Pune: Caterers to employees of companies in Hinjewadi IT Park are now finding ways to collaborate and minimise the impact of a potential shortage of liquified petroleum gas (LPG) cylinders they may need, amid the recently announced curbs prompted by the conflict in West Asia.Multiple caterers to cafetarias in large complexes have resorted to sharing their menus, with some dishes offered by one vendor and some by others, to ensure that employees get all the options and the eateries function smoothly.“While the LPG shortage has created some operational challenges, companies and cafeteria operators across Pune are collaborating to ensure that employees continue to have access to food. The industry has developed resilience and a solution-oriented approach since the Covid-19 pandemic, and we are confident that this ongoing situation will also stabilise in a few days,” said Vidyadhar Purandare, secretary of the Software Exporters Association of Pune.An administration staffer at a business park in Yerawada told TOI, “We have multiple caterers in our larger office complex, which is managed by the developer. They provide food to all companies, including my firm. Cateferias with intensive gas requirements, such as those making dosa or pizza, have almost stopped serving food. Crowds are shifting towards chaat and salad bars.”Meanwhile, individual cafeterias have also started offering slimmer menus or limited dishes to employees than before; others are shifting to easy-to-make items that consume less fuel, including instant noodles, poha or upma.Although most cafeterias are not yet experiencing the full brunt of a shortage, managements are taking precautions to operate with limited lunch and dinner menus, making arrangements to ensure continuity.“The number of options seem to have been reduced on our menu. We are told vendors have been instructed to prepare food items that require less gas,” an employee of a company in the Hinjewadi IT Park said, choosing anonymity.Abhijit Patil, who works at a IT company with 1,300 staff, said executives in board meetings are being served finger food and sandwiches instead of elaborate meals. With some cafeterias operating at a limited capacity, companies are also bringing handy electric appliances like grills and sandwich-makers out of storage.“We have always had a ‘no open flame’ policy at the company and food is brought to the office by vendors. They have already shifted to induction cooktops. But consuming food made on induction stoves is a matter of taste. For instance, the rotis taste different. However, employees are cooperating,” said Nitin Kaulgud, an administrator at a company on Nagar Road.Meanwhile, some companies have also issued advisories encouraging employees to bring their own tiffins or switch to salads and food made on induction stoves.
