★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A waiting lounge is usually the one genuinely separate volume of air in a restaurant, and the one room where a guest has nothing to do but read it
★ ★ ★ ★ ★
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★ The machine for a foyer and lounge that share one envelope of air
SOSA VaayuOne envelope, foyer through to loungeView ₹11,999
SOSA VaayuTimers, because a lounge is empty half the weekView ₹11,999
SOSA VaayuLower in the lounge than at the doorView ₹11,999
✓ 1h/4h/8h/24h timers and adjustable intensity, so a lounge used on four evenings a week is not being scented into an empty room on the other three ✓ Waterless cold-air nebulisation under 38dB - nothing audible in a quiet room and no water near upholstery or a bar back ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Should it smell the same as the entrance? Same profile, different number. The dry, green, mineral register stays the same across the whole arrival, because two directions inside one journey read as two buildings. What changes is the level, and it changes downwards: a guest passes through your foyer in seconds and sits in your lounge for ten to forty minutes, so the lounge is a longer exposure and takes a lower setting. Write both numbers down separately, because one number across two rooms is how a lounge ends up too much.
What should a lounge cost, and does it need its own machine? Only if it is genuinely separate air, and then it is smaller than you think. Size the non-dining envelope rather than the restaurant. A standalone lounge of 250 to 400 sq ft behind its own door is one SOSA Sukoon at ₹1,899, and at that size a Vaayu would be the wrong buy. Where the foyer, lounge and corridor together form one connected volume, one SOSA Vaayu at ₹11,999 covers the lot and runs low.
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.
Of all the rooms operators ask me about, the waiting lounge is the one they most often forget to mention and the one I would most like to talk about. It is usually the only genuinely separate volume of air in the building, it is occupied by people who are standing still, and in most restaurants I walk it is the one room where nothing has been decided at all.
Quick answers — read this first
Should a restaurant waiting lounge be scented? Yes, and it is the most under-used zone in this vertical. A lounge is usually a genuinely separate volume of air - its own door, often its own air conditioning, sometimes its own floor - which means it can carry a source of its own without any of the difficulties that come with a doorway or a corridor. It is also the one room where a guest is standing still with nothing to do but take the room in, so what is decided here is noticed.Should it smell the same as the entrance? Same profile, different number. The dry, green, mineral register stays the same across the whole arrival, because two directions inside one journey read as two buildings. What changes is the level, and it changes downwards: a guest passes through your foyer in seconds and sits in your lounge for ten to forty minutes, so the lounge is a longer exposure and takes a lower setting. Write both numbers down separately, because one number across two rooms is how a lounge ends up too much.
What should a lounge cost, and does it need its own machine? Only if it is genuinely separate air, and then it is smaller than you think. Size the non-dining envelope rather than the restaurant. A standalone lounge of 250 to 400 sq ft behind its own door is one SOSA Sukoon at ₹1,899, and at that size a Vaayu would be the wrong buy. Where the foyer, lounge and corridor together form one connected volume, one SOSA Vaayu at ₹11,999 covers the lot and runs low.
The short answer
Short answer: yes, and it is the most under-used zone in a restaurant. A waiting lounge is usually a genuinely separate volume of air, so it can carry its own source cleanly, and a guest waiting for a table is standing still with nothing to do but read the room. Keep the same dry, green, mineral profile as the entrance but at a lower level, because the exposure is far longer, and put it on a timer because a lounge is empty for much of the week.
The pick: one SOSA Vaayu (₹11,999) where foyer, lounge and corridor form one connected envelope, on a timer matching the hours the lounge is actually used - or one SOSA Sukoon (₹1,899) for a standalone lounge of 250 to 400 sq ft behind its own door.
Next step: tell us whether the lounge has a door that closes, whether it is on the same air conditioning as the foyer, and how long a guest typically sits there, and we will give you two numbers rather than one - Ask for a restaurant scenting plan.
In this guide
The third line is the one that gets missed. A guest crosses your foyer in seconds and sits in your lounge for half an hour, so the same setting in both rooms is too much in the second one.
The machine for a connected arrival - tap through for the specification
One envelope from the door through the lounge to the corridor
SOSA Vaayu ₹11,999
How many sources a building needs
Should the host and reception area have a signature scent?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Is a waiting lounge worth scenting, and how should it differ from the entrance?
