Restaurants and hotels rely largely on commercial LPG cylinders<\/a> for daily cooking operations. Industry representatives say shortages can quickly disrupt kitchen operations.<\/p>\n\u201cRestaurant and hotel kitchens rely heavily on LPG for their operations, and any supply shortages or price hikes could disrupt their functioning across the country,\u201d said K B Kachru, President of the Hotel Association of India and Chairman \u2013 South Asia, Radisson Hotel Group.<\/p>\n
\u201cSuch disruptions pose a threat to industry as many small & medium-sized size establishments may be constrained to temporarily shut down on account of continued shortage of LPG causing hardships to all concerned,\u201d he added.<\/p>\n
In Thane, industry representatives said more than 800 hotels and restaurants could face shutdown if supplies are not restored soon.<\/p>\n
\u201cMany hotels currently have gas stock for only five to six days. If the supply is not restored immediately, closures may become unavoidable,\u201d said Raghunath Shetty, secretary of the Thane City Hotel Association.<\/p>\n
\u201cSome vendors are charging an extra \u20b9400 per cylinder in the black market,\u201d alleged Ratnakar Shetty, vice president of the association.<\/p>\n
How restaurants and hotels are coping<\/strong><\/p>\nWith supplies tightening, several restaurants and hotels are adjusting operations to conserve fuel.<\/p>\n
The Madhya Pradesh Hotel Association has advised restaurants to prioritise dishes that require less gas or shorter cooking cycles and temporarily reduce menu items that involve long simmering or multiple burners.<\/p>\n
\u201cWe have advised our members that instead of preparing ‘tawa’ rotis on gas, they can use traditional ‘tandoors’ fired by coal or wood. Similarly, dishes like pizzas that can be prepared in microwave ovens can be prioritised on menus,\u201d said Sumit Suri, president of the association.<\/p>\n
In Ajmer, traders reported increased demand for coal and firewood as eateries shift away from LPG. According to traders, daily wood consumption has risen from around 100 kg to 200\u2013250 kg.<\/p>\n
In Hyderabad, hotel representatives said the shortage could significantly disrupt operations if it continues.<\/p>\n
\u201cHotel owners are fearing a covid-like situation. They face the question of how to feed the staff. During the COVID pandemic, at least gas was available. They cannot remove the staff if the hotel is closed,\u201d said Ashok Reddy, president of the Hyderabad Hotels Association.<\/p>\n
Small establishments in the city are trying to manage with induction stoves and firewood, although such alternatives are not feasible for many restaurants operating in multi-storey buildings, industry representatives said.<\/p>\n
Operational changes in hotels<\/strong><\/p>\nLarge hotel operators say they are making adjustments in kitchen operations while continuing service.<\/p>\n
\u201cAs hotels and restaurants across India grapple with the ongoing gas shortage, several hotelier associations have warned about possible shutdowns and fuel supply disruptions. However, the situation has prompted us to adapt our kitchen operations while ensuring that the guest experience remains unaffected,\u201d said Saurabh Gahoi, Senior Vice President India at Ramee Group.<\/p>\n
\u201cWe have temporarily tweaked our menus to prioritise dishes that require less gas-intensive cooking and are using induction cooking more extensively to maintain smooth operations,\u201d he said.<\/p>\n
Hotels are also increasing the use of electric appliances where possible.<\/p>\n
\u201cThe LPG shortage is testing our resilience, but we’re adapting swiftly to keep guests served safely. We’re streamlining menus, shifting to electric options where possible and collaborating with industry peers and authorities for urgent supply relief,\u201d said Anish Srivastava, General Manager \u2013 Operations at Sayaji Hotels.<\/p>\n
\u201cAt Archer Hospitality, which operates The Astor Goa, The Astor Kolkata and DoubleTree by Hilton Agra, LPG and PNG are important energy sources that support day-to-day kitchen operations across our restaurants, banquets and in-room dining services,\u201d said Vikram Puri, Managing Director of Archer Hospitality.<\/p>\n
\u201cAcross our properties, we have adopted a combination of operational agility and contingency planning\u2026 These adjustments have allowed us to significantly reduce LPG consumption\u2026 without impacting food quality or the overall dining experience,\u201d he added.<\/p>\n
Government and state responses<\/strong><\/p>\nAuthorities are monitoring supplies and distribution across states. In Karnataka, the government said supplying commercial cylinders to hotels and restaurants may remain difficult for about a week due to stock constraints, while available gas is being prioritised for hospitals, hostels and residential schools.<\/p>\n
At the same time, some states are exploring alternatives to LPG supply. Gujarat has decided to provide new piped natural gas (PNG) connections to restaurants, hotels and institutions in areas where city gas distribution networks are available.<\/p>\n
Industry bodies say they are continuing discussions with the government to ensure supply continuity. The Hotel Association of India said the government has decided to allocate 20% of the average monthly commercial LPG requirement to hotels and restaurants as a temporary relief measure.<\/p>\n<\/div>\n
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