★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Eight zones may be fragranced and five may never be, and every line on that list has a physical reason attached rather than a preference
★ ★ ★ ★ ★
★★★★★
"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 the yes list, once the yes list is one connected volume
SOSA VaayuEight zones on the yes list, and no exceptionsView ₹11,999
SOSA VaayuWall or duct mounted, upstream of the arrival airView ₹11,999
SOSA VaayuKey-lock, because the map has to survive the staffView ₹11,999
✓ The yes list is closed and published: entrance and foyer, host desk, waiting lounge, a cocktail lounge before dining, corridors, washrooms and washroom lobbies, a banquet entrance, back-of-house staff corridors ✓ The no list is permanent: the dining room, the chef's table, any tasting-menu room, the pass and kitchen, and any mounting position whose output can reach a table ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Which areas should never be fragranced? Five: the dining room, the chef's table, any tasting-menu room, the pass and the kitchen, and any mounting position whose output can reach a table - including a private dining room while guests are seated in it. Not lightly, not as a base note. Smell and taste run through one nose, since aroma from a mouthful reaches it from inside, so a fragrance in that air is in the food. If the only position your building offers is on the no list, scent nothing.
How do I size the machine to the yes list? Add up only the zones on the yes list, in cubic metres if the shell is tall. A 5,000 sq ft restaurant with a 250 sq ft foyer, a 60 sq ft host area, a corridor and two washrooms is roughly a 400 sq ft job. Under about 750 sq ft it is one SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 fits a connected envelope past about 1,500 sq ft.
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.
This is the page the rest of our restaurant writing points at, so I have tried to make it usable rather than readable: one list of zones that may be fragranced, one list that may not, and a physical reason beside each line. Print it, and hand it to whoever is quoting you.
Quick answers — read this first
Which areas of a restaurant should be fragranced? Eight, and the list is closed: the entrance and foyer, the host desk, a waiting lounge, a cocktail lounge a guest passes through before dining, corridors, washrooms, washroom lobbies, and a banquet or private-event entrance. Back-of-house staff corridors too, if you want them. Every one of those is non-dining air a guest passes through rather than sits down in, which is the test each line has to pass before it gets onto the list.Which areas should never be fragranced? Five: the dining room, the chef's table, any tasting-menu room, the pass and the kitchen, and any mounting position whose output can reach a table - including a private dining room while guests are seated in it. Not lightly, not as a base note. Smell and taste run through one nose, since aroma from a mouthful reaches it from inside, so a fragrance in that air is in the food. If the only position your building offers is on the no list, scent nothing.
How do I size the machine to the yes list? Add up only the zones on the yes list, in cubic metres if the shell is tall. A 5,000 sq ft restaurant with a 250 sq ft foyer, a 60 sq ft host area, a corridor and two washrooms is roughly a 400 sq ft job. Under about 750 sq ft it is one SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy. One SOSA Vaayu at ₹11,999 fits a connected envelope past about 1,500 sq ft.
The short answer
Short answer: eight zones may be fragranced: the entrance and foyer, the host desk, a waiting lounge, a cocktail lounge guests pass through before dining, corridors, washrooms, washroom lobbies and a banquet or private-event entrance, plus back-of-house staff corridors if the operator wants them. Five may never be: the dining room, the chef's table, any tasting-menu room, the pass and kitchen, and any mounting position whose output can reach a table.
The pick: one SOSA Vaayu (₹11,999) where the yes-list zones form one connected volume and there is a mounting position upstream of the arrival air - or a SOSA Sukoon (₹1,899) for a single zone, an Mountain Breeze reed (₹849) for a small one, and a Morning Freshness lemon-mint (₹749) for the washrooms.
Next step: send a floor plan and we will mark it up zone by zone - the yes list, the no list, and the two thresholds where they meet - Ask for a restaurant scenting plan.
In this guide
Two yes lines, two no lines and one piece of arithmetic. If a supplier's proposal includes a zone that is not on the first two lines, that is the conversation to have before the price one.
The machine for a connected yes-list envelope
For a yes-list envelope past about 1,500 sq ft
SOSA Vaayu ₹11,999
The same map applied to one real building
Foyer, host desk, bar, dining room, PDR and washrooms: which zones?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Which areas of a restaurant should be fragranced, and which should not?
