★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Every location should smell the same to a guest, which means the dial has to read differently in every one of them - because sameness is a perception and a setting is only a number
★ ★ ★ ★ ★
★★★★★
"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
★ One machine class per envelope band, and a number written on each restaurant's own page
SOSA VaayuOne profile, bought once, for the whole groupView ₹11,999
SOSA VaayuA different intensity step in every foyerView ₹11,999
SOSA VaayuKey-lock, because ten sites means a hundred handsView ₹11,999
✓ Adjustable intensity with 1h/4h/8h/24h app timers, so the same profile can be set to a different number in each restaurant and recorded ✓ Key-lock on every unit, so the number a group sets centrally survives a host, a duty manager and a cleaner in the same week ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Why can't I just set them all to the same step? Because a setting is a rate of release and what a guest reads is a concentration, and the two are related by the volume of air in the room and how fast it leaves. A three-metre foyer with a revolving door, a double-height atrium and a shared lift lobby will give you three genuinely different smells from one identical step. Set them all to four and you have standardised the paperwork rather than the experience. Set the perceived level and write down whatever step produced it.
What does that cost across ten restaurants? It depends on ten separate subtractions rather than one, because you size the non-dining envelope, not the restaurant. Under about 750 sq ft of foyer, lounge, corridor and washroom lobby, the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy there. Where those areas are one connected volume it is one SOSA Vaayu at ₹11,999.
See the SOSA Vaayu Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
Group operators ask me this expecting a yes or a no, and the useful answer is that the question contains two different things wearing the same word. One of them should be identical in all ten restaurants and the other one cannot be, and if you standardise the wrong one you will produce exactly the inconsistency you are paying to remove.
Quick answers — read this first
Should every location of a chain smell the same? Yes - to the profile, and no to the setting. The composition should be identical everywhere: one particular dry cedar, one green, one cool-stone finish, specified once and bought as one consumable for the group. The number on the machine cannot be identical, because your foyers are not the same volume of air. A guest never meets your intensity step. They meet a perceived level, and holding that steady across ten buildings requires the dials to disagree.Why can't I just set them all to the same step? Because a setting is a rate of release and what a guest reads is a concentration, and the two are related by the volume of air in the room and how fast it leaves. A three-metre foyer with a revolving door, a double-height atrium and a shared lift lobby will give you three genuinely different smells from one identical step. Set them all to four and you have standardised the paperwork rather than the experience. Set the perceived level and write down whatever step produced it.
What does that cost across ten restaurants? It depends on ten separate subtractions rather than one, because you size the non-dining envelope, not the restaurant. Under about 750 sq ft of foyer, lounge, corridor and washroom lobby, the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy there. Where those areas are one connected volume it is one SOSA Vaayu at ₹11,999.
The short answer
Short answer: yes to the profile and no to the setting. One composition for the whole group, specified once and never adjusted by a manager with a favourite, and a different intensity step and run window in every restaurant, because no two of your foyers are the same volume of air. Sameness is what a guest perceives, and a dial only reads a number. Dining rooms, chef's tables and the pass stay unscented in every location.
The pick: one SOSA Vaayu (₹11,999) per site whose arrival areas form one connected volume, each set to its own recorded number and key-locked - and one SOSA Sukoon (₹1,899) or a Mountain Breeze reed (₹849) at the sites where the arrival is one small room.
Next step: send the floor plans for all of your locations with the entrance, host desk, lounge, corridors, washrooms and dining rooms marked, and we will mark the scented envelope on each one and tell you which sites should have no machine at all - Ask for a restaurant scenting plan.
In this guide
The first two lines are the whole argument and the fourth is the one that surprises group operators most: a ten-restaurant plan is usually not ten identical machines, because three of the buildings will not justify one.
The arrival machine for the sites that earn it - tap for the specification
For a site whose foyer, lounge and corridor are one volume
SOSA Vaayu ₹11,999
How the standard is actually administered
How do I standardise entrance fragrance across 10 locations?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Should every location of a premium restaurant chain smell the same to a guest?
