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Restaurants Urged to Cut LPG Use as Iran War Disrupts Supply Chain

The National Restaurant Association of India has issued an advisory urging restaurants to immediately reduce LPG consumption due to severe supply chain disruptions caused by geopolitical developments. The advisory recommends focusing on menus with shorter cooking cycles and temporarily scaling back items requiring long simmering or deep frying. It also suggests practical conservation measures like disabling pilot flames, batch cooking, and using lids to retain heat. Furthermore, restaurants are encouraged to adopt electric alternatives like induction cooktops and convection ovens to ensure operational continuity.

Key Points: NRAI Urges Restaurants to Reduce LPG Use Amid Supply Crisis

  • Prioritize dishes with less gas
  • Use electric cooking alternatives
  • Disable pilot flames when not in use
  • Consolidate prep during non-peak hours
2 min read

NRAI urges restaurants to reduce LPG use as Iran war hits supply chain

NRAI advises restaurants to conserve LPG by changing menus and using electric alternatives due to supply chain disruptions from Iran conflict.

NRAI urges restaurants to reduce LPG use as Iran war hits supply chain
"The ongoing geopolitical developments have led to severe disruption in the supply chain of commercial LPG. - NRAI"

New Delhi, March 10

The National Restaurant Association of India on Tuesday urged its members to reduce LPG consumption by focusing on menus that require lower gas usage or shorter cooking cycles and also look at electric gadgets as alternatives for cooking wherever feasible.

"The ongoing geopolitical developments have led to severe disruption in the supply chain of commercial LPG. If the situation escalates further and availability tightens significantly, the restaurant industry may face serious operational challenges," the NRAI said in an advisory to restaurant owners across the country.

"In order to safeguard business continuity, employment, and the stability of our sector, NRAI urges all members to immediately adopt these fuel conservation and operational continuity measures," the advisory states.

The advisory urges restaurants to adopt immediate fuel conservation measures that include prioritising dishes that use less gas, or shorter cooking cycles, and temporarily scaling back items that involve long simmering, deep frying, or multiple burners.

It also asks the restaurant owners to disable pilot flames on gas ranges and equipment when not in use, and reduce gas usage during non-peak hours by consolidating prep and cooking schedules.

Besides, they have been urged to go for batch cooking wherever possible instead of multiple small cooking cycles, use lids while cooking to retain heat and reduce fuel consumption, and use pressure cooking wherever possible to shorten cooking time. They have also been asked to temporarily reduce menu complexity to streamline kitchen operations.

Pre-soaking ingredients like rice, grains, and legumes to reduce cooking time, avoiding keeping burners on standby during slow service hours, and using the right-sized burner for the utensil to avoid flame wastage are some of the other measures that have been suggested.

Restaurateurs have also been encouraged to adopt temporary alternatives such as induction cooking equipment, electric griddles and electric fryers, combi ovens and convection ovens and electric rice cookers and steamers to reduce dependence on LPG during the current crisis.

- IANS

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Reader Comments

P
Priya S
Good initiative by NRAI. But I hope restaurants don't use this as an excuse to raise prices. As a customer, I'm happy to see simpler menus if it helps them manage costs and keep staff employed. Maybe more grilled and steamed options?
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Aman W
The shift to electric alternatives is the key long-term solution. Induction cooktops are so efficient. It's an upfront cost, but with LPG prices so volatile, it makes business sense. Time for our industry to modernize.
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Sarah B
Interesting to see how global conflicts affect local businesses everywhere. The tips about using lids and right-sized burners are basic but so many kitchens ignore them. Wasted heat is wasted money.
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Vikram M
As a chef in Mumbai, disabling pilot lights is a no-brainer. You'd be shocked how much gas they consume over a month. Also, 'tandoor' items might become premium if this continues. Hope the government is looking at stabilizing supply.
K
Kriti O
This is a respectful criticism: While conservation is needed, the advisory feels like putting the burden only on restaurants. What about the LPG distributors and the oil companies? Shouldn't there be a larger policy push for energy diversification? 🤔
N
Nikhil C

We welcome thoughtful discussions from our readers. Please keep comments respectful and on-topic.

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