Introduction Scenting a restaurant is the most dangerous game in our industry. Why? Cross-Modal Perception. Approx 80% of "Taste" is actually "Smell." If a guest smells Lavender while eating Steak, the brain registers "Soapy Meat." The meal is ruined. The Chef is furious. MadeByU by Triefta specializes in "Gastronomic Safety Zoning." We scent the experience without corrupting the food.
The "No-Go" Zone: The Dining Room
- The Rule: We NEVER diffuse synthetic perfume in the main dining area.
- The Exception: We use "Gourmand Compatible" micro-scents only if requested.
- Example: A subtle hint of Fresh Baked Bread or Basil can be used to stimulate appetite, but it must align perfectly with the menu concept.
The "Transition" Zones (Where we win) We focus on the areas where the guest is not eating.
- The Entryway/Cloakroom:
- Scent: Bergamot & Ginger.
- Goal: Palate Cleanser. It smells crisp and sophisticated. It separates the "Street Smell" (exhaust/rain) from the "Dining Experience."
- The Restrooms:
- Scent: White Tea & Thyme.
- Goal: Hygiene without "Air Freshener." Standard lemon sprays smell like cheap toilets. We use sophisticated herbal notes that feel like an extension of the kitchen garden.
The "Sommelier" Approach We work with the Head Chef to design a scent that matches the wine list.
- Case Study: A steakhouse with a heavy red wine list.
- Lobby Scent: Oakwood & Tobacco. This primes the nose for the tannins and barrel-aged notes they will taste later, creating a subconscious harmony.
Conclusion In Fine Dining, the Chef is the star. MadeByU is the stage lighting. We set the mood, clean the canvas, and then get out of the way.