Yes to the profile, and no to the number, and the difference between those two words is the entire answer. What a guest recognises when they walk into your first restaurant and then your sixth six weeks later is a composition - one particular dry cedar, one particular green, one cool-stone finish - and that should be identical in all ten buildings: specified once, bought as one consumable, and never adjusted by a manager who has a favourite. What a machine actually holds is not a composition. It is a number - an intensity step, a run window, a position on a wall - and that number has to be different in every one of your restaurants, because no two of your foyers are the same volume of air. One has a three-metre ceiling and a revolving door. One is a double-height atrium that eats capacity the moment you look at it. One is a lift lobby you share with two other tenants. Set the same step in all three and you will get three genuinely different smells, which is precisely the inconsistency you are paying to remove. Set the same perceived level and the dials will disagree with each other, which looks untidy on a spreadsheet and is correct in the building. So the standard you write is: one profile, one machine class per envelope band, and a locally recorded number - and then you do the subtraction per site, out loud, because it will not come out the same everywhere. Measure only the non-dining envelope - foyer, host area, waiting lounge, corridor, washroom lobby - and ignore the restaurant's total footage entirely. Under about 750 sq ft of that envelope the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy in that building. I would rather tell you that about three of your ten sites than invoice you for ten machines. Where foyer, lounge, corridor and washroom lobby form one connected volume it is one SOSA Vaayu at ₹11,999, run low, on the app timer, key-locked - because across ten sites a host, a duty manager and a cleaner will all reach for it in the same week. The standing limits do not move between locations either. This is an ambience decision like lighting; it is never a mask for cooking, grease, smoke or a drain; the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, with no machine anywhere its output reaches a table; and each chef's judgement overrides this plan in their own room. Send the ten plans and I will mark the envelope on each. Ask for a restaurant scenting plan.
Standardise the profile, never the setting. One composition for the whole group; a different intensity step and run window in every foyer, written on that restaurant's own page and key-locked. And expect three of your ten sites to be a ₹1,899 Sukoon or an ₹849 reed rather than a ₹11,999 machine.
For the sites that earn one, the machine is the SOSA Vaayu - adjustable intensity so each foyer gets its own number, 1h/4h/8h/24h timers on local service hours, and a key-lock so the number stays where the group put it. ₹11,999. At the smaller sites buy the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
What travels between restaurants and what does not
The composition is the group's. The number belongs to the building
The machine class, band by band
A group buys by band rather than by brand loyalty: each site is measured, placed in a band, and given the machine that band calls for. The images link to the product pages so your projects team can read the specification before anything is ordered.
Band three: arrival areas forming one connected volume
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. Wall and HVAC mountable, which is how one profile gets into a foyer and stays out of a dining room in ten different buildings.
From ₹11,999
Bands one and two: the sites where a Vaayu is the wrong buy
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. For the restaurants in your group whose whole arrival is one 200 sq ft room with a host desk in it, this is the honest hardware, and it keeps the group's profile without pretending the building is bigger than it is.
From ₹1,899
Why one step gives you ten different smells
Three things vary between your restaurants and none of them is the fragrance. Work through them in this order and the group standard writes itself.
1
Measure the air, not the floor
Ten foyers, ten volumes, and the ceiling matters more than the plan
Do the arithmetic in cubic metres at every site, because that is what the machine is rated in. A 250 sq ft foyer at three metres is about 21m³ of air; the same 250 sq ft under a six-metre double-height shell is roughly double that, and a rooftop arrival or an atrium eats capacity faster still. Then ask how quickly that air leaves, because a revolving door, a pair of sliding doors and an open shopfront empty a foyer at three different rates. Two sites with identical floor plans can need two different steps for this reason alone, and neither of them is wrong. Write both numbers down - volume and step - on that restaurant's page.
Tip: Take the ceiling height at every site on the same walk you take the floor dimensions. Nobody ever remembers to go back for it.
2
Set the level for the walk out
A long dinner means the number is chosen for the third hour
A guest is in your building for ninety minutes to three hours, and the foyer level they meet on the way out has been accumulating on their clothes and in their nose for the whole of it. So the number at each site is set for that second pass rather than for the first ten seconds, and it is set at the end of a full service rather than on a quiet Tuesday afternoon with the doors propped open. This is also why a group's instinct to turn everything up during an audit is the wrong instinct. If a site fails its audit, the usual correct adjustment is downward, and the second usual correction is to move the machine rather than change the dial.
