★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Preserving the food aroma is a subtraction job and creating a signature is a composition job - two different tasks, in two different rooms, meeting at a handover you can walk
★ ★ ★ ★ ★
★★★★★
"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 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
★ The machine for the composition half, in the room that has no plate in it
SOSA VaayuThe arrival volume, on service-hours timersView ₹11,999
SOSA VaayuOff for a private lunch, on for dinnerView ₹11,999
SOSA VaayuWaterless, so nothing else enters the airView ₹11,999
✓ Waterless cold-air nebulisation of undiluted oil, so the only thing added to an arrival is fragrance - no water, no mist, no residue on surfaces or linen ✓ 1h/4h/8h/24h timers and adjustable intensity, so the arrival can be quiet during a private lunch and set low through a long dinner service ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What does the subtraction half actually involve? Four things, none of which we sell. Take out every scented object in the dining room - candles, sprays, plug-ins and perfumed surface cleaners. Keep the arrival machine's output on its own side of the threshold. Make sure the extraction and the overnight air change are genuinely doing their work, because the food aroma worth preserving is tonight's, not the grease that stayed from yesterday. And settle door discipline, since a door propped open between the two halves makes one room out of two.
And the composition half, with prices? One profile, in the arrival, deliberately inedible: dry woods, cedar, pine and sage, something green, a dry tea, cool mineral stone. Sized to the non-dining envelope rather than the restaurant. Under about 750 sq ft that is a SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy; once foyer, lounge, corridor and washroom lobby are one connected volume it is a SOSA Vaayu at ₹11,999.
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 constructive question in a family of refusals, and I like it because it assumes two things can be true at once. They can. But they are not one job done carefully - they are two different jobs with two different verbs, and the reason so many restaurants get half of it is that they try to do both with the same purchase.
Quick answers — read this first
How do I preserve the food aroma and still have a signature? By treating them as two jobs rather than one. Preserving the food aroma is subtraction: nothing added to the dining room, and yesterday's cooking cleared out of it so that what a guest smells is tonight's kitchen rather than last week's grease. Creating a signature is composition, and it happens in the arrival, which has no plate in it. Two verbs, two rooms. The handover between them is a fade along the guest's route, and it can be walked and marked on a plan.What does the subtraction half actually involve? Four things, none of which we sell. Take out every scented object in the dining room - candles, sprays, plug-ins and perfumed surface cleaners. Keep the arrival machine's output on its own side of the threshold. Make sure the extraction and the overnight air change are genuinely doing their work, because the food aroma worth preserving is tonight's, not the grease that stayed from yesterday. And settle door discipline, since a door propped open between the two halves makes one room out of two.
And the composition half, with prices? One profile, in the arrival, deliberately inedible: dry woods, cedar, pine and sage, something green, a dry tea, cool mineral stone. Sized to the non-dining envelope rather than the restaurant. Under about 750 sq ft that is a SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy; once foyer, lounge, corridor and washroom lobby are one connected volume it is a SOSA Vaayu at ₹11,999.
The short answer
Short answer: by separating the two jobs. Preserving the food aroma is a subtraction job in the dining room - nothing added, and yesterday's cooking properly cleared so what a guest meets is tonight's kitchen. Creating a signature is a composition job in the arrival, which has no plate in it. The handover between them is a fade along the guest's route rather than a wall, and you mark it by walking that route. Sized to the non-dining envelope: a Sukoon at ₹1,899 under about 750 sq ft, a Vaayu at ₹11,999 for a connected arrival.
The pick: for the composition half, one SOSA Vaayu (₹11,999) in a connected arrival envelope, or one SOSA Sukoon (₹1,899) under about 750 sq ft - and for the subtraction half, nothing from us at all, because that work is housekeeping, extraction and a decision about doors
Next step: walk the route a guest takes from your door to their chair, mark the point on the plan where the signature must already be gone, and send us the plan with that mark on it - we will tell you whether your building's air agrees with where you put it - Ask for a restaurant scenting plan.
In this guide
The second line is the one that saves money. Most of what preserves a food aroma costs nothing at all and involves removing things, and almost none of it is something I can sell you.
