★ SOSA for Fine-Dining Restaurants and Restaurant Groups
No - a spray is a dose and not a level, so it peaks, collapses within minutes, leaves a propellant note behind it and hands your team false feedback that stops the actual diagnosis from ever happening
★ ★ ★ ★ ★
★★★★★
"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
★ What a level actually looks like - in a clean building, in the foyer
SOSA VaayuA level you set, not a burst somebody firesView ₹11,999
SOSA VaayuKey-locked, so it is not a stress responseView ₹11,999
SOSA VaayuAnd still not an answer to a kitchen odourView ₹11,999
✓ SOSA sells no aerosol, no automatic spray cassette, no extractor and no deodoriser, and no fragrance we make removes, cancels or covers an odour ✓ Waterless cold-air nebulisation with adjustable intensity, app timers and a key-lock - a set level rather than a dose fired by whoever is nearest ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What is wrong with the format specifically? Three things. It is top-heavy by construction: the bright, volatile notes are what you smell in the first thirty seconds and they are also the first to be gone, so the impression falls off a cliff. It leaves a propellant and solvent note that a guest reads as a product rather than as a room. And the dose is fired by whoever is nearest, on a bad evening, in whatever quantity their patience allows, so nothing about it is a setting you could describe, record or repeat.
Then what should we do instead, and what should we buy? Take the can away and let the room tell you the truth, then diagnose in order: drains and traps, bins, grease on surfaces, hood capture, filters and ducting, make-up air and pressure, HVAC returns, soft furnishings, housekeeping interval. Nearly all of that is labour and scheduling. If, after that, the room reads clean and you want an arrival signature, size the non-dining envelope: a Sukoon at ₹1,899 under about 750 sq ft where a Vaayu would be the wrong buy, or a Vaayu at ₹11,999 for a connected arrival. Today, buy nothing.
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.
Somewhere behind your host desk there is a can, and somebody reaches for it when a table complains. I understand exactly why it is there. What I want to explain is that the can is not a small version of a scenting system - it is a different thing altogether, and one of the things it does is stop you finding out what is wrong.
Quick answers — read this first
Why doesn't more air freshener solve kitchen odour? Because the problem is not how much you are using, it is what a spray fundamentally is. A spray delivers a dose; a room needs a level. A burst creates a high concentration in a small volume for a few seconds, it is then diluted by the room and carried off by the air moving through it, and within minutes you are back exactly where you started - except that the underlying odour never went anywhere, because nothing we make or anyone else makes removes, cancels or covers it. Doubling the dose doubles the peak, not the duration.What is wrong with the format specifically? Three things. It is top-heavy by construction: the bright, volatile notes are what you smell in the first thirty seconds and they are also the first to be gone, so the impression falls off a cliff. It leaves a propellant and solvent note that a guest reads as a product rather than as a room. And the dose is fired by whoever is nearest, on a bad evening, in whatever quantity their patience allows, so nothing about it is a setting you could describe, record or repeat.
Then what should we do instead, and what should we buy? Take the can away and let the room tell you the truth, then diagnose in order: drains and traps, bins, grease on surfaces, hood capture, filters and ducting, make-up air and pressure, HVAC returns, soft furnishings, housekeeping interval. Nearly all of that is labour and scheduling. If, after that, the room reads clean and you want an arrival signature, size the non-dining envelope: a Sukoon at ₹1,899 under about 750 sq ft where a Vaayu would be the wrong buy, or a Vaayu at ₹11,999 for a connected arrival. Today, buy nothing.
The short answer
Short answer: no, and the quantity is not the variable - the format is. A spray delivers a dose rather than a level: it peaks in seconds, is diluted and carried away within minutes, and it is top-heavy by construction so the impression collapses fast. It also leaves a propellant and solvent note that reads as a product rather than as a clean room. Worst of all it gives false feedback, so the underlying drain, grease, capture or fabric problem is never diagnosed.
The pick: nothing, and the can put away. Diagnose the source first. If the room then reads clean and you want an arrival signature, one SOSA Vaayu (₹11,999) for a connected foyer, lounge and corridor, or one SOSA Sukoon (₹1,899) where the arrival is under about 750 sq ft, with a Mountain Breeze reed (₹849) for one small entrance.
Next step: put the can in the office for a week, ask your team to write down the time and the place every time they would have used it, and send us the list - because that list is the diagnosis you have been spraying over - Ask for a restaurant scenting plan.
