Five-star hotels turn to firewood as LP gas gets scarce

Five-star hotels in Kathmandu have started using firewood or induction heater to continue operation after supply of LP gas - a popular cooking fuel - worsened.

These hotels, which had earlier downsized their menu, were forced to use firewood in their kitchen after seeing no sign of LP gas supply becoming normal anytime soon.
Prabesh Aryal, executive director of Hotel Association of Nepal (HAN), said hotels are making do with induction heaters and firewood in this crisis situation. "It's easier for them as hotel occupancy stands at around 25 to 30 percent at present," he added.

Though most of the hotels are serving their in-house guests, many, however, are not in a position to provide banquet services. Some hotels are providing banquet services, but with downsized menu.

Soaltee Crowne Plaza has set up temporary kitchen where food is prepared using firewood. The hotel is also making optimum use of electrical equipment to run its food and beverage services. Upaul Majumdar, general manager of the hotel, said they have been using firewood for the past last 28 days. "We haven't received LP gas for the past 30 days. Though we know we can get LP gas by paying higher price, we are not doing so as it increases our operating cost. Also it will be difficult to maintain book of accounts," Majumdar added.

Despite shortage of LP gas, Soaltee Hotel Plaza has been providing full-fledged food and beverage services for its in-house guests and for conferences and banquet groups.

"We have also been using electric induction cookers, stoves and charcoal clay ovens," Majumdar said, adding, "We have make slight changes in the hotel menu accordingly without compromising and ensuring that our warm hospitality is not affected even in this hard times," said Majumdar.

Radisson Hotel Kathmandu has been using electrical equipment in its kitchen. "Being an eco-friendly green hotel, using firewood is not practicable as it leads to higher emission. Hence, we have been using electrical devices and gasoline consumption has been replaced by electricity," Rajan Shrestha, director-sales and marketing at Radisson Hotel Kathmandu, told Republica.

According to him, the hotel, however, is using diesel generators during load-shedding.

The hotel, however, plans to raise rates of its banquet service as price of almost every material has increased. "We have not increased rates and are providing selective menu. But if the situation continues any further, we are thinking of increasing the rates," said Shrestha.

Most of the star hotels are providing banquets services only for events for which they had given prior commitment.

Suarpana Shahi, assistant marketing manager of Hotel Annapurna, said that they have been taking banquet orders based on size. "Our study shows that we can provide banquet service only for large groups," she added.

Hotel Annapurna has been using gasoline as well electricity in its kitchen. "We, however, haves stopped using gas bank and using single cylinders at different individual outlets," said Shahi.

Aryal of HAN said ultimately hotels will have to rely on firewood as induction heaters cannot provide high flame. "Mass production is not possible using induction heaters. Also most of the dishes for banquets require high flame as they need to be deep fried," said Aryal.

source:kriti bhuju, republica,18 nov 2015