## 3 Results and Discussion
### Gastro Sector  
Specifically, we can look at the restaurant segment. There are many scents for this service industry that are suitable for application to a given space. These are mainly the aromas related to the dominant offered item. Thus, it is often a food aroma. When entering service areas (as well as other services), the first impression is particularly important, which decides whether customers will feel comfortable, which of course will affect their spending and possibly whether they will come back. According to many surveys of aromatization already carried out, we can observe that it is advantageous for gastronomic establishments to aromatize their premises, thus influencing their customers and increasing their spending, because various aromas (such as the smell of chocolate, fresh bread, or even beef and many others) also increase salivation and, thus, the overall appetite (see, for example [73]). The important role that aroma marketing plays, especially in such facilities, is also the neutralization of negative odors. Another very important impact that the aromatization of services has, as demonstrated through realized research, is the visible positive economic effect. Furthermore, [PERSON] et al. [74] claimed, according to their research focused on the gastro services and experiment realized in a French cafe, that, when the scent is perceived as congruent with the brand image, reactions in the store are more favorable. It is not only about the use of scent, but also whether it is congruent with the environment. However, the scent must be perceived by consumers as consistent with the brand image. This improves guest satisfaction, intention to revisit, and perceptions of the product and service. These findings highlight the importance for services to use scents to generate a positive impact on their guests. One of the studies important to us was carried out in Slovakia, which examined the effect of aromatization used in the SportPub restaurant in Brezno and the effect of smell on consumer preferences when selling baked baguettes, i.e., paninis. Two different aromas were applied to the space--\"chicken soup\" and \"crunchy bread\". The results, after comparing sales in the period with and without aromatization, showed that the aromatization of the restaurant was beneficial. On average, more paninis were sold in the period with aroma [25]. Another experiment that was carried out, also using the innovative neuroscience technology (specifically, the FaceReader device), examined aromatization in the Sport Cafe in Nitra. The research consisted of testing in laboratory conditions, where a group of respondents--customers of a given cafe--were surveyed on the basis of conscious and unconscious feedback in choosing the appropriate aroma. The selected aroma was a coffee house. It was then tested in real conditions, implemented in the space of the cafe. The results of testing confirmed the assumption that the aromatization used in the selected cafe increased coffee sales. An increase of approximately 30% was observed during the testing period [5]. Further research focused on the effect of aromatization in the gastro segment was carried out in a pizzeria in Brittany, France. Two different aromas were dispersed in the restaurant environment in different places: lavender and lemon. The sales results from the aromatization period were compared with the sales results before the aromatization. They showed that the lavender aroma increased the length of stay of the customers and the amount of food they ordered. Lavender had a relaxing effect on people, which led them to stay in the aromatized area longer. In the pleasant relaxing atmosphere, customers ordered additional items and, thus, increased the final amount spent. However, in the case of lemon aroma, such an impact and increased sales were not demonstrated [75], which highlights the need to choose the appropriate aroma for setting. Because, when the aroma and its intensity are not chosen correctly, such aromatization may have the opposite effect.