Hotels across Mysuru continue to operate with limited menus despite the easing of the LPG supply crisis, as elevated commercial cooking gas prices and rising input costs keep pressure on the hospitality sector.
Restaurant owners said labour and fuel intensive dishes such as parotas, chapatis and rotis have yet to return to many menus. Several eateries have also discontinued speciality beverages, serving only regular tea and coffee to reduce fuel consumption.
According to the Hotels Owners’ Association, the price of a 19 kilogram commercial LPG cylinder surged from around Rs 1,750 before the West Asia conflict to Rs 3,178 at its peak. Although prices have declined, they remain significantly above pre conflict levels, limiting operational recovery.
Hoteliers said higher diesel prices have increased transportation costs, pushing commodity prices up by 10 to 15 per cent and making it difficult to restore full menus without increasing food prices.
To contain expenses, many establishments have shifted to firewood for cooking, citing lower operating costs despite concerns over environmental impact.
The industry is also facing renewed pressure from rising egg prices, adding to input cost inflation and prolonging the financial strain on food service businesses.
