★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A guest should not be able to name what they smelled at your door - they should only register that the building is clean and cared for, and quietly miss it when it is gone
★ ★ ★ ★ ★
★★★★★
"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 arrival machine, once the entrance envelope is genuinely large enough to need one
SOSA VaayuAdjustable intensity, because the level is the answerView ₹11,999
SOSA VaayuTimers on service hours, off for a private lunchView ₹11,999
SOSA VaayuKey-lock, so the level you set is the level all eveningView ₹11,999
✓ Waterless cold-air nebulisation of undiluted oil - no water into the air, no mist, no residue on a polished floor or a host desk ✓ Adjustable intensity, 1h/4h/8h/24h timers and a key-lock, so an arrival level survives a twelve-hour service and a dozen staff hands ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
How do I know whether the level is right? Two tests, and both are free. The naming test: walk a colleague in cold and ask what they smell. "Clean" and "nice" are passes. "Cedar" is a fail, because it means the fragrance has become an object in the room instead of a property of the building. The exit test: walk back out past the machine at the end of a three-hour dinner, when your nose has adapted and a guest's has too. If it reads as too much on the way out, it was always too much.
How much of the restaurant is that, and what does it cost? Less than most operators assume, because you size the non-dining envelope rather than the restaurant. A 4,000 sq ft restaurant is routinely a 220 sq ft foyer, a host desk inside it and two washrooms: roughly 300 sq ft of scentable air and 3,700 sq ft that is never touched. Under about 750 sq ft of envelope, one SOSA Sukoon at ₹1,899 or an ₹849 reed is the honest buy and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 earns its place once foyer, lounge and corridor are one volume.
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.
The question I get asked is what a guest should smell on the way in. The question worth answering is what that guest should be able to say about it afterwards, because that is where every arrival scent I have walked past in this country either works quietly or embarrasses itself. A guest who can name your fragrance is telling you, politely, that it is too loud.
Quick answers — read this first
What should guests smell when they enter a luxury restaurant? A clean, cared-for building - and nothing edible. Dry woods, cedar, a little pine and sage, something green, a dry tea, cool mineral stone. It should read as architecture rather than as perfume, and it must be unmistakably not-food, because anything sweet or bakery-like at a restaurant door sets a guest hunting for a dish that is not on your menu. What they should not smell is last night's frying, a drain, or a fragrance strong enough to have a name.How do I know whether the level is right? Two tests, and both are free. The naming test: walk a colleague in cold and ask what they smell. "Clean" and "nice" are passes. "Cedar" is a fail, because it means the fragrance has become an object in the room instead of a property of the building. The exit test: walk back out past the machine at the end of a three-hour dinner, when your nose has adapted and a guest's has too. If it reads as too much on the way out, it was always too much.
How much of the restaurant is that, and what does it cost? Less than most operators assume, because you size the non-dining envelope rather than the restaurant. A 4,000 sq ft restaurant is routinely a 220 sq ft foyer, a host desk inside it and two washrooms: roughly 300 sq ft of scentable air and 3,700 sq ft that is never touched. Under about 750 sq ft of envelope, one SOSA Sukoon at ₹1,899 or an ₹849 reed is the honest buy and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 earns its place once foyer, lounge and corridor are one volume.
The short answer
Short answer: a clean, cared-for building, and nothing edible. Dry woods, cedar, pine and sage, green and herbal, dry tea, cool stone - a register that reads as architecture rather than perfume. The working test is that a guest cannot name it while they are standing in it, and notices its absence on a second visit. The dining room, the chef's table and the pass stay unscented, and the level is set for the walk back out rather than the first ten seconds.
The pick: one SOSA Vaayu (₹11,999) at a low intensity in the arrival volume, mounted nowhere its output can reach a table, once the foyer, lounge and corridor are one connected envelope - or one SOSA Sukoon (₹1,899), or a Mountain Breeze reed (₹849) for a single small entrance.
Next step: send a photograph of the entrance taken from outside the door and the foyer's rough dimensions, and we will tell you the register, the level to start at and whether your building needs a machine at all - Ask for a restaurant scenting plan.
In this guide
The second line is the one operators argue with, and it is the one that decides whether an arrival reads as expensive or as a hotel corridor. A fragrance a guest can identify has stopped being your building and started being a product.
