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Scents, Disliked

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Monocle EIC and Financial Times columnist Tyler Brûlé offers up some "opportunity-driven daydreams" which includes how restaurants and hotels smell these days: "This might be an opportunity for the likes of Daikin or Mitsubishi, a window maker such as Velux, or even a fragrance group such as Firmenich. How can we return to a more evocative period when restaurants smelt of food and not fake spritzes of ylang-ylang?" [FT]

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