“At this stage, profit is no longer our concern. Our immediate priority is survival and ensuring that our employees continue to have jobs”
By Our Reporter
SHILLONG, March 31: Restaurants and cafés across Shillong are staring at possible closure as an acute shortage of commercial LPG cylinders continues to disrupt operations, leaving business owners struggling to stay afloat.
The crisis, which has persisted since March 11, is reportedly linked to supply disruptions arising from the ongoing US–Israel–Iran conflict in the Middle East. With supplies becoming erratic, many establishments say they are operating under severe uncertainty and are unable to plan even for the short term.
Amid the worsening situation, the Meghalaya Restaurant and Café Association convened an emergency meeting on Tuesday to review the crisis and urge the authorities to provide clarity on the allocation and distribution of LPG cylinders.
Addressing a section of reporters, association secretary Saeed Warjri said the absence of a fixed or predictable supply schedule has pushed restaurant owners to the edge. He pointed out that the current system of irregular and “random” distribution has made it extremely difficult for businesses to function normally.
“At this stage, profit is no longer our concern. Our immediate priority is survival and ensuring that our employees continue to have jobs,” said Warjri, who also owns The Wok restaurant in Lachaumiere. He added that most establishments are receiving only one or two cylinders every two to five days, which is far below their daily requirements.
He appealed to the government to provide a clear indication of the minimum quantity of LPG that restaurants can expect over the next fortnight or month, stating that even a basic assurance would help businesses plan their operations more effectively.
Warjri further noted that while reports suggest the state is currently receiving up to 70% of its total LPG requirement, this has not translated into a steady supply for commercial users. “We were initially told we would receive 20%, then 50%, but in reality, we are still in the dark,” he said.
While acknowledging that hospitals and essential institutions must be given priority, he stressed that restaurants and cafés also require a defined share of the available supply in order to continue operating.
Echoing similar concerns, Wadajied Lamare, owner of By The Way Café, said the impact of the shortage extends beyond organised establishments and is affecting small eateries and roadside vendors as well.
“We fully understand the need to prioritise hospitals and hostels. However, the government must also clarify how much of the state’s allocated quota is being set aside for restaurants and small food businesses,” Lamare said.
In an attempt to cope with the shortage, many establishments have turned to alternative cooking methods such as charcoal and electric induction stoves. However, these options have proven to be unreliable and costly. Frequent power outages limit the use of induction stoves, while the rising price of charcoal and longer cooking times are affecting service delivery.
“Cooking with charcoal is not only time-consuming but also poses health risks to our staff due to prolonged exposure to smoke,” Lamare added.
Restaurant and café owners also highlighted the mounting financial pressure they are facing, including the need to pay staff salaries, electricity bills, and rent, even as business operations remain severely constrained.
Warning of serious consequences if the situation does not improve, owners said prolonged shortages could lead to widespread closures and job losses in the hospitality sector.
The association has urged the government to come forward with a transparent and consistent distribution plan, emphasising that restaurants and cafés form an integral part of the state’s tourism and service economy. “Our only request is clarity. Even a minimum assured supply will give us a chance to survive this crisis,” Warjri said.
