Let guests remember the food, not the smell
A guest judges how your place smells twice. Once on the way in, and again hours later, on noticing the grease smell that has settled into a coat. The first sets the impression of that evening; the second decides whether there will be a next visit.
ODORGO does not try to cover odor with perfume. Its plant-based formula captures and binds the odor molecule in the air; it adds no new layer of fragrance to the room and noticeably reduces the odor that is already there. Your dining room stays neutral. Nothing competes with the smell of the food itself.
- Water-based, built on plant-derived oils
- Air Label Score A+: an independent indoor emissions rating held by the equivalent gel and spray in Europe
- Gel and spray can be used during service
- No chemical oxidants
- Turkish-language Safety Data Sheet (SDS) in the format of KKDİK, Turkey's chemicals registration regulation
Guests won't tell you about the smell. They'll put it in a review
Odor complaints are not voiced at the table. The guest pays the check, says thank you and leaves. Then that night the phone comes out and the review gets written: "The food was good, but the place smells of grease." The server never heard this complaint, and now it is on the record. It hangs under your rating for years and seeps into the decision of hundreds of guests who have not yet walked through the door.
The rating turns directly into revenue. A study of online reviews by Michael Luca of Harvard Business School shows that, for independent restaurants, a one-star increase in rating brings a 5–9% increase in revenue. Odor is one of the most common reasons that rating quietly slides. It is also the least noticed, because nobody says it to your face.
The second channel is clothing. Grease and grill odor works its way into the guest's coat, sweater and hair; in short, it goes home with the guest. "My clothes smelled when I left" produces the exact opposite of a friend's recommendation. And what causes it is not the quality of the food but the air in the dining room.
The third is ranking. In reviews, restroom odor is punished far more heavily than kitchen odor. Guests accept kitchen odor as part of the business; restroom odor they read as a direct sign of poor cleanliness. Most of the time they are right, because a neglected restroom really is the most visible warning. The same threshold applies on the kitchen side: the smell of fresh cooking is normal, but the smell of stale oil plants the thought "they don't change the oil here" and leads to the same loss of trust as the restroom.
Open kitchens and grill-side dining: the hardest scenario
The open kitchen is the biggest trend of recent years. It is also the sneakiest odor trap. With grill-side seating, charcoal grills and show kitchens, cooking smoke does not stay in a separate kitchen space; it is born right in the room where guests sit. However good the exhaust hood is, part of the smoke from a live grill reaches the table, the textiles and the clothing. "The food was great, but we left smelling of it" is heard most often in this segment.
In these venues the aim is not to remove the smell of live cooking; that is part of the experience. The real task is not to carry the baseline load that builds up in the dining room and its textiles into the next day. And to keep secondary sources such as the restroom, the trash and the bar from piling on top of that load. That is why, in open-kitchen venues, we place the gel more densely and run the closing round every day. Even a single day's buildup shows itself at the next day's lunch service.
Where does odor come from in a restaurant?
Restaurant odor has no single source, and most of it does not stay suspended in the air either. It clings to curtains, upholstery fabric, wood and the guest's clothing. The exhaust hood pulls the vapor out of the kitchen, but it cannot take back the load that has escaped into the dining room and settled into textiles. Surface cleaning is not enough to break that bond either. The surface shines, the odor stays where it is and comes back when the room warms up.