The arrival machine - tap through for the full specification
For a foyer, lounge and corridor that share one volume of air
SOSA Vaayu ₹11,999
The register in full
What fragrance direction suits a premium restaurant foyer?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
What should a guest actually smell in the first ten seconds inside a luxury restaurant?
A clean, cared-for building - and nothing that could be mistaken for food. That is the whole brief, and the reason it is worth a page is that almost every failed arrival I have walked into failed by being more than that. The register is dry woods and cedar, a little pine and sage, something green or herbal, a dry tea, cool mineral stone. It has to read as architecture rather than as perfume, and it has to be unmistakably inedible, because a sweet or bakery-like note at a restaurant door sends a guest to the table looking for a dessert you do not serve. Which is why I rule out our own Fresh Brew at ₹849 by name for restaurants, and why nothing vanilla, caramel, chocolate, honey, cinnamon or warm-spice belongs anywhere in this building. Then the part nobody tells you: the test of a good arrival scent is not whether a guest likes it, it is whether they can name it. "It smells clean in here" is the result I am working for. "Is that cedar?" means the fragrance has become an object in the room rather than a property of the building, and at a restaurant door that is expensive-looking in the wrong way. The second test is the one people skip: walk back out past the machine at the end of a three-hour dinner, because your guest will, and their nose has adapted while yours has too. Set the level for that walk, not for the first ten seconds. All of this lives in the arrival and nowhere else. The dining room, the chef's table, any tasting-menu room and the pass stay unscented - not lightly scented, unscented - and no machine goes anywhere its output can reach a table; if the only mounting position your building offers does, the honest answer is to scent nothing. Where the food aroma stops and the signature starts is a physical line, and finding that threshold is the first job. On hardware, do the subtraction out loud: measure the foyer, the host area, the corridor and the washroom lobby, add them up and buy for that number. Under about 750 sq ft of envelope, one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed is the honest buy and a Vaayu would be the wrong buy. Once the foyer, lounge and corridor are one connected volume it is one SOSA Vaayu at ₹11,999, low, timed to service, key-locked. 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 a photograph taken from outside your door.
A clean building and nothing edible, at a level a guest cannot put a name to and would notice the absence of. It lives in the arrival only, the dining room is never touched, and it is sized to the foyer rather than to the restaurant: ₹849 or ₹1,899 for a small entrance, ₹11,999 once the arrival is one connected volume.
For a connected arrival, one SOSA Vaayu - waterless, rated to 1000m³, adjustable intensity down to a level a guest cannot name, under 38dB, key-locked. ₹11,999. Under about 750 sq ft of entrance, buy the Sukoon at ₹1,899 instead and keep the difference.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The test that decides everything else
Legible, but not identifiable - that is the whole arrival brief
The machine, and the honest smaller one
Which of these is right is decided by the cubic volume of your non-dining areas and by whether they are one connected volume or two small separate ones. The images link through to the product pages so you can read the specification before you order anything.
Foyer, lounge and corridor as one volume of air
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft. 400ml tank running 90+ days a fill, Bluetooth app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The adjustable intensity is what lets you hold an arrival at a level nobody can name.
From ₹11,999
A single entrance under about 750 sq ft - buy this
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. For one foyer with a host desk standing in it, this is the right machine, and a Vaayu at six times the money would spend its life at the very bottom of its range.
From ₹1,899
The four tests of a good arrival scent
Everything in this post reduces to four checks you can run yourself, with no equipment and nobody's permission. Three of them are about level and one is about register, and operators almost always get the register right and the level wrong.
1
Run the naming test on a cold nose
If a guest can name the fragrance, it is louder than it should be
Bring somebody in from the street who has not been in the building that day - a supplier, a friend, anyone with an unadapted nose - and ask them what they smell. "Clean." "Fresh." "Like a nice building." Those are passes. "Cedar." "Sandalwood." "Is that a diffuser?" Those are fails, and they are fails at any price point, because the moment the fragrance becomes an identifiable object it stops describing your building and starts describing your supplier. You cannot run this test yourself after eleven in the morning. By then your nose has adapted to the room and you will reliably set the level too high, which is how most over-scented foyers in India got that way.
Tip: Ask two people, separately, on two different days. One nose is an anecdote.
