★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A zone is a volume of air, not a piece of furniture - and a host desk is furniture standing inside the foyer's air, which is why it does not get a machine of its own
★ ★ ★ ★ ★
★★★★★
"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 one source an entrance volume needs, at the size most entrances actually are
SOSA SukoonOne entrance volume, one source, one settingView ₹1,899SOSA Sukoon270-320 sq ft, which is most restaurant foyersView ₹1,899SOSA SukoonOff switch and dial, for a private lunchView ₹1,899
✓ Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and supplied with three 15ml fragrances, which is the honest size for a single entrance volume ✓ One source per volume of air, placed away from the desk itself - out of a guest's eyeline and out of the space your host stands in all evening ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
When is reception genuinely a separate zone? When it is genuinely separate air. A vestibule with its own door that closes, its own air conditioning and its own extract; a reception on a different floor with its own lift lobby; a banquet or private-event desk off a different corridor. A screen, a planter or a half-height partition is not an air boundary - if you can stand at the desk and feel the door draught, you are in one volume. The test is a single-ply tissue held where you think the boundary is, during service.
What should I actually buy for an entrance and a desk? One machine for the volume, sized to the volume - and you size the non-dining envelope rather than the restaurant. A foyer with a desk in it is commonly 200 to 350 sq ft, which is one SOSA Sukoon at ₹1,899, or a Mountain Breeze reed at ₹849 for something smaller. At that size a Vaayu would be the wrong buy: a Vaayu at ₹11,999 earns its place only once foyer, lounge and corridor are one connected envelope.
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.
This question almost always arrives after somebody has already bought a machine for the foyer and found that the fragrance reads faintly at the desk. The instinct is to buy a second one. It is the wrong instinct, and the reason is worth ten minutes: a zone is a volume of air, and a host desk is a piece of furniture standing inside one.
Quick answers — read this first
Should the host and reception area have a signature scent? It already has one, and it is the foyer's. In almost every restaurant the host desk stands inside the entrance volume rather than in a room of its own, which means it is not a separate zone and does not get its own machine. One entrance volume, one source. If the fragrance reads weaker at the desk than at the door, that is a placement problem with the machine you already own, not a reason to buy a second one.When is reception genuinely a separate zone? When it is genuinely separate air. A vestibule with its own door that closes, its own air conditioning and its own extract; a reception on a different floor with its own lift lobby; a banquet or private-event desk off a different corridor. A screen, a planter or a half-height partition is not an air boundary - if you can stand at the desk and feel the door draught, you are in one volume. The test is a single-ply tissue held where you think the boundary is, during service.
What should I actually buy for an entrance and a desk? One machine for the volume, sized to the volume - and you size the non-dining envelope rather than the restaurant. A foyer with a desk in it is commonly 200 to 350 sq ft, which is one SOSA Sukoon at ₹1,899, or a Mountain Breeze reed at ₹849 for something smaller. At that size a Vaayu would be the wrong buy: a Vaayu at ₹11,999 earns its place only once foyer, lounge and corridor are one connected envelope.
The short answer
Short answer: usually not a separate one, because the host desk is almost always the same volume of air as the foyer - which makes it part of one zone rather than a zone of its own. One entrance volume, one source. If the fragrance reads faint at the desk, move or remount the machine you have rather than adding a second, and remember that your host stands in that air for a whole shift while a guest passes through it in seconds.
The pick: one SOSA Sukoon (₹1,899) for the entrance volume as a whole, placed away from the desk itself - or a Mountain Breeze reed (₹849) for a small lobby, and a SOSA Vaayu (₹11,999) only where foyer, lounge and corridor form one connected envelope.
Next step: send a photograph from the front door looking at the host desk, tell us whether there is a door between them and whether they are on the same air conditioning, and we will tell you whether that is one zone or two - Ask for a restaurant scenting plan.
In this guide
The fourth line is the one that saves most restaurants ten thousand rupees. The commonest over-scented foyer I walk into has two machines in it, six metres apart, both turned up because each was diluting the other.
The single source for one entrance volume - tap through for the specification
One entrance volume, one source, roughly 270-320 sq ft
SOSA Sukoon ₹1,899
Where the one source goes
Where should a scent machine be placed at a restaurant entrance?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Does a restaurant's host desk or reception area need a signature scent of its own?