There are eight zones on the yes list and five on the no list, and every line has a physical reason attached rather than a preference. The yes list: the entrance and foyer; the host desk; a waiting lounge; a cocktail lounge a guest passes through before dining; corridors; washrooms; washroom lobbies; and a banquet or private-event entrance. Back-of-house staff corridors as well, if you want them. The test every one of those passes is the same: it is non-dining air that a guest moves through rather than sits down in, it is bounded enough to hold a level, and its air does not travel towards the tables. The no list: the dining room; the chef's table; any tasting-menu room; the pass and the kitchen; and any mounting position whose output can reach a table, including a private dining room while guests are seated in it. Those are permanent. Not lightly scented, not a base note running underneath, unscented - because smell and taste arrive through one nose, aroma from a mouthful reaching it from inside up the back of the throat, and a room contains one body of air, so ambient fragrance over a plate is in the food. If the only mounting position your building offers is on the no list, the honest specification for that building is nothing at all. Two notes on the yes list that people get wrong. The host desk is almost never a separate zone - it is usually the same air as the foyer, so it gets no machine of its own, and a second machine belongs to a second volume of air rather than to a second corner of the same one. And the washrooms are a different register: a citrus-mint there reads as cleaned, which is the reassurance that room is actually giving, while the arrival wants dry woods, cedar, pine and sage, green and herbal, cool mineral stone. Nothing edible in any zone - vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice and coffee are all out, our own Fresh Brew at ₹849 included by name. Then size the yes list and nothing else. A 5,000 sq ft restaurant with a 250 sq ft foyer, a 60 sq ft host area, a corridor and two washrooms is about a 400 sq ft job with 4,600 sq ft untouched. Under about 750 sq ft of yes-list envelope buy one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Past roughly 1,500 sq ft of connected envelope it is one SOSA Vaayu at ₹11,999, and a large banqueting foyer is an Aangan at ₹25,999. The limits attached to this map: an ambience decision like lighting; never a mask for cooking, grease or a drain; every dining surface unscented; flammable oil kept clear of flame and heat; and the chef overrules the map inside their own room. Ask for a restaurant scenting plan and send the plan.
Eight zones yes: foyer, host desk, waiting lounge, a cocktail lounge before dining, corridors, washrooms, washroom lobbies, a banquet entrance. Five never: dining room, chef's table, tasting room, pass and kitchen, and any position reaching a table. Size the yes list alone.
For a connected yes-list envelope the machine is one SOSA Vaayu - rated to 1000m³, waterless, under 38dB, with app timers and a key-lock, wall or duct mounted upstream of the arrival air. ₹11,999. Under about 750 sq ft of yes-list zones, buy the Sukoon at ₹1,899 instead and keep the difference.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The map, in three lines
Air a guest walks through, yes. Air a guest eats in, never
The machine for the yes list
The map decides the machine, and it usually decides downwards, because the yes list is a fraction of the floor area. Both images open the product pages.
A connected yes-list envelope past about 1,500 sq ft
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. Wall and HVAC mounting is what lets one machine serve several yes-list zones while staying off every no-list one.
From ₹11,999
A single yes-list zone of 300-750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances supplied. For a restaurant whose yes list is really one foyer and a washroom, this is the correct buy, and the Vaayu's distribution advantages are solving a problem you do not have.
From ₹1,899
How each zone earns its place
Three tests, applied in order, and a zone has to pass all three to reach the yes list.
1
Test one: does anybody eat here
Air a guest walks through, yes. Air a guest eats in, never
This is the test that does most of the work. A foyer, a corridor, a washroom lobby and a banquet entrance are all places a guest passes through with their attention free and no plate in front of them. A dining room, a chef's table, a tasting-menu room and a private dining room during service are places a guest eats in, and nothing goes into that air at any level. The pass and the kitchen are on the no list for the same reason plus a second one: anything sited near food preparation is a matter for you, your kitchen consultant and your local authority, and we keep the machine out of those rooms entirely rather than advise on it.
Tip: A bar top is eating air if food is served at it. Scent the approach to the bar, never the counter.