The arrival machine - tap through for the specification
For a connected arrival envelope past 1,500 sq ft
SOSA Vaayu ₹11,999
Where the handover physically sits
Where should the food aroma end and the signature begin?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How do I preserve the food aroma while still creating a signature experience?
By accepting that these are two jobs with two different verbs, and doing them separately. Preserving the food aroma is a subtraction job. Creating a signature is a composition job. Restaurants that end up with half an answer are trying to do both with one purchase, and a purchase can only do the second. Take the subtraction half first, because it protects the thing you care about and almost none of it is something I sell. It has two directions. Outward: take every scented object out of the dining room - the candles, the room spray in the service-station drawer, a plug-in behind a pillar, a reed somebody was given, and the perfumed cleaner used on tabletops, which is fragrance applied to the surface a plate is set down on. Keep the arrival machine's output on its own side of the threshold, and settle door discipline, because a propped-open door turns two volumes of air into one. Inward: make sure what a guest smells is tonight's kitchen rather than last week's grease. Nobody counts this as preservation and it matters most: a room carrying condensed frying odour from earlier services is not preserving a food aroma, it is diluting tonight's with something stale. That is an extraction, cleaning, fabric and air-change job, and nothing we sell covers, removes or cancels it. Only when both directions are handled does the composition half become worth doing. It goes in the arrival - foyer, host desk, waiting lounge, corridors, washrooms and washroom lobbies, a banquet entrance - and nowhere else. The register is deliberately inedible: dry woods, cedar, pine and sage, something green or herbal, a dry tea, cool mineral stone, because the signature has to read as clean building rather than as another dish. I rule out our own Fresh Brew at ₹849 by name for restaurants: coffee at your door is the one direction certain to be mistaken for something the kitchen is making. Then the handover, which is the piece people actually want. It is a fade rather than a wall, and you find it by walking the route your guest walks - door, host desk, the pause for a coat, the walk to the chair - and deciding at which step the signature must already be gone. My answer is before the menu is opened. Set the level so that is true, then check it with two people: one walks in, waits two minutes and sits, the other says what they can detect. Sizing follows the envelope rather than the restaurant: under about 750 sq ft, one SOSA Sukoon at ₹1,899 or an ₹849 reed, where a Vaayu would be the wrong buy; once the non-dining areas are one connected volume, one SOSA Vaayu at ₹11,999 on service-hours timers, key-locked. The standing limits: an ambience decision like lighting, never a mask, 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.
Two jobs. Preservation is subtraction: take the scented objects out of the dining room and make sure what a guest smells is tonight's kitchen rather than last week's grease. The signature is composition, in the arrival only, inedible and low. The handover is a fade, and it must be finished before the menu is opened.
For the composition half, one SOSA Vaayu - waterless, rated to 1000m³, with 1h/4h/8h/24h timers, adjustable intensity, under 38dB and a key-lock, wall or duct mounted on the arrival side. ₹11,999. Under about 750 sq ft of envelope, the Sukoon at ₹1,899 is the honest buy.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
Two jobs, two verbs
Subtraction protects the food; composition builds the signature
The machine for the composition half
Only the second job needs a purchase, and the choice between these two is decided by the cubic volume of the non-dining areas rather than by the restaurant's floor area.
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 timers at 1h/4h/8h/24h, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The timers are what let an arrival be scented through dinner and completely quiet during a private lunch.
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. The honest answer for a foyer with a host desk in it, where a Vaayu at six times the price would be running at the bottom of a range the room never needed.
From ₹1,899
The two jobs, and how to do each
Do them in this order. The first two cards cost nothing, and if you stop after them the restaurant is already better off than it was.
1
Subtract what you added
Every scented object in the dining room comes out first
Walk the room before service and list what is scented: candles on the tables, a spray in the service-station drawer, a plug-in behind a pillar, a reed on a sideboard, perfumed cleaner on the tabletops and menus. Take them out. This is free, it takes one conversation with housekeeping, and in a good number of restaurants it is the whole problem. Then settle door discipline between the arrival and the dining room, because a propped-open door makes one volume of air out of two and no machine setting recovers from that. If you want candlelight, an unscented candle is the honest answer, and we do not sell one - buy it from whoever makes a good one.