Yes, and I think it is the most under-used room in this vertical. Two things make it worth the attention. First, it is usually a genuinely separate volume of air: a door that closes, often its own air conditioning, sometimes its own floor with its own lift lobby. Almost nothing else in a restaurant is that clean to work with - a foyer is fighting a doorway, a corridor is a passage between two pressures, and a dining room is off the table entirely. A lounge is close to an ordinary room. Second, it is the one place in your building where a guest is standing still with nothing to do but take the room in. Anything you decide here gets read carefully, and so does anything you have not decided. Now the part operators get wrong. Same profile, different number. The dry, green, mineral register runs unchanged across the whole arrival - dry woods and cedar, pine and sage, a dry tea, cool mineral stone, and nothing edible anywhere, which is why our own Fresh Brew at ₹849 is ruled out by name for restaurants. Two different directions inside one journey read as two buildings rather than as one considered one. What must change is the level, and it changes downwards: a guest crosses your foyer in a few seconds and sits in your lounge for ten to forty minutes, so the lounge is a much longer exposure and needs a lower setting. Write two numbers down, one per room, because a single number applied across both is precisely how a lounge becomes too much. Then schedule it. A lounge is genuinely empty for large parts of the week - most are used on four evenings out of seven and barely at lunch - and there is no reason to scent an unoccupied room, which is where 1h/4h/8h/24h timers pay for themselves and where a reed's lack of an off switch is a real fault rather than a virtue. If your lounge is also your bar, its own aromatics set the ceiling: cut citrus, spirits and ice are a working part of what the bar is making, so the added level comes down again and nothing goes on the bar top. And the boundary does not move. 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 - so if your lounge opens straight into the dining room with no door, check the air path with a single-ply tissue before you put anything in it. On hardware, size the non-dining envelope, not the restaurant: a standalone lounge of 250 to 400 sq ft is one SOSA Sukoon at ₹1,899 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, running low with headroom to spare. 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.
Yes - it is usually the cleanest volume of air in the building and the one room a guest has time to read. Same dry, inedible profile as the entrance, at a lower number because the exposure is far longer, on a timer matching the hours it is actually used. A standalone lounge is a ₹1,899 Sukoon; a connected foyer and lounge is a ₹11,999 Vaayu.
For a foyer and lounge that share one envelope, one SOSA Vaayu - 1h/4h/8h/24h timers for a room used four evenings a week, adjustable intensity, under 38dB in a quiet lounge, key-locked. ₹11,999. A standalone lounge behind its own door is a Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
Why a lounge is the easiest room in the building
Its own door, its own air, and a guest with time to read it
The machine for a foyer-and-lounge envelope
The choice here is whether your lounge is a second volume that needs its own small source, or part of one connected arrival envelope that a single machine can hold. The tissue at the doorway answers it in a minute.
Foyer, lounge and corridor as one connected volume
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft, with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 400ml at 90+ days a fill, key-lock and wall or HVAC mounting. Timers matter most here, because a lounge is unoccupied for much of the week.
From ₹11,999
A standalone lounge of 250-400 sq ft behind its own door
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances. For a lounge that is genuinely its own volume this is the right size, and it keeps the second zone a ₹1,899 decision rather than a second machine at ten times the money.
From ₹1,899
Three decisions a lounge needs
A lounge is easy to get right and easy to leave undecided, which is what most restaurants have done. Three decisions, and none of them takes more than an afternoon.
1
Confirm it is genuinely a second volume
A door that closes, its own air, its own ceiling - or it is just the foyer
Ask the same three questions you would ask of a host desk. Is there a door between the lounge and the foyer that is actually shut during service? Is the lounge on its own air conditioning zone? Can you feel the front door's draught from a seat in the lounge? If it is an alcove off the entrance with an open archway, it is one volume with the foyer and it does not get a second source - you would simply be putting two machines in one room, which is the commonest fault in this vertical. Confirm it with a single-ply tissue held at the opening during service: if it leans freely, there is no boundary and you have one zone.
Tip: A lounge on a different floor with its own lift lobby is the clearest second volume you will ever be offered. Treat it as its own zone without further argument.
