The present study was conducted with the main qualitative objective of developing a model for developing simultaneous multisensory advertising in the café-restaurant industry (components, antecedents, and consequences) and with the main quantitative objective of identifying the relationships between the components, antecedents, and consequences of the simultaneous multisensory advertising design model in the café-restaurant industry in Tehran. The research method was a mixed-type exploratory design, and in the qualitative section, 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 in this section was purposeful and data collection continued until theoretical saturation was reached, with a total of 14 in-depth interviews conducted based on the interview protocol. In the quantitative stage, the statistical population included active customers in selected café-restaurants in Tehran. Considering the total number of the statistical population (unlimited) and based on the Morgan table, 384 people were randomly selected (two-stage cluster). In the qualitative part, the data collection tool was a semi-structured in-depth interview, and in the quantitative part, a researcher-made questionnaire was used. Three-stage coding (open, axial, and selective) was used to analyze the data in the qualitative stage, and descriptive and inferential statistical methods were used in the quantitative part. The results of the qualitative stage led to the development of a paradigmatic model of simultaneous multisensory advertising in the café-restaurant industry, in which the background factors included the consumer's perceptual background, product information transparency, environmental hygiene sense, and ordering system personalization, and the causal conditions included olfactory perception management, enhanced tactile experience, dynamic visual design, personalized flavor engineering, and adaptive audio design, the pivotal phenomenon included simultaneous multisensory advertising, action and interaction strategies included the holistic management of intelligent multisensory stimuli, and the consequences included creating synergy in sensory perception, consumer comfort and pleasure, and effective interaction and sensory connection with the consumer. This research presents a new model for simultaneous multisensory advertising, and its findings can help marketing policymakers, experiential brand managers, and café-restaurant industry activists to design more effective multisensory advertising, enhance experience,