Do the same for the corridor and the washroom lobby and add them up, because those are the stable volumes that make an envelope worth scenting at all.
Tip: Write the number in cubic metres, not square feet. A tall frontage flatters a floor plan and eats capacity.
2
Place inward and let the gradient exist
Strongest where the guest pauses, fading towards the glass
Put the source two or three metres in from the door, out of the direct draught line, low, and upstream of the air entering the room. Then let the level fall off towards the doorway and stop trying to correct it. A gradient is how a good arrival actually reads: a guest walks into a building rather than into a wall of fragrance at the threshold, and the moment of legibility lands where they are standing still rather than where they are pushing a door. If you have a vestibule with two sets of doors, use it - the inner volume is bounded and behaves almost like a normal room, which makes it the easiest arrival in this vertical to get right.
Tip: Judge the level standing where a guest waits, not standing in the doorway holding the door.
3
Do not answer a door with intensity
You cannot out-supply an opening, and the attempt over-scents the room
Turning a machine up to reach the threshold produces two results and neither is the one you wanted: the air where people actually stand becomes too much, and the doorway stays unstable because the air there is leaving the building regardless. It also breaks the exit test - your guest walks back out past the source after three hours at a table, and a level built to fight a door is uncomfortable on that walk. So set low, write the number down, key-lock or note the setting, and check again in a fortnight. And whatever the door is doing, the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no source anywhere its output can reach a table.
One Sukoon ₹1,899 placed inward of the door - or a Mountain Breeze reed at ₹849 for a small lobby.
See SOSA Sukoon →
The SOSA principle
A door is an air exchange rather than a wall, so the metre inside your glass is the one volume in the building that no setting can hold.
Which makes the correct response a gradient, and the expensive response a bigger machine.
Door types, and what each one allows
Five frontages I meet constantly in Indian restaurants, and what each one honestly permits.
The SOSA plan
What your frontage allows, and what it rules out
| What the door does | What to do |
|---|---|
|
A single door straight onto the street
|
Accept a gradient. Place two or three metres inward, run low, and leave the metre by the glass alone. Most of these buildings are a Sukoon or a reed rather than a machine with coverage to spare. |
|
A vestibule with two sets of doors
|
The best case in the vertical. The inner volume is bounded and behaves like a normal room, so a low setting holds properly and the outer doors take the weather. |
|
A door propped open in good weather
|
For those months you have no boundary at all, so expect the level to read as almost nothing and do not compensate. Turn it down or off rather than up, and let the season pass. |
 An automatic sliding door on a sensor
|
Worse than a swing door, because it opens for passers-by as well as guests. Place further inward than you otherwise would and judge the level at the desk. |
|
A door opening directly into the dining room
|
No envelope, so nothing goes here. If your front door is also your dining-room door, the honest answer is a reed in the washroom and nothing at the entrance at all. |
If the reason your doorway feels unstable is that your kitchen extract is pulling the whole building towards it, that is a bigger and more interesting problem, set out in how central AC and kitchen exhaust affect fragrance distribution. And if your front door opens more or less straight into the dining room, read when a restaurant should avoid ambient fragrance completely before you buy anything at all, because that building may well be on the list. SOSA is independent and not affiliated with any hotel.
Buy for the holdable air, not the doorway
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft, which is what a street-front arrival usually has once the metre by the glass is subtracted.
You cannot win an argument with a door that opens two hundred times in an evening, and the good part is that you were never supposed to try.
— Sonal Sahani, SOSA
Why the smaller machine is the right answer here
The unstable metre is not coverage you can buy - so buy for the stable rest
The SOSA restaurant specification
A busy door changes where the source goes and how the level reads, and it does not change which machine you need - that is still decided by the volume of stable non-dining air. Cold-air refill oil for the Vaayu 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. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Placement answers the door; the volume answers the machine
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A compact lobby behind a busy street door | Pine, sage and cedar, dry and unmistakably not food. Silent, unpowered and continuous, with nothing to turn up - which behind an unstable door is quietly an advantage | ₹849 View → |
|
SOSA Sukoon
|
A street-front arrival of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances, a dial and an off switch. The commonest honest answer for a busy door, where a Vaayu would be the wrong buy | ₹1,899 View → |
 SOSA Vaayu
|
A deep or multi-room arrival, not a busy door | 1000m³, waterless, app timers, adjustable intensity, key-lock, under 38dB, wall or HVAC mountable. Right when foyer, lounge and corridor are one connected volume - never bought to fight a doorway | ₹11,999 View → |
Measure in cubic metres, subtract the metre by the glass, place the source inward, and let the gradient exist rather than correcting it upwards. 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 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 SOSA has 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 bottles and machines stay away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and open ranges. And since a door problem is often presented as a commercial one: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head, no bookings. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
This arrives as a complaint about the machine roughly nine times in ten. It smelled beautiful when we switched it on and by ten o'clock there is nothing at the door. Almost always the machine is fine and the door is simply being a door. Every time it opens, air leaves and air arrives, and in a restaurant it opens on every party, every departure and every delivery. A shop door opens for one person at a time; yours opens for six people with coats. That makes your foyer the least stable air in the building, and it is not a fault you can purchase your way out of.