Almost never, and the reason is a definition worth borrowing. A zone is a volume of air. It is not a piece of furniture, a function or a line on a floor plan. In the large majority of restaurants the host desk stands inside the entrance volume - same ceiling, same doorway, same air conditioning, same draught every time the front door opens - which means it is already inside the scented zone and does not get a machine of its own. One entrance volume, one source. When an operator tells me the fragrance is faint at the desk, what they have is a placement problem with the machine they already own, not a coverage problem, and the fix is to move or remount it rather than to add a second unit. I want to be concrete about why the second unit is a bad buy. Two sources in one volume do not add up tidily; they create two aureoles with a thin patch between them, and because the staff standing in that thin patch can feel it, both machines get turned up within a fortnight. The commonest over-scented foyer I walk into in India has two machines in it, six metres apart. There is also a restraint argument that belongs to this room specifically and to no other in the building. A guest passes the host desk twice in an evening, for a few seconds each time. Your host stands in that air for an entire shift. So the level at the desk is not set by what a passing guest would enjoy; it is set by what is comfortable for somebody working there for nine hours, which is lower. And if a member of your team tells you it is too much, the answer is to turn it down or move the machine - not to explain why it should be fine. Now the genuine exceptions, because they exist. Reception is a separate zone when it is separate air: a vestibule with a door that actually closes, its own air conditioning and its own extract; a reception on a different floor with its own lift lobby; a banquet or private-event desk off another corridor. A screen, a planter or a half-height partition is not an air boundary - if you can feel the door draught at the desk, you are in one volume. Test it with a tissue during service. On hardware, size the non-dining envelope, not the restaurant: a foyer with a desk in it is commonly 200 to 350 sq ft, which is one SOSA Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and a Vaayu would be the wrong buy. A SOSA Vaayu at ₹11,999 earns its place only once foyer, lounge, corridor and washroom lobby form one connected envelope. 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 host desk is furniture inside the foyer's air, so it is not a separate zone and does not get its own machine. One entrance volume, one source, placed away from the desk and set low enough for somebody who stands there all evening. Most entrance volumes are a ₹1,899 Sukoon or an ₹849 reed, not a Vaayu.
For one entrance volume with a desk in it, one SOSA Sukoon - ultrasonic cool mist covering roughly 270-320 sq ft, supplied with three 15ml fragrances, with a dial and an off switch for a private lunch. ₹1,899. A second machine six metres away in the same room is the commonest mistake in this vertical.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
The definition that answers the question
One volume of air, one source - furniture does not make a zone
The one source an entrance needs
At the size a foyer-plus-desk actually is, the honest machine is the smaller one. The second card is here for the buildings where the arrival is genuinely bigger than one room, and not as an upgrade path for the ones where it is not.
One entrance volume with a host desk inside it
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. This is the size most restaurant entrances genuinely are, and it has a dial and an off switch, which a reed does not - useful when a private lunch wants the foyer quiet.
From ₹1,899
Only when foyer, lounge and corridor are one envelope
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft, with app timers, adjustable intensity, key-lock, under 38dB and wall or HVAC mounting. Right for a connected arrival across several rooms. For a single foyer with a desk in it, this is more machine than the air can use.
From ₹11,999
How to tell one volume from two
Three steps, and the first one settles the question for most buildings in about four minutes. Do it before you price a second machine, because in nine restaurants out of ten there is no second zone to buy for.
1
Read the boundary, do not assume it
A screen is not an air boundary, and a door that stands open is not either
Stand at the host desk during service and ask three questions. Can you feel the draught when the front door opens? Is there a door between the desk and the foyer that is actually closed during service? Are the desk and the door on the same air conditioning? If the answers are yes, no and yes, you are standing in one volume of air and the desk is inside your existing zone. Then confirm it with a single-ply tissue held at chest height where you believe the boundary is: if it leans freely towards or away from the door, there is no boundary there. Partitions, planters, half-height glass and open archways read as separation to the eye and are invisible to air.
Tip: Do the test at eight in the evening with the air conditioning and the kitchen extract running, not at eleven in the morning.