2
Same profile, lower number
Seconds in the foyer, half an hour in the lounge - so the level comes down
Keep the register identical across the arrival, because two directions inside one journey read as two buildings. Then set the lounge lower than the door. The reason is exposure: a guest crosses the foyer in a few seconds and sits in the lounge for ten to forty minutes, which is long enough for anything slightly too much to become definitely too much. If your lounge doubles as a bar, bring it down again - cut citrus peel, spirits, ice and bruised herbs are a genuine signature belonging to your bartender, they set the ceiling on what is appropriate, and nothing goes on the bar top itself. Write both numbers on the same card and keep it with the machine.
Tip: Judge the lounge level sitting in the furthest seat for ten minutes, not standing in the doorway for ten seconds.
3
Put it on a schedule, and mind the boundary
An empty room does not need scenting, and the dining room never does
Most lounges are genuinely used on some evenings and barely at all on others. Set the timer to the hours the room is actually occupied rather than to opening hours, which is where scheduling earns its keep and where a reed's missing off switch is a real fault rather than a feature. Then check the boundary at the far end. If the lounge opens into the dining room without a door, hold a tissue at that opening during service: if air is moving from lounge to tables, the lounge does not get a source, whatever its own door is doing. The dining room, the chef's table, any tasting-menu room and the pass stay unscented, and no machine goes where its output can reach a table.
One Vaayu ₹11,999 for a connected foyer and lounge - or a Sukoon at ₹1,899 for a standalone lounge.
See SOSA Vaayu →
The SOSA principle
A waiting lounge is usually the one genuinely separate volume of air in a restaurant, and the one room where a guest is standing still with nothing to do but read it.
Which makes it the easiest room in the building to get right, and the one most often left undecided.
Lounge layouts, and what each one gets
Six arrangements, and the honest answer for each - including the two that get nothing.
The SOSA plan
Waiting lounges, zone by zone
| The lounge | What to do |
|---|---|
|
A separate room with a door that closes
|
Its own zone, its own written number, lower than the foyer's, on a timer matching the evenings it is used. The cleanest scenting job in a restaurant. |
|
An alcove off the foyer with an open archway
|
One volume with the entrance, so no second source. Correct the foyer placement instead, and resist the second machine - two units in one room is the commonest fault here. |
|
A lounge on a different floor with its own lift lobby
|
Unambiguously a second zone. Same profile, its own number, its own schedule. Check the lift lobby too, because that is where guests actually wait. |
|
A lounge that is also the bar
|
Scent the approach and the seating, never the bar top. The bar's own aromatics - citrus peel, spirits, ice, cut herbs - set the ceiling, so the added level comes down. |
|
A lounge that opens straight into the dining room
|
Check the air path with a tissue before anything else. If air moves from the lounge towards the tables, the lounge gets no source, whatever door it has at the other end. |
|
A few chairs in the corridor
|
Not a lounge and not a zone. This is corridor air, already inside the arrival envelope, and it needs nothing of its own. |
A lounge that guests pass through before dining is the best-shaped building in this vertical, and the fuller version of that case - schedule, door, and the bar's own aromatics - is in a premium cocktail lounge before the main dining room. If your lounge turns out to be an alcove rather than a room, the reason that changes the answer is in one scent machine or multiple zones for a large luxury restaurant. SOSA is independent and not affiliated with any hotel.
Two rooms, two numbers, one profile
SOSA Vaayu ₹11,999 holds a foyer and lounge as one envelope on timers, at a level with headroom to spare - which is why it runs low rather than hard.
A lounge is the only room in a restaurant where a guest has nothing to do but read it, which is a compliment and a warning in the same sentence.
