Restaurants across Hyderabad are grappling with significant financial losses as a result of the ongoing LPG shortage. Many eateries have reported a staggering 40-45% decrease in revenue. The surge in commercial LPG cylinder prices, ranging between 4,000 and 7,000, has severely disrupted their daily operations. N Bharan, a restaurant chain owner, expressed the challenges they are facing, stating that they have resorted to using firewood and induction stoves due to the LPG shortage.
However, these alternatives have led to a nearly threefold increase in input costs. The cost of firewood has also doubled, further adding to their financial burden. As a result, the efficiency of food preparation has decreased, leading to longer wait times and reduced table turnover. This, in turn, has resulted in a decline in business for the eateries.
The National Restaurant Association of India (NRAI), Hyderabad Chapter, is exploring alternative solutions to help the industry cope with the crisis. They are considering a hybrid model that includes the use of piped gas to navigate through the uncertain duration of the current situation. The association aims to provide support to restaurants as they navigate through this challenging period.
