Corporate canteens across India are adapting to an LPG supply crunch that is affecting costs and kitchen operations. Major operators like Compass Group, which serves 1.1 million meals daily across 45 cities, are responding by introducing simpler menus that require less cooking fuel. This includes reducing fuel-intensive offerings such as live cooking stations and thalis. Smaller operators, however, are struggling to cope with the rising costs. Sanjay Kumar, CEO of Rassense, noted that their menus have shifted to less gas-consuming dishes, and they have creatively shuffled resources to maintain service without passing on costs to clients. The impact on employees is noticeable, with many reporting fewer menu options and higher prices from external vendors. Some companies are encouraging staff to bring meals from home. As organizations invest in alternative cooking infrastructure, experts suggest this crisis may lead to a long-term evolution in the industry towards greater flexibility and resilience.