The National Restaurant Association of India has issued an advisory to its members asking them to adopt fuel conservation and operational measures amid disruptions in the commercial LPG supply chain. The industry body said the ongoing geopolitical developments could further tighten availability, creating operational challenges for restaurants across the country.
In a communication dated March 10 2026, the association urged restaurateurs to immediately implement strategies to manage gas consumption and maintain business continuity. The advisory noted that if the situation escalates, the food service sector may face difficulties in sustaining kitchen operations. The association has recommended that restaurants temporarily rationalise menus by prioritising dishes that require lower gas usage or shorter cooking cycles. Items involving long simmering, deep frying or slow cooking may need to be reduced or suspended for the time being. Other suggested measures include turning off pilot flames when equipment is not in use, consolidating cooking schedules during non-peak hours and adopting batch cooking practices.
Operational adjustments have also been advised to reduce fuel consumption. Restaurants have been encouraged to optimise fryer and wok usage, pre-prepare ingredients during off-peak hours and review operating hours in locations with lower demand. The association further suggested centralised kitchen production where feasible and sharing prepared ingredients such as gravies or sauces across nearby outlets.
To reduce dependence on LPG, members have also been asked to explore alternative cooking options including induction equipment, electric fryers, combi ovens and electric steamers.
The association has urged restaurants to introduce limited crisis menus and communicate transparently with customers if menu availability is affected.
In the advisory, Sagar Daryani, President, said the industry supports millions of livelihoods across the supply chain and collective action will be necessary to manage the disruption while protecting jobs.
The association also stated that it is engaging with government authorities to ensure commercial LPG allocations remain available for the restaurant sector if supply pressures intensify.