★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A hotel lobby, a boutique and an office all have empty air to compose - a restaurant does not, because its air already contains the product the guest came for
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★ The same machine as a hotel buys, doing a deliberately smaller job
SOSA VaayuOne zone in a restaurant, not a whole floorView ₹11,999
SOSA VaayuTimers on service hours, not on trading hoursView ₹11,999
SOSA VaayuMounted to keep output off the dining roomView ₹11,999
✓ The same hardware as a hotel lobby installation, specified against a much smaller envelope, because in a restaurant most of the floor area is permanently off the list ✓ Waterless cold-air nebulisation with wall and HVAC mounting, which is the only dependable way to serve an arrival and keep a dining room clear ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Does that change the machine or just the plan? Mostly the plan, and it makes it much smaller. The machine is the same hardware a hotel lobby uses; the envelope it is specified against is a fraction of the floor area. A hotel scents a lobby, lifts, corridors and a spa. A restaurant scents an arrival and a washroom, and leaves the largest room in the building permanently alone. That is why a restaurant quotation built on total square footage is almost always the wrong quotation.
So what is the honest spend for a restaurant? Size the non-dining envelope, not the restaurant. A 5,000 sq ft restaurant is routinely a 350-400 sq ft scenting job, where a 5,000 sq ft hotel lobby floor would be most of 5,000. Under about 750 sq ft it is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 suits a connected arrival.
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.
Most operators come to this having smelled a hotel lobby they admired, and they are trying to work out why their scenting quotation feels wrong. It feels wrong because the quotation was written for a different problem. Three of the four buildings in this comparison have empty air to work with. Yours does not.
Quick answers — read this first
Why is restaurant scenting different from hotel, retail and office scenting? Because of what is already in the air. A hotel lobby, a watch boutique and an office floor have no competing product in their air - the product is a room, a bracelet or a piece of work, and none of them smells of anything much. A restaurant's product is food, and its aroma is part of what the guest paid for. So in three of those buildings fragrance composes empty air, and in the fourth it would be arguing with the thing on the plate.Does that change the machine or just the plan? Mostly the plan, and it makes it much smaller. The machine is the same hardware a hotel lobby uses; the envelope it is specified against is a fraction of the floor area. A hotel scents a lobby, lifts, corridors and a spa. A restaurant scents an arrival and a washroom, and leaves the largest room in the building permanently alone. That is why a restaurant quotation built on total square footage is almost always the wrong quotation.
So what is the honest spend for a restaurant? Size the non-dining envelope, not the restaurant. A 5,000 sq ft restaurant is routinely a 350-400 sq ft scenting job, where a 5,000 sq ft hotel lobby floor would be most of 5,000. Under about 750 sq ft it is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 suits a connected arrival.
The short answer
Short answer: because a restaurant is the only one of those buildings whose air already contains the product. A hotel lobby, a retail boutique and an office have essentially empty air, so fragrance composes something that was not there. A dining room has the dish in it, and the dish is what the guest paid for. So the restaurant brief is the arrival only, which is a fraction of the floor area the other three would scent.
The pick: one SOSA Vaayu (₹11,999) - the same machine a hotel lobby uses, specified against an arrival envelope rather than a floor, and mounted so nothing reaches a table - or a SOSA Sukoon (₹1,899) where the arrival is one room, which is where most restaurants land.
Next step: tell us the total floor area and then the arrival area separately, and we will show you why those two numbers lead to completely different machines - Ask for a restaurant scenting plan.
In this guide
This is the whole difference, and it is the reason a quotation priced off total floor area will always be too big for a restaurant and about right for a hotel.
The hotel-grade machine on a restaurant brief
Specified against an arrival envelope, not a floor
SOSA Vaayu ₹11,999
When the two verticals meet in one building
How should a restaurant inside a luxury hotel approach signature scent?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Why is restaurant scenting different from hotel, retail and office scenting?