Tip: Audit at the end of service, on foot, walking out of the door rather than into it.
3
Then lock it and write it down
In a chain, an unrecorded setting is not a setting at all
A restaurant is staffed by many hands, and across ten restaurants that is a hundred people who can reach a machine over a year. Somebody will turn it up for a private event and nobody will turn it back down; somebody will unplug it to charge a phone. So the group standard has two mechanical requirements and one clerical one: key-lock engaged, timers set to that site's service hours, and the resulting numbers written on a single page held at the site and copied to the centre. The profile is fixed from the centre. The number is recorded locally. An audit is then a two-minute job: read the page, smell the foyer, check they agree.
One Vaayu ₹11,999 per qualifying site, key-locked, with its number on the page - or one Sukoon ₹1,899 where the arrival is one small room.
See SOSA Vaayu →
The SOSA principle
A guest perceives sameness and a machine only holds a number, and the only way to keep the first identical across ten buildings is to let the second differ in every one.
Which makes a group's scent standard a document about air volumes, not a purchase order for ten identical boxes.
The group standard, line by line
This is the whole answer as a standard you can hand to a projects team, with the fixed lines and the local lines separated on purpose.
The SOSA plan
What is fixed centrally and what is set in the building
| The line in the standard | What to do |
|---|---|
 The profile
|
Fixed centrally, for the whole group. Dry woods, cedar, pine and sage, green and herbal, a dry tea, cool mineral stone. Deliberately inedible so that nothing at any of your doors is mistaken for something a kitchen is making. No site may substitute. |
|
The machine class
|
Fixed centrally as a band table rather than a single product, so each site gets the machine its own envelope calls for. Expect more than one product across ten restaurants. |
|
The intensity step
|
Set locally, at the end of a full service, walking out rather than in - and written on that restaurant's page. The steps will not match across sites, and that is the plan working rather than failing. |
|
The run window
|
Set locally to that site's service hours on the 1h/4h/8h/24h timers. A lunch-only site, a late bar and a banqueting site have three different days. |
|
Who may touch it
|
Named on the page: one manager per site. Key-lock engaged everywhere else. Cleaners wipe the housing and do not open it. |
|
The permanent exclusions
|
Identical in all ten restaurants and not open to local discretion: dining rooms, chef's tables, tasting-menu rooms, the pass and the kitchen stay unscented, and no machine goes anywhere its output can reach a table. |
The administration of all this - the page, the two fixed lines, the two local lines and the audit - is set out properly in whether a restaurant group can build a signature scent without interfering with food, which is the argument for why the arrival is the one element a group can genuinely own. And if your ten restaurants are ten completely different shells, the portable version of the standard is a rule about air rather than a mounting instruction, which is the subject of standardising scenting across restaurants with completely different layouts. SOSA is independent and not affiliated with any hotel.
One composition, a different number in every building
SOSA Vaayu ₹11,999 has adjustable intensity, app timers and a key-lock, which is what lets one group profile read the same in ten unequal foyers.
When a group tells me all ten machines are on step four, what they have standardised is the paperwork, and I can usually tell which three foyers are wrong before I have finished reading the list.