| Source | Frequency / Intensity | Where it dominates | Note |
|---|---|---|---|
| Grease trap | Weekly / Very high | Kitchen, under the dishwashing area | A rancid grease smell, different from sewer odor; it is the first sign that the trap is filling up and calls for a vacuum truck or maintenance contract. No odor work is done until the source is fixed |
| Frying and deep-fryer oil | Constant / High | Kitchen → dining room | Aging oil smells far heavier than fresh oil; the part the hood misses settles in the dining room and its textiles. Stale oil odor gives guests the impression that the oil is not being changed |
| Grill, charcoal and smoking smoke | Throughout service / High | Dining room, guest clothing | The source that gets into clothing and hair the fastest; it goes home with the guest |
| Restrooms | Constant / High | Restroom, hallway | The source punished most heavily in reviews; guests read it as a direct sign of poor cleanliness. The hallway between the restroom and the dining room draws the most complaints |
| Dishwashing area | Daily / High | Dishwashing area, drain opening | The machine's tank water, the residue collected in the strainer basket and the drain opening turn sour by the end of the day; the odor is released when the machine door is opened in the morning |
| Drains, manholes and dried-out traps | Episodic / Very high | Kitchen, restroom, basement | After a closed day the trap dries out; the first person in gets the hydrogen sulfide (H₂S). No odor work is done until the source is fixed |
| Fish and seafood line | Daily / High | Kitchen, cold room | The prep counter, the scale pan and the cold room drain pan hold odor for days; it works into gaskets and plastic |
| Trash area and dumpster | Constant / Very high | Back door, service hallway | In summer it builds up within a few hours; it is carried inside every time the back door opens |
| Wet mops and service cloths | Throughout service / Medium | Dining room floor, tables | A floor wiped with a sour mop and a smelly cloth used on the table are a cleanliness signal guests place in the same league as the restroom; the cloth leaves, the odor stays |
| Air conditioning and ventilation | Constant / High | Table line, in front of the vents | Not the source of the odor but its carrier: it delivers kitchen odor straight to the guest's table; a moldy filter, though, is a source in its own right. The factor behind most table-level complaints |
| Bar line | Daily / Medium | Bar, under the counter | Spilled beer and syrups turn sour under the counter; the mop adds to the load |
| Dining room textiles | Constant / High | Curtains, seating, wood | They store the whole day's odor load and release it again at the next day's lunch service |
| Cold room drainage | Episodic / High | Cold room, storage | The evaporator drain pan and spoiling product; carried into the kitchen when the door opens |
| Cigarette / hookah area | Throughout service / High | Terrace, entrance, next table | If it is near the entrance, it sets the first impression on its own; in a semi-open venue, smoke from the next table lands on the food |
| Staff area and coat check | Constant / Low to medium | Back of house | Intensifies at the end of the shift; affects staff morale |
| Vomit and accidents | Rare / Very high | Dining room, restroom | Happens in the middle of the dining room on a busy night; needs a response within minutes |
None of these sources comes from neglect; they are all the natural result of kitchen work. The real problem is that this output builds up in the dining room and reaches the guest as the message "this place is not clean."
Sometimes odor is a fault signal
An odor that is new or has changed in character is often the first sign of a maintenance problem: a dried-out trap, a filling grease trap, a drain starting to clog, a cold room with a failed gasket, a product beginning to spoil. Experienced kitchen staff are usually the first to sense it.
That is exactly why odor removal is never the first step. First the source is found and fixed; ODORGO comes in only after that. Otherwise the product could cover up a signal that gives the business an early warning.
Why aren't the exhaust hood and cleaning enough?
The hood moves odor, it doesn't erase it
The exhaust hood pulls the vapor out of the kitchen, but it cannot collect the load that has escaped into the dining room and clung to textiles. The moment the system stops, at closing and in the morning, the accumulated odor shows up again.
The odor is not on the surface
Night cleaning takes the grease off the surface. The odor molecule, though, hangs in the air and has settled into the curtains, the seating and the wood. The dining room sparkles, yet lunch service opens with last night's smell.
Perfume makes the problem bigger
Room fragrance does not lift the odor; it stacks one more layer on top. The mix of grease odor and heavy perfume is often more unpleasant than grease odor alone. And in a restaurant, any smell that competes with the smell of the food is one too many from the start.
What does ODORGO do?
With a formula made of plant-derived oils, ODORGO deals with the odor molecule in three steps. First, contact: it meets the odor molecule in the air and on the surface. Then, capture: it catches that molecule. Finally, binding: the molecule can no longer be perceived as odor. So this is not a cover-up; no layer of perfume is left in the room after application.
In Trigonium's laboratory measurements, an odor removal efficiency in the 97–98% range was achieved on industrial-scale odor loads.