Because of one thing: a restaurant is the only building on that list whose air already contains the product. Take the other three in turn. A hotel lobby's product is a room upstairs and a sense of having arrived somewhere; its air is essentially empty, so fragrance composes a space that had no smell of its own, which makes hotel scenting the easiest brief in commercial perfumery. A boutique's product is an object in a case; its air is empty too, and the fragrance does the same job as the lighting. An office's product is work, and the brief is a lobby, a lift core and consistency across floors. Now a restaurant. The product is food, its aroma is part of the product, and it is being produced continuously in the largest room in the building. Smell and taste arrive through one nose - aroma from a mouthful reaches it from inside, up the back of the throat - and a room holds one body of air, so anything ambient over a plate is in the food. Which is why the dining room, the chef's table, any tasting-menu room and the pass stay unscented and no machine is mounted where its output can reach a table, and why a restaurant is the only vertical where the correct answer is sometimes nothing at all. Three consequences follow. First, the envelope is the arrival rather than the floor: a hotel that has 5,000 sq ft of public space will scent most of it, while a 5,000 sq ft restaurant is routinely a 350 to 400 sq ft job once the dining room is subtracted. Second, the register is narrower. Retail can use almost anything and a hotel can be warm and enveloping; a restaurant must be dry, mineral and unmistakably not food - cedar, pine and sage, green and herbal, cool stone - because nothing at the door may be mistaken for something the kitchen is making. Third, exposure is longer and the room is busier: a guest is in the building for up to three hours, so the level is set for the third hour, and a dozen staff hands can reach a machine, so a key-lock and a written setting matter more than in any shop. The hardware does not change - it is the same SOSA Vaayu at ₹11,999 a hotel lobby would use, rated to 1000m³ with a 400ml tank running 90+ days a fill - but the brief is a fraction of the size. And because of that, under about 750 sq ft of arrival the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. The limits, which do not change between verticals: an ambience decision like lighting; never a mask for cooking, grease or a drain; the dining room, chef's table and pass unscented; flammable oil kept clear of flame and heat; and the chef decides in their own room. Ask for a restaurant scenting plan and send both numbers.
A hotel lobby, a boutique and an office have empty air to compose. A restaurant's air already holds the product, so the brief shrinks to the arrival and the washrooms, and the largest room in the building is permanently off the list.
The machine is the same one a hotel lobby buys: a SOSA Vaayu - 1000m³, waterless, under 38dB, app timers, key-lock, wall or HVAC mountable. ₹11,999. The difference is the brief: a restaurant specifies it against an arrival envelope, and under about 750 sq ft buys the ₹1,899 Sukoon instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
One difference, three consequences
Empty air can be composed. Air with a product in it cannot
The machine, and the smaller brief
The hardware question is not where restaurants differ; the envelope question is. Read the second card first if your arrival is a single room, which it usually is. Both images open the product pages.
The same machine a hotel lobby uses, on a restaurant brief
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, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. In a hotel it serves a lobby. In a restaurant it serves an arrival and stays mounted where nothing reaches a table.
From ₹11,999
Where the arrival is one room - most restaurants
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances supplied. A hotel would never specify this for a lobby; for a restaurant foyer and host desk it is exactly right, which is the clearest illustration of how different the two briefs are.
From ₹1,899
What changes, vertical by vertical
Three things move when you carry a hotel or retail plan into a restaurant, and each one moves in the direction of less.
1
The envelope shrinks
You are not scenting a floor, you are scenting a doorway
A hotel's public space is mostly scentable: lobby, lift lobbies, corridors, a spa, a banqueting foyer. A boutique is one room and all of it counts. An office is a lobby and a lift core. A restaurant is the opposite shape: the biggest room is permanently off the list, and what remains is a foyer, a host area, a corridor and two washrooms. Do that subtraction before you read any coverage chart, because a proposal priced off total floor area is answering the hotel question. This is also why a restaurant so often buys down the ladder rather than up it.
Tip: Write two numbers on the plan: total area, and arrival area. The second one is the only one that buys anything.
2
The register narrows
Retail can be warm and enveloping; a restaurant cannot
A hotel signature can be soft, ambery and generous. A boutique can be almost anything that suits the brand. A restaurant has one hard constraint neither of them has: nothing in the building may read as edible, because an edible fragrance competes with the menu and confuses a guest about what is actually cooking. So the arrival register is dry and mineral - cedar, pine and sage, green and herbal, a dry tea, cool stone - and everything gourmand is out. Washrooms take a citrus-mint, which reads as cleaned. That constraint is stricter than anything retail or office scenting has to respect.
