Perfumes Food Environments

INTERNAL AND EXTERNAL ENVIRONMENTS: BARS, BAKERY, PASTRIES, PIZZERIAS, WINE BARS

The scent of freshly baked bread, the memory of that pastry with wonderful and fragrant brioches and, pizza? Yes, that margherita pizza with its stringy mozzarella. Every memory, especially the olfactory one, brings us back to images and places where we felt good and tasted not only the products but also the perfumes.
Every time we breathe in, we absorb smells that are released from the environment, from the objects we manipulate, and from the people we meet; they are perceived and processed by the brain which identifies them and associates them with the experience they are experiencing.
Almost unconsciously, we connect to the outside world through emotions, smells, and fragrances that will become our olfactory memory over time.
These olfactory experiences can be reproduced, processed, and reused to improve not only social interactions, psychophysical well-being, and other aspects of daily life but also to be introduced in places where it is important for people to feel good, welcomed, and in them . the positive experience returns.

Special scent has been studying this phenomenon for years and thanks to the experience gained, today it is able not only to re-propose a wide range of essences and fragrances, but to create them on measures for any need or production reality, the so- called olfactory marketing.
Innovation is upon us and it is necessary to adapt to new choices to compete in a market that rewards above all those who know how to emerge making their own brand unique. Olfactory Marketing is tangible proof of this and we are aware of it thanks to the numerous requests we receive.