In this guide
The most expensive thing an aerosol does is not the smell it leaves. It is the four months of not knowing that a floor gully had dried out.
What a set level looks like - tap for the specification
For a connected arrival envelope, in a clean building
SOSA Vaayu ₹11,999
The same refusal, in the washroom
Why does my restaurant washroom still smell bad after adding air freshener?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Why doesn't adding more air freshener solve a restaurant's kitchen odour?
No, and I want to be precise about why, because the usual explanation - that you are not using enough - is the opposite of the truth. The issue is the format. A spray delivers a dose; a room needs a level. When somebody fires a can at the corridor, they create a very high concentration in a small volume of air for a few seconds. That concentration is then diluted by the rest of the room and carried away by whatever air is moving through the building, and within a few minutes the measurement is back where it started. Meanwhile the underlying odour has not gone anywhere at all, because nothing in a can removes, cancels or covers another smell any more than anything in my catalogue does. Doubling the dose doubles the peak and does almost nothing to the duration, which is why the answer to a spray that did not work is never another spray. Then there is what the format does to the composition. An aerosol is top-heavy by construction: what you notice in the first thirty seconds are the lightest, most volatile materials, and those are precisely the ones that leave first. So the impression does not fade gracefully, it falls off a cliff, and thirty minutes later a guest walking the same corridor meets the original problem with nothing on top of it. The propellant and solvent carrying the fragrance also leave a note of their own, which most people can recognise instantly, and which reads as a product rather than as a clean room. And the third failure is the expensive one. A dose fired by whoever is nearest, on whichever evening their patience runs out, is not a setting: it cannot be recorded, repeated, audited or handed over at a shift change - and it gives your team false feedback that the problem is being handled. That is how a dried-out floor gully survives four months. The can becomes a way of not finding out. So the instruction is unglamorous: put the can in the office, let the room tell you the truth for a week, and diagnose in order - drains and traps, bins and wet waste, grease on hard surfaces, hood capture and filters, the duct run, make-up air and kitchen pressure, HVAC filters and returns, soft furnishings, and the housekeeping interval that holds it together. What your extraction and interception require is a question for you, your kitchen consultant and your local authority. Only when the room reads clean with nothing cooking is a level worth having, and then it is in the arrival: a SOSA Sukoon at ₹1,899 under about 750 sq ft where a Vaayu would be the wrong buy, or a SOSA Vaayu at ₹11,999 for a connected envelope, key-locked so it is a setting rather than a reflex. It is an ambience decision like lighting, it is never a mask, and the dining room stays unscented. Ask for a restaurant scenting plan when the diagnosis is done.
No, because quantity was never the variable. A spray is a dose rather than a level: it peaks in seconds, collapses in minutes, is top-heavy by construction and leaves a propellant note. Worse, it convinces your team the problem is handled, so the drain or the duct never gets found. Put the can away and diagnose.
A level, rather than a dose, is one SOSA Vaayu - waterless, adjustable intensity, 1h/4h/8h/24h timers, under 38dB and a key-lock, so the setting is written down rather than fired by whoever is nearest. ₹11,999, and in a clean building only. Under about 750 sq ft of arrival, the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
Dose versus level
A burst peaks in seconds and is gone in minutes. A level is a number you set
What a level looks like instead
For completeness, this is what a set level is: an intensity you choose once, on a schedule, locked. It belongs in a clean foyer, and it is still not an answer to a kitchen odour.
A connected arrival volume in a clean building
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft. 400ml tank running 90+ days a fill, app timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The key-lock is the relevant feature on this page: a level nobody can turn up on a bad evening is the opposite of a can behind the desk.
From ₹11,999
Under about 750 sq ft of arrival - buy this instead
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. Right for one foyer with a host desk, where a Vaayu would be the wrong buy. A continuous low output rather than a burst, which is the whole distinction this page is about.
From ₹1,899
Why the format fails, three ways
Three separate failures, and only the first is about smell. The third is the one that costs a restaurant months.
1
A dose is not a level
High for seconds, diluted in minutes, unchanged underneath
A burst puts a lot of material into a little air very quickly. The room then does what rooms do: it dilutes, and the building's air movement carries the result away, faster in a restaurant than almost anywhere because a kitchen extract is a powerful air mover. Within minutes you are back to the starting condition, and the starting condition still contains whatever was wrong, because no fragrance removes another smell. The honest consequence is that quantity is the wrong dial entirely - a bigger dose gives a higher peak and very little extra time, so a team that sprays more ends up spraying more often rather than solving anything.