Tip: If the fragrance would suit a hotel bedroom corridor, it is probably too warm for a restaurant door.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
3
The exposure lengthens and the hands multiply
Three hours in the building, and a dozen people who can reach the dial
A shopper is in a boutique for twenty minutes and a hotel guest passes through a lobby in one. A restaurant guest is in the building for ninety minutes to three hours, so any level has to be set for the third hour and for the walk back out rather than for the first breath. And a restaurant is staffed by many hands at once: a host, a manager, a server and a cleaner can all reach a machine, usually meaning well. That makes a key-lock and a written setting worth more here than in any shop, where one manager owns the room.
Tip: Set the level with somebody sitting in the foyer for twenty minutes, not standing in it for ten seconds.
The SOSA principle
A hotel lobby, a boutique and an office all give a perfumer empty air to compose, and a restaurant is the one building where the air already contains the product.
Every difference in the plan - the smaller envelope, the narrower register, the longer exposure - comes out of that single fact.
The four buildings compared
One table, four buildings, and the column that matters is the last one.
The SOSA plan
Hotel, retail, office and restaurant: what actually differs
| The building | What to do |
|---|---|
|
A hotel lobby
|
Empty air, a long dwell at the front desk and a guest who returns to the same building for days. Most of the public floor is scentable, the register can be warm, and one machine or an HVAC unit serves a large connected volume. |
|
A watch or jewellery boutique
|
Empty air, one room, a short visit and a product with no smell of its own. The fragrance works alongside the lighting and the joinery, and the whole room counts as the envelope. |
|
A corporate office
|
Empty air and a consistency problem: a lobby, a lift core and several floors that should read the same. Nobody eats in the scented zones and the exposure is a walk-through rather than a sitting. |
|
A fine-dining restaurant
|
Air that already contains the product. The dining room, chef's table, tasting room and pass are permanently unscented, the envelope is the arrival and the washrooms, the register must be non-edible, and a guest sits inside it for up to three hours. |
|
What that means for the buy
|
Same hardware, much smaller brief. A 5,000 sq ft restaurant is a 350-400 sq ft job, so under about 750 sq ft it is a Sukoon at ₹1,899 or an ₹849 reed and a Vaayu would be the wrong buy. |
If your building is literally both of these things - a restaurant inside a hotel - the coordination question is answered in whether a hotel restaurant should follow the hotel's signature fragrance, and the short version is that whoever owns the approach owns the air. And if you want the four honest non-coverage reasons a restaurant buys commercial hardware at all, they are set out in when commercial waterless scenting makes sense for a restaurant. SOSA is independent and not affiliated with any hotel.
Same machine, one quarter of the brief
SOSA Vaayu ₹11,999 is rated to 1000m³ - a hotel lobby specification doing a restaurant's much smaller job, mounted where nothing reaches a table.
In a hotel lobby I am composing empty air, and it is the easiest work I do. In a restaurant I am working around somebody else's composition, and most of my job is deciding where to stop.
— Sonal Sahani, SOSA
Why the restaurant brief is stricter
Longer exposure, more hands, and a register that may never read as food
The SOSA restaurant specification
The products are the same ones a hotel or a showroom would buy; the difference is that a restaurant specifies them against a much smaller envelope. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuing 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
Hotel hardware, restaurant envelope, and the ladder that follows
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
A restaurant arrival of roughly 300-750 sq ft | 270-320 sq ft with three 15ml fragrances included. No hotel would specify this for a lobby, and for a restaurant foyer it is exactly right - a Vaayu at this size would be the wrong buy | ₹1,899 View → |
|
SOSA Vaayu
|
A connected restaurant arrival envelope past about 1,500 sq ft | 1000m³, waterless, app timers, adjustable intensity, key-lock, under 38dB, 90+ days on a 400ml fill, and wall or HVAC mounting that keeps output off the dining room | ₹11,999 View → |
 SOSA Aangan
|
A large banqueting or event foyer of 8,000-10,000 sq ft | HVAC nebulising diffuser for genuinely large non-dining arrival space, which is the one place a restaurant's brief starts to look like a hotel's | ₹25,999 View → |
Write down the total floor area and the arrival area separately, buy for the second number, and specify the mounting position before the model. Ambient scent in a restaurant is an ambience decision like lighting; it is never a mask for cooking, grease, frying, 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 anywhere its output can reach a table. I will not call any fragrance 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 decision for you, your kitchen consultant and your local authority - keeping the machine out of those areas entirely is how we sidestep the question rather than advise on it. Fragrance oil is flammable, so oil and machine are kept away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
People arrive at this question because they have smelled a hotel lobby they liked and want to know why their restaurant quotation feels oversized. It feels oversized because it was written for a building with empty air. A hotel lobby, a boutique and an office all hand a perfumer a blank space; a restaurant hands me a room that is already producing the most interesting smell in the building, continuously, on purpose, and charging for it.