— Sonal Sahani, SOSA
Why scheduling is the feature that matters in a lounge
A room used on four evenings should not be scented on seven
The SOSA restaurant specification
Whether a lounge needs a source of its own is decided by whether it is a separate volume of air, and the size of that source by the volume itself. 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
One source per volume, and a lower number where guests sit longest
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
A standalone lounge of roughly 250-400 sq ft behind its own door | 270-320 sq ft coverage with three 15ml fragrances, plus a dial and an off switch for the evenings the room is not in use. At this size a Vaayu is the wrong buy | ₹1,899 View → |
|
SOSA Vaayu
|
Foyer, lounge and corridor as one connected envelope | 1000m³, waterless, 1h/4h/8h/24h timers, adjustable intensity, under 38dB, key-lock, wall or HVAC mountable - one machine holding a whole arrival at a low setting with headroom | ₹11,999 View → |
Confirm the lounge is its own volume before buying anything for it, keep the profile identical to the entrance, set the level lower because guests sit there far longer, and schedule it to the hours the room is actually used. 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 lounge is usually justified as a commercial upgrade: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no dwell, no spend per head, no bookings. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
Owners send me floor plans with the foyer marked, the washrooms marked and a large blank rectangle between them labelled lounge, and no question attached to it. It is the room I would ask about first. A lounge is usually the only genuinely separate volume of air in a restaurant - a door that shuts, its own air conditioning, sometimes its own floor - and separate air is the whole game in this work. Everything else in the building is either fighting a doorway or off limits.
It is also the only room where a guest is sitting still with nothing to look at except your room. That makes it the easiest place to do something good and the easiest place to overdo it, and the mistake I see most is running the lounge at the foyer's number. Your guest crosses the foyer in four seconds and sits in the lounge for half an hour. Same profile - dry woods, pine and sage, tea, cool stone, nothing edible - and a lower setting, written down separately. If the lounge is also your bar, lower again, because the citrus and the spirits are a real aromatic signature and they belong to the bartender, and nothing of ours goes on a bar top. Then put it on a timer, because a lounge used on four evenings a week should not be scented on seven.
On hardware, count volumes. A standalone lounge of 250 to 400 sq ft behind its own door is a Sukoon at ₹1,899, and a Vaayu at that size is the wrong buy. Where the foyer, lounge and corridor are one connected envelope it is one Vaayu at ₹11,999 running low, and a large banqueting arrival is an Aangan at ₹25,999. A small lobby is a Mountain Breeze reed at ₹849 - though in a lounge I would rather have the off switch. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should a restaurant waiting lounge be scented?
Yes, and it is the most under-used zone in this vertical. A lounge is usually a genuinely separate volume of air, with a door that closes and often its own air conditioning, which makes it far easier to work with than a foyer fighting a doorway. It is also the one room where a guest is sitting still with nothing to do but take the room in. Keep the same profile as the entrance, at a lower level, on a timer.
Should the lounge smell different from the entrance?
Same profile, different number. Two directions inside one journey read as two buildings rather than as one considered one, so the dry, green, mineral register runs unchanged from the door through the lounge. What changes is the level, and it comes down, because a guest crosses the foyer in seconds and sits in the lounge for ten to forty minutes. Write the two numbers down separately and keep the card with the machine.
Does the lounge need its own machine?
Only if it is genuinely its own volume of air. If there is a door that closes during service, its own air-conditioning zone, or a separate floor, then yes, and it is usually a small source rather than a second large one. If it is an alcove off the foyer with an open archway, it is one volume with the entrance and gets nothing of its own - two machines in one room is the commonest fault in restaurant scenting.
What if the lounge is also the bar?
Then lower the level again and keep everything off the bar top. A working bar already has a strong aromatic signature of its own - cut citrus peel, spirits, ice, bruised herbs - and that belongs to the bartender as part of what they are making. Scent the seating and the approach instead, and expect the bar's own aromatics to set the ceiling on how much added fragrance is appropriate in that room.
What does scenting a lounge cost?
Size the volume rather than the restaurant. A standalone lounge of roughly 250 to 400 sq ft behind its own door is one SOSA Sukoon at Rs 1,899, and a Vaayu would be the wrong buy at that size. Where the foyer, lounge and corridor form one connected envelope, one SOSA Vaayu at Rs 11,999 holds all of it at a low setting. SOSA does not publish a business-outcome number because it has not measured one.
The most under-used room in the building
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, with 1h/4h/8h/24h timers for a room used on some evenings and not others; a standalone lounge behind its own door is a Sukoon at ₹1,899 instead, and a large banqueting arrival is 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. Tell us whether the lounge has a door and we will give you two numbers.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - one machine holding a foyer and lounge as a single envelope, on timers and running low (₹11,999)
- Entrance scenting vs dining-room scenting: which makes more sense for fine dining?
- How should a premium bar and restaurant approach scenting?
- 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.