Tip: Time it once. Spray, then walk the same route at five, fifteen and thirty minutes and write down what you meet.
2
The composition is upside down
Top-heavy by construction, plus a solvent note nobody chose
What makes an aerosol read as strong in the first thirty seconds is its lightest, most volatile material, and that is exactly what leaves first. So the impression collapses rather than fading, and what remains is the least attractive part of the accord sitting over the original problem. The propellant and solvent add a note of their own that most guests recognise immediately as a product, which is the opposite of the reading you want in a premium room. And if the direction is edible the failure is faster: I rule out our own Fresh Brew at ₹849 by name for restaurants, because coffee in a restaurant's air sends a guest looking for a dessert that is not on your menu.
Tip: Smell a sprayed corridor at thirty seconds and at ten minutes. Those are two different rooms, and only one of them was on purpose.
3
And it hides the diagnosis
False feedback is the most expensive thing in the can
A dose fired by whoever is nearest cannot be recorded, repeated, audited or handed on at a shift change, so there is no setting to review and no data to act on. What there is instead is a shared belief that the problem is being handled, which removes the pressure that would otherwise have found a dried-out floor gully, a filter bank nobody had opened, or a banquette that needed replacing. I have walked into restaurants where the can had been in daily use for months and nobody could tell me the date of the last duct clean. Take the can away and you get the one thing you actually need: an honest, continuous signal from the room.
The SOSA principle
The expensive thing about the can behind the host desk is not what it smells like - it is that everybody now believes the problem is being handled, so nobody goes and looks at the drain.
Take it away for a week and the room will give you the diagnosis for nothing.
The diagnosis the can was hiding
Put the can in the office and work this list in order. Every line above the last one is cheaper than what you have been buying monthly.
The SOSA plan
What to check once the can is out of the way
| The step | What to do |
|---|---|
|
Drains, traps and floor gullies
|
First, because a dried-out trap is common, free to fix, and the single thing an aerosol is most often used to hide. Check the kitchen and every washroom. |
|
Bins and wet waste
|
Holding times between collections, containers washed rather than relined, and siting away from air intakes and any door a guest uses. |
|
Grease, capture and filters
|
Whether the plume is caught at the appliance, and whether filters, frames and the plenum are on a written interval with dates recorded. |
|
Ducting, make-up air and pressure
|
The duct run opened through its hatches, and the tissue test at the kitchen door to confirm which way air is crossing the threshold. |
|
HVAC returns and soft furnishings
|
Filters and returns, then curtains, banquettes and carpet, with the honest note that some materials are replaced rather than cleaned. |
|
A level, last, in the arrival only
|
Once the room reads clean at eleven in the morning. One written intensity in the foyer, key-locked, never the dining room. |
If the underlying question is whether a fragrance of any format could sit over a kitchen smell, the flat answer and the reasoning behind it are in should I use fragrance to cover kitchen smells in my restaurant. And the full ordered checklist for the building, with fragrance deliberately at the bottom, is exhaust, grease, HVAC, fabrics, drains or fragrance: what to fix first. SOSA is independent and not affiliated with any hotel.
A setting, not a reflex
SOSA Vaayu ₹11,999 holds one adjustable level behind a key-lock for 90+ days a fill - which is a different thing from a can, and still not a remedy.
I have stood in restaurants where the can had been in daily use for months and nobody in the building could tell me when the duct was last opened.
