Nagpur Cloud Kitchens Grapple with Severe LPG Crunch, Forced to Adapt Menus and Hours
The ongoing LPG shortage in Nagpur is severely disrupting operations of cloud kitchens across the city, compelling many operators to scale down menus, reduce working hours, and struggle to maintain financial viability. This crisis has forced a significant shift in how these businesses operate, with many redesigning their offerings to rely less on traditional gas cooking.
Operators Redesign Menus Around Alternative Cooking Methods
Several kitchen owners report having to entirely redesign their menus around items that can be prepared using ovens, microwaves, or air fryers, as cooking on gas has become increasingly difficult due to limited supply of commercial LPG cylinders. This adaptation is a direct response to the scarcity impacting daily operations.
Sharp Decline in Daily Revenue and Menu Cuts
Dilip Talsania, who runs a cloud kitchen in Ramdaspeth, stated that the shortage has sharply impacted his business. "Earlier, we used to generate around Rs25,000 to Rs30,000 in orders daily. Now it has dropped to barely Rs5,000," he revealed. Talsania added that the shortage forced him to temporarily discontinue nearly 70% of his menu, including Chinese dishes, Maggi, and coffee. "We are surviving mostly on sandwiches and pizzas," he explained, highlighting the drastic measures taken to cope.
Price Surges and Reduced Operating Hours
Some operators claim that even when commercial LPG cylinders are available, they are being sold at significantly higher prices, with rates in some cases surging nearly three times the earlier price. Umesh Dighe, who runs a small desi Chinese cloud kitchen in Nandanvan, said he has drastically reduced his working hours to manage the shortage. "I now open my kitchen only at 9pm and continue service till about 1am. Earlier, we used to operate for nearly 12 hours a day, but it is not affordable anymore," Dighe noted, underscoring the financial strain.
Varied Impacts and Temporary Relief Strategies
Another kitchen owner, requesting anonymity, mentioned that the immediate impact on her business has been limited due to the nature of her menu, though she anticipates challenges in the coming weeks. "I serve rotis and curries, so my gas consumption is relatively low. I also prepare rotis only after receiving orders instead of making them in bulk, which helps conserve gas," she said. For some cloud kitchens, reliance on pre-processed ingredients has provided temporary relief. One operator explained that using store-bought items like frozen fries and burger patties allows switching to air fryers instead of gas stoves. "Air-frying helps us save LPG for now, but in the long run it will increase electricity costs," the owner added, pointing to future concerns.
Broader Implications for the Food Service Industry
The LPG crunch in Nagpur is not just a temporary setback but poses long-term threats to the viability of cloud kitchens, which rely heavily on efficient and affordable energy sources. As operators navigate these challenges, the industry may see a shift towards more energy-diverse cooking methods, though at the cost of increased operational expenses and reduced menu variety.
