The main objective of this study was to present a model of simultaneous multisensory advertising in the café-restaurant industry. The method is based on grounded theory. The statistical population included academic experts, marketing managers, brand consultants, and key informants with at least 5 years of research experience in the field of sensory marketing. The sampling method was purposive and data collection continued until theoretical saturation was reached, with a total of 14 in-depth interviews conducted based on the interview protocol. Information was collected through library studies and fieldwork. The data collection tool was a semi-structured in-depth interview. Three-stage coding (open, axial, and selective) was used to analyze the data. The results led to the development of a paradigmatic model of simultaneous multisensory advertising in the café-restaurant industry, in which contextual factors including consumer perceptual background, product information transparency, environmental hygiene sense, and causal conditions including olfactory perception management, enhanced tactile experience, dynamic visual design, personalized flavor engineering, and adaptive audio design, the pivotal phenomenon including simultaneous multisensory advertising, action and interaction strategies including holistic management of intelligent multisensory stimuli, and the consequences including creating synergy of sensory perception, relaxation, and consumer enjoyment were identified. This research in the field of simultaneous multisensory advertising provides a new model, and its findings can help marketing policymakers, experience-based brand managers, and café-restaurant industry activists to design multisensory advertising more effectively and improve consumer experience.