2
If it is one volume, correct the placement
Faint at the desk is a position problem, and a second machine makes it worse
Where the desk reads weaker than the door, the usual causes are simple: the machine sits downstream of the incoming air rather than upstream of it, or it is mounted too high in a tall foyer and its output is sitting above head height, or it is close enough to the door to be flushed onto the pavement every time a party arrives. Move it, remount it lower, or bring it inward of the draught - and retest a fortnight later. What not to do is add a second source in the same room. Two machines a few metres apart produce two aureoles and a thin patch between them, and the thin patch is exactly where your team stands, so both units end up turned up.
Tip: Write the setting on a card and lock the dial. A host, a manager and a cleaner will all otherwise have an opinion about it.
3
Set the level for the person who lives in it
A guest passes the desk in seconds; your host stands in it for a shift
This is the one room in a restaurant where the right level is set by staff rather than by guests, and it is the reason desk-side machines get turned down more often than any other. A level that a guest walking past would call pleasant can be a great deal of fragrance for somebody standing in the same square metre for nine hours. So set it low, place the source away from the desk itself, and ask the host - not once, but a fortnight after anything changes. If a member of your team says it is too much, turn it down or move the machine, and do not offer them an explanation of why it should be acceptable. Keep the unit out of a guest's eyeline while you are at it.
The SOSA principle
A zone is a volume of air, not a piece of furniture, and a host desk is furniture standing inside the foyer's air.
Which is why the honest answer to whether reception needs its own scent is that reception is not a room.
Reception layouts, and how many sources each needs
Six arrangements I see repeatedly, and the honest source count for each. Only two of them are genuinely two zones.
The SOSA plan
Host desk arrangements, and whether each is its own zone
| The reception layout | What to do |
|---|---|
|
Desk standing in the foyer
|
One zone, one source. This is most restaurants. The desk is inside the entrance volume, so it is already scented and adding anything at the desk over-scents the room. |
|
Desk behind a screen or a planter
|
Still one zone. Visual separation is not air separation, and a tissue held at the screen will lean freely. Do not buy for the screen. |
 Desk in a vestibule with a door that closes
|
Two zones, honestly - but the vestibule is usually tiny, so the second source is a reed rather than a machine, and the two profiles stay identical. |
|
Desk on a mezzanine or a different floor
|
Two zones. Separate volumes with their own air, which is what justifies a second source. Same profile, different number, written down for each. |
|
Desk within sight of the dining room
|
One zone, and the placement question gets stricter. Check with a tissue which way air crosses that threshold, and if it moves towards the tables, no machine goes in that foyer. |
|
A second desk at a banquet or event entrance
|
Two zones, and the strongest second-source case in a restaurant, because a banquet foyer is usually large, separately conditioned and used for arrival rather than eating. |
If your arrival does include a room that is genuinely its own volume, the case for giving it a source of its own is made in whether a restaurant waiting lounge should be scented, which is the zone most operators under-use. And if you are weighing one machine against several across a bigger building, the counting rule is set out in one scent machine or multiple zones for a large luxury restaurant. SOSA is independent and not affiliated with any hotel.
One volume, one source
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft, which is the honest size of most restaurant entrances - desk included, and with nothing extra at the desk.
The most over-scented restaurant foyer I have ever walked into had two machines in it, six metres apart, each turned up because the other one was diluting it.
— Sonal Sahani, SOSA
Why the smaller machine is the right machine here
An entrance volume with a desk in it is a 300 sq ft job, not a 3,000 sq ft one
The SOSA restaurant specification
The source count is decided by how many volumes of air you actually have, and the size of each source by the volume it serves - never by the number of functions in the room. 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
One source per volume of air, and a level set for the person standing in it
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A small entrance lobby or a genuinely separate vestibule | Pine, sage and cedar, dry and unmistakably not food. Silent and unpowered, with no off switch, which is fine in a vestibule and occasionally a nuisance in a foyer | ₹849 View → |
|
SOSA Sukoon
|
One entrance volume of roughly 300-750 sq ft, desk included | 270-320 sq ft coverage with three 15ml fragrances, plus a dial and an off switch. The commonest honest answer for a foyer with a host desk in it, where a Vaayu is the wrong buy | ₹1,899 View → |
 SOSA Vaayu
|
Foyer, lounge, corridor and washroom lobby as one envelope | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, wall or HVAC mountable - for a connected arrival across rooms, not for one room with furniture in it | ₹11,999 View → |
Count volumes of air rather than functions, correct placement before adding hardware, and set the desk-side level for somebody working a full shift rather than for a guest passing through. 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 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 oil and machine stay away from open flame and heat - table candles, flambé service, tandoors and open ranges. And plainly, since a second machine is usually justified commercially: 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
The question I get is whether reception should have its own signature, and it nearly always arrives from someone who already owns a foyer machine and has noticed it reads faint at the desk. The honest answer costs me a sale, so here it is first: no, the host desk is not a separate zone, because a zone is a volume of air and a desk is furniture standing inside one. What you have is a placement problem, and the fix is free - move the machine you already own upstream of the incoming air, lower it, and check again in a fortnight.
