Bengaluru: Pubs and bars across the city are adjusting their operations as concerns grow over a potential shortage of commercial LPG cylinders. With weekends bringing heavy customer footfall, several establishments have begun simplifying their menus and preparing alternative cooking arrangements to ensure uninterrupted service.
Industry insiders say the hospitality sector is anticipating a ripple effect from the shortage, with prices of cooking essentials such as firewood and cooking oil also expected to rise in the coming weeks.
Restaurants prepare for weekend rush
Many pubs and bars in Bengaluru are taking precautionary measures to handle the regular weekend rush. Establishments are reducing menu items, focusing on dishes that require less gas consumption and exploring other cooking methods.
Hospitality businesses say the situation has forced them to rethink how their kitchens operate, particularly those that depend heavily on commercial LPG cylinders.
Industry observers believe that if the supply issues continue, the cost of running kitchens could increase significantly.
Brewery operations adjusted
One of the well-known pubs in the city, Toit Brewpub, has temporarily stopped producing beer at its in-house brewery located in Indiranagar.
According to Mukesh Tolani, co-founder of the establishment, the decision was taken to redirect LPG supplies used in brewing operations to the kitchen so that food service can continue smoothly.
Tolani said the brewery currently has sufficient beer stock available and that operations at the pub will not be affected immediately. If required, additional supply can be arranged from the company’s production brewery.
He also warned that the impact of the shortage may extend beyond LPG.
“There is a possibility that the prices of firewood and cooking oil may rise as well. It could create a ripple effect across various commodities,” he said.
Restaurants turning to alternative cooking methods
Some restaurants that rely on wood-fired ovens, especially those serving pizzas, have also expressed concern about the situation.
Several establishments are considering modifying their menus to include dishes that require less gas. Some are shifting focus towards tandoor-based cooking as a temporary solution.
The 1522 The Pub, which operates multiple outlets across the city, has already begun experimenting with menu changes.
Chethan Hegde, founder of the chain, said the business has started redesigning its menu to include more dishes that can be prepared using tandoors.
“We have had to think about how to innovate with the menu. At the same time, we will prioritise dine-in customers over online delivery orders,” he said.
He also predicted that breweries in the city may feel the impact of the LPG shortage more severely than standard bars.
Dependence on LPG and natural gas
Experts say the situation highlights the hospitality sector’s heavy dependence on LPG for cooking and brewing operations.
While a small percentage of bars and breweries in the city use natural gas supplied by GAIL (India) Limited, many establishments rely entirely on LPG cylinders.
Those dependent on LPG are reportedly finding it difficult to secure sufficient supplies due to rising demand and distribution constraints.
Kuldeep Bharani, founder of Culinary Canvas Consultants, said the current situation could serve as a wake-up call for the hospitality industry.
According to him, businesses may need to consider diversifying their energy sources rather than relying solely on LPG.
“Everything has its pros and cons. This could push the industry to look for alternatives in the long run,” he said.
Potential ripple effects on prices
Industry experts warn that shortages of LPG could lead to increased operational costs for restaurants and bars.
If the shortage continues, businesses may eventually be forced to pass on some of the additional costs to customers.
Apart from LPG, the demand for alternatives such as firewood and cooking oil may also rise, which could further push up prices in the market.
Despite the challenges, pub owners say they are working to ensure that customer experience remains unaffected, especially during busy weekends when footfall typically peaks.
Industry adapting to changing conditions
The hospitality sector in Bengaluru has faced several operational challenges in recent years, including rising rental costs, increased raw material prices and regulatory changes.
The latest LPG shortage adds another layer of difficulty for businesses already operating in a competitive market.
However, industry stakeholders say the situation has also encouraged innovation in kitchen management and menu planning.
If the supply situation improves soon, businesses hope to restore their full menus and normal operations. Until then, many establishments are focusing on flexibility and creative solutions to manage the uncertainty.