That was part of my job, to develop inciting scents in the lobby and restaurants in Westin’s Hotel in Houston in 1972.. I have been using this in every food and beverage establishment, that I have owned or operated since that time..
I would spray garlic and basil oil in all of our Italian outlets, before every meal period.. I would spray lemon in our bars.. etc.. LOL
Don't ionizers do the same job, without the scent? Are ionizers as effective as a scent?
In about the same decade our firm had a fragrance and flavor mfr seeking to move their Long Island plant. Received a quick education in that arcane business. Quickly learned to wear casual clothes on plant visits. Clothes became saturated with All the plant atmospheric smells. Being built like an NFL lineman but smelling like all the south of the border bordellos was no way to walk through mid-town Manhattan.
Even the correspondence reeked of that combo smell.
At the first meeting in the client's Manhattan office's which contained the small formulating labs we were introduced to the 'noses', the exception people that could detect the various nuances. At the big sit down in the conference room I was surprised to see the 'noses' sit down and immediately pull out TWO packs of cigarettes each. They chained smoked through out the meeting.
The big deal for the industry at that time was embedding scents in various plastic polymer compounds, an example of which are the cedar scented platic storage bins.