I am firm about this because the failure mode is so predictable. Two sources a few metres apart in one room give you two pockets of fragrance and a thin patch between them. Your team stands in the thin patch, so somebody turns both units up, and a month later the foyer is the loudest room in a building where the food is supposed to be the loudest thing in it. And there is a restraint point that belongs only to this room: a guest walks past your desk twice in an evening for a few seconds, while your host stands in that air for nine hours. The right level at a reception is the one the host can work in, which is lower than the one a passing guest would have chosen. If a host tells me it is too much, I turn it down or move it, and I do not argue with them about it.
On hardware, small and single. One entrance volume of 300 to 750 sq ft is one Sukoon at ₹1,899, placed off the desk and out of the eyeline, and a Vaayu at that size is the wrong buy. A small lobby or a genuinely separate vestibule is a Mountain Breeze reed at ₹849. Only once the foyer, the lounge, the corridor and the washroom lobby are one connected volume does it become a Vaayu at ₹11,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should the host and reception area have a signature scent?
It should have the foyer's, which it already does. In almost every restaurant the host desk stands inside the entrance volume - same ceiling, same door draught, same air conditioning - so it is part of one zone rather than a zone of its own, and it does not get a machine of its own. One entrance volume, one source. If the fragrance reads faint at the desk, that is a placement problem with the machine you already have.
Why not simply add a second machine near the desk?
Because two sources in one volume of air do not combine tidily. They produce two pockets of fragrance with a thin patch between them, and the thin patch is usually where the team stands, so within a fortnight somebody turns both units up and the foyer becomes the loudest room in the building. A second machine belongs to a second volume of air - a separate floor, a lounge with its own door, a banquet foyer - and never to another corner of the same room.
When is reception genuinely a separate zone?
When it is genuinely separate air: a vestibule with a door that actually closes during service, its own air conditioning and its own extract; a reception on a different floor with its own lift lobby; or a banquet desk off another corridor. A screen, a planter or a half-height partition is not an air boundary. Test it with a single-ply tissue held at chest height where you think the boundary is, during service, and watch whether it leans freely.
How strong should it be where staff stand all evening?
Lower than you would set it for a guest. A guest passes the desk twice in an evening for a few seconds each time, while a host stands in that air for a full shift, so the level at a reception is set by the person working there. Place the source away from the desk itself, start low, and ask the host again a fortnight after anything changes. If a member of your team says it is too much, turn it down or move the machine.
What should I buy for a foyer with a host desk in it?
One source for the volume, sized to the volume. A foyer with a desk in it is commonly 200 to 350 sq ft, which is one SOSA Sukoon at Rs 1,899, or a Mountain Breeze reed at Rs 849 for something smaller. A Vaayu at Rs 11,999 would be the wrong buy at that size and earns its place only once the foyer, lounge, corridor and washroom lobby form one connected envelope.
One volume of air, one source
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Sukoon (₹1,899) covers roughly 270-320 sq ft and is supplied with three 15ml fragrances, which is the honest size for one entrance volume with a host desk inside it; a small lobby is a Mountain Breeze reed at ₹849, and a Vaayu at ₹11,999 belongs only where foyer, lounge, corridor and washroom lobby form one connected envelope. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send a photograph from the door towards the desk and we will tell you whether that is one zone or two.
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 single source for one entrance volume, host desk included, at roughly 270-320 sq ft (₹1,899)
- What should guests smell when they enter a luxury restaurant?
- How do I create a luxury arrival experience before guests reach their table?
- 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.