2
Run the exit test at the end of service
The level has to be pleasant to someone walking back out past it
A guest is in your building for ninety minutes to three hours, and the fragrance is sitting in the foyer for all of it. On the way out they walk past the source again, at the end of a long dinner, often with wine, occasionally with a coat over an arm. That is the moment an arrival scent is judged, and it is the moment nobody sets the level for. So walk it. Stand where the machine is at the end of service and ask whether the room is a pleasant place to say goodbye in. If it is a shade too much, take the intensity down one notch and check again a week later. The best arrival levels I have set were all one notch below where the operator wanted them.
Tip: Write the setting on a card taped inside the cupboard, then key-lock the machine. A host, a manager and a cleaner will all otherwise adjust it.
3
Keep the register inedible, then keep it away from the tables
Dry woods, green, tea and cool stone - and nothing a kitchen could have made
The arrival register is dry woods and cedar, pine and sage, something green or herbal, a dry tea, cool mineral stone. It reads as clean building, which is exactly the message an arrival is supposed to carry. Nothing sweet, nothing bakery, nothing gourmand: our own Fresh Brew at ₹849 is precisely what to avoid at a restaurant door, and I would rather say so than sell you one, because coffee in a foyer sets a guest looking for a dessert that does not exist. Then place it so its output stays in the arrival. The dining room, chef's table, tasting room and pass are permanently unscented, and anything sited near a food-preparation area is a question for you, your kitchen consultant and your local authority - which we sidestep by keeping the machine out of those areas entirely.
One Vaayu ₹11,999 at a low intensity, or a Sukoon at ₹1,899 for a single small entrance.
See SOSA Vaayu →
The SOSA principle
A guest should register that your building is clean and cared for without ever being able to tell you what they smelled - legible, but not identifiable.
Which means the compliment I am working for is one no guest ever pays out loud.
What the door should smell of, moment by moment
Here is the same answer laid out as the guest experiences it, from the pavement to the moment the food takes over.
The SOSA plan
The arrival, read as a guest reads it
| The moment | What to do |
|---|---|
|
On the pavement, before the door
|
Nothing of yours should reach here. If your fragrance is detectable outside the door you are paying to scent the street, and the level inside is certainly too high. |
|
The first two steps inside
|
The whole job. A clean, dry, inedible register at a level a guest cannot name - dry woods, cedar, pine and sage, green, tea, cool stone. This is where the machine's output belongs. |
|
The host desk and the pause
|
Usually the same air as the foyer, so no second source. If it reads weaker here than at the door, the answer is placement, not a second machine. |
|
The walk towards the table
|
A gradient, on purpose. The signature should be fading as the food aroma arrives, and somewhere along this walk there is a line where air stops moving towards the dining room. That line is your boundary. |
|
The table itself
|
Unscented, permanently. No machine, no reed, no scented candle. The dish is the composition your guest paid for and it works alone in this room. |
|
The walk back out, three hours later
|
The test nobody runs. Set the level for this moment. Adapted noses on both sides, and a foyer that has had the fragrance sitting in it all evening. |
If your building might be one of the ones that should buy nothing at all, read when a restaurant should avoid ambient fragrance completely before you spend anything - single-room restaurants, rooftops and chef's-table rooms are all on that list. And if what you actually want is the full map of which rooms are in and which are out, it is set out line by line in which areas of a restaurant should be fragranced and which shouldn't. SOSA is independent and not affiliated with any hotel.
Legible, not identifiable
SOSA Vaayu ₹11,999 covers up to 1000m³, which is far more than an arrival needs - and that headroom is exactly why it can run low enough to be unnameable.
The compliment I am actually working for is the one a guest never pays, because they never noticed there was anything there to compliment.
