The National Restaurant Association of India (NRAI) has advised its members to reduce LPG consumption due to disruptions in the supply chain. The association emphasized the importance of adopting fuel conservation measures to ensure operational continuity in the face of potential challenges. Restaurants are encouraged to prioritize dishes that require less gas and to consider using electric gadgets for cooking where possible.
In response to the current crisis, restaurant owners are urged to implement various measures such as minimizing gas usage during non-peak hours, using lids while cooking to conserve heat, and opting for batch cooking over multiple small cycles. Additionally, they are advised to explore alternatives like induction cooking equipment, electric griddles, and steamers to reduce reliance on LPG.
The advisory also suggests practical steps like pre-soaking ingredients to shorten cooking time, turning off pilot flames when not in use, and using the right-sized burner to avoid wastage. By temporarily reducing menu complexity and streamlining kitchen operations, restaurants can navigate the challenges posed by the supply chain disruptions effectively.
