Restaurants
Restaurants: How to scent a restaurant without fighting the kitchen
Scent the arrival and the washrooms. Leave the dining room to the food.
Short answer
The rule is simple: scent the spaces where food aroma is not the product. Entrances, waiting areas, bars, corridors and washrooms carry fragrance well. Dining rooms generally should not — the kitchen already owns that air. Fragrance families are kept clean and low-sweetness so nothing reads as competing with a plate.
Where fragrance helps
The arrival threshold sets the expectation before a guest sees a menu, and washrooms are where an otherwise excellent venue most often loses points.
- Entrance and waiting area
- Bar and lounge, at restrained output
- Corridors and stairwells between floors
- Washrooms, where odour pressure is predictable
Fragrance families that behave around food
Clean woods, light citrus, tea and mineral accords sit behind food aroma rather than in front of it. Heavy gourmand, vanilla and sweet floral profiles are the ones that clash.
Working with extract and airflow
Kitchen extract pulls air through the dining room toward the pass. Dosing at the entrance works with that flow; dosing near the pass fights it and wastes oil. We set output against the extract schedule, not against opening hours.
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