BENGALURU: While the shortage of commercial LPG cylinders has already forced many eateries across Bengaluru to trim their menus or temporarily shut operations, hoteliers say an even bigger concern is looming: How to retain staff and continue paying salaries amid growing uncertainty.Hotel and restaurant owners across the city say they are under increasing pressure to keep their workforce intact as rising costs and disrupted operations strain the hospitality sector. A fast-food joint owner, who closed his restaurant in Chamarajpet Wednesday following shortage of cylinders, said: “We are not sure for how long the crisis will continue. Our biggest dilemma is whether to tell the chefs to go or to hold on to them. It appears like we landed in situation experienced during Covid times.” Subramanya Holla S, president of the Bangalore Hotels Association, said: “Retaining staff has become a huge issue. Temporary workers may not get salaries elsewhere, but here, we try to ensure everyone is paid. Even basic salaries start at around Rs 16,000–17,000, while specialised staff earn Rs 25,000–40,000, and some go up to Rs 75,000 depending on their skills.” According to him, salary commitments have become one of the biggest burdens for hotel managements during the crisis. “We still have to pay them. If we don’t, the management suffers because many families depend on these jobs. We don’t know how the situation will unfold, but we are trying to protect our staff,” he said. For individual hotel owners, the challenge is even more immediate. Deepak DN, who runs Hotel Aditya in Mahalakshmi Layout, said staffing is among the toughest aspects of running a hotel in the current situation. His establishment employs nearly 70–80 workers, most of whom rely entirely on the hotel for their income. Hotels also carry the responsibility of feeding their employees. “Earlier, our focus was on feeding customers. Now, giving food to employees has become equally important,” Deepak said, noting that many workers eat at the hotel and some even take food home for their families. Like many establishments in the city, Hotel Aditya functions in multiple shifts — from 7am to 11am, 12pm to 4.30pm, and 7pm to 10.30pm — though these timings are constantly being adjusted depending on the availability of LPG and the overall situation. The hospitality sector’s heavy dependence on migrant labour has further complicated matters. Deepak estimates that around 40% of his workforce is local, while nearly 60% comes from northern parts of India. “They cannot simply leave and go back home. They need to stay here and survive. Many are dependent on us for food and income,” he said. Hoteliers also point out that losing skilled workers would hurt their businesses even after the crisis passes. Krishna Raj SP of Hotel Nisarga Grand said retaining experienced cooks is critical for any restaurant. “Someone who specialises in making idlis cannot simply be replaced or let go, because that expertise draws customers. We need to ensure their jobs remain secure,” he said. For workers, however, the uncertainty is equally worrying. Kumar Lingappa, an employee at a café in Jayanagar, said staff members are anxious about what lies ahead. “We are trying our best to provide food to our customers, but our managers are working hard to protect our salaries and jobs. They said that if things do not improve, our salary might be reduced by Rs 2,000 to Rs 4,000, but they do not realise how big a challenge it will be for us. We are not sure what to do,” he said.
