PIONEER EDGE NEWS SERVICE/Dehradun
The Social Development for Communities (SDC) Foundation recently conducted a two-day rapid survey involving 10 food business operators, highlighting the severe impact of the ongoing gas cylinder crisis on food businesses in Dehradun. The survey, conducted on March 25 and 26, focused on food outlets along Rajpur Road. The founder of the SDC Foundation Anoop Nautiyal said that the survey provides a ground-level understanding of how disruptions in LPG supply are affecting daily operations. The findings reveal significant challenges faced by small and medium-sized food establishments, in particular.
The survey included various food businesses such as cafes, restaurants, sweet shops and a hotel. Most of these establishments operate on a small scale, with six outlets serving fewer than 100 customers daily before the onset of the LPG crisis.
Nautiyal said that a key finding of the survey is that 100 per cent of the surveyed businesses have been affected by the cylinder crunch. LPG remains the primary fuel source for all these outlets, with many heavily reliant on it. “Although some businesses use electric appliances, LPG is essential for core cooking activities. The duration of the disruption varies, lasting from one week to over a month for different establishments,” Nautiyal said.
In terms of financial impact, the survey reveals significant revenue losses across the sector. About half of the businesses reported a decline in earnings ranging from 25 to 50 per cent. Some establishments suffered losses exceeding 50 per cent, while others faced smaller but still notable declines.
Nautiyal said that eight out of 10 businesses have reduced their menu offerings to conserve fuel. Additionally, some have shortened their operating hours, while others are managing with limited resources. These changes are negatively impacting both service quality and customer experience.
He further informed that most businesses have not significantly hiked prices of the items they sell despite the mounting challenges. Seven out of 10 respondents reported no increase in operating costs, indicating that businesses are absorbing losses instead of passing them on to customers. The food businesses are adopting various coping strategies to deal with the crisis, including reducing menu items, using backup cylinders and exploring alternative cooking methods. A considerable number of outlets have begun using induction cooktops and other electric appliances. Further, six out of 10 respondents prefer a hybrid system that combines LPG and electric cooking.
Nautiyal said, “This rapid survey clearly shows that the gas cylinder crisis is not just a supply issue but a serious economic challenge for small food businesses. There is an urgent need for reliable supply systems and support for alternative energy transitions. It is vital for the government agencies to communicate directly with stakeholders and involve them in the decision-making process.”