Important: ODORGO is an odor eliminator. It makes no claim of any effect on bacteria, viruses or fungi, and it does not replace the business's cleaning and food safety protocols. It exists alongside those protocols, to deal with the odor problem they do not solve.
How is it set up in a restaurant?
The result comes from a layered setup, not from a single product. The core idea is simple: an application that rides on the existing routine survives; one that tries to create a new routine is shelved by the third week. A restaurant's advantage is that it already has a strong opening and closing routine.
ODORGO Gel: the base layer
It is placed in the restrooms, the trash room, the staff area, the coat check and the entrance. It works with no machine, no batteries and no electricity; it hangs from a hook or a wall bracket and does its job quietly and without interruption. Thanks to the bracket's open-bottom design, you can see how much gel is left without moving the jar. When it runs low, you top it up from the 9 kg bucket without taking the jar down. There is no need to replace the jar at all.
ODORGO Spray: spot response
On the closing round it is applied to the dining room textiles (curtains, seating, fabric panels); it does its work after vomit and spill accidents; and one spray into the trash bag is enough before the bag is tied and taken out. Keep the bottle at a labeled spot (the cleaning products station), separate from food and the food prep area. That way it is within reach during open service but never shares a shelf with food.
ODORGO PRO: built into the routine
It is dosed into the floor water during night cleaning. It does not need a separate mopping round and mixes into the existing cleaning water, so the cleaning crew does not take on a single extra minute of work. It is not mixed in the same bucket with a chemical disinfectant. If the business has a separate disinfection step, ODORGO PRO is applied in its own round for odor removal (for example on set nights of the week). For restaurants it is supplied in a 5 L jerrycan; since it is a concentrate that goes into daily cleaning, this is the most suitable unit.
DECON DUO device: deep round after closing
A restaurant's biggest advantage is that it empties out every night. After closing, a 10-minute round in the dining room, running on a cycle of 5 s spray / 2 min pause, noticeably lowers the day's odor load with about 24 ml (≈24 g) of product. The aim is for the dining room to open neutral in the morning. The device is the professional odor removal device of our European principal manufacturer; in an ODORGO setup it runs only with ODORGO odor eliminator liquid.
The device is not used while guests are present. It runs on compressed air and is as loud as a vacuum cleaner (75 decibels (dB)). For that reason it does not run while the dining room is open and guests are inside. It is operated only after closing or before opening, while the cleaning crew is at work. In a room where the vacuum cleaner is already running it adds no noticeable noise, and it does not need a time slot of its own.
Start it, leave it, go; you don't need to stand by it. As you move into closing cleanup you start the device and set the duration (for example 10 minutes) together with the stop-and-go cycle. During that time the device runs the spraying and pausing by itself and shuts off automatically when the time is up. No staff member has to stand next to it. The business decides both the duration and the start; by the time cleaning is done, the device has finished its work too. The device weighs 20 kg and runs on 230 V; for that reason it is installed in a fixed position at a single odor load center and is not carried from place to place by the night crew. If there is more than one load center, a second device is positioned. Compatibility with the fire alarm system is reviewed together during installation.
Dining room size: the device is designed for a volume of 280–300 m³ and covers a mid-size dining room (about 90 seats) in a single round. Larger dining rooms (180 seats and up) need either a second device or application from two separate positions. We work out the right setup together, based on the volume of your dining room.
Commercial model: for the device, purchase, rental and usage (service) models are all three available. The model that best fits the scale of your business and your number of locations is settled in the quotation meeting. In case of a fault we supply a backup device, so your routine is not interrupted.
Fire alarm notice: the interval cycle is not something picked at random; it was set deliberately so that the aerosol does not trigger the smoke detector. The device is never run in continuous mode, and the business's detector type is reviewed together during installation.
No need for a battery-powered or electric machine
The automatic odor machines used in restrooms need constant upkeep. The battery dies, the cartridge runs empty, the electronics fail. And more often than not, the restroom smells again on the very day the machine breaks down. In the end, in many businesses these machines hang on the wall out of order after a while.