— Sonal Sahani, SOSA
Why the adjustable, lockable, scheduled machine is the group's machine
The features nobody photographs are the ones a chain actually buys
The SOSA restaurant specification
Three products cover almost every restaurant in almost every group, and which one a site gets is decided by the cubic volume of its non-dining envelope rather than by a group-wide preference. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity of supply must be confirmed with SOSA in writing before a group plans a rollout around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
One group profile, and the machine chosen site by site from the arrival volume
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A site whose whole arrival is one room under about 300 sq ft | Pine, sage and cedar, dry and unmistakably not-food, in the group's register. Continuous, silent and unpowered, with no setting to record and nothing for a member of staff to adjust | ₹849 View → |
|
SOSA Sukoon
|
A site with 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 about your smaller restaurants on the call | ₹1,899 View → |
|
SOSA Vaayu
|
A site where foyer, lounge, corridor and washroom lobby are one volume | 1000m³ (about 2,000-3,000 sq ft), waterless, adjustable intensity so each site gets its own number, app timers on local service hours, key-lock, under 38dB, wall or HVAC mountable | ₹11,999 View → |
Standardise the composition and the band table from the centre, then let every building have its own number and its own run window. Ambient scent across a group is an ambience decision like lighting; it is never a mask for cooking, grease, fish, smoke or a drain, and a site with an unresolved odour problem buys nothing until it is fixed; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, 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 we have not tested for that and will not imply it, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so both oil and machine are kept away from open flame and heat - table candles, flambé service, tandoors and ranges. And plainly: 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 arrives as a branding question and it is really an arithmetic question. Group operators want to know whether all their restaurants should smell the same, and what they are usually picturing is a line in a brand manual that says every location runs the house scent at level four. I understand why that is attractive. It is also the fastest way to end up with ten restaurants that smell different from each other, because a level is a rate of release and what your guest experiences is a concentration, and the thing that turns one into the other is the volume of air in the room and how fast that air leaves the building.
So I split the standard in two. The composition is the group's property and it does not move: one register, dry and green and mineral, deliberately far from anything anybody's kitchen is cooking, bought as one consumable so nobody is improvising with a local purchase. The number is the building's, set on the floor at the end of a real service by somebody walking out of the door rather than into it, and then written down. Ten pages, ten different numbers, one smell. That is what consistency actually looks like when you build it rather than declare it.
On hardware I would rather undersell you across a group than oversell you. A site whose entire arrival is one small room is an 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 would be the wrong buy. Where the foyer, lounge, corridor and washroom lobby are one volume of air it is a Vaayu at ₹11,999, and a large banqueting foyer at one of your sites 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
Should every location of a premium restaurant chain smell the same?
Yes to the profile and no to the setting. The composition should be identical in all of them, specified once and bought as one consumable. The number on the machine should differ in every restaurant, because no two of your foyers hold the same volume of air or lose it at the same rate. Sameness is what a guest perceives, not what the dial reads, so you set the same perceived level at each site and accept that the steps will not match.
Can I write one intensity level into the brand manual for all sites?
You can, and it will give you ten restaurants that smell different from each other. A setting is a rate of release; what a guest meets is a concentration in a particular volume of air. A 250 sq ft foyer at three metres and the same floor area under a six-metre shell are two different jobs. Write the profile and the machine class into the manual, and leave a blank line for each site to record its own number.
Does every location need the same machine?
Usually not, and this is where group plans go wrong. Size the non-dining envelope at each site rather than the restaurant. Under about 750 sq ft of foyer, lounge, corridor and washroom lobby, the honest buy is a Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy in that building. Where those areas are one connected volume, it is a Vaayu at Rs 11,999.
How do we stop staff changing the setting at individual restaurants?
Engage the key-lock on every machine, set the timers to that site's service hours, and name one manager per restaurant who may open it. Then record the number on a single page held at the site and copied to the centre, so an audit is a two-minute job: read the page, smell the foyer, check they agree. A restaurant is staffed by many hands, and an unrecorded setting in a chain is not really a setting.
Will a consistent group scent improve our business?
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, and any supplier quoting a group a figure is selling. The question worth answering is whether your arrivals are currently inconsistent with the price of your food, and whether one named person at each site will own the setting. And in every location the dining room, the chef's table and the pass stay unscented.
One composition for the group, one number for each building
SOSA — Clinic Scenting for premium restaurant chains and restaurant groups
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, with adjustable intensity, app timers and a key-lock, so one group profile can be set to its own number at every site; where a restaurant's arrival is under about 750 sq ft 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. Waterless, under 38dB, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the floor plans for every site and we will tell you which ones should have no machine at all.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the arrival machine for the locations whose non-dining areas are one connected volume (₹11,999)
- Is professional scenting worth it for a multi-location restaurant group?
- Should mall, hotel and high-street locations have different scenting strategies?
- 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.