— Sonal Sahani, SOSA
Why the unglamorous specification decides this
A low level you can hold, in a building where a dozen people can reach the machine
The SOSA restaurant specification
Three products cover nearly every restaurant arrival, and which one is right is decided by the size of the non-dining envelope rather than the size of the restaurant. 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 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
An inedible register at a level nobody can name, in the arrival only
| Machine | Best for | Why it works | Price |
|---|---|---|---|
 SOSA Mountain Breeze reed diffuser
|
One small entrance lobby under about 300 sq ft | Himalayan pine with sage and cedar - dry, green and unmistakably not food. Continuous and silent, with no dial and no off switch, which in a foyer is occasionally a fault worth knowing about | ₹849 View → |
|
SOSA Sukoon
|
An arrival envelope of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances included. At this size a Vaayu is the wrong buy and I will say so on a call rather than after the invoice | ₹1,899 View → |
|
SOSA Vaayu
|
Foyer, lounge and corridor as one connected volume | 1000m³, waterless, adjustable intensity low enough to stay unnameable, app timers, key-lock, under 38dB, wall or HVAC mountable so the output stays on the arrival side of the threshold | ₹11,999 View → |
Keep the register dry and inedible, size the machine to the non-dining envelope, and set the level for the guest walking back out at the end of a long dinner. 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 are kept away from open flame and heat - in a restaurant that means table candles, flambé service, tandoors and ranges. And plainly, since arrival quality is usually discussed as an investment: 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
What founders ask me is what their restaurant should smell like at the door, and what they are usually hoping for is a fragrance guests will comment on. I understand the instinct and I think it is the wrong target. An arrival scent that gets commented on is an arrival scent that is too loud, because it has become a thing in the room instead of a quality of the room. The version that actually reads as expensive is the one nobody mentions and everybody registers.
So I work to two tests and I would rather hand them over than sell a machine. First, a cold nose walked in from the street should say "clean" and not "cedar". Second, the level has to be pleasant to somebody walking back out past it after three hours at a table, because that is the last thing your building does to a guest. Between those two tests sits a level that is almost always lower than the operator wanted, and a register that is dry, green, mineral and completely inedible - dry woods, pine and sage, tea, cool stone, nothing a kitchen could have made. I rule out our own Fresh Brew at ₹849 by name for restaurants for exactly that reason.
On hardware I would rather undersell. A single small entrance is a Mountain Breeze reed at ₹849. An arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, and a Vaayu at that size is the wrong buy. Once the foyer, lounge and corridor are one volume of air it becomes a Vaayu at ₹11,999, run low and key-locked, and a large banqueting foyer becomes an Aangan at ₹25,999. If the room still smells of last night, buy none of them yet. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
What should guests smell when they enter a luxury restaurant?
A clean, cared-for building, and nothing edible. Dry woods and cedar, a little pine and sage, something green or herbal, a dry tea, cool mineral stone - a register that reads as architecture rather than as perfume. The working test is that a guest cannot name it while standing in it and notices its absence on a second visit. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and no machine goes anywhere its output can reach a table.
How strong should the fragrance be at a restaurant entrance?
Lower than you think, and set for the walk out rather than the walk in. A guest is in the building for ninety minutes to three hours and then passes the source again on the way to the door, by which time both their nose and yours have adapted. So judge the level at the end of service, not at eleven in the morning. If somebody walking in from the street can name the fragrance rather than simply calling the room clean, it is too high and the next notch down is the right one.
Can I use a vanilla or coffee fragrance at the entrance to make it feel warm?
No. Nothing edible belongs anywhere in a restaurant - no vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee. Our own Fresh Brew at Rs 849 is the clearest example of what to avoid, and it is ruled out here by name: coffee at a restaurant door sends a guest to the table looking for a dessert that is not on your menu, and it competes directly with whatever your kitchen is actually making. Warmth at an arrival comes from dry woods and cedar instead.
Does the entrance fragrance reach the dining room?
It should not, and whether it does is a question about air movement rather than about strength. Hold a single tissue at the threshold between foyer and dining room and watch which way it leans. If air is moving from the foyer towards the tables, that foyer is the wrong place for a machine and turning it down does not fix it. The dining room, chef's table, tasting rooms and the pass stay unscented, and if the only mounting position in a building reaches a table, the honest answer is to scent nothing.
Which machine do I need for a restaurant entrance, and what does it cost?
Size the non-dining envelope rather than the restaurant. Under about 750 sq ft of foyer, host area, corridor and washroom lobby, the honest buy is one SOSA Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy. Once those areas form one connected volume, one SOSA Vaayu at Rs 11,999 is right, run low, timed to service hours and key-locked. SOSA does not publish a business-outcome number because it has not measured one.
Clean building, not perfume
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, and belongs in the arrival volume with its output nowhere near a table; under about 750 sq ft of non-dining envelope the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and a very large banqueting foyer becomes an Aangan at ₹25,999. 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. Send a photograph taken from outside your door and we will tell you the level to start at.
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 a restaurant whose non-dining areas share one volume of air (₹11,999)
- Should a fine-dining restaurant entrance have a signature fragrance?
- Where should a scent machine be placed at a restaurant entrance?
- 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.