ODORGO gel ends that trouble from the start: no machine, no batteries, no electricity. It hangs from a hook or a wall bracket and works silently and without interruption. You don't change batteries, you don't fit cartridges and you don't chase faults. Thanks to the bracket's open-bottom design, you can see that the gel has run out without taking the jar out of its place, and when it runs low you top it up from the 9 kg bucket. You don't even replace the jar. So you deal with restroom odor through one silent layer, with no electricity and no faults to handle.
Don't turn your brand scent into a mask
Many businesses use a signature (brand) scent in the lobby and the dining room. But that scent often does not do its real job. To suppress unwanted odor (grease, restroom, trash) it is used far more heavily than needed, and the room turns into a thick cloud of perfume. That raises the cost and also leaves guests with the feeling that "they are covering something up here."
ODORGO does not touch your signature scent; if you want to keep using it, you are free to do so. With one difference: because ODORGO removes unwanted odor at its source, your brand scent is no longer a mask, just a light signature. The need to blanket the room in heavy perfume goes away.
The gain runs two ways: on one side, the dining room becomes an airy place where your brand scent is felt as the subtle touch it was meant to be. On the other, since your brand scent consumption drops noticeably, your cost on that line goes down too.
What should you watch for in the kitchen?
No contact with food
ODORGO is an ambient application; it is not applied directly to food, to food prep surfaces or to equipment that touches food. Use in the kitchen stays limited to the trash area, the area around drains, the floor and the ambient air.
What can be used during service?
You can use the gel and the spray while guests are inside. In the dining room, apply the spray between services and at points away from guests; never spray toward a table or toward food.
Allergen information
The manufacturer does not recommend use around people who are allergic to its clove, anise, cedar, pine and lemon/lime ingredients. The application is made to the ambient air, not to food. Even so, we share the full ingredient list for your business file on request.
Floors and staff
For floor application, wait out the drying time and use a warning sign; a slippery floor has no place in a busy service. We recommend wearing gloves when diluting the concentrate.
What it is not: ODORGO is not a cleaning or disinfection product. It does not replace grease trap maintenance, drain cleaning or any of the hygiene steps under HACCP (Hazard Analysis and Critical Control Points). It deals with the odor load they leave behind, and that is all.
How much do you use?
Gel: coverage and packaging
| Packaging | Use |
|---|---|
| 250 g (reference) | Up to 15 m²: restroom, trash room, coat check, entrance |
| 500 g refill | Top-up for the existing 250 g jar; the jar is not thrown away |
| 9 kg corporate refill (bucket) | Bulk top-up of jars for multi-point and chain use; the most economical unit |
Device: closing round
| Item | Value |
|---|---|
| Design volume | Up to 280–300 m³ (covers a mid-size dining room in a single round) |
| Dining room round | 5 s spray / 2 min pause · 10 minutes · about 24 ml (≈24 g) |
| Heavy-load spot (smoking area, trash room) | 5 s spray / 10 s pause · 5–10 minutes · 100–200 ml (≈100–200 g) |
| Tank capacity | 5 liters: about 200 dining room rounds (more than 6 months at one round every night) |
| Noise level | 75 dB (vacuum cleaner level), for use after closing |
| Weight and dimensions | 20 kg · 870 × 460 × 300 mm · 230 V |
Samples and a demo device
You cannot tell from a brochure whether an odor product works. You only see it by trying it in your own dining room, with your own kitchen's load. That is why we give samples for you to use on site. Try it in your own restroom, your own trash room, your own dining room.
On the device side, we can leave our demo device at your business for a period. After a few closing rounds, you see for yourself how your dining room opens in the morning. Your own nose makes the decision, not the brochure.
What it solves and what it doesn't
It solves
It lowers the odor load built up in the dining room air and in the textiles. It deals with the baseline odor along the restroom and trash line. It clears the odor trace of accidents such as vomit or spills in a short time. It keeps the morning dining room from opening with the smell of yesterday's service. Because it reduces the baseline load that builds up in the dining room, it also lightens the total odor that settles on guests.