— Sonal Sahani, SOSA
Why a locked level beats a can
One written number that survives a shift change and a bad evening
The SOSA restaurant specification
If you decide a level is worth having once the room is genuinely clean, it is chosen by the cubic volume of the non-dining envelope rather than by how strong the problem used to be. 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. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
A level for an arrival - never a dose, and never a remedy
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected foyer, lounge and corridor with no unresolved odour | 1000m³ (about 2,000-3,000 sq ft), waterless, adjustable intensity, app timers, key-lock, under 38dB, wall or HVAC mountable so the output stays on the arrival side | ₹11,999 View → |
|
SOSA Sukoon
|
One arrival room of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances included. At this size a Vaayu would be the wrong buy, and while the source is undiagnosed the answer is to buy neither | ₹1,899 View → |
Put the can away, let the room speak for a week, work the list, and only then set one level at the door. Ambient scent here is an ambience decision like lighting; it is never a mask for cooking, grease, a bin 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 we have not tested for that and will not imply it, and what your extraction, ducting, make-up air and grease interception require is a question for you, 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, including ranges, tandoors and table candles. 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
Every restaurant I have walked has a can somewhere, and I have never once thought badly of the person who bought it. It is bought at nine on a Saturday evening by somebody who has a full room and a problem and forty seconds to deal with it. My objection is not moral, it is mechanical: a spray is a dose and a room needs a level. A burst gives a very high concentration in a tiny volume for a few seconds, the building dilutes it and the extract carries it away, and you are back where you began with the original smell still in place, because nothing in any can removes another smell.
The format is also upside down. What makes an aerosol read as strong in the first half-minute is the lightest material in it, which is the first thing to leave, so the impression collapses instead of fading, and the propellant leaves a note that a guest reads as a product. But the reason I write about this at all is the third failure. A dose fired by whoever is nearest cannot be recorded, repeated or audited, and it tells everybody in the building that the problem is being handled. That is how a dried-out gully lives for four months. Put the can in the office for a week and the room will hand you the diagnosis for nothing.
On hardware, nothing today. When the room reads clean and you want an arrival that is the same every evening, a single small foyer is a Mountain Breeze reed at ₹849, an arrival of 300 to 750 sq ft is a Sukoon at ₹1,899 and a Vaayu would be the wrong buy, and a connected foyer, lounge and corridor becomes a Vaayu at ₹11,999, key-locked so it stays a setting. And nothing edible at a restaurant door, which is why I rule our own Fresh Brew at ₹849 out by name. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Why doesn't adding more air freshener solve restaurant kitchen odour?
Because quantity is not the variable, the format is. A spray delivers a dose, not a level: it creates a high concentration in a small volume for a few seconds, the room dilutes it, the building's air movement carries it away, and within minutes you are back to the starting condition with the original odour untouched. No fragrance in any format removes, cancels or covers another smell, so a bigger dose simply buys a higher peak and almost no extra time.
What is wrong with an aerosol specifically?
It is top-heavy by construction: the lightest, most volatile materials are what read as strong in the first thirty seconds and are also the first to leave, so the impression collapses rather than fading. The propellant and solvent leave a note of their own that most guests recognise as a product rather than as a clean room. And the dose is fired by whoever is nearest, in whatever quantity, so it is never a setting that can be recorded or repeated.
Is an automatic dispenser better than someone spraying by hand?
It is more regular, but it is the same format and the same physics: a timed burst is still a dose that peaks and decays rather than a level, and it still leaves a propellant note. More importantly it keeps the false feedback in place, because the room appears to be handled on a schedule while the drain, the filter bank or the fabric is never examined. The honest sequence is diagnosis first, and a continuous low level afterwards only if the room is genuinely clean.
What should we do instead this week?
Put the can in the office and ask your team to write down the time and place every time they would have used it. That list is your diagnosis. Then work in order: drains, traps and floor gullies, bins and wet waste, grease and hood capture, filters and ducting, make-up air and kitchen pressure, HVAC returns, soft furnishings, and the housekeeping interval. Almost all of it is labour and scheduling rather than capital spend.
When is a machine the right answer?
Only once the room reads clean at eleven in the morning with nothing cooking, and only in the arrival. Then size the non-dining envelope rather than the restaurant: under about 750 sq ft it is a Sukoon at Rs 1,899 or a reed at Rs 849 and a Vaayu would be the wrong buy, and a connected foyer, lounge and corridor is a Vaayu at Rs 11,999, key-locked so the level is a written setting. The dining room stays unscented.
Put the can in the office for a week
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 holds one adjustable level behind a key-lock for 90+ days a fill, which is a setting rather than a dose; under about 750 sq ft of non-dining envelope it is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and while the source is undiagnosed the honest answer is to buy nothing. Waterless, under 38dB, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send us the list of times and places your team reached for the can.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - a set level for an arrival in a clean building, rather than a dose fired at a problem (₹11,999)
- Why does my restaurant smell like cooking long after the kitchen closes?
- When should a restaurant avoid ambient fragrance completely?
- 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.