So I do two things and neither of them is a setting. I measure the lobby in cubic metres and subtract the strip within about a metre of the glass, because that is air I cannot hold and I would rather say so than pretend. What is left - the volume around the desk and the pause - is the real target, and it is usually small. Then I place the source two or three metres inward, low and out of the draught line, and I let the fragrance fade towards the doorway on purpose. A gradient is how a good arrival reads anyway: a guest should walk into a building, not into a wall at the threshold. What I refuse to do is chase the door with intensity, because that leaves you with a foyer that is too much for everybody standing in it and a doorway that is still unstable.
On hardware this is the family's cheapest honest answer. A compact lobby is a Mountain Breeze reed at ₹849. A street-front arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, and a Vaayu at ₹11,999 would be the wrong buy - a busy door is never the reason to move up the ladder. The Vaayu earns its place when an arrival runs deep across several connected rooms. And if your front door opens more or less into the dining room, buy neither: that building has no envelope. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How do constantly opening doors affect fragrance at a restaurant entrance?
They make the air nearest the glass impossible to hold. A door is an air exchange rather than a wall, and a restaurant's door opens on every arriving party, every departure and every delivery, so the first metre inside is being replaced continuously through service. No machine and no setting holds a level there. What can be held is the air two or three metres inward, where a guest pauses, so that is where the source goes and where the level is judged.
Should I turn the machine up to reach the doorway?
No, and it makes things worse in two directions. The air where people actually stand becomes too much, and the doorway stays unstable anyway because that air is leaving the building regardless of how much you supply. It also fails the exit test, since your guest walks back past the source after two or three hours at a table. Set the level low, write it down, and let it fade towards the glass rather than fighting for the threshold.
Is a gradient at the entrance a problem?
No, it is the correct result. A guest should walk into a building rather than into a wall of fragrance at the doorway, so the most legible point should sit where they stand still for twenty to ninety seconds, and it should fall away towards the street. Good hotel arrivals read exactly like this. Trying to flatten the gradient is what produces an over-scented foyer, because the only way to flatten it is to over-supply the part of the room people occupy.
Does a vestibule with two sets of doors help?
Considerably, and it is the best-shaped arrival in this vertical. The outer doors take the weather and the street, and the inner volume is bounded, so it behaves almost like an ordinary room and a low setting holds properly. If you are designing a frontage rather than working with one, this is worth the floor area it costs. It also gives you somewhere to put the source that is neither in the draught line nor in a guest's eyeline.
Does a busy door mean I need a bigger machine?
No, and this is where most of the money gets wasted. The machine is chosen by the volume of stable non-dining air, not by the doorway. A 1,800 sq ft street-front restaurant is often a 120 sq ft lobby and an 80 sq ft washroom corridor, which is one SOSA Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849. A Vaayu at Rs 11,999 would be the wrong buy, and it earns its place only where an arrival runs deep across connected rooms.
Place inward, run low, let it fade
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Sukoon (₹1,899) covers roughly 270-320 sq ft with three 15ml fragrances included, which is the honest size of a street-front arrival once the unholdable metre by the glass is subtracted; a compact lobby is a Mountain Breeze reed at ₹849, and a Vaayu at ₹11,999 belongs to a deep multi-room arrival rather than to a busy door. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Tell us how deep your lobby is and we will tell you where the holdable air begins.
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 honest source for the stable air behind a busy street door, at roughly 270-320 sq ft (₹1,899)
- Can I scent the restaurant entrance without fragrancing the dining area?
- Why are multiple reed diffusers usually not enough for a large restaurant foyer?
- 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.