2
Test two: where does this zone's air go
A zone whose air travels towards the tables is not a zone
Stand in the zone with a tissue at head height and watch it. If air is moving from there towards the dining room, that space is upstream of the tables and it comes off the yes list regardless of what it is called, because you would be scenting the dining room at one remove. Washrooms are the reassuring case: a washroom extract should be pulling corridor air in, so its fragrance has no route out. If washroom fragrance is reaching your dining room, the extract is failing and that is a bigger problem than any fragrance decision. In some buildings the threshold sits inside the foyer, which shrinks the envelope honestly.
Tip: Do the tissue test at the busiest moment of service, not at four in the afternoon when nothing is running.
3
Test three: is it its own volume, or a corner of one
One machine per volume of air, never one per room on a drawing
Rooms on a plan are not volumes of air. A foyer and the host desk beside it are one volume and take one source. A lounge with its own door and its own supply is a second volume and legitimately takes a second machine. A washroom lobby off a different corridor is a third. Two machines in one foyer is not zoning; it is just a higher dose in the same air. The count therefore comes from the building's air boundaries rather than from its square footage, and the stairwell and the corridor are usually where you find the boundary.
Tip: Walk the building and mark on the plan where you think air stops moving. That pencil line is your zoning.
The SOSA principle
Every zone on the yes list is air a guest walks through, and every zone on the no list is air a guest eats in - which is the whole map in one sentence.
If a proposal includes a zone that fails that test, the problem is the proposal rather than the setting.
The zone map
Print this and give it to whoever is quoting you, because the argument is almost never about fragrance and almost always about zones.
The SOSA plan
The definitive restaurant zone map, with the reason on every line
| The zone | What to do |
|---|---|
|
Entrance, foyer and host desk
|
YES. Non-dining air a guest passes through with attention free, bounded by a door and usually one volume rather than two. One source, set low, inward of the threshold and upstream of the incoming air. The host desk gets no machine of its own. |
|
Waiting lounge, and a cocktail lounge passed through before dining
|
YES. Often a genuinely separate volume with its own door, which makes it the only honest reason to add a second machine. A bar's own aromatics - citrus peel, spirits, cut herbs - set the ceiling on the level, and the bar top itself is never scented. |
 Corridors, washroom lobbies and washrooms
|
YES, and the washroom takes its own register: a citrus-mint reads as cleaned, which is what this room is reassuring a guest about. Small volumes, so small sources - a reed or a small diffuser, not a large machine. |
|
Banquet or private-event entrance, and back-of-house staff corridors
|
YES. A banquet foyer is the strongest non-dining case in the vertical: large, often separately conditioned, used for arrival and registration rather than eating. Staff corridors are the operator's call and harmless either way. |
|
Dining room, chef's table, tasting-menu room, private dining room during service
|
NEVER. Air a guest eats in. Smell and taste arrive through one nose and a room holds one body of air, so anything ambient is in the food. No machine, no reed, no scented candle on a table, and no exception for a lower setting. |
|
The pass, the kitchen, and any position whose output reaches a table
|
NEVER. Both for the same reason as the dining room, and because siting anything near food preparation is a question for you, your kitchen consultant and your local authority. If this is your only mounting position, scent nothing at all. |
If reading that map has left you suspecting your building belongs on the no list entirely, when a restaurant should avoid ambient fragrance completely is the honest version of that conversation, and it names the five kinds of restaurant we would sell nothing to. And to find the exact line where your yes list stops, on foot and with a tissue, use where the food aroma should end and the signature should begin. SOSA is independent and not affiliated with any hotel.
Eight zones yes, five zones never
SOSA Vaayu ₹11,999 covers up to 1000m³ and mounts on a wall or into a duct, which is how one machine serves a whole yes list without touching a no.
Almost every restaurant scenting argument I am asked to settle turns out to be an argument about zones rather than about fragrance, and the zone list is shorter than anybody hoped.