It doesn't solve
It does not empty a full grease trap, open a clogged drain or pour water into a dried-out trap. Those are maintenance jobs, and the odor is only neutralized once the source is fixed. It does not change aged fryer oil either, nor does it replace hood filter maintenance. We say this plainly from the start, because the answer to the first-week objection "the trash room still smells" is usually in the source, not in the product.
For multi-location businesses
A setup that works in one restaurant holds up across fourteen locations only if it is standardized. For chains and restaurant groups, unlike a single restaurant, we also supply the following:
Standard application instructions
A one-page standard operating procedure (SOP) that every location manager can hang on the wall: gel placement points, level-check interval, closing round flow and the person responsible. New staff work from the same instructions.
Location audit items
3–4 checks to add to the regional manager's existing audit list: has the gel level been checked, where does the device's liquid level stand, what is the morning odor score. An application that is not audited is abandoned by the third week anyway; so we tie it to the list.
Central supply and training
Shipment to a single hub or to the locations, a standard consumables package and a 10-minute application training for location teams. To counter high staff turnover, the handover material goes into the orientation file.
Multi-location pilot: before rolling out to the chain, we recommend a pilot of 3 locations / 6 weeks. One that is grill and fryer heavy, one that gets restroom complaints, and one control location where nothing is applied. Without a control location it is not possible to separate the seasonal effect (summer came, grilling dropped) from the product. We also write down the measurement and the exit criterion at the start.
Three steps
Describe the situation
The size of your dining room, your kitchen type (grill or fryer heavy), the location of the restroom and the trash area, the spot that draws the most complaints. Tell us these and that is enough.
Let's work out the setup together
We draw up a concrete plan for the gel placement points, the closing round flow, the integration into night cleaning and who holds the responsibility.
Measure the result
The clearest indicator is the morning opening, meaning the nose of the first person to walk into the dining room. Add to that the tracking of Google and Yemeksepeti/Getir reviews. But note: guests rarely use the word "odor." Look for these phrases: "stuffy," "suffocating," "it got into our clothes," "a heavy smell," "poor ventilation," "neglected restrooms". Because staff get used to the environment in 10–14 days, the same person should not do the assessment every day. The soundest approach is for someone who does not work in that dining room to stop by once a week and take a short walk-through.
How to use it: pick 5–6 fixed points such as the dining room, the kitchen pass, the restroom, the restroom-to-dining-room hallway, the trash area and the dishwashing area, and take the measurement at morning opening, once a week. Preferably have someone who does not work there do the assessment; staff get used to the environment in 10–14 days. Before starting the application, measure for 1–2 weeks to get a baseline value; compare everything afterward against it. That takes the "did it work" debate out of the subjective and turns it into a number that can be used both in location audits and in the procurement file.
Send us your request for your business
Tell us the size of your dining room, your kitchen type and the areas the complaints come from, and let's build the right setup together. We give samples for you to try on site and a time-limited demo for the device. We also send the Safety Data Sheet and the ingredient list for your business file.
For all sector solutions, see the Industry Solutions page; for the hospitality side, see the Hotel Odor Control page.
ODORGO is an odor eliminator; it is not a biocidal product, a disinfectant, an antiseptic or a medical product. It makes no claim of any effect on bacteria, viruses, fungi or other microorganisms; it does not replace the business's cleaning, hygiene and food safety protocols, it complements them. The device mentioned on this page is a two-program piece of equipment; with the device, ODORGO supplies only the odor eliminator liquid and makes declarations only for odor removal use. The hydrogen peroxide based product required for the device's second program is not supplied by ODORGO; its procurement, regulatory compliance and use are the responsibility of the user business.
Under the Communiqué published in Official Gazette No. 30277 dated December 21, 2017, the product was removed from the scope of notification; it is subject to the provisions of Law No. 7223 on Product Safety and Technical Regulations and of the KKDİK Regulation. The Turkish Safety Data Sheet is sent on request. The efficiency rates stated belong to measurements made under controlled laboratory conditions with industrial odor loads; field results differ according to ambient conditions. Air Label Score is an independent program that evaluates indoor air emissions; it is not a biocidal, health or efficacy certificate. The reference list consists of the corporate references of the principal company that manufactures the European equivalent of our products.