Mangaluru: Hotels and restaurants across Dakshina Kannada district are increasingly relying on firewood for cooking as a prolonged shortage of commercial LPG continues to disrupt operations. The crisis, triggered by supply chain disruptions following the closure of the Strait of Hormuz, has left establishments grappling with limited fuel availability and rising costs.
From small eateries to premium hotels, the hospitality sector is struggling to maintain regular services. Although LPG distribution has partially resumed, operators say supplies remain far below normal levels, forcing them to adopt alternative cooking methods and scale down operations.
Limited LPG supply and rising costs
Hotel owners report receiving only a fraction of their usual LPG requirements, with many establishments getting barely 50% of their demand. At the same time, commercial LPG prices have surged sharply, adding to the financial strain.
Industry stakeholders have expressed concern that prices may increase further in the coming days, worsening the situation. Some operators allege that LPG cylinders are being sold in the black market at nearly double the regular price, making it unsustainable for most businesses.
A hotel owner in Kankanady said they have been travelling as far as Surathkal to procure cylinders. “Even after putting in the effort, supply is uncertain and costly. It is becoming difficult to run the business under these conditions,” he said.
Shift to firewood cooking
In response to the shortage, many hotels that have the necessary space and infrastructure have turned to firewood as an alternative fuel. This traditional method, once phased out in modern kitchens, is now helping establishments stay operational.
A premium hotel on MG Road said it has been using firewood to prepare meals for over 55 staff members three times a day. “Though we continue to use LPG for customer orders, firewood cooking for staff meals helps us save at least one commercial cylinder daily,” a restaurant manager said.
The shift is not limited to a few establishments. Several restaurants across Mangaluru have adopted a hybrid model, using both LPG and firewood to manage limited supplies efficiently.
Impact on menus and operations
The ongoing fuel crisis has forced many hotels to either shut down temporarily or reopen with restricted menus. Operators are prioritising dishes that require less fuel and can be prepared quickly, resulting in reduced options for customers.
Iqbal Asaigoli, who runs a restaurant near Falnir, said his establishment is currently operating with a limited menu. “We receive only about 50% of our LPG requirement, and the rest is managed through firewood. Customers now have to choose from what is available rather than what they prefer,” he said.
Some establishments, especially those located in congested areas, are unable to switch to firewood due to space constraints. These businesses are among the worst affected, with limited options to sustain operations.
Rising cost of alternatives
While firewood has emerged as a temporary solution, it too has become more expensive due to increased demand. Suppliers report a sharp rise in prices, adding another layer of difficulty for hotel operators.
Ashwatham Hegde, proprietor of Tulunadu Food Catering Services, said the price of firewood has increased significantly. “Earlier, it cost between Rs 4,500 and Rs 5,500 per tonne. Now, it has gone up to around Rs 8,000 per tonne,” he noted.
This spike in costs is further squeezing profit margins, particularly for small and mid-sized establishments that are already struggling with reduced business and higher operational expenses.
Industry adapts amid uncertainty
Prominent establishments such as The Ocean Pearl Hotel, which operates two facilities in Mangaluru, have also adopted a 50:50 fuel usage strategy. Vice-president BN Girish said both properties have made elaborate arrangements to incorporate firewood into their kitchens.
Despite these adaptations, uncertainty continues to loom over the industry. Hotel operators say there is little clarity on when LPG supplies will return to normal or whether prices will stabilise.
Conclusion
The ongoing LPG shortage has exposed the vulnerability of the hospitality sector to global supply disruptions. While hotels in Mangaluru are finding ways to cope through firewood and limited menus, the situation remains challenging.
Industry stakeholders are hoping for a swift resolution to the fuel crisis, warning that prolonged disruptions could lead to widespread closures and financial losses. Until then, both businesses and customers are adjusting to a new normal shaped by scarcity and rising costs.