So the restaurant brief is the strictest one I work on, and it is strict in the direction of less. The envelope is a fraction of the floor. The register is narrowed to things that cannot be mistaken for food, which rules out most of what would suit a hotel corridor. The exposure is long, because a guest sits for hours rather than passing through in one minute, so the level goes down. And the building is full of hands, so the setting has to be written and locked. Almost every difference between the verticals pushes a restaurant down the ladder.
The hardware does not change. It is the same Vaayu at ₹11,999 that serves a hotel lobby, rated to 1000m³ and running 90+ days on a 400ml fill. The difference is what you point it at: a restaurant arrival of 300 to 750 sq ft is a Sukoon at ₹1,899 and a Vaayu would be the wrong buy, a small foyer is a Mountain Breeze reed at ₹849, and only a genuinely large banqueting foyer becomes an Aangan at ₹25,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Why is restaurant scenting different from hotel, retail and office scenting?
Because a restaurant is the only one of those buildings whose air already contains the product. A hotel lobby, a boutique and an office have essentially empty air, so fragrance composes something that was not there. A restaurant's product is food and its aroma is part of what the guest paid for, so the dining room, chef's table, tasting-menu room and pass stay unscented and the envelope shrinks to the arrival and the washrooms.
Is the machine different for a restaurant?
No, the hardware is the same. A Vaayu at Rs 11,999 is rated to 1000m3, holds 400ml and runs 90 or more days a fill whether it is serving a hotel lobby or a restaurant arrival. What differs is the envelope it is specified against, which is why a restaurant so often buys down the ladder: under about 750 sq ft of arrival the honest answer is a Sukoon at Rs 1,899 and a Vaayu would be the wrong buy.
Why can a hotel use a warm fragrance when a restaurant cannot?
Because nothing in a hotel lobby is competing with food. A restaurant has one constraint the others do not: nothing in the building may read as edible, or it competes with the menu and confuses a guest about what is cooking. So no vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee anywhere. The arrival register is dry and mineral, and washrooms take a citrus-mint because it reads as cleaned.
Does longer exposure change the setting?
Yes, and it is one of the real differences. A shopper spends twenty minutes in a boutique and a hotel guest crosses a lobby in one. A restaurant guest is in the building for ninety minutes to three hours, so the level is set for the third hour and for the walk back out rather than for the first breath. A restaurant is also staffed by many hands at once, which is why a key-lock and a written setting matter more here than in retail.
Will scenting the arrival do for my restaurant what it seems to do for hotels?
SOSA does not publish a business-outcome number because it has not measured one, in any vertical. No covers, no table turns, no spend per head, no bookings. What can be said honestly is that a restaurant's arrival is a bounded volume you can hold steady, and that the dining room is not. If your building has no separable arrival, the honest answer for a restaurant is to buy nothing at all.
Empty air can be composed. A restaurant's air already has a product in it
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) is the same 1000m³ waterless machine a hotel lobby uses, specified in a restaurant against an arrival envelope and mounted where nothing reaches a table; under about 750 sq ft of arrival the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and a large banqueting foyer becomes an Aangan at ₹25,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send your total floor area and your arrival area separately.
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 hotel-grade machine specified against a restaurant's much smaller arrival envelope (₹11,999)
- Should a fine-dining room have added ambient fragrance?
- When does commercial waterless scenting make sense for a restaurant?
- 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.