— Sonal Sahani, SOSA
Why mounting decides the map
One machine can serve four zones, if it is mounted where the air starts
The SOSA restaurant specification
Add up the yes-list zones, decide whether they are one volume or several, and buy for that. 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
Machines matched to the yes list, and nothing pointed at a no
| Machine | Best for | Why it works | Price |
|---|---|---|---|
 SOSA Mountain Breeze reed diffuser
|
One small yes-list zone under about 300 sq ft | Pine, sage and cedar, dry and clearly not food. Unpowered and continuous, which suits a washroom that is never unattended and sometimes frustrates a foyer during a private lunch | ₹849 View → |
|
SOSA Sukoon
|
A single yes-list zone of roughly 300-750 sq ft | 270-320 sq ft with three 15ml fragrances included. At this size a Vaayu is the wrong buy and I will say so rather than take the bigger order | ₹1,899 View → |
|
SOSA Vaayu
|
Several yes-list zones behaving as one connected volume | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, and wall or HVAC mounting so one source serves the arrival while staying off every no-list zone | ₹11,999 View → |
Mark the yes list and the no list on the plan in pen before anybody quotes you, then choose 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
Operators ask me which areas should be fragranced and they are usually braced for a long answer with a lot of judgement in it. It is not a long answer. Eight zones yes, five zones never, and the test is whether a guest walks through the air or eats in it. I publish the list because an unpublished list gets extended, and in a restaurant the extension always points at the tables.
The two lines people find surprising are both about air rather than about rooms. The host desk is not a separate zone - it is the same air as the foyer and it gets no machine of its own, because a second machine belongs to a second volume and never to a second corner. And the washroom is a different register on purpose: woods read as decorated in there, and a lemon-mint reads as cleaned, which is the only thing that room needs to say. Those two lines save more money than any negotiation over price.
On hardware, size the yes list and nothing else. One small zone is a Mountain Breeze reed at ₹849, a washroom is a Morning Freshness lemon-mint at ₹749, and a single foyer of 300 to 750 sq ft is a Sukoon at ₹1,899 where a Vaayu would be the wrong buy. Several connected zones become a Vaayu at ₹11,999, and a big banqueting foyer an Aangan at ₹25,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Which areas of a restaurant should be fragranced and which shouldn't?
Eight zones may be: the entrance and foyer, the host desk, a waiting lounge, a cocktail lounge guests pass through before dining, corridors, washrooms, washroom lobbies and a banquet or private-event entrance, plus back-of-house staff corridors if you want them. Five never may: the dining room, the chef's table, any tasting-menu room, the pass and kitchen, and any mounting position whose output can reach a table.
Does the host desk need its own machine?
Almost never. A host desk is usually the same body of air as the foyer, so it is one zone and takes one source. A second machine belongs to a second volume of air - a lounge with its own door, a washroom lobby off a different corridor, a separately conditioned banquet foyer - and never to a second corner of the same room, where it simply raises the dose rather than extending the zone.
Should the washrooms use the same fragrance as the entrance?
No, and this is the one deliberate two-profile plan in a restaurant. The arrival wants dry woods, cedar, pine and sage, green and herbal, cool stone, because it should read as a well-kept building. A washroom wants a citrus-mint, because that reads as cleaned, which is the reassurance the room is giving. The two rooms are doing different jobs and are almost never in the same air, so they do not have to match.
What if the only place I can mount a machine is near the dining room?
Then the honest answer is to scent nothing in that building. No machine goes anywhere its output can reach a table, and a lower setting does not change the geometry. Check it on foot: stand in the proposed position with a tissue at head height and watch which way air moves at the busiest point of service. If it travels towards the tables, that position is off the list whatever the label on the box says.
How do I size a machine to these zones?
Add up only the yes-list zones, using cubic metres where the shell is tall. A 5,000 sq ft restaurant is routinely a 400 sq ft scenting job. Under about 750 sq ft of that envelope the answer is a Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy. Past roughly 1,500 sq ft of connected envelope it is a Vaayu at Rs 11,999, and a large banqueting foyer an Aangan at Rs 25,999.
Eight zones on the yes list, five that stay untouched
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 mounts on a wall or into a duct so one source can serve a whole arrival envelope while staying off every no-list zone; a single zone is a Sukoon at ₹1,899, a small one a Mountain Breeze reed at ₹849, and the washrooms a Morning Freshness lemon-mint at ₹749. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send a floor plan and we will mark up the yes list, the no list and both thresholds.
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 one machine that can serve a whole yes-list envelope from a single mounting position (₹11,999)
- Can restaurants scent the entrance and washrooms while leaving dining areas neutral?
- How should restaurants with indoor and outdoor sections approach scent zoning?
- 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.