Tip: Ask to see what housekeeping actually buys rather than what the manager believes they buy. The tin in the cupboard is the one telling the truth.
2
Subtract what stayed from yesterday
The aroma worth preserving is tonight's, not last week's
A room that smells faintly of old frying at six in the evening is not preserving a food aroma; it is serving tonight's cooking on top of something stale, and a guest reads the combination rather than the dish. Odour from previous services is not still airborne - it is condensed on walls, ducting, ceiling tiles, curtains and upholstery, and it re-releases into still air overnight. So the work is capture at the source, filter and duct cleaning, fabric cleaning, and an overnight purge schedule, in that order. Nothing we sell covers, removes or cancels any of it, we sell no extractor and no purifier, and until this is right I would trade unscented.
Tip: Walk in from the street at eleven in the morning before the kitchen starts. That is the only honest nose in the building.
3
Then compose, and mark the handover
The signature is finished before the menu is opened
Now the arrival is worth composing, because it has no plate in it and nothing to argue with. One profile, dry and inedible, at a level set for a guest walking back out after three hours rather than for the first ten seconds. Then walk the guest's route - door, host desk, the pause for a coat, the walk to the chair - and decide where the signature has to be finished. My answer is before the menu is opened, which means the fade happens during the walk rather than at the table. Verify it with two people: one walks in, waits two minutes and sits; the other, already seated, says what they can detect. Adjust the level rather than the fragrance.
One Vaayu ₹11,999 on service-hours timers, key-locked, is the whole hardware side of the composition half.
See SOSA Vaayu →
The SOSA principle
Preserving a food aroma is done with a bin bag and an extraction service; creating a signature is done with a composition - and only the second one has an invoice from me attached.
Which is why a restaurant that buys only the second half of this plan usually ends up with neither.
The plan, along the guest's route
The two jobs meet somewhere on this list, and the point of writing it out is to decide exactly where.
The SOSA plan
The two jobs, step by step along a guest's route
| The step | What to do |
|---|---|
|
The door and the first two metres
|
Composition. The signature starts here, placed inward of the door and upstream of the air coming in, low enough that it reads as a clean building rather than as perfume. |
|
Host desk and the pause for a coat
|
Composition, in the same air and with no second source. This is where a guest is most attentive and where the level should be judged from. |
|
The walk to the table
|
The handover, and it should be a fade rather than a line. The signature is finished by the time the menu opens; if it is not, the arrival is running too high. |
|
The dining room, for the next three hours
|
Subtraction only. Nothing added, ever, and nothing left over from yesterday either. This room's air belongs to the kitchen and to the extraction system. |
|
The kitchen and the pass
|
Subtraction and engineering. Capture at the source, filters, ducts, make-up air. No machine positioned anywhere its output can reach either. |
|
Washrooms and the washroom lobby
|
Composition again, in a separate volume and usually a different register - a brighter citrus-mint reads as cleaned, which is what this room is actually saying. |
The handover in this page is a fade along a route; the physical version of it - where your building's air actually stops moving from the foyer towards the dining room - is set out with a test you can run in an afternoon in where the food aroma should end and the signature should begin. And if the subtraction half is where your real problem is, the order of work is written out in exhaust, grease, HVAC, fabrics, drains or fragrance: what to fix first, where fragrance comes last on purpose. SOSA is independent and not affiliated with any hotel.
One room composed, one room protected
SOSA Vaayu ₹11,999 covers up to 1000m³ and runs on 1h/4h/8h/24h timers - which is how an arrival stays scented through dinner and silent during a private lunch.
The half of this job that genuinely protects your chef's food has no invoice from me attached to it, and I would rather a restaurateur did that half and skipped the other than the reverse.
