
Restaurants Adjust Menus in Response to Rising LPG Costs
Restaurants Re-engineer Menus Amid LPG Cylinder Shortage
The ongoing West Asia crisis and subsequent disruption in LPG cylinder supply have left restaurants across the country scrambling to adapt to rising costs. In response, several establishments have started re-engineering their menus to minimize gas usage and optimize their offerings.
At Blue Door Café in Khan Market, director Payal Verma has overseen a significant shift towards an aggregator model, with a focus on healthy, protein-rich bowls and breakfast smoothie bowls that require minimal gas usage. According to Verma, orders at the establishment have surged four times in the last few weeks.
Commercial LPG Cylinders Hit All-Time High
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Prices of commercial LPG cylinders were hiked for a third time earlier this month, taking costs up to over Rs 3,000 for a 19-kg cylinder. To mitigate these costs, restaurants are getting creative with their menu engineering.
At Massive Restaurants, which operates brands like Farzi Café and Masala Library, servers have been instructed to recommend dishes that require less cooking time. The chain is also working on a Size 0 menu – catering to the "Ozempic generation" – with low-carb, protein-rich items and smaller portions.
| Restaurant | Menu Engineering Strategy |
|---|---|
| Blue Door Café | Aggregator model, healthy bowls, breakfast smoothie bowls |
| Massive Restaurants | Recommending dishes with less cooking time, Size 0 menu |
| Karim's | Discontinuing items that require long preparation hours, price hike |
| Fine Dining Restaurant Millo | Induction-friendly menu, restricted tandoor-based dishes |
The re-engineering efforts have been successful, with several restaurants reporting increased orders and sales. However, the impact of the LPG cylinder shortage is being felt across the industry, with some establishments forced to curtail their menus or raise prices.
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At Karim's, items like Haleem and Dal Gosht have been discontinued, and the establishment will be increasing prices by up to Rs 40 per dish in the near future. Meanwhile, high street outlets of popular café chains have faced disturbances, with some experiencing a 20% reduction in menu offerings since April.
As the industry continues to grapple with the effects of the LPG cylinder shortage, restaurants are being forced to think outside the box and adapt to changing circumstances. With prices of commercial LPG cylinders showing no signs of easing, it remains to be seen how the industry will evolve in the coming months.
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