— Sonal Sahani, SOSA
Why these features matter for a two-job plan
A machine that can be scheduled, locked and mounted out of the way
The SOSA restaurant specification
Only the composition half needs hardware, and the choice is decided by the non-dining envelope rather than the restaurant's floor 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
Subtraction in the dining room, composition in the arrival
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
Foyer, lounge, corridor and washroom lobby as one connected volume | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, wall or HVAC mountable so the output stays on the arrival side of the handover | ₹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, though it cannot be switched off for a private lunch the way a machine can | ₹849 View → |
Do the subtraction first, then compose, and mark the handover on the plan rather than leaving it to chance. 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 will not describe any fragrance as food-safe or as safe for use around food, because we have not tested for that and will not imply it, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable: keep oil and machine away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. If a guest mentions the fragrance, 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
What people mean by this question is usually: give me permission to do the interesting half. And I understand it, because the interesting half is mine - choosing a register, setting a level, getting an arrival to read as a clean building rather than as perfume is the part of my work I enjoy most. But I have walked too many restaurants where somebody bought the composition and skipped the subtraction, and the result is not a signature. It is a signature sitting on top of last week's frying, and a guest reads that combination as a building that has not been looked after.
So I would rather split the sentence in two. Preserving a food aroma means removing things: the candles, the sprays, the scented wipe on the tabletop, the propped-open door, and then the grease that has condensed onto ducting and ceiling tiles and fabric and re-releases into still air every night. Creating a signature means adding one thing, in one room, at a level chosen for the third hour. The handover between them is not a design idea; it is a step on a walk your guests take every evening, and my rule is that the signature must be finished before the menu is opened. Walk it yourself this week with two people and you will know within ten minutes whether your level is right.
On hardware, the arrival is the only place anything goes. A single small foyer is a Mountain Breeze reed at ₹849; 300 to 750 sq ft is a Sukoon at ₹1,899, where a Vaayu would be the wrong buy; a connected arrival envelope is a Vaayu at ₹11,999, and a very large banqueting foyer an Aangan at ₹25,999. If the subtraction half is not done, buy none of them yet. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How do I preserve the food aroma while still creating a signature experience?
By separating two jobs. Preservation is subtraction: take every scented object out of the dining room, keep the arrival machine's output on its own side of the threshold, settle door discipline, and make sure extraction and overnight air change are working so that what a guest smells is tonight's kitchen rather than last week's grease. The signature is composition, and it happens in the arrival only. The handover is a fade along the guest's route, and it should be finished before the menu is opened.
Does preserving the food aroma mean doing nothing at all?
No, and this is the part that gets missed. A room carrying condensed frying odour from earlier services is not preserving a food aroma, it is serving tonight's cooking on top of something stale. That work is capture at the source, hood filters, duct cleaning, fabric cleaning and an overnight purge schedule, in that order. SOSA sells no extractor, no purifier and no deodoriser, and nothing we sell covers, removes or cancels another smell.
Where exactly should the signature stop?
Before the menu is opened. Walk the route your guest walks - door, host desk, the pause while a coat is taken, the walk to the chair - and set the arrival level so the signature has faded by the time they sit. Verify it with two people: one walks in, waits two minutes and sits down, while the other, already at the table, says what they can detect. If the answer is anything, adjust the level rather than the fragrance.
Can the signature echo something on the menu?
I would deliberately avoid it. A fragrance that gestures at food competes with the kitchen and confuses a guest about what is actually cooking, which is the opposite of preserving a food aroma. The arrival register is dry woods, cedar, pine and sage, something green or herbal, a dry tea, cool mineral stone. Nothing gourmand anywhere: no vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee, and I rule out our own Fresh Brew at Rs 849 by name for restaurants.
What does the hardware half cost?
It depends on the non-dining envelope rather than the restaurant. A single small foyer under about 300 sq ft is a Mountain Breeze reed at Rs 849. An arrival of 300 to 750 sq ft is one Sukoon at Rs 1,899, and a Vaayu would be the wrong buy at that size. Once foyer, lounge, corridor and washroom lobby form one connected volume past 1,500 sq ft, it is one Vaayu at Rs 11,999, which covers up to 1000m3 and therefore runs low rather than hard.
Subtract in one room, compose in the other
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 envelope on service-hours timers with its output nowhere near a table; under about 750 sq ft the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849. The subtraction half costs nothing and is not ours to sell. 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 arrival machine for the composition half of a two-job plan (₹11,999)
- Can a restaurant build a signature scent without scenting the dining room?
- Can restaurants professionally scent their entrance and washrooms while leaving dining areas neutral?
- 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.